Patent Publication Number: US-2018037393-A1

Title: Moisture degraded packaging seal

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     The present application is a continuation of U.S. patent application Ser. No. 14/022,137 (filed on 9 Sep. 2013), which is a continuation of U.S. patent application Ser. No. 12/943,769 (filed on 10 Nov. 2010), which is a continuation-in-part of U.S. patent application Ser. No. 12/116,109 (filed on 6 May 2008), which claims the benefit of U.S. Provisional App. No. 60/928,547 (filed on 10 May 2007). U.S. Pub. No. 2014/0010927 to Cichowski et. al. is hereby incorporated by reference. 
    
    
     BACKGROUND 
     The present disclosure relates generally to the field of packagings for food products, and more specifically, to packagings for food products that provide a more convenient means for preparing (e.g., microwave cooking, etc.) frozen or refrigerated food products for consumption by consumers. 
     There are many challenges associated with providing consumers with an easy and effective means for preparing food products using microwave ovens. Some of the long unresolved problems associated with microwave cooking include inconveniences to consumers, dryness/sogginess of food products, and uneven cooking of food products, among others. 
     For example, many packaged food products require users to open a packaging, remove a food product, wrap the food product in a separate covering such as paper towel, etc., and then place the wrapped food product into the microwave. Such additional steps take considerable time and are inconvenient for consumers. Further, food products often release moisture during microwave cooking. Without proper control of the released moisture, the resulting food product may be soggy, or alternatively, overly dry, and undesirable for consumption. Further yet, many food products are unevenly heated when prepared in a microwave oven, due to improper control of moisture and/or other factors. 
     It would be advantageous to provide an improved packaged food product that addresses and/or overcomes one or more of these challenges by providing a user-friendly, easy-to-use, one-step packaged food product that is also aesthetically pleasing in appearance. As such, various embodiments disclosed herein provide a packaged food product that may be microwaveably cooked in a “one-step” fashion, and that includes, among other features, venting and moisture absorption features to control the humidity within the packaging and provide for an optimal moisture content of multi-component food products. 
     SUMMARY 
     A packaged food product can include: a package and food disposed within the package. The package can include: (a) an inflatable first sheet comprising polymer, and (b) a generally flat second sheet comprising paper material and polymer. The first sheet and the second sheet can be melted together to form a peripheral seal comprising: paper material from the second sheet suspended within a melt between the first sheet polymer and the second sheet polymer. The food can be disposed on the second sheet and in direct physical contact with the paper material. 
     A method can include heating a packaged food product in a microwave at least until: moisture from the food turns into stream; the steam inflates a cover and thereby releases the cover from a top of the food and sides of the food to define a steam dome between the food and the cover; condensate from the steam infiltrates and breaches a peripheral seal; steam escapes from the steam dome into the microwave through the breached peripheral seal. 
     A packaged food product can include food and a peripheral seal comprising paper material suspended within a polymer melt. A method can include providing the packaged food product. The method can include heating the packaged food product in a microwave. 
    
    
     
       BRIEF DESCRIPTION OF DRAWINGS 
         FIG. 1  is a perspective view of a packaged food product according to an exemplary embodiment. 
         FIG. 2  is an exploded perspective view of the packaged food product of  FIG. 1  according to an exemplary embodiment. 
         FIG. 3  is an exploded view of a film used in the packaged food product of  FIG. 1  according to an exemplary embodiment. 
         FIG. 4  is a cross-section side view of the packaged food product of  FIG. 1  according to an exemplary embodiment. 
         FIG. 5  is a perspective view of a packaged food product according to an alternative exemplary embodiment. 
         FIG. 6  is an exploded perspective view of the packaged food product of  FIG. 5  according to an exemplary embodiment. 
         FIG. 7  is an exploded view of a film used in the packaged food product of  FIG. 5  according to an exemplary embodiment. 
         FIG. 8  is a cross-section side view of the packaged food product of  FIG. 5  according to an exemplary embodiment. 
     
    
    
     DETAILED DESCRIPTION OF EXEMPLARY EMBODIMENTS 
     Referring to  FIG. 1 , a packaged food product  10  (e.g., a breakfast product, a snack product, etc.) is shown according to an exemplary embodiment. Packaged food product  10  may be any of a variety of packaged food products, including, but not limited to, breakfast items such as breakfast sandwiches, etc., lunch items such as lunch sandwiches, etc., dinner items, snack portions, and the like. As shown in  FIG. 1 , packaged food product  10  includes a food product  12  provided within the interior of packaging  14 . Food product  12  may naturally contain moisture that is released when food product  12  is heated as a result of undergoing a cooking process (e.g., microwave cooking, etc.). 
     Referring to  FIGS. 1 and 2 , according to an exemplary embodiment, food product  12  is a multi-component food product and includes a plurality of physically separate food components shown as components  16 ,  18 , and  20 . For example, in some embodiments, food product  12  may be a breakfast sandwich, such that component  16  may be one or more pieces of biscuit, bun, or similar bread item, component  18  may be a sausage, bacon, or other meat item, and component  20  may be a cheese, sauce, or other topping item. According to various other embodiments, food product  12  may be any of a wide variety of other products, including a lunch sandwich, a snack item, etc. As such, components  16 ,  18 , and  20  may be any of a variety of different components. According to yet other embodiments, food product  12  may include fewer or more components than those shown in  FIG. 2  (e.g., a single food component, two food components, four or more food components, etc.) 
     Further, while in some embodiments food product  12  may be intended to be sold to consumers in a frozen state, in other embodiments food product  12  may be intended to be sold to consumers in a refrigerated or other state. Thus, the embodiments herein may extend to preparing packaged food products having food products in either a frozen or refrigerated state. 
     According to one embodiment, packaging  14  includes a first film  22  (e.g., a top film or portion, a formed portion, a forming film, etc.) and a second film  24  (e.g., a second film or portion, a flat portion, a non-forming film, etc.). First and/or second films  22 ,  24  may be formed using any suitable process, including a vacuum-forming process, a flow-wrapping process, etc. First film  22  includes a recess  28  (e.g., a pocket, receptacle, formed portion, etc.) and a generally flat portion  30  extending about recess  28 . As discussed in greater detail below, in one embodiment, recess  28  is sized to provide a space, or gap  42  (e.g., “a steam dome”) about food product  12  when food product  12  is heated in a microwave oven. First film  22  may be made from a semi-rigid film material, such as polyesters (e.g., amorphous polyethylene terephthalate (APET), polyethylene terephthalate (PETG), etc.), polyvinyl chloride (PVC) polypropylene (PP) or reduced density PP, high impact polystyrene, and the like. As such, first film  22  may have sufficient rigidity to support food product  12  after heating and during consumption of food product  12  (e.g., after removal of second film  24  from first film  22 ). In other embodiments, first film  22  may be made from a variety of other materials, including various polymer or other materials. 
     Referring now to  FIGS. 2-4 , second film  24  is a generally flat film. According to an exemplary embodiment, second film  24  includes an absorbent layer configured to absorb at least a portion of the moisture released from food product  12  during heating of food product  12  (e.g., such that liquids, etc. may travel along a path such as that indicated by arrows  48 ,  49  shown in  FIG. 4 ). For example, as shown in  FIG. 3 , second film  24  may include an absorbent layer  36  (e.g., a paper material, etc.). In one embodiment, second film  24  may be a substantially rigid film. In other embodiments, part or all of second film  24  may be a semi-rigid or flexible film. 
     Referring to  FIG. 3 , according to an exemplary embodiment, second film  24  is a laminated film having different layers of material laminated together. For example, as shown in  FIG. 3 , second film  24  may include absorbent layer  36  (e.g., a first layer, an absorbent layer, a paper-based layer, etc.), a middle layer  35  (e.g., an adhesive layer, a second layer, etc.) and an outer layer  38  (e.g., a third layer, a plastic layer, an outer barrier, etc.). Layers  35 ,  36 ,  38  may be laminated (e.g., bonded, sealed, adhered, coupled, etc.) together using any suitable methods. According to an exemplary embodiment, absorbent layer  36  includes an inner-facing cellulose side  37  (e.g., a paper-based side) and an outer-facing polypropylene side  39  (e.g., a polymer-based side). Middle layer  35  may be a polyethylene adhesive or similar material. Outer layer  38  may be a thermoplastic polymer such as oriented polyethylene terephthalate (e.g., a 48 gauge OPET material, etc.) or similar material. 
     According to one embodiment, first film  22  and second film  24  are sealed by way of melting a portion of absorbent layer  36 , for example, during a heat sealing process. For example, absorbent layer  36  may include an inner-facing paper-based layer that also includes polypropylene fibers. As such, first and second films  22 ,  24  may be heat sealed together (e.g., at seal portion  26 ) such that the polypropylene fibers present in absorbent layer  36  at least partially melt during the heat sealing process, thereby bonding first and second films  22 ,  24  together. In sealing films  22  and  24 , the seal is formed through the paper-based layer of absorbent layer  36  and with the polypropylene material. The strength of the seal may in some embodiments be varied by changing the paper content of the absorbent layer, as paper fibers tend to degrade the strength of the seal. 
     According to one embodiment, absorbent layer  36  may be positioned such that absorbent layer  36  faces food product  12 . According to other embodiments, one or both of layers  35 ,  38  may be omitted from second film  24 , such that absorbent layer  36  may act as both an inner and/or outer layer for second film  24 . Absorbent layer  36  is configured to absorb moisture (e.g., heated water vapor, steam, liquids such as water, oils, grease, etc.) released from food product  12  during heating (e.g., exposure to microwave energy) of food product  12 . As such, absorbent layer  36  acts to control the moisture content of food product  12  and prevent food product  12  from becoming too soggy (due to excessive moisture) or too dry (due to lack of moisture). In one embodiment, absorbent layer  36  may be or include an absorbent paper material, such, as cellulose. In other embodiments, absorbent layer  36  may be or include a variety of other materials. 
     According to one embodiment, outer layer  38  is provided to an opposite side of absorbent layer  36  from food product  12 . Outer layer  38  acts as an outer barrier for packaging  14  and prevents unwanted moisture, gases, and other products from entering/exiting packaging  14 . In one embodiment, outer layer  38  is or includes a plastic material, such as 48 gauge OPET. In other embodiments, outer layer  38  may be or include a variety of other materials. 
     Referring further to  FIGS. 1-4 , according to an exemplary embodiment, first film  22  is sealed (e.g., releasably sealed and/or resealably sealed, coupled, etc.) to second film  24  along a seal portion  26  (see  FIGS. 2 and 4 ) such that after heating of packaged food product  10 , second film  24  may be removed from first film  22 , providing consumers access to food product  12 . Food product  12  is contained with the interior of packaging  14  formed by first and second films  22 ,  24 . Seal portion  26  may include any of a number of seal types, including heat sealing, adhesives, ultrasonic welding, and the like. In one embodiment, some or all of seal  26  is a non-hermetic heat seal that permits passage of fluids (e.g., steam, moisture, etc.) through seal  26 . In some embodiments, seal portion  26  may extend around the entire periphery of recess  28  of first film  22 . As discussed below, certain portions of seal portion  26  may provide a self-venting feature for packaged food product  10  to provide for the release of steam during heating of food product  12 . 
     Referring now to  FIG. 4 , according to an exemplary embodiment, packaging  14  is configured to provide a “steam dome” around portions of food product  12  during heating of food product  12 . For example, as shown in  FIG. 4 , a steam dome shown as gap or space  42  is provided between food product  12  and recess  28  of first film  22 . As food product  12  is heated, steam is generated and “inflates” first film  22 . Space  42  provides an area through which this steam is able to travel and continue to provide heat to food product  12  (e.g., acting as an insulator to keep the food product heated longer by conducting heat) and to provide for “steam-assisted cooking,” or “steam-conductive heating.” This may serve to equilibrate the moisture within packaging  14  and ensure faster and more even cooking of food product  12  relative to more traditional means of microwave cooking, where steam is simply released into the interior of the microwave oven. Further, providing space  42  also permits moisture to uniformly re-enter food product  12  to avoid over-drying of food product  12 , resulting in an optimal moisture content food product  12 . 
     According to some embodiments, an anti-fog layer feature or layer  50  (e.g., an anti-fog treatment or feature, etc.) may be provided as part of or on the inner surface of first film  22 . Anti-fog layer  50  may be a separate layer of material, or may be provided as an integral part of first film  22 . For example, in some embodiments, anti-fog material may be added to a resin (e.g., as resin chips or the like) used to make one or more films of packaging  14 . Providing an anti-fog surface on first film  22  eliminates and/or prevents the formation of water beads or droplets that may otherwise form on first film  22  during heating of food product  12 . 
     Furthermore, anti-fog layer  50  resists fogging (clouding, discoloring, etc.) of the films due to extreme or sudden temperature changes. An anti-fog surface also maintains an aesthetically appealing visual appearance to packaged food product  10  prior to, during, and after heating of packaged food product  10 , as the packaging does not “fog up” (e.g., the packaging remains substantially transparent if a transparent packaging material is used). According to various alternative embodiments, an anti-fog treatment may be provided on or as a part of one or both of first film  22  and second film  24 . In one embodiment, as water condenses on the films, the anti-fog treatment causes the water to run (e.g., drain, flow, wick, etc.) toward absorbent layer  36 , where it may remain and/or be regenerated back into steam. As a result of the anti-fog treatment, rather than water beads or droplets forming, the anti-fog treatment reduces the surfaces tension of the film (i.e., “wetting” the film) such that only a fine layer of water forms (e.g., a “non-scattering” film of water) and runs down the sides of the film. 
     As indicated earlier, one or more vent portions may be provided as part of packaging  14 . For example, seal portion  26  may provide a self-venting feature for packaging  14 , such that one or more portions of seal portion  26  (e.g., the interface between first and second films  22 ,  24 ) may be configured to permit a desired amount of steam or moisture to escape from the interior of packaging  14  during heating of food product  12  (e.g., along a path indicated by arrow  46  shown in  FIG. 4 ). In some embodiments, one or more portions of seal portion  26  may be “weakened” to provide venting of steam and/or moisture. Furthermore, first film  22  may be shaped or sized to direct moisture to weakened portions of seal portion  26 . For example, first film  22  may include one or more flutes (e.g., corrugations, etc.) or other features to direct moisture to specific portions of seal portion  26 . 
     In yet other embodiments, packaging  14  may be configured such that a user may “peel back” a portion of first film  22  from second film  24  (e.g., using an “easy peel” feature) to provide an opening through which steam may escape from the interior of packaging  14  during heating of food product  12 . For example, due to the presence of paper fibers (e.g., non-woven, porous paper) in the films, seal portion  26  may be weakened as the moisture (e.g., steam) escaping from the package reduces the tensile strength of the paper fibers. According to yet further embodiments, one or more vent portions may be configured to provide venting only upon heating of packaged food product  10  (e.g., such that the vent portions are otherwise substantially impermeable to liquids and/or gases). 
     In some embodiments, excess moisture may be directed through specific portions of seal portion  26  to areas of packaging  14  outside of seal portion  26 . For example, weakened portions or channels may be used to direct moisture to areas  21  of packaging  14  to take advantage of the absorbency of those areas that may otherwise not by utilized. Weakened portions of seal  26  may be provided in a variety of ways, including narrowing the “width” of the seal and/or reducing the “thickness” of the seal. Other ways of providing weakened areas of seal  26  may be utilized according to various other embodiments. For example, various parameters of packaging machinery (e.g., pressure, temperature, dwell time, etc.) may be varied in order to provide a seal of a desired strength (e.g., a “controllable seal” formed through “fiber intervention,” where the presence of papers fibers in the seal area can be increased or decreased to control the strength of the seal). 
     As shown in  FIG. 1 , areas  21  may be provided in one or more of the “corners” of packaging  14 . According to various alternative embodiments, the location and number of areas  21  may be varied to suit a particular packaging configuration (e.g., variations in size, shape, etc.). In some embodiments, a scented material may be provided in areas  21 , and the scented material may be activated by heat and/or moisture, such that as the food product is prepared and moisture and/or heat travels to areas  21 , a scent (e.g., a fresh bread scent, a sage sausage scent, etc.) may be activated and/or released. In one embodiment, the scented material is provided in one or more absorbent layers of the packaging, although the scented material may be provided using different methods according various other embodiments. As indicated above, the scented material may release a scent (e.g., a fresh bread scent) that is normally associated by consumers with the food product (e.g., a bread food product) being prepared, to enhance the consumer experience. The scent, may be activated by the contact with the moisture, the heat, air, or the like or combinations thereof. 
     In combination with the absorbent features of second film  24 , the venting features of packaging  14  are intended to control the humidity and/or temperature and equilibrate the moisture content (e.g., maintain a consistent, even, or desired level of moisture) within the interior of packaging  14  during heating of food product  12  such that, for example, the humidity level within the interior of packaging  14  remains at or below a predetermined level during the dynamic heating cycle of food product  12 . The absorbent layer acts as a “buffer” or “moisture sink” to control the amount of steam/moisture within the packaging. For example, one or more venting features of packaging  14  may be configured to “delay” any venting of steam or moisture until a predetermined temperature, pressure, or moisture content is reached within the interior of packaging  14 . This may help to provide for faster cooking cycles and ensure a proper moisture content for food product  12  and avoid an over-dry or soggy food product. 
     In order to prepare the packaged food product of the present disclosure, a consumer may first simply place the packaged food product in a microwave oven, with the “flat” portion (e.g., second film  24 ) facing downward (to permit formation of the “stream dome”). The consumer may then heat the packaged food product in the microwave oven for an appropriate amount of time (e.g., 1 minute, 2 minutes, etc.). During heating, steam may be released from the food product and form a “steam dome” around the exterior of the food product (e.g., inflating first film  22  to define space  42 ). A portion of the moisture from the steam may be reabsorbed by the food product, a portion may be vented to the outside environment, and a portion may be absorbed by the absorbent layer of the packaging. Additional moisture (e.g., liquids such as oils, grease, etc.) released by the food product may further be absorbed by the absorbent layer of the packaging. The food product construction; the moisture content of the food product; the size of space  42 ; the type, amount of, and performance of the absorbent layer; and the size, location, and performance of the vent portions are balanced to provide the proper level of moisture within packaging  14  during preparation of food product  12 . Upon completion of the heating cycle, the consumer may simply remove the packaged food product from the microwave oven, remove the flat film (e.g. second film  24 ) and consume the food product directly from the remaining packaging. If desired, a portion of the packaging may be used to hold the food product during consumption. 
     Referring now to  FIGS. 5-8 , a packaged food product  110  (e.g., a breakfast product, a snack product, etc.) is shown according to an alternative exemplary embodiment. Packaged food product  110  may be similar to packaged food product  10  and include any of a variety of packaged food products, including, but not limited to, breakfast items such as breakfast sandwiches, etc., lunch items such as lunch sandwiches, etc., dinner items, snack portions, and the like. As shown in  FIG. 5 , packaged food product  110  includes a food product  112  provided within the interior of packaging  114 . 
     Referring to  FIGS. 5 and 6 , according to an exemplary embodiment, food product  112  is a multi-component food product and includes a plurality of physically separate food components shown as components  116 ,  118 , and  120 . For example, in some embodiments, food product  112  may be a breakfast sandwich, such that component  116  may be one or more pieces of biscuit, bun, or similar bread item, component  118  may be a sausage, bacon, or other meat item, and component  120  may be a cheese, sauce, or other topping item. According to various other embodiments, food product  112  may be any of a wide variety of other products, including a lunch sandwich, a snack, item, etc. As such, components  116 ,  118 , and  120  may be any of a variety of different components. According to yet other embodiments, food product  112  may include fewer or more components than those shown in  FIG. 6  (e.g., a single food component, two food components, four or more food components, etc.) 
     Further, while in some embodiments food product  112  may be intended to be sold to consumers in a frozen state, in other embodiments food product  112  may be intended to be sold to consumers in a refrigerated or other state. Thus, the embodiments herein may extend to preparing packaged food products having food products in either a frozen or refrigerated state. 
     According to one embodiment, packaging  140  includes a first film  122  (e.g., a top film or portion, a formed portion, etc.) and a second film  124  (e.g., a second film or portion, a flat portion, etc.). First and second films  122 ,  124  may be formed using any suitable process, including a vacuum-forming process, a flow-wrapping process, etc. First film  122  includes a recess  128  (e.g., a pocket, receptacle, formed portion, etc.) and a generally flat portion  130  extending about recess  128 . As discussed in greater detail below, in one embodiment, recess  128  is sized to provide a space, or gap  142  (e.g., “a steam dome”) about food product  112  when food product  112  is heated in a microwave oven. First film  122  may be made from a semi-rigid film material, such as polyesters (e.g., amorphous polyethylene terephthalate (APET), polyethylene terephthalate (PETG), etc.), polyvinyl chloride (PVC), polypropylene (PP) or reduced density PP, high impact polystyrene, and the like. As such, first film  122  may have sufficient rigidity to support food product  112  after heating and during consumption of food product  112  (e.g., after removal of second film  124  from first film  122 ). In other embodiments, first film  122  may be made from a variety of other materials, including various polymer or other materials. 
     Referring now to  FIGS. 6-8 , second film  124  is a generally flat film. According to an exemplary embodiment, second film  124  includes an absorbent layer configured to absorb at least a portion of the moisture released from food product  112  during heating of food product  112  (e.g., such that liquids, etc. may travel along a path such as that indicated by arrow  148  shown in  FIG. 8 ). For example, as shown in  FIG. 7 , second film  124  may include an absorbent layer  136  (e.g., a paper material, etc.). In one embodiment, second film  124  may be a substantially rigid film. In other embodiments, part or all of second film  124  may be a semi-rigid or flexible film. 
     Referring to  FIG. 7 , according to an exemplary embodiment, second film  124  is a laminated film having different layers of material laminated together. For example, as shown in  FIG. 7 , second film  124  may include an inner layer  134  (e.g., a first layer, a plastic layer, a perforated layer, etc.), absorbent layer  136  (e.g., a second layer, an absorbent layer, a paper-based layer, etc.), and an outer layer  138  (e.g., a third layer, a plastic layer, an outer barrier, etc.). Layers  134 ,  136 ,  138  may be laminated (e.g., bonded, sealed, adhered, coupled, etc.) together using any suitable methods. 
     According to one embodiment, inner layer  134  is positioned such that inner layer  134  faces food product  112 . In some embodiments, inner layer  134  may include one or more perforations  140  (e.g., slits, slots, apertures, micro-perforations, etc.) that are configured to permit moisture released from food product  112  during heating of food product  112  to travel through inner layer  134  to be absorbed by absorbent layer  136 . Perforations  140  may be provided in any desired configuration, with any of a variety of sizes, shapes, etc., and the configuration of perforations  140  may be based on the food product to be contained within packaging  140 . In one embodiment, inner layer  134  may be made from a food-grade plastic material, such as polyethylene (PE). In other embodiments, inner layer  134  may be or include a variety of other materials. 
     According to one embodiment, absorbent layer  136  may be provided between inner layer  134  and outer layer  138 . According to other embodiments, one or both of layers  134 ,  138  may be omitted from second film  124 , such that absorbent, layer  136  may also act as an inner and/or outer layer for second film  124 . Absorbent layer  136  is configured to absorb moisture (e.g., liquids such as water, oils, grease, etc.) released from food product  112  during heating of food product  112 . As such, absorbent layer  136  acts to control the moisture content of food product  112  and prevent food product  112  from becoming too soggy (due to excessive moisture) or too dry (due to a lack of moisture). In one embodiment, absorbent layer  136  may be or include an absorbent paper material, such as cellulose. In other embodiments, absorbent layer  136  may be or include a variety of other materials. The amount of moisture absorbed by absorbent layer  136  may be controlled at least in part by controlling the configuration (number, size, spacing, etc.) of perforations  140  in inner layer  134 . 
     According to one embodiment, outer layer  138  is provided to an opposite side of absorbent layer  136  from inner layer  134 . Outer layer  138  acts as an outer barrier for packaging  114  and prevents unwanted moisture, gases, and other products from entering/exiting packaging  114 . In one embodiment, outer layer  138  is or includes a plastic material, such as 48 gauge OPET. In other embodiments, outer layer  138  may be or include a variety of other materials. 
     Referring further to  FIGS. 5-8 , according to an exemplary embodiment, first film  122  is sealed (e.g., releasably sealed and/or resealably sealed, coupled, etc.) to second film  124  along a seal portion  126  (see  FIGS. 6 and 8 ) such that after heating of packaged food product  110 , second film  124  may be removed from first film  122 , providing consumers access to food product  112 . Food product  112  is contained with the interior of packaging  114  formed by first and second films  122 ,  124 . Seal portion  126  may include any of a number of seal types, including heat sealing, adhesives, ultrasonic welding, and the like. In some embodiments, seal portion  126  may extend around the entire periphery of recess  128  of first film  122 . As discussed below, certain portions of seal portion  126  may provide a self-venting feature for packaged food product  110  to provide for the release of steam during heating of food product  112 . 
     Referring now to  FIG. 8 , according to an exemplary embodiment, packaging  114  is configured to provide a “steam dome” around portions of food product  112  during heating of food product  112 . For example, as shown in  FIG. 8 , a steam dome shown as gap or space  142  is provided between food product  112  and recess  128  of first film  122 . As food product  112  is heated, steam is generated. Space  142  provides an area through which this steam is able to travel and continue to provide heat to food product  112 . This may serve to equilibrate the moisture within packaging  114  and ensure faster and more even cooking of food product  112  relative to more traditional means of microwave cooking, where steam is simply released into the interior of the microwave oven. Further, providing space  142  also permits moisture to uniformly re-enter food product  112  to avoid over-drying of food product  112 , resulting in an optimal moisture content food product  112 . 
     According to some embodiments, an anti-fog layer  150  (e.g., an anti-fog treatment or feature, etc.) may be provided as part of the inner surface of first film  122 . Anti-fog layer  150  may be a separate layer of material, or may be provided as an integral part of first film  122 . Providing an anti-fog surface on first film  122  prevents the formation of water beads or droplets that may otherwise form on first film  122  during heating of food product  112 . An anti-fog surface also maintains an aesthetically appealing visual appearance to packaged food product  110  prior to, during, and after heating of packaged food product  110 . According to various alternative embodiments, an anti-fog treatment may be provided on one or both of first film  122  and second film  124 . 
     As indicated earlier, one or more vent portions may be provided as part of packaging  114 . For example, first film  122  may be provided with perforations  132  to permit a desired amount of steam to escape from the interior of packaging  114  during heating of food product  112  (e.g., along a path indicated by arrow  144  in  FIG. 8 ). Perforations  132  may be provided in any of a variety of shapes, sizes, locations, number and so on to suit a particular food product. Alternatively or in addition, seal portion  126  may provide a self-venting feature for packaging  114 , such that one or more portions of seal portion  126  (e.g., the interface between first and second films  122 ,  124 ) may be configured to permit a desired amount of steam to escape from the interior of packaging  114  during heating of food product  112  (e.g., along a path indicated by arrow  146  shown in  FIG. 8 ). 
     In yet other embodiments, packaging  114  may be configured such that a user may “peel back” a portion of first film  122  from second film  124  (e.g., using an “easy peel” feature) to provide an opening through which steam may escape from the interior of packaging  114  during heating of food product  112 . For example, due to the presence of paper fibers in the films, the seal may be weakened as the moisture (e.g., steam) escaping from the package reduces the tensile strength of the paper fibers. According to yet further embodiments, one or more vent portions may be configured to provide venting only upon heating of packaged food product  110  (e.g., such that the vent portions are otherwise substantially impermeable to liquids and/or gases). 
     It should be noted that any of the features shown in the embodiments illustrated in  FIGS. 5-8  may be used alone or in any number of combinations with the features shown in the embodiments illustrated in  FIGS. 1-4 . All such features and combinations of features are to be understood to be within the scope of the present disclosure. 
     In some embodiments, one or both of the top and bottom films may have a structure different than that disclosed herein. For example, one or more portions of the laminated films may be heat sealed, for example, to provide “channels” or “pathways” that direct moisture along portions of the films and/or to “trap” moisture in desired portions of the films. Other variations in the structure of the films disclosed herein may be made according to various other embodiments. 
     The various embodiments of the packaged food product disclosed herein provide many benefits to consumers. For example, the packaged food product provides an “on-the-go” food product having user-friendly packaging requiring only a “single step” heating in a microwave oven. Control of steam and moisture content within the packaging during heating decreases preparation time, provides for optimal moisture content of the food product, and ensures an evenly heated food product. Further, the anti-fog treatment of the packaging reduces water droplet formation and maintains an aesthetically pleasing appearance for consumers. Further yet, because the food product may be heated without needing to open the packaging, no additional materials are required (e.g., a napkin, paper towel, etc.), no messes are made within the microwave (e.g., due to spills, splattering, melting, etc. resulting from unpackaged food products or open packagings), and the food product may be eaten right out of the packaging after heating. The creation of a “steam dome” assists in both faster cooking and providing an easy peel feature by weakening the seal through the escape of steam. 
     It is important to note that the construction and arrangement of the elements of the products and methods as shown in the exemplary embodiments are illustrative only. Although only a few embodiments have been described in detail in this disclosure, those skilled in the art who review this disclosure will readily appreciate that many modifications are possible (e.g., variations in sizes, dimensions, structures, shapes and proportions of the various elements, values of parameters, mounting arrangements, materials, colors, orientations, etc.) without materially departing from the novel teachings and advantages of the subject matter recited in the various embodiments. Accordingly, all such modifications are intended to be included within the scope of the present disclosure as defined in the appended claims. The order or sequence of any process or method steps may be varied or re-sequenced according to alternative embodiments. Other substitutions, modifications, changes, and/or omissions may be made in the design, operating conditions, and arrangement of the exemplary embodiments without departing from the spirit of the present disclosure.