A container for heating a food product. The container comprises a base layer of material and a liner releasably attached to an inner surface of the base layer. The liner is separable from the base layer after heating the container. The container comprises a bottom panel, and end panel foldably connected to the bottom panel, a side panel foldably connected to the bottom panel, and a corner panel foldably connected to the bottom panel. The corner panel extends between the end panel and the side panel.

Disclosed are disposable containers, such as a stand-up pouch, for heating food in a microwave oven and while automatically dispensing sauce onto the food. Methods and apparatuses for making sauce packets and disposable containers are also disclosed. eodcmaster

A microwaveable food container that incorporates at least one microwave-obstructing movable object. An actuator-induced controlled movement of at least one said movable object serves to controllably vary the microwave power density reaching a material which is located within said food container

A container for holding a food product. The container can comprise a base layer and a liner at least partially attached to an inner surface of the base layer, a flange comprising a central panel, an opening extending in the central panel, and a sidewall comprising a plurality of panels. Each panel of the plurality of panels can be foldably connected to the central panel, and at least one panel can be foldably connected to the central panel along the opening. A bottom wall can comprise at least first and second bottom panels foldably connected to respective panels. The second bottom panel at least partially overlaps the first bottom panel so that the second bottom panel extends along the inner surface of the base layer, and the first bottom panel extends along the inner surface of the base layer at least via a cutout in the second bottom panel.

Methods and apparatus for manufacturing vacuum forming a produce container using a fiber-based slurry. The slurry includes a moisture barrier comprising alkyl ketene dimer in the range of about 4% by weight, and a cationic liquid starch component in the range of 1%-7% by weight.

A food storage container is described. The food storage container includes a base with sidewalls extending upward from the base. The base and the sidewalk forming an interior volume. A plurality of tracks disposed in the base on the interior of the container. The tracks are configured to accept at least one divider therein. Dividers are placed in the container to create partitions. The container has a lip located at the top of the sidewalls. A lid may be included with the container to seal the container. In one embodiment the lid creates a waterproof seal. Handles may extend from the sidewall such that the handles can be used to carry the container.

A heat insulating container includes a bottom box and a surrounding wall surrounding the bottom box. A top portion of the bottom box is open and connected with the surrounding wall. An inner space of the surrounding wall is connected with an inner space of the bottom box, an opening is defined by a top edge of the surrounding wall, a handle portion is downward extended from an external surface of a junction between the bottom box and the surrounding wall, the handle portion and the bottom box are arranged at interval and a rubber strip is arranged wrapping the handle portion. Thereby the user is avoided from directly contacting with the bottom box. Therefore, the heat insulating container could be immediately taken out of a microwave oven after heater by the microwave oven.

An example modular meal system includes two or more modular meal components. Example modular meal components include a tray, a meal component disposed within the tray, and a sauce component disposed within the tray. The meal component is selected from a protein component, a starch component, a vegetable component, an appetizer component, and a dessert component. Each modular meal component is configured and/or formulated to reach at least 165° F. or at least 167° F. when heated from frozen for a heating time period within the range of from about 20 minutes to about 60 minutes and at a heating temperature within the range of about 350° F. to about 450° F.

A minimally invasive surgical procedure for replacing a hip joint is provided. A main incision is initiated at a point being a projection of a tip of a greater trochanter and extends proximally about a distance in the range of from 1 cm to 8 cm in line with the femoral axis. An inline capsulotomy is performed, while keeping muscles and posterior capsule intact, to expose the hip joint capsule for accessing the hip joint. The femoral canal is prepared for receipt of a femoral implant. The femoral head is resected and removed out of the acetabulum. A step of acetabular preparation is performed using a retractor comprising two tip rails, each tip rail having a plurality of tines. Related tools, devices, systems and methods are also provided.