EP3408190A1

EP3408190A1 - Food and packaging assembly

Info

Publication number: EP3408190A1
Application number: EP17704808.9A
Authority: EP
Inventors: Michael MCWHINNEY; Lisa HAND; Trevor HANGER
Original assignee: Dunbia Family (iom) Ltd
Current assignee: DUNBIA (UK)
Priority date: 2016-01-29
Filing date: 2017-01-26
Publication date: 2018-12-05
Also published as: GB201616507D0; AU2017211508A1; GB2546849A; WO2017129976A1; GB201601657D0

Abstract

The present invention provides a food and packaging assembly comprising one or more part-cooked or fully cooked food products (32); and a packaging system (40) providing a vacuum around at least one of the one or more part-cooked or fully-cooked food products, and in which the food product(s) are cooked. In this way, the shelf life of the food product(s) is extended, and less final cooking time is required by the consumer. The part-cooked or fully-cooked food product(s) are cooked in the packaging system (40) as part of the manufacturing process.

Description

FOOD AND PACKAGING ASSEMBLY

The present invention relates to a food and packaging assembly for the provision of one or more part-cooked or fully cooked food products to consumers, and a process for providing same.

Vacuum packaging of and for food products is well known in the art, and provides several advantages including hygiene, potentially increasing shelf life, and hopefully providing an attractive product presentation. Sealing the food product in this way is also being convenient for packaging, storing, transportation and subsequent display of the food product.

Vacuum packaging is commonly used for packaging 'fresh' products, in particular meat, poultry and fish products, as well as some non-meat products including vegetables and dairy products. Typically, the food product is placed in or on the packaging, and either a vacuum is applied directly after sealing the packaging, or a further film is positioned around the food product and packaging before a vacuum is applied. . Many products, in particular meat, poultry and fish products, contain juices, in particular blood from meat. There can be some initial juice removal, but juice continues to devolve from the food product over time. If the juices remain in contact with the product, they can result in off-tones in taste and odour and are a significant factor in the determination of the shelf life of the fresh product. Vacuum packaging traditionally keeps the juices with the food product.

One known proposal is to add absorbent pads or similar in with the packaging, which pads are able to absorb the fluids within the packaging as they leave the food product over time, especially over the post packaged shelf life of the food product. Optionally, such absorbent pads are in a distinct compartment or location compared with the food product, so that drip loss and the like can be conveniently dealt with, and the juices located in a compartment which the consumer does not have to come into contact with. Other packaging, packaging systems, and packaging products are known in the art, which are intended to try and increase the shelf life of the food product based on vacuum packing. However, all such packaging proposals are only designed to vacuum pack the food product and make no provision for separating the cook-out juices from the product.

According to one aspect of the present invention, there is provided a food and packaging assembly comprising: one or more part-cooked or fully cooked food products; and

a packaging system providing a vacuum around at least one of the one or more part-cooked or fully-cooked food products, and in which the food product(s) are cooked. In this way, the shelf life of the food product(s) is extended, and less final cooking time is required by the consumer. The part-cooked or fully-cooked food product(s) are cooked in the packaging system as part of the manufacturing process.

The term "food product" as used herein relates to any food intended for human consumption, including one or more of the group comprising; meat, fish, poultry, vegetables and combinations thereof, and including food products formed or based on the same. These include the major meats such as beef, pork, lamb, chicken, fish, as well as other meats known in the art, either in the form of 'cuts' or 'joints', or after processing to form more select portions of meat such as 'steak' or 'breast', or in the form of more processed meat products such as mince, reformed products such as burgers, grillsteaks, meatballs, kebabs, and mixed products such as casseroles and the like.

Optionally at least one of the one or more food products is a meat product.

Optionally the assembly comprises one or more meat products, optionally beef, lamb, pork, chicken, poultry and fish, such as part-cooked beef, lamb or pork pieces. Optionally the one or more food products comprise at least one meat product and at least one vegetable product. For example, a meat piece and one or more vegetables such as potatoes, carrots, parsnips, etc. Optionally the one or more food products comprise at least one meat product and an added ingredient such as a herb or spice sprinkle or glaze.

The term "part-cooked" as used herein relates to the cooking of the food product between its initial or raw or otherwise 'uncooked' state, such as provided by a food manufacturer or processor, and a 'cooked' state ready for human consumption.

Part-cooking of the food product can be conducted at any suitable temperature and using any suitable process intended to part-cook the food product when the food product is combined with the packing system in a way that a vacuum is continuously able to be provided to the food product.

One suitable part-cooking process is the sous-vide process, whereby the food product is part-cooked at a relatively low temperature typically below 60°Centigrade and optionally between 40-65°C, using a suitable supply of surrounding heat, such as a water bath or the like.

Other low temperature part-cooking processes are known in the art.

Optionally the food product may be subject to high temperature searing and/or char grilling (typically 300 - 500°C or higher) to brown the food, seal in the juices, and improve the flavour.

Optionally at least one of the one or more food products is a sous-vide meat product, or has undergone the sous-vide process to provide the part-cooked nature of the part-cooked food product(s).

Sous-vide is a method of cooking in which food is sealed such as in sealed or air tight plastic packaging, and then placed in a water bath or in a temperature- controlled steam environment for longer than normal cooking times, sometimes up to 96 hours or more, at an accurately regulated temperature, usually much lower than normally used for cooking: typically around 55°C to 60°C for meat, and higher for vegetables. Sous-vide cooking cooks a food product more gently than Oven' cooking, ensuring that the inside of the food product is properly cooked without Overcooking' the outside of the food product, and so able to retain moisture therein.

The use of temperatures much lower than for 'conventional' cooking of the food product results in much higher succulence for certain food products such as meat, because at these lower temperatures, the cell walls in the food do not burst. In the case of meat cooking, tough collagen in connective tissue can be hydrolysed into gelatin, without heating the meats proteins high enough that they denature to a degree that the texture toughens and moisture is wrung out of the meat. In relation to vegetables, the sous-vide proceed allows vegetables to be thoroughly cooked (and pasteurised if necessary) while maintaining a firm or somewhat crisp texture. Cooking times for 'conventional' cooking are determined by when the centre of the cooked item reaches a few degrees below the targeted temperature. Sous-vide cooking continues until the centre of the food has reached its target temperature. The nature and size of the food therefore determines the time and temperature required. The time and temperatures for sous-vide cooking many food products such as many meat products, fish and vegetables are well known in the art.

Any initial or pre-cooking of a food product prior to packaging the food product as discussed herein, and in particular for a meat product, is known in the art, in order to seal in some juices and/or create a suitable colour and/or texture on the outside of the food product. Such processes included browning, searing, char grilling and the like, and are generally conducted at a relatively high temperature, in particular for meat, poultry, etc., and usually at a temperature significantly higher than the part- cooking temperature. Optionally at least one of the one or more initial food products is a pre-seared meat product.

According to a second aspect of the present invention, there is provided a process for providing a food and packaging assembly comprising one or more part-cooked or fully-cooked food products comprising at least the steps of: (a) providing a packaging;

(b) locating one or more initial food products in, on, or in and on, a part of the packaging;

(c) sealing the packaging around the one or more initial food products and applying a vacuum to achieve a vacuum around the one or more initial food products;

(d) part-cooking or fully-cooking the one or more initial food products in the packaging to provide a food and packaging assembly having one or more food products and a packaging system providing a vacuum around the one or more food products.

Optionally in the process, at least one of the one or more initial food products is precooked prior to location with the packaging, such as browning and searing.

Optionally in the process, the part-cooking comprises a sous-vide process.

Optionally in the process, at least one of the one or more food products is a meat product, optionally one or more of the group comprising beef, pork, lamb, fish and poultry such as chicken.

The combination of the initial food product with the packaging system allows the part-cooking of full cooking process or step to be carried out with a vacuum around the food product, and for one or more fluids in the food product, such as juices, fat, air and the like, to be relocated from the food product to a portion of the packaging system which is distinct from the food product. Optionally, the distinct portion is a separate compartment, portion or reservoir.

It is a feature of the present invention that the vacuum is able to be provided around the food product during the cooking. Optionally the vacuum is further able to be provided around the food product after the cooking. Optionally the vacuum is able to be provided continuously (i.e. continually over time), such that there is a continuous draw or pull of fluid from the food product. In this way, the shelf life of the food product can be extended due to the continuing removal and dissociation of fluids with the food product, in particular juices from a meat product, which may otherwise cause the degradation of the food product at a faster rate.

Optionally, the vacuum around the food product is supplied continuously once the packaging system is sealed around the food product until the user opens the packaging system to access the food product and eat the food product or complete the cooking process, i.e. fully cook the food product, for consumption.

Whilst the term 'food product' is sometimes used herein in the singular, it is intended to cover either a single food product, or more than one food product, and the present invention is not limited by the nature or combination of food products in the food and packaging system. Thus, the food and packaging system may include one or more meat products and one or more other products such as vegetables in a single assembly, and surrounded by the same vacuum.

A vacuum pressure can be applied around the food product by envelopment of the food product, generally by a thermoplastic or the like, able to be positioned around the food product, and optionally around any support such as a tray of the packaging system, and optionally heat-shrunk around the food product, either followed by, or in parallel with, the application of a vacuum pressure therewithin, in a manner known in the art. Preferably, the below ambient pressure within the food product and packaging system is such as to continue after part-cooking of the food product, and/or throughout devolvement of fluid from the food product until opening of the packaging system by the use or consumer.

The packaging system may include one or more locations able to provide a reservoir for one or more of the fluids extractable from the food product, such fluids either being as part the initial food product, or as a result of the part-cooking, or both. The skilled man is aware of the nature of 'juice' or 'juices' in many meat products, whose relocation to a separate location reduces degradation of the meat prior to its final cooking and consumption.

Optionally the reservoir for fluid extraction may be accessible for the consumer to recover the juices for the purposes of utilising the juices e.g. in making a gravy or basting product. The packaging system may include one or more locations or compartments able to provide a vacuum reservoir after vacuum sealing around the food product. The packaging system preferably includes one or more parts, features or portions able to create one or more distinct locations for a vacuum reservoir separate from the location of the food product. Such parts, features or portions may include dividers, walls, membranes and the like, optionally including one or more perforations or apertures, including non-circular apertures such as slits, able to provide fluid communication between the food product and a vacuum reservoir.

Thus, optionally, the packaging system comprises one or more locations for the one or more food products, and one or more separate locations configured to provide a vacuum reservoir. Preferably, the one or more separate locations comprise at least one of the group comprising; a base, a tray, a compartment. The one or more food locations and the one or more separate locations may be separated by one or more of the group comprising; a wall, a membrane and a divider; optionally being permeable or semi-permeable, and optionally including one or more apertures including holes and slits, for the passage of fluid therethrough. Optionally, the one or more separate locations comprise juices from the one or more food products, which can be accessed and/or opened to gain access and extract the juices from the assembly. Optionally, separate location is a sump. .

Optionally the packaging system comprises a tray having a least a portion for the location of one more food products and a vacuum reservoir, which combination is able to be covered by a film prior to the application of a vacuum.

In use, and optionally after any initial cooking process such as browning or searing, an initial food product such as a meat product can be located in or on part of the packaging system, optionally followed by the application of one or more packaging films to create complete envelopment of the food product, with vacuum forming therewithin in order to create a vacuum pressure around the food product, and a vacuum reservoir in fluid communication therewith. Cooking of the food product may encourage the extraction of one or more fluids from the food product, which fluids can be drawn towards and into the vacuum reservoir because of the vacuum, and therefore be relocated and dissociated from the food product.

In the present invention, the dissociation of fluids from the food product can continue after the cooking, in particular during the provision of the food and packaging assembly to a place or point of sale or purchase, and whilst awaiting sale or purchase. As the fluids are continuously intended to be extracted from the food product due to the continuing nature of the vacuum reservoir, the food product has an extended shelf compared to the same food product continuing with the presence of fluids therein.

Optionally, the vacuum reservoir is located in a base or base portion of the packaging system having an upper surface upon which the food product is supported or located, such that gravity assists the relocation of fluids from the food product into the vacuum reservoir. The base or base portion may comprise one or more compartments, optionally having one or more supports or support pieces for a dividing platform, surface or wall upon which the food product is located.

The packaging system is optionally formed from one or more thermoplastics, optionally at least part having a ridged or semi-rigid structure.

The packaging system is formed of one or more materials able to maintain the integrity of the packaging system during the part- cooking of the initial food product.

Optionally the packaging system is formed of one or more materials able to maintain the integrity of the packaging system during any final cooking of the food product, in particular at a temperature above 150°C or greater than 220°C, so as to form a cooking tray or the like during final cooking of the food products.

Optionally the packaging system includes one or more absorbents or other fluid- attractors able to retain fluid therewith. Optionally, fluid in the vacuum reservoir is available to the user of the food and packaging assembly upon opening of the packaging system.

The present invention comprises a food product, optionally being a meat product, and a packaging system for vacuum packaging the food product, and including a vacuum reservoir formed prior to at least part-cooking, optionally fully cooking, the food product using a raised temperature over a time period being at least several minutes, preferably greater than an hour, and optionally several hours, such that at least some of the meat is cooked, and so that any final cooking time of the food product prior to consumption is less than the normal or usual cooking time of the food product from a 'raw' state.

Embodiments of the present invention will now be described by way of example only, and with reference to the accompanying drawings in which:

Figure 1 is a side cross sectional view of pre-former food and packaging assembly according to an embodiment to the present invention;

Figure 2 is a perspective view of Figure 1 ;

Figures 3 & 4 are steps in the process of providing a food and packaging assembly according to the present invention from the pre-former shown in Figure 1 ; and

Figures 5 & 6 are side cross sectional views of a food and packaging assembly according to one embodiment of the present invention.

Referring to the drawings, Figures 1 and 2 show a pre-former of a food and packaging assembly according to an embodiment of the present invention, comprising an initial food product 2 and parts of a packaging assembly comprising an outer tray 4, a divider 6 and four support pieces 8.

The food product 2 may be a 'joint' of beef, lamb etc. For illustrative purposes only, it is shown in the form of a single elongated roll. The present invention is not limited by the nature, size or design of the food product, or indeed whether there are a number of food products either above the divider 6, below the divider 6, or both, as discussed further herein.

Suitable trays for packaging food products such as meat products are well known in the art, and generally comprise a base 10 and side walls 12 extending upwardly from the base 10, which may be formed from any suitable material, generally a plastic material, and typically a thermo-formed plastic material such as PET, PP, PE and the like. The tray material is at least semi-rigid, optionally rigid, to allow handling by the consumer and/or user. Such trays are well known in the art, and are anywhere between transparent and opaque.

The divider 6 may be formed from the same material as the tray 4 or a different material, and is supported above the base 10 by the support pieces 8. The support pieces 8 may also be made of the same or different material from the divider 6 and the tray 4. The support pieces 8 may extend across the base 10 of the tray 4 in one or more directions, generally sufficient to at least support the divider 6 in its raised position above the base 10.

The tray 4 may comprise one or more other struts, supports, ribs, protrusions, upstandings, indentations, etc. not shown in Figures 1 and 2, either for providing the desired tray structure and/or for providing rigidity to the tray 4, and/or for supporting the divider 6, and/or for one or more other purposes known in the packaging art.

The present invention is not limited by the nature, size or design of the support pieces 8 and the divider 6 and the tray 4, other than the divider 6 being located intermediate the base 10 of the tray 4 and the top of its side walls 12, such that there is space between the divider 6 and the base 10.

Optionally, at least the support pieces 8 and the tray 4 are formed integrally. Optionally the support pieces 8 and the tray 4 are thermo-formed in a single manufacturing process, to create the desired final shape prior to the application of the divider 6 onto the support pieces 8. Optionally, the divider 6 is conjoined with the support pieces 8, and optionally also conjoined with one or more other parts of the tray 4 such as its side walls 12 (not shown), in order to provide a final single packaging assembly item. Figure 2 shows the divider 6 having a series of perforations 14 therethrough for the passage of one or more fluids therethrough. Optionally, there is also space between the edges of the divider 6 and the side walls 12 of the tray 4 to allow the passage of fluids thereinbetween.

Figures 1 and 2 show the provision of a packaging item comprising the tray 4, divider 6 and support pieces 8 as an example of a step in a process for providing a food and packaging assembly according to another embodiment of the present invention.

Figures 1 and 2 also show locating an initial food product 2 on the divider 6, and therefore at least partly within the tray 4, as another step of the process. Optionally, the initial food product 2 is pre-cooked prior to its location on the divider 6. Preferably, the pre-cooking comprises either browning or searing, generally at a relatively high temperature, in order to 'seal' the food product 2 in a manner known in the art of cooking.

Figure 3 shows the application of a film 16 across a top of the tray 4 and initial food product 2. The film may consist of or comprise a plastic material such as those typically used in vacuum or skin packaging applications, and which are well known in the art. Such materials include one or more PE materials. The film is typically impermeable, and is normally a thermo-plastic which is at least semi-thermo setting in use. The process of vacuum-packaging food or food products is well known in the art, and generally comprises the application of a suitable film around the food or food product and any other packaging therefor such as a tray, either prior to, or in combination with the application of a vacuum pressure therewithin to create the vacuum packaging therearound.

In the example of the present invention, the film 16 is located over the initial food product 2 and reaches the edges of the side walls 12 of the tray 4 in order to complete the enveloping of the packaging around the initial food product 2. The forming of the packaging system of the present invention can be completed by applying at least a vacuum pressure (not shown), and optionally heat, to conjoin the film 16 with the tray 4 and achieve a vacuum reservoir 20 in the area between the film 16 and the tray 4, i.e. around the initial food product 2. The conjoining of the film 16 with the tray 4 shown in Figure 3 is by way of a heat seal 18. In forming the vacuum reservoir 20, it is appreciated that the film 16 will wholly or substantially conform to the shape of the surfaces presented to it by the initial food product 2 and the other elements of the packaging assembly, being primarily those parts of the divider 6 and tray 4 to which the film 16 is drawn towards during the application of vacuum pressure. For the sake of clarity, the exact cross-dimensional location of the film 16 across the initial food product 2 and tray 4 is only shown in Figure 3 as a relatively straight line (other than diverting around the top of the initial food product 2), rather than any more complex cross-sectional shape that may be achieved. The skilled man is aware of the possible shape of the film 16 as part of its sealing and vacuum packaging across the surface presented between the tops of the side walls 12 of the tray 4.

Typically, the sealing of the packaging around the initial food product 2 is carried out at a raised temperature, typically with one or more heaters, to achieve the desired vacuum packaging known in the art.

There may be release of fluids such as juices from the initial food product 2 prior to the part-cooking stage shown in Figure 4. This is not shown in Figure 3.

Figure 4 shows the location of the sealed packaging system and the initial food product 2 of Figure 3 into a water bath 22 on stands 23. The water bath 22 comprises water 24 at an above-ambient temperature, whose heat (shown by arrows 26) is now applied to the food product 2 through the packaging system.

It is a particular feature of the present invention that the heat (26) applied in Figure 4 is less than, preferably significantly less than, the known or expected 'cooking' temperature of the initial food product 2. It is also a feature of the present invention that the cooking time within the water bath 22 is, in combination with the temperature of the water 24, less than that required to achieve 'full' cooking of the initial food product 2, such that the conditions or parameters of the heat (26) shown in Figure 4 are sufficient only to 'part-cook' the initial food product 2 to provide a part-cooked food product 32.

One suitable part-cooking process is the sous-vide process, whereby the food product is part-cooked at a relatively low temperature over time. The sous-vide process is well known for a number of food products, including many meat products, as well as vegetables and fish products. For example, beef can be sous-vide part- cooked at a temperature generally in the range 55°-65°C for a number of hours, such as 1-4 hours, depending upon the size and thickness of the beef. In contrast, many fish or fish products require only a matter of minutes to achieve part-cooking at the same or similar temperature.

The skilled man is aware of when a food product is sufficiently 'cooked' that it is suitable for human consumption. As such, the skilled man is also fully aware of cooking parameters that can be applied to the same food product to only achieve 'part-cooking' thereof. By way of example only, part-cooking of a meat joint, in particular a beef or lamb or pork joint, can be achieve at a temperature between 55°- 65°C for 2-6 hours. Subsequent cooking of this part-cooked food product is still required prior to human consumption (or at least expected human consumption under current health & safety regulations). Such 'final' cooking may require a higher temperature, typically the expected main cooking temperature such as at least 180°C, and typically between 200°-220°C, for a required time period. However, it is a feature of the present invention that the time period for the 'final cooking' step or process has been significantly reduced, such as by at least 30%, 40%, 50%, 60%, such that the consumer requires significantly less cooking time prior to consumption.

During the part-cooking step in Figure 4, fluids in the initial food product, such as juices 34 will be released by the initial food product 2. The juices 34 can either pass through the perforations 14 in the divider 6 (shown in Figure 2), or around the edges of the divider 6, to pass into the space between the divider 6 and the bottom of the tray 10. In this way, the juices 34 have been retained within the vacuum reservoir 20, but are separate from the food product 2/32, (so that any degrading substances such as enzymes in the juices 34 are no longer able to act within the part-cooked product 32). Figure 5 shows the collection 36 of juices 34 (derived from the part-cooking step shown in Figure 4) along the base 10 of the tray 4, and beneath the divider 6.

Once the part-cooking is complete, the food and packaging system 40 shown in Figure 5 and provided by the steps shown is available for sale and purchase.

It is a preferable feature of the present invention that the vacuum pressure achieved during the sealing and vacuum steps is such as to continue both during the part- cooking step shown in Figure 4, and after the part-cooking step or stage. That is, the vacuum pressure is able to assist or encourage the release and separation of more or further fluids from the part-cooked food product even during its transportation, sale and purchase, and more preferably until the packaging system is opened by the consumer or user. Figure 6 shows the release of further fluids such as juices 38 from the part-cooked product 32 in the food and packaging system 40, to form an increased collection 36 over time between the base 10 and the divider 6. In this way, and as shown in Figures 5 and 6, the food and packaging system 40 can continue to achieve separation of fluids from the part-cooked food product, so as to extend the shelf life of the part-cooked food product further than food products whose fluids such as juices are retained within the food product.

It is appreciated that a different amount of fluids may be extracted from different food products, both before, during and after part-cooking such that the dimensions and design of the packaging are adapted to suit the expected volume of fluids. In the example shown in the figures, the adaptation may be related to the height of the divider 6 above the base 10, the size of the tray 4 and its side walls 12, etc.

Optionally, one or more other initial food products can be added within the packaging, either above or below the divider 6, such as one or more vegetables in combination with a meat.

The skilled man can see that the same manufacturing steps and apparatus shown in Figures 1-6 can be used to provide a fully cooked food product with a food and packaging assembly. The present invention provides a convenient way to pre-package and at least part- cook one or more initial food products, to provide a purchaser with a food and packaging assembly comprising a sealed but already part-cooked or fully-cooked food product, whose final cooking if required is less than that required for full cooking of the food product from an initial or raw state. By way of example only, a purchaser may only require an hour or less of 'final' cooking time for a meat joint, optionally using or not using meat juices derived from the meat joint, prior to safe consumption.

Claims

1. A food and packaging assembly comprising:

one or more part-cooked or fully cooked food products; and

a packaging system providing a vacuum around at least one of the one or more part-cooked or fully-cooked food products, and in which the food product(s) are cooked.

2. An assembly as claimed in claim 1 wherein at least one of the one or more food products is a meat product.

3. An assembly as claimed in claim 2 wherein the assembly comprises one or more meat products, optionally beef, lamb, pork, chicken and fish.

4. An assembly as claimed in any one of the preceding claims wherein the one or more food products comprise at least one meat product and at least one vegetable product.

5. An assembly as claimed in any one of the preceding claims wherein at least one of the one or more food products is a sous-vide meat product.

6. An assembly as claimed in any one of the preceding claims wherein at least one of the one or more food products is a pre-seared meat product.

7. An assembly as claimed in any one of the preceding claims wherein at least one of the one or more food products comprises a part-cooked beef, lamb or pork piece.

8. An assembly as claimed in any one of the preceding claims wherein the packaging system is able to provide a continuing vacuum to the one or more food products during their cooking.

9. An assembly as claimed in any one of the preceding claims wherein the packaging system is able to provide a continuing vacuum to the one or more food products after their cooking.

10. An assembly as claimed in claim 9 wherein the packaging system is able to provide a continuing vacuum to the one or more food products after their cooking and until the packaging system is opened.

1 1. An assembly as claimed in any one of the preceding claims wherein the packaging system comprises a vacuum reservoir.

12. An assembly as claimed in any one of the preceding claims wherein the packaging system comprises one or more locations for the one or more food products and one or more separate locations configured to provide a vacuum reservoir.

13. An assembly as claimed in claim 12 wherein the one or more separate locations comprise at least one of the group comprising; a base, a tray, a compartment.

14. An assembly as claimed in any one of claims 12-13 wherein the one or more food locations and the one or more separate locations are separated by one or more of the group comprising; a wall, a membrane and a divider; optionally being permeable or semi-permeable, and optionally including one or more apertures including holes, slits, for the passage of fluid.

15. An assembly as claimed in any one of claims 12-14 wherein the one or more separate locations comprise juices from the one or more food products, which can be accessed and/or opened to gain access and extract the juices from the assembly.

16. An assembly as claimed in claim 15 wherein the separate location is a sump.

17. An assembly as claimed in any one of the preceding claims wherein the packaging system comprises a tray having a least a portion for the location of one more food products and a vacuum reservoir, which combination is able to be covered by a film prior to the application of a vacuum.

18. A process for providing a food and packaging assembly comprising one or more part-cooked or fully-cooked food products comprising at least the steps of:

(a) providing a packaging;

(d) part-cooking or fully-cooking the one or more initial food products in the packaging to provide a food and packaging assembly having one or more products and a packaging system providing a vacuum around the one or more food products.

19. A process as claimed in claim 18 wherein at least one of the one or more initial food products is pre-cooked prior to location with the packaging.

20. A process as claimed in claim 19 wherein the pre-cooking comprises one or more of the group comprising browning and searing.

21. A process as claimed in any one of claims 18-20 wherein the part-cooking comprises a sous-vide process.

22. A process as claimed in any one of claims 18-21 wherein at least one of the one or more food products is a meat product, optionally one or more of the group comprising beef, pork, lamb, fish and chicken.