EP1456100B1 - Emballage de produits alimentaires - Google Patents

Emballage de produits alimentaires Download PDF

Info

Publication number
EP1456100B1
EP1456100B1 EP02772541A EP02772541A EP1456100B1 EP 1456100 B1 EP1456100 B1 EP 1456100B1 EP 02772541 A EP02772541 A EP 02772541A EP 02772541 A EP02772541 A EP 02772541A EP 1456100 B1 EP1456100 B1 EP 1456100B1
Authority
EP
European Patent Office
Prior art keywords
product
containers
array
packaging
container
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.)
Expired - Lifetime
Application number
EP02772541A
Other languages
German (de)
English (en)
Other versions
EP1456100A1 (fr
Inventor
Bernard Vanier
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of EP1456100A1 publication Critical patent/EP1456100A1/fr
Application granted granted Critical
Publication of EP1456100B1 publication Critical patent/EP1456100B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Images

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
    • B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D85/36—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
    • 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
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/02—Wrapped articles enclosed in rigid or semi-rigid containers
    • 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
    • B65D2585/00—Containers, packaging elements or packages specially adapted for particular articles or materials
    • B65D2585/30—Containers, packaging elements or packages specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D2585/36—Containers, packaging elements or packages specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for biscuits or other bakery products
    • B65D2585/363—Containers, packaging elements or packages specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for biscuits or other bakery products specific products
    • B65D2585/366—Pizza

Definitions

  • This invention relates to packaging for food products including both savoury and sweet products which are typically dispensed at the point of sale or use as a slice or segment of a larger whole. Such products may be oven-baked in the manufacturing process and may be intended for re-heating before being consumed.
  • Savoury products such as pies, pizzas and quiches and confection products such as gateaux are generally prepared as circular or rectangular products and are traditionally dispensed at the point of sale as slices or segments cut from the whole.
  • gateaux which comprise layers of cream and layers of other materials including sponge, meringue, biscuit and flavoured fillings may be dimensionally unstable and tend not only to look messy when served to the customer but also to be wasteful in the cutting process and the transfer of the slice or segment to the plate.
  • FR-A-840045 which discloses the packaging for a sub-divided product of the preamble of claim 1, describes wrapping especially for blue cheese in portions, each portion being separately wrapped and hermetically sealed in a transparent film, the portions being retained in a juxtaposed disposition to reconstitute the cheese in its original form.
  • the present invention provides packaging for a sub-divided food product in separate containers, characterised in that each product container is defined by and consists essentially of an upstanding endless wall element, and in that a common outer retaining means maintains the containers as a close-packed array.
  • each individual product container contains a portion of the food product, the portion being of pre-determined and uniform size.
  • the product container can readily be removed from around the product portion with minimum spoilage and wastage for serving to a customer in a restaurant or, where the sale has taken place for example in a supermarket for consumption away from the point of sale, the product either having been frozen or sold chilled or at room temperature, the product container can be removed at the time of consumption.
  • the array of containers constitutes a circular ring or shallow cylinder and the individual containers comprise sectors of a circle although, in another embodiment, the array may be rectangular and the containers may define individual slices.
  • the individual product containers could be triangular, rhomboidal, crescent-shaped or other shape or combination of shapes which, when in a mutually packed array, make up the shape of the whole.
  • the packaging includes a unitary, for example circular, base with an upstanding rim or flange and, as a further option, an appropriately-shaped lid again with a flange which, however, is downwardly-depending.
  • the outer retaining means preferably extends the full height of the product containers so that, in use, it is engaged by the rim or flange of the base and/or lid, if present. If the array is circular, the retaining means comprises an annular collar whereas as, if the array is rectangular, the retaining means would itself be rectangular.
  • Each product container is preferably formed from a rectangular strip of plastics material, preferably polyvinyl chloride, formed to the appropriate shape by creasing at the edges, the free ends being joined together for example by spot-welding, by the use of suitable adhesives, interlocking tabs or by other means whereby the product may readily be removed or "popped" from the container for consumption by breaking the join.
  • plastics material preferably polyvinyl chloride
  • each portion for example of a wedge shape, is of uniform and intended size without wastage and can be removed when frozen so as to stagger shelf life and minimise further waste.
  • Liquid sauces or soft mixtures may be applied to the top of the product so that, once popped from the container, the sauce forms a coulis which enrobes the product and gives the appearance of the product having been freshly made, since the sauce would be flowing from the top and down the sides of the product to give a home-made appearance.
  • Hygiene is enhanced in that the product is encased in the container until it is dispensed for use and can thus be handled without risk of cross-contamination during transportation or at the point of service.
  • the packaging retards bacterial and microbiological growth and, since airflow is restricted, the risk of cross-contamination is reduced.
  • Individual product portions in a container have greatly increased strength for transportation and storage purposes irrespective of whether the product is in the fresh or frozen state.
  • the presence of the lid will also enhance hygiene and will also reduce freezer burn and thus avoid the need to place the food product in a plastic bag, which is the conventional method to avoid freezer burn but tends to damage any decoration on the product, or at least to cause food components to adhere to the bag and thus to create wastage.
  • the lid in conjunction with the product container effectively cocoons the product and prevents transportation/storage damage even to fragile decoration.
  • the invention also includes, in another aspect, a packaging containing a packaged sub-divided food product, the product being segmented and each segment being contained in a product container defined by and consisting essentially of an upstanding endless wall element, the segments thus contained being maintained as a close-packed array by a common outer retaining means.
  • individual containers may be filled with food product in various ways.
  • a whole product may be initially prepared on a base with an upstanding peripheral rim or flange and an array of product containers may be urged downwardly from above whereby the walls of the containers cut through the product until, with the lower edges of the product containers in contact with the base, each container has therein a portion of product for subsequent transportation and storage as part of the array, with an outer retaining means holding the array of containers together until individual product portions are required for sale.
  • an array of containers may be provided in mutually-packed relationship on a base and previously-segmented solid, for example sponge, product ingredients can be added to each container with cream or other semi-solid product ingredient being added to each container through suitable dispensing means. Any dry ingredients, for example in powder or flake form, can also be added via suitable dispensing means. Whichever method is used, a lid may then be added over the entire array for transportation and storage, whether the product is to be frozen or is to be maintained fresh.
  • the packaging shown generally at 10, includes sixteen segments 11 which, in a mutually-packed array, constitute a cylindrical configuration.
  • Each segment is formed from semi-rigid PVC of thickness 200 microns, as shown more clearly with reference to Figure 2, and the array has a PVC base 12 having a peripheral upstanding rim 13 and a similarly-dimensioned PVC lid 14.
  • the segments are maintained in a packed array to annular collar 15 which surrounds the segments, the upper and lower edges being within the rim of the lid and base, respectively.
  • the segments When the segments are intended to cut through a pre-formed product to form individual portions, the PVC should be thicker and heavier-duty, for example 400-500 microns or, especially where the packaged product is intended to be baked or re-heated before consumption, the segments may be formed from a heat-resistant plastics material such as partially crystallised polyethylene terephthalate (CPET), optionally with an amorphous outer layer to enhance the sealing properties and provide a glossy finish.
  • CPET partially crystallised polyethylene terephthalate
  • a segment 11 has straight side walls 16 a rear wall 17 and contains a layered gateaux product 18 with a cream and fruit or sauce surface and decoration 19.
  • the container is formed from a strip of PVC material suitably configured by creasing, the end regions being spot-welded at 20 and one end forming a tab 21 to enable the container to be removed from the gateaux product.
  • the wall of the container is sufficiently deep to accommodate the surface decoration on the gateaux product without damage being occasioned thereto on application of the lid.
  • the array of segments is held together by a outer annular collar of substantially the same depth as the containers, whereby the lower edge of the collar is located within the upstanding rim 13 of the base and the upper edge of the collar is located within the depending rim of the lid.
  • Product may be provided in the containers by various methods according to the nature of the product.
  • the product has a denser layer at the bottom and a softer layer at the top and would be sold as a shallow tart like product such as a flan, cheesecake, open-top pie, open cake, quiche or pizza.
  • the array of containers is used as a cutter for the pre-formed whole product although optionally a liquid or a semi liquid mixture may be deposited above into the individual containers, the mixture setting after a period of time.
  • a slice of sponge is placed on a substrate and the array of containers as a whole is placed on top of the sponge. Pressure is applied to the top of the array, whereby the array acts as a guillotine, segmenting and depositing a triangle of sponge in each container, creating a lock for enhancing stability.
  • a soft biscuit-like product for example digestive biscuit crumb mixed with butter which is normally used for a cheesecake base, the material being pliable enough when the butter is warm, but hardening in the container, creating a solid base
  • a soft biscuit-like product for example digestive biscuit crumb mixed with butter which is normally used for a cheesecake base, the material being pliable enough when the butter is warm, but hardening in the container, creating a solid base
  • Cream, fillings, dry ingredients and so on, such as meringue, are deposited in each segment on the base, thus creating outward pressure on each wall, thereby increasing the overall strength of the product and pressuring the segments maintaining an equal overall shape and structure.
  • a slice of sponge is then placed on top of the array and pressure is applied to the sponge, creating a reverse guillotine action whereby triangles of sponge are deposited in each container. The exercise can be repeated to create further layers.
  • a liquid sauce or fruit in a viscous state can then be deposited to create a seal, thus protecting the product with a more dense and seamless flush surface and offering a moist enrobing advantage when serving.
  • a decoration of cream may be deposited simultaneously to act as an anchor for a fragile or visually delicate decoration that is protected by the outer walls of the segment.
  • the packaging offers a major advantage in commercially producing product that is fragile, that is, breakable, brittle or otherwise structurally intrinsically weak or dimensionally unstable. Such products have hitherto not been achieved in a packaged and protected environment.
  • the product could be manufactured without decoration or soft sauce.
  • it When serving the product, it could be turned upside down thus reversing the product and creating in effect an 'upside down cake' thus offering another benefit.
  • the product may be prepared, either in the cooked or uncooked state, on a circular base and an array of product containers, each in the form of a sector of a circle and the array constituting a whole circular shape, is placed on the upper surface of the product and urged downwardly, downward pressure being exerted by a circular disk or pressure plate acting against the upper edges of the containers.
  • the radial portion walls thus cut through the product to create individual product portions each contained in a discrete sector-shaped container, the arcuate outer wall corresponding with and bounding the arcuate periphery of the product.
  • the containers are formed from CPET, the product can subsequently be baked by the manufacturer, by the retailer or by the customer at home.
  • Individual portions can be baked as and when required, leaving the remainder of the portions in the frozen or fresh condition for subsequent baking. If it is desired to dispense or consume the product cold, it can be left to cool down in the container, the container acting to prevent the product drying at the edge regions.
  • a pre-formed circular disk or layer of rolled-out pastry may be placed over the array of containers and urged downwardly using a pressure plate having depending therefrom an array of dies which correspond with and are complementary to the product containers in the array but are slightly undersized in relation thereto, whereby the individual dies urge a portion of the pastry downwardly into each container to occupy the base area thereof and to extend upwardly at the side regions.
  • the pie filling material can then be applied to each individual container and, if necessary according to whether the pie is intended to be open or closed, a further thinly rolled layer of pastry can be applied from above and urged into each container, the walls thereof acting to cut the pastry into the appropriately-shaped segments, to form individual pie portions in each container, each pie portion having a pastry wall around all sides, whereby the filling does not leak from the pie once the container has been removed for dispensing purposes.
  • the containers act as separators to hold and maintain the shape of individual product portions.
  • the array of containers can either be used to cut the product, before baking, into individually-sized portions or ingredients can be deposited from above into the array of containers which can then be individually handled and reheated for consumption, removal of the container being carried out with the heated product on the serving plate, so as not to disturb the appearance of the product as typically happens when such products have to be scooped from conventional containers.
  • Savoury starters or buffet savouries may also be prepared in containers according to the invention and again are capable of being stored either in the fresh, chilled or frozen state and dispensed onto a serving plate at the time of consumption with no or minimum disturbance to the appearance thereof.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Containers Having Bodies Formed In One Piece (AREA)

Claims (11)

  1. Conditionnement pour produit alimentaire subdivisé dans des récipients séparés (10), comprenant un dispositif commun (15) de retenue externe destiné à maintenir les récipients sous forme d'un arrangement regroupé, caractérisé en ce que chaque récipient de produit (11) est délimité par un élément à paroi sans fin qui remonte et est essentiellement constitué par cet élément.
  2. Conditionnement selon la revendication 1, dans lequel l'arrangement de récipients (11) constitue un anneau circulaire ou un cylindre peu profond, et les récipients individuels constituent des secteurs d'un cercle.
  3. Conditionnement selon la revendication 1, dans lequel l'arrangement est rectangulaire et les récipients (11) délimitent des tranches individuelles.
  4. Conditionnement selon l'une quelconque des revendications précédentes, dans lequel le conditionnement (10) comporte une base unitaire (12) ayant un rebord ou flasque qui remonte (13).
  5. Conditionnement selon l'une quelconque des revendications précédentes, dans lequel le conditionnement comprend un couvercle (14) ayant un flasque qui dépasse vers le bas.
  6. Conditionnement selon l'une quelconque des revendications précédentes, formé d'une matière plastique comprenant du PVC ou CPET, éventuellement avec une couche externe amorphe.
  7. Conditionnement selon l'une quelconque des revendications précédentes, dans lequel chaque récipient de produit (11) est formé à partir d'une bande rectangulaire (16, 17) de matière plastique mise à la forme convenable par plissage, les extrémités libres étant raccordées mutuellement (20) de façon amovible, de sorte que le produit peut être facilement retiré du récipient pour être consommé par rupture du raccord.
  8. Conditionnement selon l'une quelconque des revendications précédentes, contenant un produit alimentaire subdivisé, le produit étant segmenté, chaque segment (18) étant contenu dans un récipient de produit (11) délimité par un élément à paroi sans fin qui remonte et étant constitué essentiellement de cet élément, les segments ainsi contenus étant maintenus sous forme d'un arrangement regroupé par un dispositif externe commun de retenue.
  9. Conditionnement selon la revendication 8, dans lequel le produit alimentaire (18) est fragile, et tel qu'il est cassable, friable ou à structure intrinsèquement peu résistante ou dimensionnellement instable d'une autre manière.
  10. Procédé de préparation et de conditionnement d'un produit alimentaire pour la formation d'un conditionnement selon la revendication 8 ou 9, caractérisé en ce que le procédé comprend la préparation d'un produit alimentaire sur une base et la poussée d'un arrangement de récipients de produits (11), constitués chacun essentiellement d'un élément à paroi sans fin qui remonte, vers le bas depuis le haut afin que les parois des récipients coupent le produit de sorte que, avec les bords inférieurs des récipients de produit au contact de la base, chaque récipient (11) comporte à l'intérieur une partie du produit en vue de son transport et de son stockage ultérieur sous forme d'une partie de l'arrangement, un dispositif externe commun de retenue (15) maintenant l'arrangement de récipients en coopération sous forme d'un arrangement regroupé.
  11. Procédé selon la revendication 10, comprenant en outre la disposition d'une tranche d'un produit alimentaire solide sur l'arrangement et l'application d'une pression sur lui, avec création d'un effet de guillotine inverse de sorte que des segments du produit alimentaire solide sont déposés dans chaque récipient, et l'addition d'une sauce liquide ou de fruits à l'état visqueux pour la création d'un joint d'étanchéité.
EP02772541A 2001-10-25 2002-10-24 Emballage de produits alimentaires Expired - Lifetime EP1456100B1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB0125641 2001-10-25
GB0125641A GB2364522B (en) 2001-10-25 2001-10-25 Food product packaging
PCT/GB2002/004803 WO2003035513A1 (fr) 2001-10-25 2002-10-24 Emballage de produits alimentaires

Publications (2)

Publication Number Publication Date
EP1456100A1 EP1456100A1 (fr) 2004-09-15
EP1456100B1 true EP1456100B1 (fr) 2007-05-30

Family

ID=9924528

Family Applications (1)

Application Number Title Priority Date Filing Date
EP02772541A Expired - Lifetime EP1456100B1 (fr) 2001-10-25 2002-10-24 Emballage de produits alimentaires

Country Status (5)

Country Link
EP (1) EP1456100B1 (fr)
AT (1) ATE363443T1 (fr)
DE (1) DE60220439T2 (fr)
GB (1) GB2364522B (fr)
WO (1) WO2003035513A1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2412562A (en) * 2004-03-30 2005-10-05 Jayan Ragavan Automated preparation of packaged sandwiches
DE202009012649U1 (de) 2009-09-21 2009-12-24 Zwicker, Andreas Verpackungsbehälter
KR200466436Y1 (ko) 2010-05-19 2013-04-15 서정미 원형 케이크 상자
US20150274409A1 (en) * 2012-09-24 2015-10-01 Josef Nachbagauer Container for receiving and splitting product plates along weakening grooves, use of said container for receiving and splitting product plates, a process for splitting product plates, and product plates, in particular chocolate bars
GB2506617B (en) * 2012-10-03 2014-09-24 Samar Galal Improvements in or relating to containers for comestibles

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR611263A (fr) * 1926-02-15 1926-09-24 Bande-caissette pour emballage
FR840045A (fr) * 1937-12-21 1939-04-18 Emballage pour fromages en pains ou en meules, principalement pour fromages de roquefort ou fromages bleus
US2339584A (en) * 1941-03-01 1944-01-18 Milprint Inc Method of cutting and wrapping cake
US3398827A (en) * 1967-01-24 1968-08-27 Grace W R & Co Trays, and multi-tray packages
CH462704A (fr) * 1967-09-14 1968-09-15 Kustner Freres Cie Sa Procédé d'enveloppement en coquille d'un corps prismatique de section en forme de secteur circulaire et machine pour la mise en oeuvre de ce procédé
US3771713A (en) * 1970-12-11 1973-11-13 B Davidson Partitioned tray having tabs, for pies and the like
US4299148A (en) * 1978-04-06 1981-11-10 Meier Gerard B Method for cutting and maintaining separate segments of a gummous comestible
US4359159A (en) * 1980-04-03 1982-11-16 Pollard Clarice F Carton assembly for presliced pastry
FR2568221A1 (fr) * 1984-07-30 1986-01-31 Monoplast Sa Procede de conditionnement de portions, emballage et portions obtenues selon ce procede
FR2614008B1 (fr) * 1987-04-17 1990-08-10 Nabisco Brands Sa Dispositif de conditionnement pour produits d'alimentation humaine, notamment du type presentant une texture solide ou hautement visqueuse
FR2638710B1 (fr) * 1988-11-07 1991-01-25 Bel Fromageries Appareil de conditionnement d'un volume de produit pateux tel qu'un fromage et produits ainsi conditionnes
US5082677A (en) * 1990-07-19 1992-01-21 Avi Bear Packaging means and method for shipping pastries
CH690092A5 (it) * 1996-04-12 2000-04-28 Marco Miceli Utensile per tagliare e rimuovere fette da un prodotto alimentare.
JPH1029678A (ja) * 1996-07-16 1998-02-03 Gurafuikusu & Dezainingu:Kk ケーキ類等の取り出し片
IT1298397B1 (it) * 1997-12-31 2000-01-05 Corazza Natalino Spa Confezione ermetica per prodotti di consistenza pastosa in particolare prodotti derivati dal latte, quali porzioni di formaggio fuso e metodo
FR2783802B1 (fr) * 1998-09-24 2000-12-15 Bel Fromageries Procede de conditionnement d'un produit pateux et installation correspondante

Also Published As

Publication number Publication date
DE60220439D1 (de) 2007-07-12
WO2003035513A1 (fr) 2003-05-01
ATE363443T1 (de) 2007-06-15
EP1456100A1 (fr) 2004-09-15
DE60220439T2 (de) 2008-01-24
GB0125641D0 (en) 2001-12-19
GB2364522B (en) 2002-09-04
GB2364522A (en) 2002-01-30

Similar Documents

Publication Publication Date Title
US5045333A (en) Method for self-icing bakery goods
US6764700B2 (en) Deep dish pizza crust
US20030141218A1 (en) Tray for sauces, products containing same and methods
US4472440A (en) Package containing a moisture resistant edible baked container
US5928692A (en) Food products utilizing edible films and method of making and packaging same
US6919097B2 (en) Soft, fully baked breadsticks
US2768086A (en) Method of preparing a precooked frozen food package
US20080254170A1 (en) multi-compartment produce container with controlled gas permeation
JPH09163916A (ja) 作りやすいインスタントパックピザ
EP1771095A1 (fr) Plat congele micro-ondable visuellement attrayant
US20050175743A1 (en) Raw dough or baked product that can be prepared in an oven or microwave oven in the form of a pizza slice with an enclosed filling that is covered with a crust
US6165521A (en) Food products utilizing edible films and method of making and packaging same
US4265919A (en) Process for producing a food product
US7763296B2 (en) Food items, systems and methods
US20060141104A1 (en) Deep dish pizza crust
US20040253346A1 (en) Liquid filled, wafer covered, edible communion cup
CA2308556C (fr) Pains batons mous entierement cuits
EP1456100B1 (fr) Emballage de produits alimentaires
WO1994012397A1 (fr) Boite pour pizza circulaire
US20040202753A1 (en) Dipping cups having increased structural rigidity and arcuate corners
JP2004215502A (ja) 冷菓子とこれに用いる冷菓子用コーン及び冷菓子用コーン入りの包装用容器
KR20210120996A (ko) 피자 제품, 피자 제품용 포장, 및 피자 제품의 조리 및 배포 방법
CZ271293A3 (en) Package for meat articles and meat articled shaped by such package
AU2019202496A1 (en) An Improved Food Storage System
EP1116668B1 (fr) Emballage pour produits alimentaires constitués d'une barquette et d'une enveloppe entourant ladite barquette

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20040524

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR IE IT LI LU MC NL PT SE SK TR

AX Request for extension of the european patent

Extension state: AL LT LV MK RO SI

17Q First examination report despatched

Effective date: 20050503

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

RBV Designated contracting states (corrected)

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GR IE IT LI LU MC NL PT SE SK TR

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GR IE IT LI LU MC NL PT SE SK TR

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070530

Ref country code: CH

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070530

Ref country code: LI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070530

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

REF Corresponds to:

Ref document number: 60220439

Country of ref document: DE

Date of ref document: 20070712

Kind code of ref document: P

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070830

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: ES

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070910

ET Fr: translation filed
PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: AT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070530

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070530

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070830

Ref country code: PT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20071030

Ref country code: CZ

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070530

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070530

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070530

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070831

26N No opposition filed

Effective date: 20080303

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MC

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20071031

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20071024

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: EE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070530

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070530

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20071024

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: TR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20070530

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DE

Payment date: 20091110

Year of fee payment: 8

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: NL

Payment date: 20091028

Year of fee payment: 8

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: FR

Payment date: 20091110

Year of fee payment: 8

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: BE

Payment date: 20091110

Year of fee payment: 8

BERE Be: lapsed

Owner name: VANIER, BERNARD

Effective date: 20101031

REG Reference to a national code

Ref country code: NL

Ref legal event code: V1

Effective date: 20110501

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20101102

REG Reference to a national code

Ref country code: FR

Ref legal event code: ST

Effective date: 20110630

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: NL

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20110501

Ref country code: BE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20101031

REG Reference to a national code

Ref country code: DE

Ref legal event code: R119

Ref document number: 60220439

Country of ref document: DE

Effective date: 20110502

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20110502