A method for forming a package for creamy products including the following steps: the formation of a tray starting from a first piece of wrapping material in such a way as to form a base and a continuous perimeter edge perpendicular to the base; dosing a predetermined quantity of creamy product into the tray formed; forming a lid for closing the upper opening of the tray starting from a second piece of wrapping material and positioning the lid formed in contact with the creamy product; the second piece has a surface for covering the creamy product and a raised perimeter edge extending from the covering surface and positioned to face the perimeter edge of the tray; a sealing of the package by sealing the lid to the tray obtained by partial sealing of the perimeter edges placed side by side of the tray and of the lid to the tray in such a way as to define at least a first perimeter zone of the edges sealed together and at least a second perimeter zone of the edges which are not sealed and communicating with the creamy product contained in the tray; a folding of the facing perimeter edges on the covering surface of the lid; a subsequent step of expelling any air present in the tray by pressing on the creamy product contained in the tray; and lastly a complete sealing of the folded perimeter edges in such a way as to define a complete sealing of the package obtained.

Disclosed is a packaging sheet for packaging of cheese, in particular white moulded soft cheese. The packaging sheet comprises: an inner surface and an outer surface of the packaging sheet, said inner surface being configured for facing the cheese in a packaged use position of the packaging sheet; a paper layer with a first surface and a second surface; a coloured layer provided on a first surface of the paper layer, an outer surface of the coloured layer establishing said outer surface of the packaging sheet; and a polymer layer with a water vapour transmission rate of at least 300 g/m.sup.2/24 hours at 38° C. and 90% atmospheric humidity. The polymer layer being coated on the second surface of the paper layer with a first surface of the polymer layer facing the paper layer and a second surface of the polymer layer establishing said inner surface of the packaging sheet.

Methods of manufacturing shelf stable pods containing food or drink to be rapidly cooled, include inserting a mixing paddle into an aluminum can through an open end of a body of the can and sterilizing the can and mixing paddle at temperatures below a stress relief temperature of the can in a first aseptic chamber. The method also includes filling the can with a sterilized food or drink in the aseptic chamber, sealing a sterilized base of the can to the open end of the body of the can with a food-safe adhesive to create a hermetic seal, removing the can from the first aseptic chamber while maintaining the hermetic seal outside the first aseptic chamber, and mechanically seaming the base to the can.

Disclosed is a packaging sheet for packaging of cheese, in particular white moulded soft cheese. The packaging sheet comprises: an inner surface and an outer surface of the packaging sheet, said inner surface being configured for facing the cheese in a packaged use position of the packaging sheet; a paper layer with a first surface and a second surface; a coloured layer provided on a first surface of the paper layer, an outer surface of the coloured layer establishing said outer surface of the packaging sheet; and a polymer layer with a water vapour transmission rate of at least 300 g/m2/24 hours at 38° C. and 90% atmospheric humidity. The polymer layer being coated on the second surface of the paper layer with a first surface of the polymer layer facing the paper layer and a second surface of the polymer layer establishing said inner surface of the packaging sheet.

This method for producing a packaged food product portion includes the following steps: providing a cup defining an inner area for receiving the food product; cold pouring, at a temperature below 50° C., the food product into the receiving area of the cup; covering the food product using a thermally insulating lid arranged such that thermally conducting flaps of the cup extend toward the outside of the lid after the covering step; folding the flaps on an outer face of the lid opposite the receiving area; and heat-sealing the flaps on the outer face.

This method for producing a packaged food product portion includes the following steps: providing a cup defining an inner area for receiving the food product; cold pouring, at a temperature below 50° C., the food product into the receiving area of the cup; covering the food product using a thermally insulating lid arranged such that thermally conducting flaps of the cup extend toward the outside of the lid after the covering step; folding the flaps on an outer face of the lid opposite the receiving area; and heat-sealing the flaps on the outer face.

This method for producing a packaged food product portion includes the following steps: providing a cup defining an inner area for receiving the food product; cold pouring, at a temperature below 50 C., the food product into the receiving area of the cup; covering the food product using a thermally insulating lid arranged such that thermally conducting flaps of the cup extend toward the outside of the lid after the covering step; folding the flaps on an outer face of the lid opposite the receiving area; and heat-sealing the flaps on the outer face.

Disclosed is a packaging sheet for packaging of cheese, in particular white moulded soft cheese. The packaging sheet comprises: an inner surface and an outer surface of the packaging sheet, said inner surface being configured for facing the cheese in a packaged use position of the packaging sheet; a paper layer with a first surface and a second surface; a coloured layer provided on a first surface of the paper layer, an outer surface of the coloured layer establishing said outer surface of the packaging sheet; and a polymer layer with a water vapour transmission rate of at least 300 g/m2/24 hours at 38 C. and 90% atmospheric humidity. The polymer layer being coated on the second surface of the paper layer with a first surface of the polymer layer facing the paper layer and a second surface of the polymer layer establishing said inner surface of the packaging sheet.

A method for forming a package for creamy products including the following steps: the formation of a tray starting from a first piece of wrapping material in such a way as to form a base and a continuous perimeter edge perpendicular to the base; dosing a predetermined quantity of creamy product into the tray formed; forming a lid for closing the upper opening of the tray starting from a second piece of wrapping material and positioning the lid formed in contact with the creamy product; the second piece has a surface for covering the creamy product and a raised perimeter edge extending from the covering surface and positioned to face the perimeter edge of the tray; a sealing of the package by sealing the lid to the tray obtained by partial sealing of the perimeter edges placed side by side of the tray and of the lid to the tray in such a way as to define at least a first perimeter zone of the edges sealed together and at least a second perimeter zone of the edges which are not sealed and communicating with the creamy product contained in the tray; a folding of the facing perimeter edges on the covering surface of the lid; a subsequent step of expelling any air present in the tray by pressing on the creamy product contained in the tray; and lastly a complete sealing of the folded perimeter edges in such a way as to define a complete sealing of the package obtained.

A hermetic package for a food product in liquid or pasty form and consisting of a single sheet folded along longitudinal and transversal lines of weakness to form a container having a triangular prismatic shape, of two triangular opposite parallel front walls, two opposite inclined rectangular lateral walls converging towards a common vertex, and a rectangular base wall from whose larger opposite edges extend the two front walls, whilst from the two smaller opposite edges extend the two lateral walls; first and second sealings create first and second sealing fins and define a cavity, and a single opening for accessing the cavity; the opening is made at the base wall, to allow filling of the cavity, the opening is in turn closed by a third sealing formed by sealing together inner faces of the two front walls in such a way as to create a third base sealing fin.