A packaging device including a breathable or non-breathable, microwavable composite film structure in the form of a bag, a tray or other type of container is disclosed. The device may include atmospheric control attributes in the form of microperforations, and steam venting mechanisms in the form of precision cuts or channels. The microperforations may form atmospheric conditions within the device for the storage of perishable and/or respiring food products, and the steam venting mechanisms may regulate the pressure and/or heat within the device during microwave cooking of the food products within.

A bag includes: a bag body at least having a first surface and a second surface facing each other with a storing space formed between the first surface and the second surface; and a tape member provided between the first surface and the second surface and defining one side of the storing space. The tape member includes, in a cross section, a first portion formed of a first resin composition and a second portion formed of a second resin composition different from the first resin composition. The first portion is bonded to both the first surface and the second surface at a first section of a longitudinal direction of the tape member while bonded to only the second surface at a second section of the longitudinal direction, and the second portion is bonded to the first surface at the second section.

A system and method for cooking food in a valved pouch. In an exemplary embodiment, the system includes a vacuum sealer that vacuum seals uncooked food in the pouch; a cooker that heats the vacuum sealed pouch containing the uncooked food to cook the food; and a control that modulates a cooking temperature and a cooking time at which the cooker cooks the vacuum sealed pouch containing the uncooked food to selectively partially or completely cook the food in the vacuum sealed pouch. The cooking temperature and cooking time are selected such that the valve of the vacuum sealed pouch remains closed in the cooker throughout the cooking time. The valve is selected to open during subsequent retherming of the cooked food in the vacuum sealed pouch to allow steam and/or vapor to escape from the pouch to the ambient.

Described herein are food items that are configured to facilitate cooking or heating in multifunction pressure cookers with increased efficiency. In some embodiments, a food item may be frozen, and may be a single, unitary, integral one-piece block or chunk that is heated by itself in the cooker. Also disclosed herein are processes associated with the above-described combination, such as methods of preparing, packaging, and heating of food products. Also disclosed are containers and molds that can be used to form frozen food products with a shape and structure corresponding to inner cavities of heating devices. In some cases, containers or molds can also serve as packaging for one or more of storage, shipping, retail display, sale and consumer handling of frozen food products.

A container includes a bag, which has an internal space to accommodate contents and a first opening, and a fastener to open and close the first opening. The bag places contents into the internal space through the first opening. The bag also has a second opening and also places contents into the internal space through the second opening.

A container includes a bag, which has an internal space to accommodate contents and an opening, and a fastener to open and close the opening. The fastener includes a high engaging-strength portion and a low engaging portion. The bag includes a bag body forming the internal space and a vapor passage portion to remove vapor from the internal space, and places contents into the internal space through the opening.

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 closed 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.

A bag includes: a bag body at least having a first surface and a second surface facing each other with a storing space formed between the first surface and the second surface; and a tape member provided between the first surface and the second surface and defining one side of the storing space. The tape member includes, in a cross section, a first portion formed of a first resin composition and a second portion formed of a second resin composition different from the first resin composition. The first portion is bonded to both the first surface and the second surface at a first section of a longitudinal direction of the tape member while bonded to only the second surface at a second section of the longitudinal direction, and the second portion is bonded to the first surface at the second section.

Improvements in and relating to a cooking apparatus A container (201) for storing and steaming food is disclosed, together with a packaged food product, a method of packaging food items and a method of cooking food items. The container (201) comprises a first compartment (202) for containing a steam source and a second compartment (203) for containing at least one food item. The second compartment (203) is disposed above the first compartment (202). Preferably, the first compartment (202) is separated from the second compartment (203) by a partition (221) and an adjustable barrier (240), the partition (201) comprising at least one opening (223) for admitting water vapour into the second compartment (203) from the first compartment (202). Preferably, the adjustable barrier (240) is movable from a) a food storing configuration in which the adjustable barrier (240) prevents flow of at least one of i) liquid and ii) gas from the first compartment (202) to the second compartment (203), to b) a food steaming configuration in which at least one of i) liquid and ii) gas is able to flow between the first and second compartments (202, 203).

A packaging device including a breathable or non-breathable, microwavable composite film structure in the form of a bag, a tray or other type of container is disclosed. The device may include atmospheric control attributes in the form of microperforations, and steam venting mechanisms in the form of precision cuts or channels. The microperforations may form atmospheric conditions within the device for the storage of perishable and/or respiring food products, and the steam venting mechanisms may regulate the pressure and/or heat within the device during microwave cooking of the food products within.