A method of packaging a container includes placing a first level of edible objects into the container at a bottom region of the container and extending around an interior perimeter of the container with end portions of such edible objects in contact with an end portion of an adjacent edible object at the interior perimeter. It also includes inserting a support mechanism into the container. The method further includes placing a second level of edible objects into the container and on top of the first level of edible objects. The support mechanism can be used to support edible objects of the second level against the interior perimeter of the container. And, the method includes introducing liquid into the container.

An assembly may include a shelf-stable pouch for fruits or vegetables. The assembly may comprise a pouch having a closed condition and an open configuration. The dosed configuration may be configured to seal portions of at least one of the fruits and vegetables and brine prior to heating the pouch for pasteurization. The open condition may allow for the removal and serving of the portions after pasteurization from heating,

Described herein is a method of providing cooling to a storage container. The method including the steps of providing a feed of a liquid and at least one pack; cooling the feed to a slurry temperature to provide a slurry feed; dividing at least one slurry portion from the slurry feed to provide at least one refrigerant portion; housing at least one refrigerant portion in a corresponding pack to provide the at least one refrigeration pack; and, enclosing the at least one refrigeration pack within the storage container to cool an interior space of the storage container.

The disclosure relates to methods and compositions for improving storage and/or transportation of food, flowers, plants, or the like.

A non-powered cooler system with an integrated powered vacuum sealer wherein the outer body may be made up of a hard casing of hard plastic material or soft waterproof material. A battery powered vacuum sealer for use in connection with the non-powered cooler or otherwise. The non-powered cooler having a supplemental compartment configured to hold a battery powered appliance, such as a vacuum sealer, or a volume of food.

An onion product containing sodium metabisulfite, flavors, a food-grade acid, onions, flavor, onions, and an acidified solution comprising water and a food-grade acid, which makes it possible for an onion food product to achieve commercial sterility. Although makeable in other ways, an onion product results from a four-step fill process, including dosing sodium metabisulfite, liquid dosing of heat-stable flavors, onions, acidified solution comprising water and a food-grade acid, into a container, sterilizing, and optionally inverting the container.

A non-powered cooler system with an integrated powered vacuum sealer wherein the outer body may be made up of a hard casing of hard plastic material or soft waterproof material. A battery powered vacuum sealer for use in connection with the non-powered cooler or otherwise. The non-powered cooler having a supplemental compartment configured to hold a battery powered appliance, such as a vacuum sealer, or a volume of food.

Provided are methods and compositions for improving storage and/or transportation of food, flowers, plants, or the like by coating of the same with silk proteins or other substances including silk fibroin, chitin, acetylated monoglycerides, shellac, starch, high fructose corn syrup, mayauba wax, maydelilla wax, beeswax, vegetable oil, paraffin oil, ethylenediaminetetraacetic acid, cellulose, pectin, alginate, chitosan, gum Arabic, soy protein, zein, casein, and/or whey.

A method to create a shredded jackfruit product is described and includes: pre-heating a mixer or tumbler; adding dried shredded jackfruit to the mixer or tumbler; adding a hot brine to the mixer or tumbler; sealing the mixer or tumbler; placing the mixer or tumbler in a vacuum; and tumbling the tumbler at a rate for a time period until the hot brine is absorbed in the dried shredded jackfruit to form a final shredded jackfruit product. A method to create a minced product from shredded jackfruit is also described and includes: chilling shredded jackfruit to a temperature; transferring the chilled shredded jackfruit to a grinder; grinding the chilled shredded jackfruit; preparing a binding agent emulsion using a device; and preparing a minced product.

The semirigid plastic content of a fresh produce container is reduced by omitting or removing a central portion of a semirigid plastic lid to form a central opening therein. The central opening is covered and sealed by a plastic film, which can be applied before, during, or after packaging. The film can include visible indicia. The plastic film can be attached to an inner flange of the lid that surrounds the central opening, and can be by a resealable adhesive. During a packaging step, the tray is filled with the fresh produce, and then the lid can be sonically spotwelded to the tray. The sonic spotwelding can be of an outer lid flange to a corresponding outer tray flange. In embodiments where the central portion of the lid is removed, the removed plastic can be combined with precursor plastic and used to form additional semirigid plastic lids.