This invention relates to a pizza product that is prepared separately utilizing two types of doughs that are combined after heating. The doughs have different characteristics and are heated in combination with different ingredients. The heating process for both doughs is performed under different humidity conditions and may be performed simply with a conventional microwave oven. The present invention also includes an apparatus and method for the preparation of such pizzas, as well as an innovative delivery process, which allows delivery of the pizzas from a central delivery station—without the need of having one or more processing locations (e.g., a chain of physical stores) to prepare and/or cook the pizza product.

Embodiments herein relate to microwaveable food containers and food products for high-temperature cooking applications and related methods. In an embodiment, a disposable microwaveable food container for high-temperature cooking applications is included. The container can include an inner cup including a bottom wall, a side wall connected to the bottom wall, the side wall comprising a top, and a top seal layer in contact with the top of the side wall. The bottom wall and side wall together can define a reservoir to hold a food material. An outer cover shell can include a bottom wall, a side wall connected to the bottom wall, a top wall connected the side wall, and a support structure for supporting the inner cup. The support structure can contact the inner cup and hold it in a position with a bottom gap, a side gap, and a top gap. Other embodiments are also included herein.

A packaged food product can include: a package and food disposed within the package. The package includes an inflatable first sheet comprising polymer, and a generally flat second sheet comprising paper material and polymer. The first sheet and the second sheet can be melted together to form a peripheral seal that includes paper material from the second sheet suspended within a melt between the first sheet polymer and the second sheet polymer. The food can be disposed on the second sheet and in direct physical contact with the paper material.

The present disclosure is directed to laminated articles, such as containers for food and beverages, that are biodegradable and/or paper recyclable. The articles include a shaped fibrous substrate that is air permeable and formed from plant fibers. A film made from a biodegradable and/or paper recyclable polymer is laminated to the substrate to produce a liquid impermeable barrier. The composite article is capable of being frozen and/or heated using, for instance, a microwave oven without delaminating.

An outer portion of one or more layers of microwave interactive material, which is for becoming hot when exposed to microwave energy, is arranged in a manner that seeks to advantageously control heating, so that the outer portion of the microwave interactive material can safely be adjacent the periphery of a turntable tray. The turntable tray can be heated by the microwave interactive material so that a peak thermally induced stress occurs in the turntable tray at a position proximate the periphery of the tray. The layer(s) of microwave interactive material are configured in a manner so that the peak thermally induced stress is less than a predetermined amount.

Provided is a heated food packing material including a sheet-like body capable of wrapping a food to be heated; and a penetrating part penetrating the sheet-like body. The heated food packing material is configured to be used for heating the food wrapped therein in such a manner that one surface of the sheet-like body faces outside. The heated food packing material further includes a sheet-like covering part disposed to cover the penetrating part and configured to allow water vapor to pass therethrough.

Methods are generally described herein for structuring food for microwave heating. In some examples, food with high dielectric loss factor is dispersed in a matrix of foods with low dielectric loss factors to promote uniform heating and efficient heating. In other examples, microwave susceptors are sandwiched between layers of food and attached to a handle whereby said microwave susceptors can be removed by pulling on the handle after microwave heating.

Packaged product (20) comprising a food product (24) to be cooked in a cooking device (10), the packaged product (20) comprising identification means (21) providing information to and readable by the cooking device (10) related to a plurality of steps to be applied for cooking the food product (24) according to a predetermined profile, such that, in particular the duration, the selection of the heating mode and the power level of each of the heating mode, optionally and additionally a cooling mode, are set for each one of these steps according to the type of product to be cooked. The heating mode for each step is selected amongst one or a combination of microwave heating, infrared heating, hot air convection or hot air impingement, the cooling mode being applied by one or a combination of sub-pressure cooling or air ventilation.

A cooking apparatus capable of reading or detecting coded information printed on or otherwise associated with food packaging is provided. Food packaging capable of being read or detected by a cooking apparatus is also provided. The cooking apparatus sets cooking time and cooking temperature as a result of reading or detecting coded information printed on or otherwise associated with food packaging. The cooking apparatus is capable of interacting with a user of the cooking apparatus to further assist the cooking process started as a result of reading or detecting coded information printed on or otherwise associated with food packaging. The cooking apparatus capable of connecting to a remote computer and server and receiving and displaying web pages generated by the remote server to further assist the cooking process.

An oven may include a cooking chamber configured to receive a heat modulating material (HMM), a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber, and a cooking controller configured to control the frequency of RF energy provided by the RF heating system into the cooking chamber. The MINI may be configured to contain a food product and may include a thermally active section. The thermally active section may include a base matrix and a particulate material dispersed in the base matrix.