US20210139223A1

US20210139223A1 - Food package and related process

Info

Publication number: US20210139223A1
Application number: US16/676,756
Authority: US
Inventors: AnaLuisa Aceves
Original assignee: Omg Foods LLC
Current assignee: Omg Foods LLC
Priority date: 2019-11-07
Filing date: 2019-11-07
Publication date: 2021-05-13

Abstract

A food package and related method are directed toward providing a food package containing a food product and various ingredients and toppings in isolation with an option to choose one of a variety of flavors to create before consuming the food product. The food package may include a cup and a tray within the cup with a seal which air-tightly seals the cup. The methods and processes may include adding a first combination of ingredients and toppings to the food product in the food packaging to create a first flavor, adding a second combination of ingredients and toppings to the food product in the food packaging to create a second flavor, and so on.

Description

BACKGROUND OF THE INVENTION

Convenient packaged foods have been in the art for many years. Many people in our world today lead busy lives and find these types of food items very convenient. Often, people find it challenging to find enough time to fit in everything they need or want to do in any given day. The students of high schools, technical schools, colleges, universities, etc. are often running from classes, to internships, to part-time jobs, to social events, to finishing projects, and more. Working professionals often have long days filled with projects, meetings and appointments. Parents are kept busy caring for their children, running their children to appointments, to activities, etc. No matter where we fall in life, most people will have times when they need or desire a convenient food that is quick to prepare and eat. Furthermore, with advancements in health awareness and nutrition, many people look for convenient packaged food products which are not only satisfying to the taste, but that are also nutritious.
In addition to finding convenience foods and snack foods helpful in a busy day schedule, people also have a need and desire to try new food items and products as people have a tendency to get bored of consuming the same type of food repeatedly.
Thus, there is a need for new food products and food packaging to provide both convenience and variety to consumers.

SUMMARY OF THE INVENTION

One or more embodiments described herein provide a food package containing a food product and methods and processes of use to provide a user with a variety of flavor options to create before consuming the food product contained within the food package. The food package may contain a cup and a tray. The cup and tray may work together to keep various food products, toppings, and ingredients in isolation from each other. For example, the cup may define a compartment and the tray may be secured within an upper half of the compartment of the cup. The tray may include a plurality of compartments. The compartment of the cup and the plurality of compartments of the tray may contain the various food products, toppings, and ingredients in an isolated manner. The cup may be air-tightly sealed by a seal attached to a rim of the cup. The tray may also be air-tightly sealed by a seal attached to a rim of the tray.
As previously mentioned, the food package may contain a plant-based food product and various toppings and ingredients. The plant-based food product may be a vegetable food product which may be corn kernels, carrot pieces, cut green beans, etc. The toppings and ingredients may be comprised of a first dressing, a second dressing, at least one seasoning, a cheese product, salt, a juice product, and a fruit product. The food packaging may further include a broth. The plant-based food product may be contained within the compartment of the cup and below the tray. The broth may also be contained within the compartment of the cup and within a separate packet to isolate the broth from the plant-based food product. The various toppings and ingredients may be contained in isolation in the tray.
Methods and processes described herein, may provide for the user to choose among a variety of flavors for the food product. For example, a method may comprise adding and mixing certain combinations of the provided toppings and ingredients to the plant-based food product in the compartment of the cup to create a first flavor. The method may further comprise adding and mixing a different combination of provided toppings and ingredients to the plant-based food product in the compartment of the cup to create a second flavor. More combinations of ingredients and toppings may be added and mixed to the plant-based food product in the compartment of the cup to create additional flavors.
Additional features and advantages of the one or more embodiments described herein will be set forth in the description which follows.

BRIEF DESCRIPTION OF THE DRAWINGS

Various embodiments will be described and explained with additional specificity and detail through the use of the accompanying drawings in which:

FIG. 1 illustrates a top perspective view of a food package;

FIG. 2 illustrates a cross-sectional view of the food package of FIG. 1 devoid of food product;

FIG. 3 illustrates an exploded perspective view of the food package of FIGS. 1 and 2 devoid of food product;

FIG. 4 illustrates an exploded perspective view of a tray and a seal of the food package of FIGS. 1-3 devoid of food product;

FIG. 5 illustrates an exploded perspective view of an alternative embodiment of the tray and the seal of FIG. 4 devoid of food product;

FIG. 6 illustrates a cross-sectional view of the food package of FIGS. 1-3 containing food product;

FIG. 7 illustrates an exploded perspective view of the food package of FIG. 1-3 containing food product; and

FIG. 8 illustrates a flowchart of a series of acts in a method of providing a food product and packaging wherein one of a variety of flavors may be created before the food product is consumed.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

As shown in the drawings and for purposes of illustration, the one or more embodiments disclose herein illustrate a new and improved food packaging and various related processes and methods for using the same. Generally, the food packaging 100 may hold in isolation a plant-based food product 400 from various isolated ingredients and toppings. The plant-based food product 400 may be a vegetable or fruit food product. The related processes and methods for using the food packaging 100 may include providing multiple flavor options of which a user may choose from and create through the use of the food packaging 100 before consuming the plant-based food product 400 in the chosen flavor. It is contemplated and would be recognized by one skilled in the art that the food packaging 100 and contents may be prepared to be in a refrigerated form, a non-refrigerated form, a dried form, a frozen form, etc.
With reference now to FIGS. 1-3, an embodiment of the food packaging 100 is illustrated. FIGS. 2 and 3 illustrate the food packaging 100 in an empty state, devoid of the plant-based food product 400 and accompanying ingredients and toppings. The food packaging 100 may be comprised of a cup 200, a tray 300, and a cup seal 210. Generally, the tray 300 may be secured inside of the cup 200. The cup seal 210 may hermetically seal the cup 200 with the tray 300 inside of the cup 200. The cup seal 210 may include a tab 220 to assist a user in removing the cup seal 210 from the cup 200. The food packaging 100 may also include a tray seal 310 which hermetically seals the tray 300. The tray seal 310 may also include a tab 320 which may assist a user in removing the tray seal 310 from the tray 300.
Additionally, the food packaging 100 may also include a lid which removably connects to the rim 230 of the cup 200. The lid may house an eating utensil that may be used by a user when preparing and consuming the plant-based food product 400 in the food packaging 100. The eating utensil may include a fork, a spoon, or both together. The eating utensil may be foldable. For example, when the eating utensil is housed within the lid, the eating utensil may be in a folded state. When a user removes the eating utensil from the lid, the user may fold open the eating utensil to make it easier to handle when in use.
More specifically, the cup 200 may be comprised of a rim 230, a base 240, and at least one sidewall 250. The rim 230 may be contained within a first reference plane and may define a periphery of the cup 200. The at least one sidewall 250 may extend from the rim 230 to the base 240 of the cup 200. The base 240 may be a thin flat plate or disk. The at least one sidewall 250 and the base 240 may define a compartment 260 of the cup 200.
The tray 300 may be comprised of a rim 330, a base 340, at least one sidewall 350, and a plurality of dividing walls 360. The rim 330 may be contained within a second reference plane and may define a periphery of the tray 300. The at least one sidewall 350 may extend from the rim 330 to the base 340 of the tray 300. The base 340 may be a thin flat plate or disk. The at least one sidewall 350, the base 340, and the plurality of dividing walls 360 may define a plurality of compartments 370. For example, the plurality of dividing walls 360 may meet at a common point in the center of the tray 300 and extend outwards to both the rim 330 and to the at least one sidewall 350 of the tray 300 while attached to or alternatively resting on the base 340 of the tray 300 forming a plurality of compartments 370. The plurality of dividing walls 360 may be continuous with the base 340 of the tray 300 and with the at least one sidewall 350 of the tray 300.
With reference now to FIGS. 4 and 5, in general, the tray 300 may be comprised of ‘n’ dividing walls 360, where ‘n’ refers to the set of positive natural number, preferably in the range of one to ten. The ‘n’ dividing walls 360, the at least one sidewall 350, and the base 340 of the tray define ‘z’ compartments 370 where ‘z’ may consist of the set of positive natural numbers, preferably from two to ten. More specifically, in one embodiment, the tray 300 may include three dividing walls 360 a-c wherein the three dividing walls 360 a-c, the at least one sidewall 350, and the base 340 of the tray 300 define three compartments 370 a-c. In another embodiment, the tray 300 may include four dividing walls 360 a-d wherein the four dividing walls 360 a-d, the at least one sidewall 350, and the base 340 of the tray 300 define four compartments 370 a-d.
The plurality of compartments 370 may be uniform in size with the plurality of dividing walls 360 being equally spaced apart. The plurality of compartments 370 may also differ in size such that one of the plurality of compartments may be larger or smaller than the rest of the plurality of compartments, two of the plurality of compartments 370 may be larger or smaller than each other and different in size from the remaining plurality of compartments, etc.
The food packaging 100, may further include numbering for the plurality of compartments 360 of the tray 300. The numbers may be located in positions so as to be visible to users. In one embodiment, the rim 330 of the tray 300 may be thick enough to allow for printed numbers to be placed on the rim 330 in association with the plurality of compartments 370 of the tray 300. For example, the tray 300 may have a first compartment 370 a, a second compartment 370 b, a third compartment 370 c, and a fourth compartment 370 d. The number “one” may be printed on the section of the rim 330 associated with the first compartment 370 a, the number “two” may be printed on the section of the rim 330 associated with the second compartment 370 b, the number “three” may be printed on the section of the rim 330 associated with the third compartment 370 c, and the number “four” may be printed on the section of the rim 330 associated with the fourth compartment 370 d.
In another embodiment, the numbering may be located in the center of the tray 300 in association with each of the plurality of compartments 370. For example, the numbering may on a small thin flat plate or disk 380 located centrally at the point where the plurality of dividing walls 360 meet. In this embodiment, portions of the disk 380 would extend over each of the plurality of compartments 370. Each portion of the disk 370 extending over a given compartment of the plurality of compartments 370 would have that compartment's number printed thereon.
Additionally, the numbering may be printed on the tray seal 310 over each of the plurality of compartments 370. For example, the number “one” may be printed on the tray seal 310 over the first compartment 370 a, the number “two” may be printed on the tray seal 310 over the second compartment 370 b, etc.
As mentioned above, the tray seal 310 may include a tab 320. The tab 320 may be located on an outer perimeter of the tray seal 310 as shown in FIG. 4. Alternatively, the tab 320 may be located folding up from the center of the tray seal 310 as shown in FIG. 5. The tab 320 may assist a user in removing the tray 300 from the compartment 260 of the cup 200 and in removing the seal 310 from the tray 300. In another embodiment, the tray seal 310 may contain two tabs, in which a first tab is located on an outer perimeter of the tray seal 310 and a second tab is located folding up from the center of the tray seal 310. The tray seal 310 may be a thin flexible peelable film which adheres to the rim 330 of the tray 300.
With reference now specifically to FIGS. 2 and 3, the tray 300 may be secured inside of the compartment 260 of the cup 200. More specifically, the tray 300 may be secured within an upper half of the compartment 260 of the cup 200 wherein the rim 330 of the tray 300 may be secured in close proximity to the rim 230 of the cup 200. The compartment 260 of the cup 200 may be air-tightly hermetically sealed by the cup seal 210 with the tray 300 secured within the cup 200. The cup seal 210 may be a thin flexible peelable film which adheres to the rim 230 of the cup 200.
In one embodiment, the food packaging 100 may be conical in shape. For example, the rim 230 of the cup 200 may be circular in shape. Likewise, the base 240 of the cup 200 may also be circular in shape forming a thin flat disk. The perimeter of the circular rim 230 may be greater than the perimeter of the circular base 240. Thus, the rim 230 and base 240 may be identical in shape yet different in size.
In this embodiment, the cup 200 may be comprised of one sidewall 250. The one sidewall 250, may be conical in shape in extending from the rim 230 of the cup 200 to the base 240 of the cup 200. For example, when cross-sections of the one sidewall 250 are taken parallel to the first reference plane from the rim 230 to the base 240, the cross-sections of the one sidewall 250 may be circular in shape. Furthermore, perimeters of the cross-sections of the one sidewall 250 may decrease going down the sidewall 250 from the rim 230 to the base 240. Thus, the cup 200 may be in the shape of an inverted truncated circular cone.
The rim 330 of the tray 300 may also be circular in shape. Likewise, the base 340 of the tray 300 may also be circular in shape forming a thin flat disk. The perimeter of the circular rim 330 may be greater than the perimeter of the circular base 340. Thus, the rim 330 and the base 340 may be identical in shape yet differ in size.
In this embodiment, the tray 300 may be comprised of one sidewall 350. The one sidewall 350 may be conical in shape in extending from the rim 330 of the tray 300 to the base 340 of the tray 300. For example, when cross-sections of the one sidewall 350 are taken parallel to the second reference plane from the rim 330 to the base 340, the cross-sections of the one sidewall 350 may be circular in shape. Furthermore, perimeters of the cross-sections of the one sidewall 350 may decrease going down the sidewall 350 from the rim 330 to the base 340. Thus, the tray 300, similar to the cup 200, may be in the shape of an inverted truncated circular cone.
The perimeter of the base 340 of the tray 300 may be identical in size to the perimeter of a cross-section of the one sidewall 250 of the cup 200 taken at a point directly in the middle of the cup 200 or above, such that the perimeter of the base 340 of the tray 300 may be identical in size to the perimeter of a cross-section of the one sidewall 250 of the cup 200 located in the upper half of the cup 200. The perimeter of the rim 330 of the tray 300 may be less than the perimeter of the rim 230 of the cup 200. Thus, when the tray 300 is placed into the compartment 260 of the cup 200. The base 340 of the tray 300 is stopped just before it reaches the cross-section of the sidewall 250 of the cup 200 to which the base 340 of the tray 300 is identical in perimeter size. Thus, the tray 300 is designed to fit and to be secured in conformity within the upper half of the cup 200. In this position, the rim 330 of the tray 300 may lie below the rim 230 of the cup 200 and below the first reference frame.
The food packaging 100 is not limited to the shape of an inverted truncated circular cone. For example, in another embodiment, the rim 230 of the cup 200 may be square in shape. Likewise, the base 240 of the cup 200 may also be square in shape forming a thin square plate. The perimeter of the square rim 230 may be greater than the perimeter of the square base 240. Thus, the rim 230 and base 240 may be identical in shape yet different in size.
In this square embodiment, the cup 200 may be comprised of four sidewalls 250. The four sidewalls 250 may be configured to be in the shape of a truncated inverted square pyramid extending from the square rim 230 to the square base 240. For example, when cross-sections of the four sidewalls 250 are taken parallel to the first reference plane from the rim 230 to the base 240, the cross-sections of the four sidewalls 250 may be square in shape. Furthermore, perimeters of the cross-sections of the four sidewalls 250 may decrease going down the four sidewalls 250 from the rim 230 to the base 240. Thus, the cup 200 may be in the shape of an inverted truncated square pyramid.
The rim 330 of the tray 300 may also be square in shape. Likewise, the base 340 of the tray 300 may also be square in shape forming a thin flat plate. The perimeter of the square rim 330 may be greater than the perimeter of the square base 340. Thus, the rim 330 and the base 340 may be identical in shape yet differ in size.
In this embodiment, the tray 300 may be comprised of four sidewalls 350. The four sidewalls 350 may be configured to be in the shape of a truncated inverted square pyramid extending from the rim 330 of the tray 300 to the base 340 of the tray 300. For example, when cross-sections of the four sidewalls 350 are taken parallel to the second reference plane from the rim 330 to the base 340, the cross-sections of the one sidewall 350 may be square in shape. Furthermore, perimeters of the cross-sections of the one sidewall 350 may decrease going down the four sidewalls 350 from the rim 330 to the base 340. Thus, the tray 300, similar to the cup 200, may be in the shape of an inverted truncated square pyramid.
The perimeter of the base 340 of the tray 300 may be identical in size to the perimeter of a cross-section of the four sidewalls 250 of the cup 200 taken at a point directly in the middle of the cup 200 or above, such that the perimeter of the base 340 of the tray 300 may be identical in size to the perimeter of a cross-section of the four sidewalls 250 of the cup 200 located in the upper half of the cup 200. The perimeter of the rim 330 of the tray 300 may be less than the perimeter of the rim 230 of the cup 200. Thus, when the tray 300 is placed into the compartment 260 of the cup 200. The base 240 of the tray 340 is stopped just before it reaches the cross-section of the four sidewalls 250 of the cup 200 to which the base 340 of the tray 300 is identical in perimeter size. Thus, the tray 300 is designed to fit and to be secured in conformity within the upper half of the cup 200. In this position, the rim 330 of the tray 300 lies below the rim 230 of the cup 200 and below the first reference frame.
From these two embodiments, it is intended to show that the food packaging 100 may be a variety of different shapes as long as the cup 200 and tray 300 have similar configurations and relations to each other as in the conical and square pyramidal embodiments described above. For example, the rim 230 and the base 240 of the cup 200 and the rim 330 and the base 340 of the tray 300 may be any two-dimensional shape wherein the rim 230 and the base 240 of the cup 200 and the rim 330 and the base 340 of the tray 300 are all identical in shape and wherein the perimeter of the rim 230 of the cup 200 is greater than both the perimeter of the base 240 of the cup 300 and the rim 330 of the tray 300.
Furthermore, cross-sections of the at least one sidewall 250 of the cup 200 taken parallel to the first reference frame from the rim 230 of the cup 200 to the base 240 of the cup 200 may be identical in shape to the rim 230 of the cup 200 and the base 240 of the cup 200 and the perimeters of these cross-sections may decrease in size going down the at least one sidewall 250 from the rim 230 of the cup 200 to the base 240 of the cup 200.
Similarly, cross-sections of the at least one sidewall 350 of the tray 300 taken parallel to the second reference frame from the rim 330 of the tray 300 to the base 340 of the tray 300 may be identical in shape to the rim 330 of the tray 300 and the base 340 of the tray 300 and the perimeters of these cross-sections may decrease in size going down the at least one sidewall 350 from the rim 330 of the tray 300 to the base 340 of the tray 300.
Additionally, the perimeter of the base 340 of the tray 300 may be identical in size to the perimeter of a cross-section of the at least one sidewall 250 of the cup 200 taken at a point directly in the middle of the cup 200 or above, such that the perimeter of the base 340 of the tray 300 may be identical in size to the perimeter of a cross-section of the at least one sidewall 250 of the cup located in the upper half of the cup 200.
In alternative embodiments, the tray 300 may be secured in an upper half of the cup 200 in different ways than that described above. For example, in one embodiment, the at least one side wall 250 of the cup 200 may have plugs or protrusions that extend out into the compartment 260 of the cup 200. The base 340 of the tray 300 may rest on these plugs or protrusions. The plugs or protrusion may be single plugs or protrusions that are spaced along the inside of the compartment 260 of the cup 200, or may be a one solid protrusion in the same plane extending out into the compartment 260 of the cup, such as a ring, a square, or any other shape that cross-sections of the sidewall 250 of the cup 200 may be as described above.
With reference now to FIGS. 6 and 7, an embodiment of the food packaging 100 is illustrated. As is shown in these figures, the food packaging 100 may include a plant-based food product 400. The food packaging 100 may also include various toppings and ingredients which may be used by a user to give the plant-based food product 400 one of several flavors of their own choosing as provided for by the food packaging 100.
In one embodiment, the plant-based food product 400 may be a vegetable food product. For example, plant-based food product 400 may be corn kernels, diced carrots, cut green beans, peas, etc. The various toppings and ingredients may include a broth product 410, salt 420, a seasoning 430, a cheese product 440, at least one dressing 450, and a juice product 460. The broth product 410 may be a vegetable broth, a chicken broth, a beef broth, or any other type of broth known in the art. The broth may be seasoned with herbs and may include various spices and seasonings. The seasoning 430 may be any seasoning known in the art. More specifically, the seasoning 430 may be a variety of seasoning that has a mild to hot spiciness or pungency. For example, the seasoning 430 may be chili powder, ground red pepper, lemon pepper, Cajun seasoning, ground paprika, ground black pepper, or any other spicy seasoning known in the art. The cheese product 440 may be grated or powdered cheddar cheese, parmesan cheese, mozzarella cheese, provolone cheese, Monterey jack cheese, or any other type of cheese known in the art or a mixture of types of cheese. The at least one dressing 450 may be a non-dairy or dairy based dressing. For example, the at least one dressing 450 may be mayonnaise, chipotle mayonnaise, jalapeno mayonnaise, habanero mayonnaise, ranch, chipotle ranch, blue cheese, oil, vinaigrette, or any other type of dressing known in the art. The juice product 460 may be a juice from a citric fruit. For example, the juice product 460 may be a lime juice, a lemon juice, or any other type of juice. The broth product 410, the salt 420, the seasoning 430, and the juice product 460 may be stored in separate packets or bags.
In one embodiment, a first dressing and a second dressing may be provided to allow for even more flavor options. In another embodiment, a first dressing, a second dressing, and a third dressing may be provided to again add even more flavor options.
As stored in the food packaging 100, the plant-based food product 400 and the various toppings and ingredients 410-460 may all be kept in isolation from each other. For example, the plant-based food product 400 may be contained within the compartment 260 of the cup 200 of the food packaging 100. More specifically, the plant-based food product 400 may be contained within a lower three-fourths of the compartment 260 or lower. For example, the plant-based food product 400 may be contained within the compartment 260 so as to be below the tray 300 when the tray 300 is secured in the compartment 260 as described above. The broth product 410 may be contained within a sealed packet or bag. The sealed packet or bag containing the broth product 410 may be contained within the compartment 260 of the cup 200 and may be contained between the tray 300 and the plant-based food product 400.
The remaining toppings and ingredients may be contained within the plurality of compartments 370 of the tray 300. For example, the salt 420 may be contained in a sealed packet or bag which may be contained in one of the plurality of compartments 370 of the tray 300. The seasoning 430 may also be contained in a sealed packet or bag which may be contained in one of the plurality of compartments 370 of the tray 300. The cheese product 440 may also be contained within one of the plurality of compartments 370 of the tray 300. Likewise, the at least one dressing 450 may be contained within one of the plurality of compartments 370 of the tray 300. The juice product 460 may also be contained within a sealed packet or bag which may be contained in one of the plurality of compartments 370 of the tray 300. Alternatively, all of the various toppings and ingredients may be housed in the food packaging 100 as described above, but may also be contained within their own separate packets or bags.
In another embodiment, the plant-based food product 400 may be contained within the compartment 260 of the cup 200 below the tray 300 when the tray 300 is secured in the compartment 260 of the cup 200 as has been described above. In this embodiment, the tray 300 may contain one compartment 370 which houses all or some of the various ingredients and toppings as described above. The various ingredients and toppings may be isolated from each other by being in their own separate packets or bags.
In yet another embodiment, the plant-based food product 400 may be corn kernels and may be contained within the compartment 260 of the cup 200 below the tray 300 when the tray 300 is secured in the compartment 260 of the cup 200 as has been described above. The broth product 410 may be an herb broth contained in a sealed packet or bag which is contained in the compartment 260 of the cup 200 between the tray 300 and the plant-based food product 400. The seasoning 430 may be chili powder, the juice product 460 may be lime juice, and the at least one dressing 450 may be mayonnaise. In this embodiment, the tray 300 may contain a first compartment 370 a, a second compartment 370 b, a third compartment 370 c, and a fourth compartment 370 d. The dressing 450 may be contained in the first compartment 370 a, the cheese product 440 may be contained within the second compartment 370 b, the juice product 460 and the salt 420 may be contained in the third compartment 370 c, and the seasoning 430 may be contained in the fourth compartment 370 d.
In a dry or frozen embodiment of the food packaging 100, a tray 300 may not be included. Instead of being contained within a tray 300 as described above, the various toppings and ingredients may be contained within their own separate packets or bags. The packets or bags may be paper, plastic, a combination of plastic and foil, or of some other material known in the art for containing food product or seasonings. In this embodiment, the packets or bags may have numbers printed on them. The numbers may be used to know which packets or bags to use to produce a desired flavor. This will be described in more detail below.
It is also contemplated that the food packaging 100 may be used for providing baby food product. This baby food embodiment may function identically to what has been described above, however, the plant-based food product 400 may be a puree rather than diced food product or whole pieces such as corn kernels. In one embodiment of the baby food product, the tray 300 may contain one compartment 370. Packaged broth product 410 or other packaged toppings and ingredients may be contained in the one compartment 370. In an alternative embodiment of the baby food product, the tray 300 may contain two compartments 300 wherein one compartment contains a packaged broth product 410 and/or other packaged toppings and ingredients described above, and wherein another compartment contains a plant-based food product which is a different plant-based food-product than the plant-based food product 400 housed in the compartment 260 of the cup 200.
The food packaging 100 as described above, facilitates various processes and methods for providing multiple flavor options for a food product 400 of which a user may choose from and create before consuming the food product 400. It should be noted and one skilled in the art will appreciate in light of the disclosure herein that the methods described below may be performed with less or more steps or acts or the steps or acts may be performed in differing orders.
With reference now to FIG. 8, a flowchart of one example method 800 of delivering a food product and packaging wherein one of a variety of flavors may be created before the food product is consumed is illustrated. The method may include an act 810 of providing a food packaging holding a food product in isolation from various isolated ingredients and toppings. The food packaging of this act may be any one of the embodiments described above and may contain any of the food products and toppings and ingredients described above. For example, the food packaging may contain the following: a plant-based food product, a first dressing, a cheese product, salt, and a juice product.
The method may further include an act 820 of removing the ingredients and toppings from the food packaging. As described above, the ingredients and toppings may be contained in isolation in a tray or in individual packages or bags. This act may be accomplished by removing a seal from the cup and may further include pulling on a tab of the tray to remove the tray from the cup. The act may further include removing a seal from the tray to access the ingredients contained within the tray. The act may further include removing a lid from the food packaging. Additionally, the act may further include removing individual ingredient or topping packets or bags from the food packaging.
The method may further include an act of performing at least one of the following ingredient adding steps: (a) adding 830 the first dressing, the cheese product, the salt, and the juice product to the plant-based food product in the compartment of the cup to create a first flavor or (b) adding 840 the cheese product, the salt, and the juice product to the vegetable food product in the compartment of the cup to create a second flavor.
The method may also include an act 850 of mixing the contents in the compartment of the cup together to form a mixture. This act may be accomplished by removing a utensil from the lid of the food package as described above and using the utensil to mix the contents of the cup of the food packaging. After these steps are followed, the user may consume the vegetable food product in the flavor the user decided to create.
The method described above may further include a broth product contained in the food packaging. Consequently, the method described above may further comprise an act of adding the broth product to the vegetable product in the compartment of the cup before or after act 830 and 840 above.
The method described above may also include an act of warming the contents of the compartment of the cup. This act may take place directly after the act of adding the broth product to the vegetable product in the compartment of the cup. The warming step may take place in a microwave oven.
The method described above may also include a seasoning contained within the food packaging. Consequently, act 830 and 840 above may further include the following ingredient adding step: adding the first dressing, the cheese product, the salt, the juice product, and the seasoning to the plant-based food product in the compartment of the cup to create a third flavor. Furthermore, act 830 above may also further include the following ingredient adding step: adding the cheese product, the salt, the juice product, and the seasoning to the plant-based food product in the compartment of the cup to create a fourth flavor.
The method described above may also include a second dressing contained within the food packaging. Consequently, act 830 and 840 described above may further include the following ingredient adding step: adding the second dressing and the cheese product to the plant-based food product in the compartment of the cup to create a fifth flavor. Furthermore, act 830 and 840 described above may further include the following ingredient adding step: adding the second dressing, the cheese product, the salt, and the juice product to plant-based food product in the compartment of the cup to create a sixth flavor.
The method described above may also include a fruit food product contained within the food packaging. Consequently, step 830 and 840 described above may also include the following ingredient adding step: adding the fruit food product and the cheese product to the plant-based food product in the compartment of the cup to create yet another flavor.
The method described above may also include instructions. The instructions may be located on an outer face of the at least one sidewall of the cup. Alternatively, the instructions may be located on the cup seal or in another convenient place on the food packaging. Consequently, the method may further include the steps of reading and following the instructions to determine which flavor to create. This step may take place before or after the act of removing the cup seal from the cup.
To simplify the process for consumers, the food packaging may further include numbers as described above and the instructions may direct the user which numbered compartments of the tray or which numbered packets or bags to mix in the cup with the plant-based food product to produce the desired flavor out of the various flavors offered by the packaging. In the dry and frozen versions, the instructions may direct the user which numbered bags to mix in the cup to produce the desired flavor.
For example, the instructions may say the following: to produce a first flavor, add the contents of tray compartments (or packet/bag numbers) one, two and three to the food product in the cup; to produce a second flavor, add the contents of tray compartments (or packet/bag numbers) two and three to the food product in the cup, to produce a third flavor, add the contents of tray compartments (or packet/bag numbers) one, two, three and four to the food product in the cup; and to produce a fourth flavor, add tray compartments (or packet/bag numbers) two, three and four to the food product in the cup.
Although various embodiments have been described in detail for purposes of illustration, various modifications may be made without departing from the scope and spirit of the invention. Accordingly, the invention is not to be limited, except as by the appended claims.

Claims

What is claimed is:

1. A package for a food product or the like comprising:

a cup having a rim located in a first reference plane, a base, and at least one sidewall, wherein the at least one sidewall extends from the rim to the base, wherein the rim defines a periphery of the cup and wherein the base and the at least one sidewall define a compartment;

a tray, wherein the tray is secured within an upper half of the compartment of the cup, wherein the tray is comprised of a rim, a base, at least one sidewall and a plurality of dividing walls, wherein the at least one sidewall of the tray extends from the rim of the tray to the base of the tray, wherein the rim of the tray defines a periphery of the tray, and wherein the plurality of dividing walls, the as least one sidewall of the tray, and the base of the tray define a plurality of compartments; and

a seal covering the cup within the first reference plane and attached to the rim of the cup to air-tightly seal the compartment of the cup.

2. The package of claim 1, wherein a perimeter of the base of the cup is identical to a perimeter of the rim of the cup in shape, wherein the perimeter of the rim of the cup is greater than the perimeter of the base of the cup, wherein perimeters of cross-sections of the at least one sidewall of the cup taken parallel to the first reference plane are identical in shape to the perimeter of the rim of the cup and the perimeter of the base of the cup, and wherein the perimeters of the cross-sections of the at least one sidewall of the cup decrease from the rim of the cup to the base of the cup.

3. The package of claim 2, wherein a perimeter of the base of the tray is identical to a perimeter of the rim of the tray in shape, wherein the perimeter of the rim of the tray is greater than the perimeter of the base of the tray, wherein perimeters of cross-sections of the at least one sidewall of the tray taken parallel to the second reference plane are identical in shape to the rim of the tray and to the base of the tray, and wherein the perimeters of the cross-sections of the at least one sidewall of the tray decrease from the rim of the tray to the base of the tray.

4. The package of claim 3, wherein the perimeter of the base of the tray is greater than a perimeter of a cross-section of the at least one sidewall of the cup parallel to the first reference frame and at a position at least halfway up from the base of the cup to the rim of the cup such that when the tray is placed in the cup, the tray is blocked from entering at least a lower half of the cup.

5. The package of claim 2, wherein the rim of the tray is located in a second reference plane and further comprising a second seal covering the tray within the second reference plane and attached to the rim of the tray and to the plurality of dividing walls to air-tightly seal the plurality of compartments of the tray.

6. The package of claim 1, wherein a plant-based food product is contained within the compartment of the cup below the tray.

7. The package of claim 1, wherein a broth product is contained within a packet within the compartment of the cup.

8. The package of claim 1, wherein a seasoning, a first dressing, a cheese product, salt, and a juice product, are contained within the tray.

9. The package of claim 1, wherein at least one fruit product is contained within the tray.

10. A package for a food product or the like comprising:

a tray having a rim located in a second reference plane, a base, at least one sidewall, and a plurality of dividing walls, wherein the at least one sidewall of the tray extends from the rim of the tray to the base of the tray, wherein the rim of the tray defines a periphery of the tray, wherein the plurality of dividing walls, the at least one sidewall of the tray, and the base of the tray define a plurality of compartments, wherein the tray is secured within an upper half of the compartment of the cup; and

11. The package of claim 10, wherein the perimeter of the base of the tray is greater than a perimeter of a cross-section of the at least one sidewall of the cup parallel to the first reference frame and at a position at least halfway up from the base of the cup to the rim of the cup such that when the tray is placed in the cup, the tray is blocked from entering at least a lower half of the compartment of the cup.

12. The package of claim 10, wherein the tray further includes numbered indicia associated with the plurality of compartments of the tray, wherein the numbered indicia distinguishes between the plurality of compartments of the tray.

13. A process for utilizing a packaging for a food product to provide a variety of flavor options of which a user may choose from to create, comprising the steps of:

providing a package for a food product, wherein the package contains in isolation a plant-based food product, a first dressing, a cheese product, salt, and a juice product;

removing the first dressing, the cheese product, the salt, and the juice product from the package;

performing at least one of the following addition steps:

a) adding the dressing, the cheese product, the salt, and the juice product to the plant-based food product in the package to create a first flavor, or

b) adding the cheese product, the salt, and the juice product to the plant-based food product in the package to create a second flavor; and

mixing the plant-based food product in the package with the additions from the addition step to form a mixture.

14. The process of claim 13, wherein the package for a food product further contains in isolation a broth product, wherein the process further comprises a step of adding the broth product to the plant-based food product in the package.

15. The process of claim 13, further comprised of a step of warming the plant-based food product in the package.

16. The process of claim 13, wherein the package for a food product further contains in isolation a seasoning, wherein the process further comprises a step of removing the seasoning from the package and an additional addition step of adding the dressing, the cheese product, the salt, the juice product, and the seasoning to the plant-based food product in the package to create yet another flavor.

17. The process of claim 16, further comprising an additional addition step of adding the cheese product, the salt, the juice product, and the seasoning to the plant-based food product in the package to create yet another flavor.

18. The process of claim 13, wherein the package for a food product further includes in isolation a second dressing, wherein the process further comprises an additional addition step of adding the second dressing and the cheese product to the plant-based food product in the package to create yet another flavor.

19. The process of claim 18, further comprising an additional addition step of adding the second dressing, the cheese product, the salt, and the juice product to the plant-based food product to create yet another flavor.

20. The process of claim 13, wherein the package for a food product further includes in isolation a fruit food product, wherein the process further comprises a step of removing the fruit food product from the package and an additional addition step of adding the fruit food product and the cheese product to the plant-based food product in the package to create yet another flavor.