Food barrier

Abstract

A packaging system is provided. The packaging system may include a barrier sheet and a container. The barrier sheet may have a first half and a second half. The second half may include a perforation bisecting the second half into two approximately equal quarters. Each of the two quarters may form a pull tab near the rectangular corners. A user may easily and conveniently assemble a food product having at least one wet fixing, a first portion of dry fixings and a second portion of dry fixings, whereby the barrier sheet sandwiches the at least one wet fixing between the first and second portion of dry fixings. When ready to eat, the user may grasp the pull tabs and evenly tear apart the second half along the perforation so that the dry fixings and the at least one wet fixing do not adhere to the barrier sheet as the second and first half may be removed from the food product, whereby the dry fixings remained as dry as when the food product was made.

Description

CROSS-REFERENCE TO RELATED APPLICATION[0001]This application claims the benefit of priority of U.S. provisional application number 61 / 775,639, filed Mar. 10, 2013 the contents of which are herein incorporated by reference.BACKGROUND OF THE INVENTION[0002]The present invention relates to food packaging and, more particularly, to an apparatus for packaging food with dry and moist portions so that such portions remain separated and fresh.[0003]Typically, sandwiches are made to be eaten later, sometimes days later. Currently, a variety of sandwiches have wet fixings, such as lettuce, tomato, salad dressing, oil, mayonnaise, deli meats and the like, whose moisture content would transmit to the dry fixings, such as bread products, making them soggy and otherwise unappetizing. Previous attempts at separating the wet fixings from the dry fixings involved cumbersome, bulky apparatus. Alternatively approaches involved packaging systems requiring the user to dump out the wet fixings whereby ma...

AI Technical Summary

Problems solved by technology

Currently, a variety of sandwiches have wet fixings, such as lettuce, tomato, salad dressing, oil, mayonnaise, deli meats and the like, whose moisture content would transmit to the dry fixings, such as bread products, making them soggy and otherwise unappetizing.

Previous attempts at separating the wet fixings from the dry fixings involved cumbersome, bulky apparatus.

Alternatively approaches involved packaging systems requiring the user to dump out the wet fixings whereby mandating an unnecessary, unsightly and unappetizing step for all to witness immediately before the user eats the packaged food.

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