US20090263547A1 - Assembly for food product and method for heating said assembly - Google Patents

Assembly for food product and method for heating said assembly Download PDF

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Publication number
US20090263547A1
US20090263547A1 US11/722,340 US72234005A US2009263547A1 US 20090263547 A1 US20090263547 A1 US 20090263547A1 US 72234005 A US72234005 A US 72234005A US 2009263547 A1 US2009263547 A1 US 2009263547A1
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US
United States
Prior art keywords
tray
lip
pack according
film
pack
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.)
Abandoned
Application number
US11/722,340
Inventor
Vincent Dutaut
Marc Boniface
Marie-Therese Nortier
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.)
Nestec SA
Original Assignee
Nestec 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 Nestec SA filed Critical Nestec SA
Assigned to NESTEC S.A. reassignment NESTEC S.A. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: BONIFACE, MARC, DUTAUT, VINCENT, NORTIER, MARIE-THERESE
Publication of US20090263547A1 publication Critical patent/US20090263547A1/en
Abandoned 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
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/22—Details
    • B65D77/225—Pressure relief-valves incorporated in a container wall, e.g. valves comprising at least one elastic element
    • 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
    • B65D77/10—Container closures formed after filling
    • B65D77/20—Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers
    • B65D77/2024—Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers the cover being welded or adhered to the container
    • 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
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
    • 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
    • B65D2205/00—Venting means

Definitions

  • the present invention relates to a pack for a food product and a heating and/or cooking method for said pack.
  • the aim of the present invention is to provide the consumer with a pack for microwave-regeneratable food products in which there is no risk of the food product overflowing during heating in said microwave oven.
  • the present invention relates to a pack for a food product comprising
  • the pack according to the invention differs from the prior art in that the tray is made of a material such that the lip of said tray deforms under the effect of the microwaves, thus preventing any leakage of product out of the tray.
  • the film rises under the effect of the pressure and exerts a force on the welded edges, causing the lip of the tray to tilt vertically.
  • the rupture point will be oriented vertically, thus forming a chimney allowing the steam to escape. Therefore, since the rupture point is oriented vertically, the boiling sauce does not flow over the top of the lip and will thus not leak out of the packaging.
  • the material from which the tray is made is a multilayer composite comprising the following layers, alone or in combination:
  • the thickness of the wall of the tray is between 400 and 700 ⁇ m. Preferably, the thickness of the wall of the tray is between 400 and 500 ⁇ m.
  • the side wall of the tray make an angle of between 1 and 5° with the vertical.
  • the steep slope makes it possible to limit access by the boiling sauce to the rupture point. This steep slope also considerably reduces the burnt appearance of the sauce observed with trays having an angle of between 5 and 10°.
  • a skin of sauce forms on the walls of the tray, which dries out during regeneration and which, owing to the combined effect of heat, evaporation and the presence of reducing sugars and amino acids, is the target of Maillard reactions causing the walls of the tray to appear burnt.
  • the material from which the film is made is a multilayer composite comprising the following layers, alone or in combination:
  • the thickness of the film is between 100 and 150 ⁇ m.
  • the food composition contained in the tray is a refrigerated composition or frozen composition. It is normally regenerated by microwaving but may also be regenerated using a water bath.
  • the food composition is chosen from the group of compositions comprising sauces, pasta, rice, potatoes, vegetables, meat, fish and any other food product. It may be a complete meal or a side dish.
  • the composition in a sauce is a composition comprising, as well as the sauce, pasta, rice, potatoes, vegetables, fish, meat and any other food product.
  • the food composition occupies a volume of between 30 and 97% of the volume of the tray. Preferably, the food composition occupies between 60 and 97% of the volume of the tray.
  • the volume occupied by the product must not exceed 60% of the total volume of the tray.
  • the volume of the product may occupy up to 97% of the volume of the tray.
  • the tilting of the welded edges during regeneration of the tray by microwaves is helped by giving the tray a rounded shape along its length.
  • the tilting of the welded edges is maximized midway along the curved walls of the tray and the rupture point will form at this spot.
  • the method for manufacturing the pack according to the invention is essentially as follows:
  • the product is packaged under a vacuum of around 10 to 300 mbar.
  • the pack according to the invention When the pack according to the invention is manufactured, it is stored either refrigerated or frozen.
  • the advantages of the pack according to the invention are immediately obvious when used by the consumer.
  • the present invention relates to a method of heating and/or cooking a pack as described above, in which
  • the rupture point appears normally after 2 to 4 minutes.
  • the heating time is between 30 seconds and 10 minutes. Preferably, the heating time is around 6 minutes. Heating takes less time, depending also on the size of the tray, and for cooking the time taken is longer.
  • FIG. 1 is a perspective view of the tray used
  • FIG. 2 is a longitudinal section through the pack according to the invention
  • FIG. 3 is a top view of the pack according to the invention.
  • FIG. 4 is a view of the pack at the moment the film opens.
  • the tray 1 comprises a bottom 2 , a side wall 3 and a lip 4 .
  • This tray is made of a PP-EVOH-EVA multilayer having a thickness of 500 ⁇ m. It has a capacity of 330 or 430 ml and is designed to contain a frozen meal weighing 150 to 400 g.
  • FIG. 2 shows the tray 1 containing a ready meal 5 and a film 6 sealing off the top of the tray.
  • FIG. 3 shows that the tray 1 comprises a wall rounded outwards along its length and it is substantially midway along this length at 7 that the film becomes detached and creates a rupture point for steam to escape.
  • the tray may also be rounded along its width, in which case it is rounded inwards.
  • FIG. 4 clearly shows that, during heating in a microwave oven or any other heating device, the film 6 rises under the effect of the rise in pressure, causing the lip 4 of the tray to rise until the rupture point is reached.
  • the lip rises around the whole periphery of the tray and, because it is raised, even at the time of rupture nothing can flow onto the plate of the microwave oven.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Package Specialized In Special Use (AREA)
  • Packages (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The invention relates to a pack for a food product comprising
  • a tray 1 with a lip 4, a side wall 3 and a bottom 2,
  • a film 6 sealed all around the periphery of said tray, partly over the lip and over the top of the side wall, directly adjacent to said lip, and
  • a food composition 5 contained in said tray,
the film coming substantially into contact with the food composition.

Description

  • The present invention relates to a pack for a food product and a heating and/or cooking method for said pack.
  • Film-covered trays containing food products which are heated up in microwave ovens are already known. With these trays, as a food product packaged inside this type of packaging is regenerated, the water contained in the food evaporates under the effect of the energy supplied by the microwaves. The increase in pressure inside the packaging caused by the formation of steam causes the upper film to rise. When a threshold pressure inside the packaging is reached, the welded edges will yield at a point which we will call the rupture point, in order to release this excess steam. This phenomenon is known as “self-venting”. In the case of products with a high water content such as meals in sauce, it may happen that during regeneration the sauce, brought to boiling point, rises up as far as the rupture point, leaks out of the packaging and dribbles down over the plate of the microwave oven. This phenomenon is often observed with sauces with a high content of foaming agents (milk proteins, mushroom extracts) and with emulsion sauces containing crème fraîche, margarine, butter, oil or any other fat dispersed in an aqueous phase. The higher the power of the microwaves used for regeneration, the worse this phenomenon will be.
  • The aim of the present invention is to provide the consumer with a pack for microwave-regeneratable food products in which there is no risk of the food product overflowing during heating in said microwave oven.
  • The present invention relates to a pack for a food product comprising
    • a tray with a lip, a side wall and a bottom,
    • a film sealed all around the periphery of said tray, partly over the lip and over the top of the side wall, directly adjacent to said lip, and
    • a food composition contained in said tray,
  • the film coming substantially into contact with the food composition.
  • The pack according to the invention differs from the prior art in that the tray is made of a material such that the lip of said tray deforms under the effect of the microwaves, thus preventing any leakage of product out of the tray. Specifically, during regeneration, the film rises under the effect of the pressure and exerts a force on the welded edges, causing the lip of the tray to tilt vertically. Hence, when the threshold pressure is reached, the rupture point will be oriented vertically, thus forming a chimney allowing the steam to escape. Therefore, since the rupture point is oriented vertically, the boiling sauce does not flow over the top of the lip and will thus not leak out of the packaging.
  • As mentioned above, to ensure that the lip of the tray does indeed rise, it must be made of a material allowing said lip to rise easily. Preferably, the material from which the tray is made is a multilayer composite comprising the following layers, alone or in combination:
    • Ionomer resin,
    • Ethylene methacrylic acid (EMA) copolymer,
    • Low density polyethylene (PE),
    • Polybutylene,
    • Adhesive resin,
    • Polypropylene,
    • Ethylene vinyl acetate (EVA) copolymer and
    • Ethylene vinyl alcohol (EVOH) copolymer.
  • The thickness of the wall of the tray is between 400 and 700 μm. Preferably, the thickness of the wall of the tray is between 400 and 500 μm.
  • It is also important in the pack according to the invention that the side wall of the tray make an angle of between 1 and 5° with the vertical. The steep slope makes it possible to limit access by the boiling sauce to the rupture point. This steep slope also considerably reduces the burnt appearance of the sauce observed with trays having an angle of between 5 and 10°. With such trays, a skin of sauce forms on the walls of the tray, which dries out during regeneration and which, owing to the combined effect of heat, evaporation and the presence of reducing sugars and amino acids, is the target of Maillard reactions causing the walls of the tray to appear burnt.
  • The material from which the film is made is a multilayer composite comprising the following layers, alone or in combination:
    • Ionomer resin,
    • Ethylene vinyl alcohol (EVOH) copolymer,
    • High density polyethylene,
    • Adhesive resin,
    • EVA.
  • The thickness of the film is between 100 and 150 μm.
  • The food composition contained in the tray is a refrigerated composition or frozen composition. It is normally regenerated by microwaving but may also be regenerated using a water bath. The food composition is chosen from the group of compositions comprising sauces, pasta, rice, potatoes, vegetables, meat, fish and any other food product. It may be a complete meal or a side dish. The composition in a sauce is a composition comprising, as well as the sauce, pasta, rice, potatoes, vegetables, fish, meat and any other food product.
  • The food composition occupies a volume of between 30 and 97% of the volume of the tray. Preferably, the food composition occupies between 60 and 97% of the volume of the tray. For products containing sauces with a high content of foaming agents and fat, the volume occupied by the product must not exceed 60% of the total volume of the tray. For products with a lot of sauce which is not an emulsion and has a low foaming agent content, the volume of the product may occupy up to 97% of the volume of the tray.
  • The tilting of the welded edges during regeneration of the tray by microwaves is helped by giving the tray a rounded shape along its length. By virtue of this shape, the tilting of the welded edges is maximized midway along the curved walls of the tray and the rupture point will form at this spot.
  • The method for manufacturing the pack according to the invention is essentially as follows:
    • a sheet of plastic is thermoformed to produce the tray,
    • the food product is dispensed into said tray,
    • a vacuum is created and, at the same time, the film is sealed on top of the tray.
  • The product is packaged under a vacuum of around 10 to 300 mbar.
  • When the pack according to the invention is manufactured, it is stored either refrigerated or frozen.
  • The advantages of the pack according to the invention are immediately obvious when used by the consumer. The present invention relates to a method of heating and/or cooking a pack as described above, in which
    • the pack is placed in a system of heating by microwaves,
    • microwave heating is commenced,
    • heating is continued until the film deforms under the effect of the rise in pressure inside the tray and partially detaches over a section of the periphery of said tray, and
    • heating or cooking is continued.
  • As already stated above, during heating or cooking, the deformation of the film allows the lip of the tray to rise.
  • The rupture point appears normally after 2 to 4 minutes. The heating time is between 30 seconds and 10 minutes. Preferably, the heating time is around 6 minutes. Heating takes less time, depending also on the size of the tray, and for cooking the time taken is longer.
  • The remainder of the description is provided with reference to the drawings, in which:
  • FIG. 1 is a perspective view of the tray used,
  • FIG. 2 is a longitudinal section through the pack according to the invention,
  • FIG. 3 is a top view of the pack according to the invention, and
  • FIG. 4 is a view of the pack at the moment the film opens.
    •
  • The tray 1 comprises a bottom 2, a side wall 3 and a lip 4. This tray is made of a PP-EVOH-EVA multilayer having a thickness of 500 μm. It has a capacity of 330 or 430 ml and is designed to contain a frozen meal weighing 150 to 400 g.
  • FIG. 2 shows the tray 1 containing a ready meal 5 and a film 6 sealing off the top of the tray.
  • FIG. 3 shows that the tray 1 comprises a wall rounded outwards along its length and it is substantially midway along this length at 7 that the film becomes detached and creates a rupture point for steam to escape. The tray may also be rounded along its width, in which case it is rounded inwards.
  • Lastly, FIG. 4 clearly shows that, during heating in a microwave oven or any other heating device, the film 6 rises under the effect of the rise in pressure, causing the lip 4 of the tray to rise until the rupture point is reached. The lip rises around the whole periphery of the tray and, because it is raised, even at the time of rupture nothing can flow onto the plate of the microwave oven.
    • EXAMPLE
  • Take a pack according to the invention with a capacity of 330 ml containing 100 g of fish and 100 g of sauce. The pack is frozen. It is placed in a microwave oven with a power of 1000 W and heating is commenced. After 6 minutes, the meal has been heated and the film has opened over a distance of 20 mm. The lip of the tray has risen around the whole periphery and nothing has flowed onto the plate of the microwave oven.

Claims (15)

1. Pack for a food product comprising
a tray with a lip, a side wall and a bottom,
a film sealed all around a periphery of the tray, partly over the lip and over the top of the side wall, directly adjacent to the lip,
a food composition contained in the tray, and
the film coming substantially into contact with the food composition.
2. Pack according to claim 1, wherein the side wall of the tray makes an angle of between 1 and 5° Ma vertical plane of the tray.
3. Pack according to claim 1, wherein the tray is constructed from a multilayer composite.
4. Pack according to claim 3, wherein the thickness of the side wall of the tray is between 400 and 700 μm.
5. Pack according to claim 1, wherein the material from which the film is made is a Surylin-EVOH-Surylin multilayer composite.
6. Pack according to claim 5, wherein the thickness of the film is between 100 and 150 μm.
7. Pack according to claim 1, wherein the food composition is selected from the group consisting of a refrigerated composition and a frozen composition.
8. Pack according to claim 7, wherein the food composition is chosen from the group of compositions consisting of sauces, pasta, rice, potatoes, vegetables, meat, and fish.
9. Pack according to claim 8, wherein the composition is in a sauce.
10. Pack according to claim 1, wherein the wall of the tray is rounded along a length.
11. Pack according to claim 1, wherein the food composition occupies a volume of between 30 and 97% of a volume of the tray.
12. Pack according to claim 1, wherein the food composition is packaged under a vacuum of between 10 and 300 mbar.
13. A method of heating a pack comprising:
a tray with a lip, a side wall and a bottom, a film sealed all around a periphery of the tray, partly over the lip and over the top of the side wall, directly adjacent to the lip, a food composition contained in the tray, the film coming substantially into contact with the food composition comprising the steps of
placing the pack in a microwave device,
using microwaves to heat the pack,
heating is continued until the film deforms under the effect of the rise in pressure inside the tray and partially detaches over a section of the periphery of the tray, and
heating is continued.
14. Method according to claim 13, wherein during heating, the deformation of the film allows the lip of the tray to rise.
15. Method according to claim 13, wherein the heating time is between 30 seconds and 10 minutes.
US11/722,340 2004-12-22 2005-12-07 Assembly for food product and method for heating said assembly Abandoned US20090263547A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP04030448.7A EP1674407B1 (en) 2004-12-22 2004-12-22 Food container and method for heating said container
EP04030448.7 2004-12-22
PCT/EP2005/013074 WO2006066729A1 (en) 2004-12-22 2005-12-07 Assembly for food product and method for heating said assembly

Publications (1)

Publication Number Publication Date
US20090263547A1 true US20090263547A1 (en) 2009-10-22

Family

ID=34927922

Family Applications (1)

Application Number Title Priority Date Filing Date
US11/722,340 Abandoned US20090263547A1 (en) 2004-12-22 2005-12-07 Assembly for food product and method for heating said assembly

Country Status (10)

Country Link
US (1) US20090263547A1 (en)
EP (1) EP1674407B1 (en)
AU (1) AU2005318579B2 (en)
CA (1) CA2591989C (en)
DK (1) DK1674407T3 (en)
ES (1) ES2487891T3 (en)
IL (1) IL183794A (en)
NZ (1) NZ556579A (en)
PL (1) PL1674407T3 (en)
WO (1) WO2006066729A1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2341530A1 (en) * 2010-02-26 2010-06-21 Caladero, S.L. Packaging system for food products from the sea, fresh or prepared (Machine-translation by Google Translate, not legally binding)
WO2017006685A1 (en) * 2015-07-09 2017-01-12 株式会社日清製粉グループ本社 Package
US20190380354A1 (en) * 2016-03-31 2019-12-19 Senrei Co., Ltd. Method of providing processed marine product for refrigeration storage
US11930833B2 (en) 2017-02-14 2024-03-19 Kraft Foods Group Brands Llc Process for maintaining freshness of vegetable pieces

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US5039001A (en) * 1990-06-18 1991-08-13 Kraft General Foods, Inc. Microwavable package and process
US5423449A (en) * 1993-11-01 1995-06-13 International Paper Company Multi-compartment ovenable food container
USD366397S (en) * 1994-08-22 1996-01-23 Sterilite Corporation Storage container
USD375652S (en) * 1995-06-07 1996-11-19 Packaging Corporation Of America Disposable cooking pan
US5916615A (en) * 1997-06-18 1999-06-29 W. R. Grace & Co.-Conn. Case-ready packages having smooth, gas-permeable substrates on the bottoms thereof to reduce or prevent discoloration when placed in a stack
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US20030218020A1 (en) * 2002-05-22 2003-11-27 Kraft Foods Holdings, Inc. Container for spoonable food products
US20040016208A1 (en) * 2002-07-23 2004-01-29 Mumpower Edward L. Package including a lidstock laminate

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NZ272738A (en) * 1994-08-23 1998-01-26 Grace W R & Co Meat package comprising a peelable barrier package with an oxygen scavenging component
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US3695806A (en) * 1970-06-24 1972-10-03 Reynolds Metals Co Apparatus for forming a peripheral bead in flange means of a preformed container
US3934749A (en) * 1974-09-11 1976-01-27 Polysar Plastics, Inc. Plastic container
US4616766A (en) * 1983-10-17 1986-10-14 Showa Denko Kabushiki Kaisha Can-like container
US4509226A (en) * 1984-03-28 1985-04-09 T. S. Simms & Co. Limited Unitary paint tray
US4708249A (en) * 1985-06-24 1987-11-24 Minnesota Mining And Manufacturing Company Two part tape tab for opening a container
US5039001A (en) * 1990-06-18 1991-08-13 Kraft General Foods, Inc. Microwavable package and process
US5423449A (en) * 1993-11-01 1995-06-13 International Paper Company Multi-compartment ovenable food container
USD366397S (en) * 1994-08-22 1996-01-23 Sterilite Corporation Storage container
USD375652S (en) * 1995-06-07 1996-11-19 Packaging Corporation Of America Disposable cooking pan
US5916615A (en) * 1997-06-18 1999-06-29 W. R. Grace & Co.-Conn. Case-ready packages having smooth, gas-permeable substrates on the bottoms thereof to reduce or prevent discoloration when placed in a stack
US6437305B1 (en) * 1998-06-23 2002-08-20 Mic Vac Ab Method and device for cooking and vacuum packing of mussels with microwaves
US20030218020A1 (en) * 2002-05-22 2003-11-27 Kraft Foods Holdings, Inc. Container for spoonable food products
US20040016208A1 (en) * 2002-07-23 2004-01-29 Mumpower Edward L. Package including a lidstock laminate

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2341530A1 (en) * 2010-02-26 2010-06-21 Caladero, S.L. Packaging system for food products from the sea, fresh or prepared (Machine-translation by Google Translate, not legally binding)
WO2017006685A1 (en) * 2015-07-09 2017-01-12 株式会社日清製粉グループ本社 Package
CN107735339A (en) * 2015-07-09 2018-02-23 日清制粉集团本社股份有限公司 Package body
JPWO2017006685A1 (en) * 2015-07-09 2018-05-24 株式会社日清製粉グループ本社 Package
US20180201430A1 (en) * 2015-07-09 2018-07-19 Nisshin Seifun Group Inc. Package
US20190380354A1 (en) * 2016-03-31 2019-12-19 Senrei Co., Ltd. Method of providing processed marine product for refrigeration storage
US11930833B2 (en) 2017-02-14 2024-03-19 Kraft Foods Group Brands Llc Process for maintaining freshness of vegetable pieces

Also Published As

Publication number Publication date
AU2005318579A1 (en) 2006-06-29
EP1674407B1 (en) 2014-06-25
IL183794A0 (en) 2007-09-20
PL1674407T3 (en) 2014-11-28
ES2487891T3 (en) 2014-08-25
EP1674407A1 (en) 2006-06-28
WO2006066729A1 (en) 2006-06-29
CA2591989A1 (en) 2006-06-29
DK1674407T3 (en) 2014-09-22
IL183794A (en) 2014-06-30
CA2591989C (en) 2015-02-03
NZ556579A (en) 2010-04-30
AU2005318579B2 (en) 2012-05-24

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