Packaging for fresh foodstuffs

Abstract

An atmosphere controlled foodstuff container includes a base tray and a cover. The cover and base tray are constructed of a substantially gas impermeable material. The cover and base tray are connectable and are hermetically sealed with a sealant or sealing material. The container includes at least one atmosphere control member, such as a membrane or micro-perforations, which controls the flow of gases into and out of the otherwise sealed interior of the container. The base tray may be opaque for use as a serving tray and the cover transparent to permit viewing of the product.

Description

RELATED APPLICATION DATA[0001]This application is a continuation-in-part of U.S. application Ser. No. 11 / 703,448, filed Feb. 6, 2007, which is a continuation-in-part of U.S. application Ser. No. 11 / 484,062, filed Jul. 11, 2006.FIELD OF THE INVENTION[0002]The present invention relates to packaging for fresh foodstuffs such as fruits and vegetables.BACKGROUND OF THE INVENTION[0003]A problem in the delivery of fresh produce to retail markets is maintaining acceptable quality throughout the distribution system. In addition, shelf life must be maximized to benefit both the fresh produce processor and the consumer. It is also desirable to have a functional and aesthetic package that catches the consumer's eye and can be easily displayed on retail shelves without extra effort by in-store produce personnel.[0004]Many package designs for fresh produce are based on maintaining a controlled or modified atmosphere inside the package during transport, storage, and display. Modified atmospheres h...

AI Technical Summary

Benefits of technology

[0016]The invention comprises a simple, and yet effective, container for fresh foodstuffs and other goods. Advantageously, the container can be re-closed after it is first opened by a consumer. This aids in maintaining freshness of the stored foodstuffs over time.

Problems solved by technology

A problem in the delivery of fresh produce to retail markets is maintaining acceptable quality throughout the distribution system.

There are several problems with this party tray design.

First, the tray requires a sealing film, increasing the cost and complexity of the container.

Even though the lid or serving tray is designed with grooves to reduce the possibility of occluding the breathable member included on the lidding film, this is not a fool-proof method to assure that occlusion is avoided.

Another deficit in the current “party tray” design is the fact that once the lidding film is removed from the thermo-formed dome, the tray cannot be resealed, thereby reducing the shelf life of the fresh produce contained within the tray.

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