Multicomponent package

Abstract

The invention is directed to a multicomponent package having an upper and lower component that are releasably attached to each other and wherein one of either the upper or lower component has high oxygen barrier properties and the other component has low oxygen barrier properties. In one embodiment, one of the components has an oxygen transmission rate of at least 4,000 cc at STP/m²/24 hr/atm, and the other component has an oxygen transmission rate of less than 1,000 cc at STP/m²/24 hr/atm. The multicomponent package can be used to package food products that may be incompatible with each other or where it may be desirable to package each food product in differing packaging environment. As a result, two or more dissimilar food products may be stored, shipped, and/or sold in the same package.

Description

BACKGROUND OF THE INVENTION [0001] The invention relates generally to packaging for food products and more particularly to barrier and non-barrier packaging for food products. [0002] Various forms of packaging, particularly for food products, use a relatively rigid substrate, such as a foam tray, in which a product is supported. If the product is to be displayed, the packaging may also include a lidding or lidstock that is used to cover and enclose the product within the tray. The lidding may comprise a transparent film or laminate that is bonded to the tray around the product, generally by forming a heat seal between the film and tray, to thereby enclose the product within the package. [0003] In recent years, consumer demand for fresh naturally preserved food products, such as meat and vegetables, has continued to grow. To meet this demand, it may be desirable to enclose a food product in a package having a low or high oxygen atmosphere. For example, in the packaging of meat produc...

AI Technical Summary

Benefits of technology

[0010] The multicomponent package may be particularly useful for packaging food items together that normally cannot be packaged together. For example, in one embodiment, a food product such as fresh vegetables may be packaged in a component having an oxygen transmission rate that is sufficient to permit the food item to breathe. The shelf-life and desirable appearance of the food product may be extended by packaging the food product in a packaging environment that is tailored for the specific food product. A second food product, such as a meat product, may be packaged in a component having barrier properties that substantially limit the amount of oxygen in the component. Similarly, the self-life and desirable appearance of the second food product may be extended by packaging the second food product in a packaging environment that is tailored for the specific food product. The multicomponent package can be used to package food products that may be incompatible with each other or where it may be desirable to package each food product in differing packaging environments. As a result, two or more dissimilar food products may be stored, shipped, and / or sold in the same package.

[0011] In one embodiment, the multicomponent package comprises a packaging system wherein the two dissimilar food items are disposed in a ready to heat / cook meal package. For example, the upper and lower components may comprise materials that can withstand temperatures that are normally encountered in microwave and conventional oven cooking. In one embodiment, one of the components may include a meat product that can be cooked / heated while disposed in the component. In another embodiment, one of the components may include a vegetable product that can be cooked / heated while still disposed in the component. As a result, the multicomponent package may comprise a package that permits a consumer to purchase two or more fresh food products, such as meats and vegetables, that can be conveniently heated in their respective component packaging with minimal effort on behalf of the consumer.

Problems solved by technology

In some low level oxygen environments, the raw meat may a less desirable purple-red color which few consumers would associate with freshness.

The deoxymyoglobin (purple-red color) is generally unacceptable to most consumers.

However, it may not always be desirable to package some fresh food products together.

The accumulation of water vapor and other gases may adversely affect the shelf-life and quality of the packaged food product.

As a result, it may not be desirable to package such food products in a high barrier package, such as those that may be used in the packaging of meat products.

Thus, the dissimilar packaging requirements of certain products present a challenge that presently limit what types of fresh food products can be packaged together.

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