Various blanks are provided for forming sleeves, containers, and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers, and other constructs may include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct.

According to one example, a vessel for one of cooking and storing one or more food items includes a container and a removable lid. The container has a bottom and an upward extending sidewall that terminates in a rim. The lid includes a central portion, and an annular gasket positioned to surround a perimeter of the central portion. The annular gasket includes an upper portion coupling the gasket to the central portion; a vertical portion descending downward from the upper portion; and a flexible skirt extending horizontally outward from an outer side of the vertical portion. The lid further includes an annular lid rim positioned to surround a perimeter of the upper portion of the gasket.

A meal kit and a method of using the meal kit are presented. The meal kit includes a liner for a network-connected cooking apparatus, the liner having multiple segmented areas, each segmented area containing a food product. The liner also includes a machine-readable code disposed on the liner that is utilized to access information relating to cooking temperature and cooking time for each segment. The liner is configured to be placed into a cooking apparatus and align with different individually controllable cooking zones in the cooking apparatus.

A packaging for foods includes a container within which at least two enclosures are inserted. Each enclosure is configured to contain a different type of frozen prepared food product. The food product is preferably chosen from among a first course, a second course, a side dish, an oven-baked product and the like.

Methods and apparatus for vacuum forming a meat tray using a slurry. The slurry comprises: a moisture barrier comprising AKD in the range of about 4% by weight; a fiber base comprising bagasse; and an oil barrier comprising a water-based emulsion in the range of about 1.5% by weight.

A microwavable package including at least one susceptor can be configured for use with microwave heating of a packaged food product. The package can include at least one vent opening, such as on a bottom wall, to vent moisture from the package during microwave heating. The package can further include an absorbent material positioned adjacent the vent opening to absorb moisture therethrough. The package may also include additional vent openings such as at a lid or side walls.

A microwave packaging material including a plurality of susceptors is disclosed. Each susceptor includes a plastic film or polymer with a metal layer on one surface of the plastic film and a paper adhered to the plastic film opposite the metal layer. A patterned adhesive is bonded between a first susceptor layer and a second susceptor layer in a pattern bond creating sealed air pockets. A paper board substrate is adhered using an adhesive in a bond pattern to one of the susceptor layers facing the metal of the respective susceptor layer to provide the microwave packing material rigidity. Upon exposure to microwave energy in a microwave oven, moisture is trapped between the paper board substrate and the susceptor layer creating a vapor pressure that causes the sealed air pockets to form expanded air pockets.

An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof may include a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steam flow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.

A container with a window through which food within the container may be seen. The window may include a hole in a base material of the container, and at least one substantially clear polymeric film that is mounted to a portion of the container and obstructs (e.g., covers) the hole. Microwave energy interactive material (MEIM) may be mounted to the polymeric film for influencing the effect of microwave energy on the food within the container. Typically (e.g., optionally), the film extends beyond the hole, and the MEIM may be segregated to portions of the film that do not obstruct the hole, so that the MEIM does not interfere with the view through the window.