EP0299845A1 - Verpackung für Käse- oder Weichkäsespezialitäten - Google Patents

Verpackung für Käse- oder Weichkäsespezialitäten Download PDF

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Publication number
EP0299845A1
EP0299845A1 EP88401737A EP88401737A EP0299845A1 EP 0299845 A1 EP0299845 A1 EP 0299845A1 EP 88401737 A EP88401737 A EP 88401737A EP 88401737 A EP88401737 A EP 88401737A EP 0299845 A1 EP0299845 A1 EP 0299845A1
Authority
EP
European Patent Office
Prior art keywords
cheese
packaging
cover
specialty
box
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP88401737A
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English (en)
French (fr)
Other versions
EP0299845B1 (de
Inventor
Claude Michel Fucks
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Savencia SA
Original Assignee
Bongrain SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bongrain SA filed Critical Bongrain SA
Priority to AT88401737T priority Critical patent/ATE64577T1/de
Publication of EP0299845A1 publication Critical patent/EP0299845A1/de
Application granted granted Critical
Publication of EP0299845B1 publication Critical patent/EP0299845B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
    • B65D85/76—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials for cheese

Definitions

  • the present invention relates to the packaging of soft cheeses or soft cheese specialties and more particularly cheeses or soft cheese specialties with a bloomy rind.
  • PVC or PS boxes or box bottoms that are currently on the market.
  • Expanded polystyrene boxes are very light and can therefore reduce the gross weight of the goods transported. However, it should not be forgotten that expanded polystyrene proves to be an excellent insulator. This can be an advantage if a well refrigerated cheese is packed in an expanded polystyrene box and transported over fairly long distances.
  • the document FR 1 397 270 teaches the conditions for using a film of synthetic material making it possible to obtain, in a package, the ratio between the oxygen pressure and the carbon dioxide pressure. ensuring the good conservation of the fruits.
  • EP 0 153 215 it is proposed to improve the preservation of food products by placing them in gas-tight packaging. After vacuuming the packaging, a gas mixture is injected into it consisting of substantial quantities of carbon dioxide and nitrogen. Carbon dioxide produces a bactericidal effect and nitrogen an antioxidant effect.
  • document FR 2 198 700 it is planned to preserve agricultural products by placing them in bags with selective permeability provided with windows initially filled with an inert gas.
  • a packaging for the preservation of fruits and vegetables comprising gas-tight walls and, in association with these, a silicone elastomer membrane.
  • a membrane essentially aims to maintain the fruits and vegetables in their initial state, the atmosphere surrounding them being depleted in oxygen and enriched in carbon dioxide.
  • this is a very specific application in the technical field of fruit and vegetables which is very different from that of cheeses.
  • heat treatments by cold which is incompatible for cheeses such as those considered here.
  • the aim is to prevent any development of molds whereas, on the contrary, soft cheeses contain in their dough or on the surface aerobic microorganisms whose life and a certain development are desired. which therefore requires the supply of oxygen contrary to what is provided for fruits and vegetables.
  • the gases to be controlled are mainly oxygen and carbon dioxide, while the permeability to water vapor is not even considered to be decisive, the membranes used having however a resistance important for the passage of water vapor. In the case of the cheeses considered, water vapor tightness is, on the contrary, deliberately sought in relation to the activity of molds.
  • the documents FR 1 108 036 and FR 2 049 237 describe a plastic cheese box allowing the circulation of outside air in the box and between it and the outside.
  • the box according to this document does not allow a control of the atmosphere surrounding the cheese and the passage of air from the inside to the outside results from the cooperation of the bottom and the lid.
  • Document FR 2 517 279 describes a box intended for the storage of products sensitive to dehydration, such as lettuces, which makes it possible to store these products in an atmosphere at high partial pressure of water vapor without them being in contact with liquid water. But, as it follows from the above such products - vegetables - have nothing comparable - functionally - with cheeses.
  • the documents FR 1 108 036 and FR 2 049 237 do not expressly and clearly specify whether the cheese is packaged in a packaging complex, before being placed in its box forming an overpack: - If the cheese is placed in the box, without being wrapped beforehand, the free circulation of air provided results in drying of the cheese and an unsatisfactory development incompatible with the desired gestational quality. - If the cheese is packaged in a packaging complex - before being placed in the box - the good visualization of the product is no longer guaranteed, and the convenience of handling the product by the user is not improved compared to traditional packaging.
  • the object of the invention is therefore to produce packaging intended specifically for a cheese or soft cheese specialty which allows in combination the continuation of ripening in the best conditions, easy handling by the consumer, improved protection and storage of cheese.
  • the invention firstly proposes a packaging of cheese or specialty cheese with a soft paste and more especially with a flowered rind of the type comprising a box generally limited by two upper and lower flat faces and a side wall forming an axis belt. vertical and composed of two parts, a lower element and a cover, self-supporting, distinct, respectively associated and separated in the closed -initial or subsequent- and open states of the box, the lower element and the lid defining, when they are associated with the closed state, an internal housing of dimension substantially greater than that of the cheese or cheese specialty, in which the latter can be housed, a gas circulation around it being possible, characterized in that, in combination: .
  • the material of the lower element and of the cover is substantially impermeable to gases and water vapor; . the lower element and the cover are arranged to cooperate in the closed state in a substantially gas-tight and water-vapor tight manner; . the lower element and / or the cover comprises at least one window closed by a membrane with selective permeability, of a nature and size suitable for allowing the constitution around the cheese or cheese specialty of a free space for a gaseous medium of composition -in particular in water vapor, oxygen, carbon dioxide, ammonia - suitable for ripening cheese or conditioned cheese specialty, the exchanges of gas and water vapor between the interior housing and the exterior ambient atmosphere occurring substantially through the membrane ; .
  • a lower interface plate serving as a support for cheese or cheese specialty, by its lower face, said interface plate being water-absorbent and porous so as to functionally ensure, on the one hand, the ventilation of the underside of the cheese or cheese specialty and, on the other hand, the absorption of at least part of its moisture;
  • This packaging constituting, in combination, a packaging-overwrapping in which the cheese or cheese specialty can be conditioned naked and directly allowing the continuation of its refining.
  • the invention then relates to such a cheese or cheese specialty thus conditioned.
  • packaging it should be emphasized here the particular and specific application of packaging considered. If we consider a possible embodiment of such packaging, we see that the cheese or cheese specialty packaged can be packaged directly and naked in such packaging, without having been previously packaged in a conventional manner for this type of product in paper. (or equivalent) packaging. This packaging therefore acts, in combination, packaging and overwrapping. The cheese or cheese specialty may be visible; its maturation continues - although conditioned -; its surface flora is not hindered by a paper or equivalent applied to its surface; the product is held securely in place. Such packaging can be visually similar to traditional boxes well known for this type of product. They can be stacked and / or juxtaposed. This packaging can remain functional after its first opening provided that it is properly closed.
  • the invention relates to the specific packaging of cheeses or soft cheese specialties and more particularly with flowery rind.
  • Such cheeses or cheese specialties concerned by the invention are of the general Camembert type or equivalent. They are not as such the object of the invention.
  • Such cheeses or cheese specialties are intended to be sold either individually or by the cut.
  • the invention relates to these two variants to which the packaging applies perfectly, its size being appropriate to that of the packaged product.
  • Such a cheese or cheese specialty is presented as a solid block, of solid consistency (in the absence of external constraints).
  • This block has for example a general parallelepipedal or cylindrical shape limited by two substantially planar faces normally upper and lower respectively and a side wall extending in vertical direction.
  • the cheese or cheese specialty has a surface flora, in particular of penicillium candidum.
  • Such a cheese or cheese specialty therefore constitutes a living product the ripening of which it is desirable to control until consumption.
  • the cheese industry technique teaches the physico-chemical conditions desirable for ripening (temperature, humidity and gas composition of the product environment). We refer here to these lessons, without developing them in detail, especially since these physico-chemical conditions are variable but known from one product to another.
  • the packaging considered is of the type comprising a box 1 generally limited by two upper and lower flat faces and a side wall 10 forming a belt with a vertical axis and composed of two parts, a lower element 4 and a cover 5, self-supporting, distinct, respectively associated and separated in the closed -initial or subsequent- and open states of the box 1, the lower element 4 and the cover 5 defining, when associated with the closed state, an interior housing 8 of dimension substantially greater than that of cheese or cheese specialty 7, in which the latter 7 can be accommodated, a gas circulation around it 7 being possible.
  • this packaging is such that, in combination: . the material of the lower element and the cover 4, 5 is substantially impermeable to gases and water vapor; . the lower element and the cover 4, 5 are arranged to cooperate in the closed state in a substantially gas and vapor tight manner; .
  • the lower element 4 and / or the cover 5 comprises at least one window 2 closed by a membrane 3 with selective permeability (to gases and to water vapor), of a nature and dimension capable of allowing the constitution around the cheese or cheese specialty 7 of a free space 12 for a gaseous medium of composition -in particular in water vapor, oxygen, carbon dioxide, ammonia- suitable for ripening cheese or cheese specialty 7 conditioned, gas and vapor exchanges of water between the internal housing 8 and the external ambient atmosphere intervening substantially through the membrane 3; .
  • a lower interface plate 6 serving as a support for cheese or cheese specialty 7, by its lower face 7a, said interface plate 6 being water-absorbent and porous so as to functionally ensure that on the one hand the ventilation of the lower face 7a of the cheese or cheese specialty 7 and, on the other hand, the absorption of at least part of its moisture;
  • This packaging constitutes, in combination, a packaging-overwrapping in which the cheese or cheese specialty 7 can be conditioned naked and directly while allowing the further refining.
  • the interface plate 6 is distinct from the lower element 4 and rests on the bottom 4a of the lower element 4 provided with a multiplicity of recessed reliefs and projections capable of allowing on the one hand the maintenance of the interface plate 6 and secondly its ventilation.
  • a window 2 is located on the side wall 10 of the box 1, which allows on the one hand the stacking of several packages and, on the other hand, the functional use, from the point of visual view of the upper face of the packaging, either for marking or for decoration, or to allow viewing of the cheese or cheese specialty 7, in particular by transparency.
  • the lower element 4 and the cover 5 are associated with each other by means of rigid association, waterproof, removable but reusable of the bead type cooperating with a groove, this bead and this groove having a certain flexibility.
  • other functionally equivalent means of association can be envisaged, such as those known in the field of packaging.
  • the membrane 3 is rigidly fixed and substantially sealed around the window 2 by gluing, welding, mechanical jamming or the like.
  • the box 1 can visually have a shape, dimensions, an appearance reminiscent of those of overpacks of conventional box type suitable for the cheeses or cheese specialties considered. This then makes it possible to combine a highly functional achievement in a traditional visual design.
  • the shape, the dimensions, the appearance of the box 1 can be unpublished. It should be noted that, unlike traditional boxes of the camembert box type, the shape and dimensions of which are conditioned by those of the cheese or conditioned cheese specialty, it is possible, according to the invention, to overcome these, in particular because the packaging is not closely subject to the cheese or cheese specialty but, on the contrary, discarded from it, due to the free space 12.
  • the box 1 can have a generally parallelepiped shape while the cheese or cheese specialty 7 has a generally cylindrical shape, or vice versa.
  • box 1 (and also cheese or cheese specialty) to upper and lower flat faces and a side wall of vertical axis (or extending in vertical direction) by considering the usual rest position d 'Such a box 1, that is to say the one where it rests with its lower element 4 below and its cover 5 above, both horizontal.
  • This rest position serving here as a reference the other constituent elements of the invention are described in relation.
  • the box 1 can be placed in any desired position (for example with the axis of the side wall 10 forming a belt placed horizontally and not vertically, that is to say on its edge).
  • the self-supporting character of the lower element 4 and of the cover 5 is understood to mean the fact that these have a certain strength, an overall rigidity, as opposed to a flexible, flexible, soft, deformable state, without resistance. This self-supporting character makes it possible to efficiently pack cheese or cheese specialty in order to ensure its protection while maintaining space 12.
  • the closed state and the open state correspond to the situations commonly called so for a box.
  • the lower element 4 and the cover 5 cooperate with each other to form an interior housing 8 which is essentially inaccessible from the outside.
  • an interior housing 8 is not really constituted and there is access to the interior of each of the two parts 4, 5.
  • the initial closed state is that in which the box 1 is originally when it is constituted and containing the cheese or cheese specialty 7.
  • This state corresponds for example to that of a cheese or cheese specialty, 7, being sold in a store.
  • the subsequent closed state is that in which the box 1 is closed when it has been brought at least once to the open state.
  • This state corresponds for example to that of cheese or cheese specialty already started for consumption but nevertheless stored.
  • the internal housing 8 is limited by the various walls constituting the lower element 4 and the cover 5.
  • the free space 12 results from the appreciable difference in size between the interior housing 8 and the cheese or cheese specialty 7, the box 1 being higher and wider than the cheese or the cheese specialty 7.
  • This free space 12 allows the presence of a gaseous medium suitable for the ripening of the cheese or the cheese specialty 7 as well as its permanent circulation and therefore the constant ventilation of the product thus conditioned.
  • the free space 12 has, for example, a transverse dimension, between the cheese or cheese specialty 7 and the packaging, of the order of approximately 5 mm to 10 mm.
  • the box 1 may have, for example, a generally parallelepipedal or cylindrical shape or any other suitable, suitable shape.
  • the material constituting the lower element 4 and the cover 5 is a plastic material.
  • the material of the lower element 4 and / or of the cover 5 is polyvinyl chloride.
  • At least part of the box 1, in particular the cover 5, the upper face, the side wall, is made of a transparent material.
  • the cover 5 or at least its upper face is transparent. The transparent nature allows the consumer to appreciate, observe, verify the cheese or cheese specialty 7, in particular its surface flora and therefore its ripening state.
  • One or both of the constituent parts of the box 1 can be produced by injection, thermoforming, molding or any other process.
  • the box 1 is preferably semi-rigid so as to allow the rigid association of the two constituent parts 4, 5 with one another, repeatedly.
  • substantially leaktight is understood to mean total or almost total tightness, that is to say a zero or very low permeability, therefore negligible compared to the normal requirements of the packaged product.
  • the membrane 3 with selective permeability allows the control of the gas and water vapor flows between the inside and the outside of the box 1 and more particularly the control of the oxygen, water vapor, carbon dioxide content. and in ammonia, in the interior housing 8.
  • the development of microorganisms in the surface flora, in particular the penicillium candidum, is stimulated by oxygen and inhibited by carbon dioxide.
  • the membrane 3 allows the elimination of an appropriate part of the carbon dioxide, the supply of oxygen in a suitable quantity and the maintenance of an optimal humidity level in the interior housing 8.
  • Too low oxygen permeability of the membrane 3 would cause too rapid development of the penicillium, therefore too rapid evolution of the cheese or cheese specialty 7. Too low oxygen permeability would result in insufficient growth of the penicillium and therefore degradation of the packaged product.
  • the humidity level sought for cheeses or cheese specialty 7 with a flower rind such as those referred to here is greater than 73% and preferably between 85 and 90%.
  • the nature of the membrane 3 used and the surface of the window 2 are therefore chosen as a function of the cheese or cheese specialty 7 conditioned for optimal ripening, this choice being therefore within the reach of those skilled in the art.
  • Various films can be used to form an appropriate membrane 3: microporous polypropylene films, cellulose ester films, membranes and laminates of expanded polyetrafluoroethylene, films of irradiated polycarbonate, of irradiated polyethylene, membranes of polysulfone polymer and sulfonated polysulfone .
  • the interface plate 6 provides, by its porosity, ventilation of the lower face 7a of the cheese or cheese specialty 7. This ventilation can have the same degree as for the other faces. It allows normal development of the surface flora. On the other hand, the interface plate 6 allows, in cooperation with the membrane 3, the maintenance of a suitable portion of the moisture of the cheese or cheese specialty 7. It absorbs a significant portion of the moisture lost by the cheese or cheese specialty 7 at the start once packaged and then returns it to the interior housing 8.
  • This interface plate 6 consists of a sheet or plate of a porous, water-absorbent material, which cannot be broken down over prolonged contact with moisture.
  • Materials mainly based on cellulose satisfy these characteristics; for example non-woven cellulose sheets, waxed or not, or sheets or sheets of cellulose wadding.
  • the interface plate 6 has patterns or reliefs on its surface which contribute to the gas circulation in contact with the lower surface 7a of the cheese or cheese specialty 7.
  • the side wall 10 is constituted by a single wall of one of the two parts making up the box 1 - lower bottom 4 or cover 5- the other part - cover 5 or lower bottom 4- having a generally planar shape.
  • the side wall 10 is carried by and is an integral part of the cover 5.
  • the lower part 4 is then formed by a flat base constituting a presentation inspired by a cheese tray.
  • the cover 5 then constitutes a kind of bell.
  • the side wall 10 is carried by the lower part 4.
  • the latter can then be closed in a sealed manner by sealing with a film or complex 11 of sealed sealing.
  • the cover 5 covering this film 11 provides additional protection and enables the box 1 to be closed after the first opening which requires the removal of the sealing film 11.
  • the box 1 has internal structures in relief 9 ensuring the maintenance of the cheese or cheese specialty 7 spaced from its faces and walls and the constitution of the free space 12 surrounding the cheese or cheese specialty 7.
  • the two parts 4, 5 are originally closed (in the initial closed state) to each other by sealing substantially gas and vapor tight.
  • This sealing can result from cooperation for the rigid association of the lower element 4 and the cover 5. It can also result from specific means.
  • Such means may be of the type needing to be broken at the first opening of the packaging so that it clearly appears that this opening has occurred.
  • Such means can be, for example, a plastic film.
  • the packaging may therefore include, in addition, a film 11 made of a material substantially impermeable to gases and water vapor connecting and rigidly associated with the lower element 4 and with the cover 5 while ensuring a tight seal in the closed state. initial, this film 11 being removable to allow the box 1 to be opened.
  • the invention also relates to a cheese or cheese specialty 7 of the type considered thus conditioned.
  • this cheese or cheese specialty 7 is packaged naked and directly in the package constituting a packaging-overpack.
  • the packaging is intended for a soft cheese 7 with a flower rind weighing approximately 125 grams.
  • the moisture content of this cheese 7 is 49% and its fat-to-dry matter ratio is 56%. It is introduced into the packaging nine days after it is put into production.
  • the material constituting the box 1 is transparent polyvinyl chloride 500 ⁇ m thick. Box 1 is thermoformed.
  • the lower element 4 of the box 1 is closed until the first opening, by a transparent film 11 consisting of a polyester sheet of 12 microns thick laminated on a polyvinyl chloride sheet of 50 microns thick .
  • the interface plate 6 is produced in embossed sheets of virgin cellulose fiber dry agglomerated with food latex. It weighs 90 grams per square meter.
  • Two membranes 3 with selective permeability are made of microporous prolypropylene.
  • the pores have a diameter of about 0.2 microns.
  • Their nitrogen permeability at 23 ° C with a pressure differential of 0.2 bar is 1000 liters per hour per m2.
  • Their permeability to water vapor is 30 ° C at 103g per m2 per hour.
  • the box has two windows 2 10mm in diameter.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Dairy Products (AREA)
EP88401737A 1987-07-06 1988-07-04 Verpackung für Käse- oder Weichkäsespezialitäten Expired - Lifetime EP0299845B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT88401737T ATE64577T1 (de) 1987-07-06 1988-07-04 Verpackung fuer kaese- oder weichkaesespezialitaeten.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8709557A FR2617811B1 (fr) 1987-07-06 1987-07-06 Emballage de fromage ou de specialite fromagere a pate molle
FR8709557 1987-07-06

Publications (2)

Publication Number Publication Date
EP0299845A1 true EP0299845A1 (de) 1989-01-18
EP0299845B1 EP0299845B1 (de) 1991-06-19

Family

ID=9352908

Family Applications (1)

Application Number Title Priority Date Filing Date
EP88401737A Expired - Lifetime EP0299845B1 (de) 1987-07-06 1988-07-04 Verpackung für Käse- oder Weichkäsespezialitäten

Country Status (4)

Country Link
EP (1) EP0299845B1 (de)
AT (1) ATE64577T1 (de)
DE (1) DE3863317D1 (de)
FR (1) FR2617811B1 (de)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0335682A1 (de) * 1988-03-31 1989-10-04 Hercules Incorporated Wasserdurchlässige Verpackung mit kontrollierter Gasfüllung, hergestellt aus Zellophan und mikroporöser Folie
EP0466515A2 (de) * 1990-07-13 1992-01-15 Toray Industries, Inc. Sauerstoffabsorber
NL1012884C2 (nl) * 1999-08-23 2000-08-08 Verbakel & Seggelink B V Verpakt en gesneden witschimmelkaas en werkwijze ter vervaardiging daarvan.
NL1015350C2 (nl) * 2000-05-31 2001-12-03 Diverspack B V Verpakking voor kaasproduct.
EP1277445A1 (de) 2001-07-20 2003-01-22 B.S.A. (Societe Anonyme) Verpackung in Beutelform oder als Schalenverpackung mit Abdeckfolie für Käsescheiben
FR2899211A1 (fr) * 2006-04-03 2007-10-05 Groupe Lactalis Emballage de type socle et cloche pour produit fromager
WO2008129143A1 (fr) * 2007-04-17 2008-10-30 Groupe Lactalis Emballage de type socle et cloche pour produit de type fromager
FR2984290A1 (fr) * 2011-12-15 2013-06-21 Bongrain Sa Boite a base de carton pour au moins un produit alimentaire.
WO2017143280A1 (en) * 2016-02-17 2017-08-24 Averill Walter J Cheese vault

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2790245B1 (fr) 1999-02-26 2001-05-04 Seb Sa Boite de conservation d'aliments
FR2791651B1 (fr) * 1999-04-01 2001-06-22 Bel Fromageries Procede et systeme de conditionnement de fromages a croute naturelle mixte
FR2796626B1 (fr) 1999-07-21 2001-10-26 Bel Fromageries Emballage et ensemble comprenant une specialite fromagere conditionnee dans un tel emballage
FR2813279B1 (fr) 2000-08-28 2002-12-27 Bel Fromageries Procede et systeme de conditionnement de fromages a croute fleurie
US7364048B2 (en) * 2003-07-01 2008-04-29 Dart Industries Inc. Cheese server
US20220202046A1 (en) * 2020-12-29 2022-06-30 Blue Buffalo Enterprises, Inc. Packaged Food Product and Method of Producing the Packaged Food Product
USD986052S1 (en) 2020-12-29 2023-05-16 Blue Buffalo Enterprises, Inc. Packaging container

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2182385A5 (de) * 1972-04-28 1973-12-07 Champagne Fromagerie

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1108036A (fr) * 1954-06-29 1956-01-09 Nouveau dispositif d'emballage
FR1567996A (de) * 1967-12-29 1969-05-23

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2182385A5 (de) * 1972-04-28 1973-12-07 Champagne Fromagerie

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0335682A1 (de) * 1988-03-31 1989-10-04 Hercules Incorporated Wasserdurchlässige Verpackung mit kontrollierter Gasfüllung, hergestellt aus Zellophan und mikroporöser Folie
EP0466515A2 (de) * 1990-07-13 1992-01-15 Toray Industries, Inc. Sauerstoffabsorber
EP0466515A3 (en) * 1990-07-13 1992-06-03 Toray Industries, Inc. Oxygen scavenger
NL1012884C2 (nl) * 1999-08-23 2000-08-08 Verbakel & Seggelink B V Verpakt en gesneden witschimmelkaas en werkwijze ter vervaardiging daarvan.
NL1015350C2 (nl) * 2000-05-31 2001-12-03 Diverspack B V Verpakking voor kaasproduct.
EP1277445A1 (de) 2001-07-20 2003-01-22 B.S.A. (Societe Anonyme) Verpackung in Beutelform oder als Schalenverpackung mit Abdeckfolie für Käsescheiben
FR2827585A1 (fr) 2001-07-20 2003-01-24 B S A Conditionnement de fromage tranche pate molle a croute fleurie ou a pate pressee dans un emballage ferme a longue conservation de type sachet ou barquette operculee
FR2899211A1 (fr) * 2006-04-03 2007-10-05 Groupe Lactalis Emballage de type socle et cloche pour produit fromager
WO2007113397A1 (fr) * 2006-04-03 2007-10-11 GROUPE LACTALIS (Société Anonyme à Directoire) Emballage de type socle et cloche pour produit de type fromager
EP1847480A1 (de) * 2006-04-03 2007-10-24 Groupe Lactalis Verpackung vom Typ Sockel und Glocke für ein Käseprodukt
WO2008129143A1 (fr) * 2007-04-17 2008-10-30 Groupe Lactalis Emballage de type socle et cloche pour produit de type fromager
FR2984290A1 (fr) * 2011-12-15 2013-06-21 Bongrain Sa Boite a base de carton pour au moins un produit alimentaire.
WO2017143280A1 (en) * 2016-02-17 2017-08-24 Averill Walter J Cheese vault

Also Published As

Publication number Publication date
FR2617811B1 (fr) 1989-12-15
DE3863317D1 (de) 1991-07-25
FR2617811A1 (fr) 1989-01-13
ATE64577T1 (de) 1991-07-15
EP0299845B1 (de) 1991-06-19

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