WO2001064528A1

WO2001064528A1 - Packaging system for frozen muffin batter pucks

Info

Publication number: WO2001064528A1
Application number: PCT/US2001/000509
Authority: WO
Inventors: Robert A. Zoss
Original assignee: General Mills, Inc.
Priority date: 2000-02-29
Filing date: 2001-01-04
Publication date: 2001-09-07
Also published as: CA2401140A1; AU2001226343A1

Abstract

A frozen food product puck packaging system (10) comprising a first package (12) including a first layer (14) and a second layer (16). The first layer (14) has a plurality of compartments (18) each sized and shaped for containing a food product puck (40). The second layer (16) is removably sealed to the first layer (14) for individually sealing each compartment. The second layer (16) can be removed selectively, to expose one compartment (18) at a time, or nondiscriminately to expose all compartments essentially simultaneously. Multiple packages of this type can be placed back-to-back in a nested arrangement for space saving storage and shipping. In a preferred embodiment, the packaging system contains a frozen muffin batter.

Description

PACKAGING SYSTEM FOR FROZEN MUFFIN BATTER PUCKS

BACKGROUND OF THE INVENTION

The present invention generally relates to packaging for frozen food products. More particularly, it relates to a packaging system for storing and transporting frozen food product pucks, such as frozen muffin batter.

The commercial food industry relies heavily on delivery of easily usable, high quality prepared foods, particularly including baked goods. For example, when preparing muffins, breads, waffles, cookies, cakes, scones, etc., many bakeries and commercial kitchens purchase and use "complete" dry mixes, which require only the addition of water or milk prior to placement in an oven. Even further, it is known to provide a pre-mixed frozen dough for subsequent placement directly in an oven. In fact, recent advancements have made frozen batters equally as viable, as described, for example, in U.S. Application Serial No. 09/458,417, filed December 10, 1999, and entitled "Soft Frozen Batter For Baked Goods And Method Of Preparation," the teachings of which are incorporated by reference. The pre-mixed frozen dough or batter can be provided in either a singular bulk form (e.g., loaf of bread), or as a grouping of individual, single-servings or "pucks" (e.g., muffins, cookies, etc.). This method of preparation is ideal for commercial kitchens and restaurants, which, for example, can take frozen muffin batters (or other frozen food products) packaged as individual muffin batter pucks and immediately place them in the oven. This ready-to-bake frozen muffin batter allows for one step, freezer-to- oven cooking by lesser skilled employees, thereby increasing the likelihood of proper preparation, and saves preparation time. While highly convenient, this one step, freezer-to-oven technique requires shipping and storage of the batters in their refrigerated/frozen state. On- sight storage space for frozen food items (e.g., a large freezer) is limited and expensive, as is distribution or delivery of frozen food items. Unfortunately, current methods of storing and transporting frozen dough or batter pucks (or "food product pucks") magnify these high costs. For example, one conventional container for transporting food product pucks is formed of a polystyrene material. The container includes a lower tray with an array of chambers (e.g., typically a dozen chambers) for receiving portions of frozen food product pucks (such as muffin batter, cookie dough, biscuit batter, etc.), each sized for an individual serving, and includes a single, upper lid that snap fits on top of the lower tray. During storage and/or shipping, several of these containers are stacked one upon the other, with each container typically containing one to two dozen individual servings (e.g., muffins) depending upon the volume of the particular food product.

These conventional frozen foodstuff containers are quite bulky. The lower tray has a relatively thick wall with its chambers being relatively rigid and being sized and shaped to hinder crushing. Accordingly, the bulky, rigid nature of these containers demands a significant portion of the costly, limited space available for frozen distribution and storage. Along these same lines, because the containers are essentially isolated from one another, a distinct opportunity exists for container damage during transport as well as unexpected product thawing.

In addition, the polystyrene material, from which these conventional containers are typically made, is not readily recyclable and must be thrown away after use. The rigid nature of the conventional container limits the user's ability to crush the container and therefore save on disposal space. Accordingly, since garbage disposal costs for kitchens and restaurants are already high, extensive use of such bulky, relatively rigid containers can become cost prohibitive for shipping and storing frozen dough or batter pucks.

Moreover, the general design of the conventional containers described above can also compromise the quality of the food product carried in the container. First, the snap-on lid does not properly seal the container. This non- sealed closure permits odors from the freezer to migrate into the frozen food product puck in the container. One particular type of freezer odor that alters the intended taste of the product results from the manner in which these conventional containers are handled during frozen distribution. In particular, these types of containers frequently are transported in cardboard shippers. An aroma of the cardboard is known to migrate into the foodstuffs (e.g., frozen muffin batter) in the containers, thereby contaminating the foodstuff with a cardboard taste. Finally, even if the snap-on lid were to effectively seal over the lower tray, the entire lid must be removed to access the food product, even a single serving. As a result, once the lid is removed, the remainder of the package is no longer be sealed. This unsealed container exposes the remaining frozen food product dough or batter to odor and moisture contamination, or to freezer burn, freeze dehydration.

Accordingly, conventional containers used for storing and shipping frozen muffin batter pucks, and other frozen food product dough or batter pucks, suffer from several disadvantages including: (1) odor contamination of the batter; (2) costly disposal; (3) significant consumption of frozen storage and shipping space; (4) container damage; and (5) unexpected food product puck thawing. A need exits for a packaging system configured to address one or more of these concerns on a low cost basis.

SUMMARY OF THE INVENTION A packaging system of the present invention enables low-cost frozen storage and shipping of food product pucks (such as frozen muffin batter), low- cost disposal and/or recycling of the packaging system, and longer storage life with protection against odor and/or moisture contamination, or to freezer burn.freeze dehydration of the food product. In addition, the unique packaging system permits baking of packaged food products such as muffins, cookies, biscuits, and scones, etc. from freezer-to-oven without the need to thaw and/or scoop the batter or dough.

One aspect of the present invention provides a packaging system for storing and transporting frozen food product pucks. The packaging system includes a first package having a first layer and a second layer removably sealed over the lower layer. The first layer and the second layer together form one or more sealed compartments, preferably in an array (e.g., 4 by 3), for individually receiving and storing food product pucks. This sealed package protects the food product puck (e.g., frozen muffin batter) from both odor and moisture contamination when stored in a freezer. In one preferred embodiment, a plurality of sealed compartments are provided, whereby each compartment can be opened independently of the other compartments such that the other compartments remain sealed. This individual sealing allows one or more individual food product servings to be removed from the packaging system without compromising the protection given to the food product in the remaining sealed compartments. The packaging system allows access to one or more portions of frozen food product batter or dough pucks for baking as single item, such as a muffin, cookie, etc. Alternatively, several pucks can be removed from their individual compartments and then combined in an appropriate liner or other cooking container as a single unit to form a larger product (e.g., muffin, biscuit, etc.). In one preferred embodiment, a second, similarly configured package is provided, with the compartments of the first and second package arranged in an array and are sized and shaped with appropriate spacing between the compartments so that when the two such packages are arranged back-to-back, the compartments from the respective packages nest together. This nesting yields a combined two-package system having substantially the same height and width as a single package. During shipping, this nested configuration prevents shifting of the pucks relative to each other, and prevents shifting of the packages relative to each other. The nested configuration also permits the use of cost saving and space saving thin walled packaging by protecting each of the compartment sidewalls against rupture or crushing. More importantly, the space savings obtained by this back-to-back nesting significantly reduces the costs of frozen shipping and storage. In addition, the nested arrangement reduces the opportunity for container damage and promotes long-term freezing of the food product pucks as the packaging system essentially creates one large frozen block. Of course, multiple sets of nested pairs of packages optionally are stacked on top of each other. Another aspect of the present invention relates to a method of storing a food product pucks and includes the steps of placing individual servings of the food product in the form of pucks into individual compartments of a first layer and then covering the food product pucks with a second layer sealed to the first layer. The resulting packaged good article can then be frozen In one preferred embodiment, the method further includes removing the second layer of the package from some or all of the compartments of the first layer to expose a desired number of pucks. Next, the package is turned upside down, and the exposed pucks either fall out of the compartments, or are pushed out of the compartments as necessary. In some cases, the pucks are dropped into baking liners or directly into baking pans while in other cases, the pucks are previously placed within baking liners. The procedure can be performed easily, allowing no-touch dispensing of portions of frozen food product pucks into a desired location for one-step, freezer-to-oven baking.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a top perspective view of a packaging system for storing and transporting food product pucks, according to an embodiment of the present invention. FIG. 2 is a partial sectional view as taken along lines 2 — 2 in FIG. 1.

FIG. 3 is a top perspective view of a portion of an alternative packaging system in accordance with the present invention.

FIG. 4 is a schematic sectional view of an opened compartment of the packaging system of FIG. 1. FIG. 5 is a schematic sectional view of multiple food product pucks disposed within a cooking receptacle, according to an embodiment of the present invention.

FIG. 6 is a bottom perspective view of the packaging system of FIG. 1. FIG. 7 is a perspective view of a packaging system, according to an embodiment of the present invention, incorporating two packages in a back-to- back, nested arrangement.

FIG. 8 is a partial sectional view as taken along lines 8 — 8 in FIG. 7. FIG. 9 is a schematic illustration showing multiple packages of a packaging system, according to an embodiment of the present invention, just prior to placement in a back-to-back, nested arrangement.

FIG. 10 is a schematic illustration showing a back-to-back, nested arrangement of the multiple packages of FIG. 9.

FIG. 11 is a schematic illustration of two conventional prior art containers stacked together for shipping or storage.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One preferred embodiment of a packaging system 10 in accordance with the present invention is shown generally in FIG. 1 at 10. The system 10 includes a package 12 having a first layer 14 and a second layer 16. The first layer 14 defines a plurality of compartments 18 adapted to receive and maintain individual servings of freezable or frozen food product pucks (not shown), such as frozen batter or dough pucks. Both the first layer 14 and the second layer 16 preferably are transparent to permit the observation of the contents of compartments 18, although one or both of the first layer 14 and the second layer 16 optionally can be opaque or colored. The package 12 further includes perimeter edges 20 and a grid of sealed seams 22. Finally, first layer 14 defines an inner surface 24.

The first and second layers 14, 16 are formed from flexible film materials approved for contact with food, as known in the art. For example, the first layer 14 preferably is formed from a nylon co-extrusion material while the second layer 16 preferably is formed from a polyester material. Materials selected for the first and second layers 14,16 preferably are recyclable and modified by a sealant such as polyethylene and/or ethylene vinyl acetate (EVA). The preferred polyester material of the second layer 16 provides dimensional stability, which is useful for stabilizing the compartments 18 formed by the first layer 14 and for maintaining printing registration the second layer 16. The preferred nylon material of the first layer 14 facilitates thermoforming the compartments 18, while co-extrusion facilitates formation of a heat seal. Other materials known to those skilled in the art that provides the same capabilities as nylon (e.g., thermoforming) and polyester can be used to form the first layer 14 and second layer 16, respectively. For example, the first layer 14 and/or the second layer 16 can be formed from amorphous polyestes (APET), polypropylene (PP), high impact polystyrene (HIPs), high-density polyethylene (HDPE), etc., and combinations/blends thereof. The material that forms the first layer 14 also preferably has a low friction or non- friction surface to facilitate removal of the food product pucks (not shown). Finally, one or both of the first layer 14 and the second layer 16 optionally can comprise a moisture barrier film and/or aroma barrier film to enhance the ability of the package 12 to protect the original, fresh taste of the food product pucks.

As shown in a partial sectional view in FIG. 2, the compartments 18 of the first layer 14 are generally shaped and sized for receiving a food product puck (shown as the food product puck 40) and further include side walls 30 and a bottom 32. The first layer 14 further defines the inner surface 26 and an outer surface 34, while the second layer 16 defines an outer surface 37 and the previously identified inner surface 24. Each of the compartments 18 preferably defines a generally truncated cone shape having a height h, diameters di and d₂, spacing s between compartments 18, and angle α defining a slope of the sidewall 30. Diameter di represents a diameter at a top of the compartment 18, whereas diameter d₂ represents a diameter at the bottom 32 of the compartment 18.

Angle α is in the range of 60°-90°, and more preferably is in the range of 75°- 90°; most preferably approximately 87°, with dj being larger than d₂ to facilitate easy removal of the food product puck 40. Of course, diameters d], d₂, and angle α can be manipulated as necessary to selectively control the ease of removing the food product pucks 40 and/or to accommodate the shape and size of the pucks 40. The compartment 18 optionally can be formed to have different shapes and sizes as necessary for receiving and maintaining select shapes, types or volumes of the food product pucks 40.

With reference to FIGS. 1 and 2, the second layer 16 is removably secured on top of the first layer 14 by the sealed seams 22 to individually seal the compartments 18. The seams 22 preferably are formed by heat sealing, although other methods known to those skilled in the art can be used, such as cold adhesives. The application of heat sealing or cold sealing (with adhesives) is controlled so that the seams 22 have a predetermined, controlled opening force. Of course, the width of each seam 22 also is selected to effectuate a known, controlled, opening force. The force is selected to permit relative ease when opening a desired one or more of the sealed compartments 18, but with sufficient resistance to prevent unintentional opening of the remaining sealed compartments 18. The controlled opening force optionally is further optimized in association with the type of materials used for making the first layer 14 and the second layer 16 and to account for other factors such as rigors of handling, storage, etc.

As best shown in FIG. 1, in one embodiment, the sealed seams 22 form a square or rectangle about each of the respective compartments 18. Alternatively, in a more preferred embodiment, and as shown in FIG. 3, the sealed seams 22 A may circumscribe the respective compartments 18 to define a circular-shaped seal area. With this preferred configuration of the sealed seams 22 A, the respective food product puck 40 (FIG. 2) will not flow out of the respective compartment 18 if accidentally thawed.

The above-described configuration of the package 12 promotes containment of a wide variety of different food product pucks. As used throughout this specification, the term "food product puck" is in reference to a relatively small volume of a frozen or freezable dough or batter. In one preferred embodiment, the food product puck is comprised of a muffin batter, such as that described in U.S. Application Serial No. 09/458,417, entitled "Soft Frozen Batter for Baked Goods and Method of Preparation," filed December 10, 1999. Alternatively, other food product batters, such as biscuits, pancakes, etc., are equally acceptable. Even further, doughs, such as cookie, bread, etc. can be used as the food product puck. Regardless, a desired volume of the food product (e.g., two ounce, four ounce, six ounce, etc.) is placed into each of the compartments 18 prior to attachment of the second layer 16. In one preferred embodiment, the batter or dough is relatively viscous (i.e., not frozen), such that the batter or dough is poured or otherwise flowably dispensed into each of the compartments 18. The second layer 16 is then attached as previously described, and the resulting packaged good article placed into a freezer or otherwise frozen, thereby rigidly forming the food product pucks 40. Alternatively, the food product pucks 40 can be formed and frozen prior to placement into each of the compartments 18. Additional packaging techniques optionally are used with the packaging system 10 to increase the storage life of the food product pucks 40 within the package 12. For example, techniques such as gas flushing and controlled atmospheric packaging, as well as other techniques known in the art, are used to increase the shelf life of the food product pucks 40. Partial disassembly of the package 12 and removal of one or more of the pucks 40 is best described with reference to FIGS. 2 and 4. One compartment 18, for example the compartment 18A shown in FIG. 4, of the package 12 is opened by peeling a corner of the second layer 16, adjacent the compartment 18 A, away from the first layer 14, thereby breaking the sealed seam 22 surrounding the compartment 18A and exposing the food product puck 40 contained within the compartment 18 A. To this end, the second layer 16 optionally includes a pull tab(s) 23 (FIG. 1) attached or formed at strategic access location(s) (e.g., corners, seams, etc.) to facilitate peelingly removing the second layer 16 from the first layer 14. This open position permits removal of the food product puck 40 from the compartment 18A for subsequent processing, such as placement in an oven. As shown in FIG. 1, the compartments 18 of the package 12, other than the compartment 18 A, remain individually sealed, since the sealed seams 22 that extend around each of the other compartments 18 remain intact. Of course, more than one of the compartments 18, including all of the compartments 18, can be opened substantially simultaneously to provide access to a desired number of the food product pucks 40.

With the above-described configuration, the food product puck 40 (such as a batter puck, prepared dough puck or other foodstuff) need not be thawed or otherwise scooped out of the compartments 18 prior to subsequent processing, for example, baking. Rather, with the second layer 16 partially or wholly removed from the first layer 14, the package 12 can be turned upside down to force, via gravity, the food product puck(s) 40 into a pan, liners, or other food preparation receptacle (not shown). In some instances, it may be necessary for a user to press the food product puck(s) 40 out from the respective compartment 18 while the package 12 is upside down and in the opened position. While not required, the food product puck 40 typically will be placed within a separate liner (not shown) when stored within the respective compartment 18 to further facilitate the freezer-to-oven technique of cooking and serving. Depending upon the material employed, the liner also can facilitate the food product puck 40 being removed from the compartment 18.

When not placed in a liner prior to storage in the respective compartment 18, several of the food product pucks 40 from different ones of the compartments 18 optionally are combined to form a larger end food product following removal from the package 12. For example, as shown in FIG. 5, three, two-ounce food product pucks 40 are placed in a baking liner 25 prior to placement in an oven to form a single larger baked food product (e.g., muffin) having a volume of about six ounces.

Following removal of all of the food product pucks 40, the package 12 is discarded, preferably recycled. In this regard, the preferred, highly flexible nature of the first layer 14 allows the layer 14 to be easily crushed by a user, thereby reducing the requisite disposal storage area. In other words, unlike prior art frozen food product puck containers, the compartments 18 can be pressed inwardly to minimize an overall thickness of the first layer 14. In this pressed or crushed configuration, the first layer 14 is rendered essentially as a single sheet of minimal thickness.

In addition to providing for removal of individual servings of the food product pucks 40 while retaining the integrity of the remaining food product pucks 40, the packaging system 10 of the present invention promotes efficient, compact storage and shipment. To this end, FIG. όprovides a perspective view of a bottom side of the package 12, further illustrating the first layer 14 and the compartments 18, as well as layer-interface zones 42. The layer interface zones 42 represent a spacing between individual ones of the compartments 18. In accordance with the embodiment of FIG. 1, the layer interface zones 42 represent locations at which the sealed seams 22 intersect on the package 12. Alternatively, where the seams are circular in shape (e.g., the seams 22A of FIG. 3), the seams do not necessarily intersect. Regardless, as will be further described in association with FIG. 7, the layer interface zones 42 also identify a location at which the compartments of a second package (not shown) can nest within and around the compartments 18 of the package 12.

For example, as shown in FIG. 7, the packaging system 10 optionally includes a second package 52 in addition to the package 12. The second package 52 includes features and attributes substantially similar to the package 12, wherein like elements are denoted by like reference numerals. Following formation, the packages 12 and 52 can be compactly associated with one another for subsequent shipping to a customer. As shown, a bottom side of the second package 52 faces upwardly toward a bottom side of the first package 12 so that the first package 12 is arranged back-to-back in nested configuration relative to the second package 52. In particular, the compartments 18 of the first package 12 are aligned over and are in contact with the layer interface zones 42 of the second package 52, while the compartments 18 of the second package 52 are aligned underneath and are in contact with the layer interface zones 42 of first package 12. In this arrangement, each compartment 18 of the first package 12 abuts and nests against an adjacent compartment 18 of the second package 52. By nesting the packages 12 and 52 in a back-to-back relationship, two packages of the packaging system 10 occupy significantly less space than a single conventional frozen food product puck container.

Moreover, this back-to-back, nesting arrangement enhances an overall packaging strength of the packages 12 and 52, as the packages 12 and 52 effectively reinforce one another. With this in mind, the first layer 14 and the second layer 16 of packages 12 and 52, respectively, can be made of lighter, thinner wall materials without concern for rupture of the sealed compartments 18. For example, in one preferred embodiment, the first layer 14 has a thickness in the range of 0.012-0.025 inch, most preferably 0.012 inch; whereas the second layer 16 preferably has a thickness in the range of 0.0005-0.003 inch, more preferably in the range of 0.0005-0.0012 inch. The nesting arrangement gains its strength and efficiency from the manner in which the array of compartments 18 of the first package 12 interface with the compartments 18 of the second package 52. Even further, because the packages 12, 52 are preferably tightly nested together, the likelihood of package damage during transport is greatly decreased. Along these same lines, the food product pucks contained within the packages 12, 52 will remain frozen for a longer period of time (when exposed to elevated temperatures, such as during shipping) because the nested relationship of the packages 12, 52 effectively creates a single, frozen block, as opposed to a number of smaller frozen packages as seen with current packaging systems. For example, FIG. 8 is a partial sectional view of FIG. 7, which schematically shows a side view of the first package 12 having the compartments 18B and the second package 52 having the compartments 18C. The compartments 18B and 18C are both sized and shaped (as shown in FIG. 2) to rest slightly against each other and with the bottom 32 of each compartment 18B, 18C contacting the bottom surface of the opposite package. The compartment sidewalls 30 of the first package 12 partially overlap the compartment sidewalls 30 of the second package 52 to provide side-to-side stability for the nested packages 12 and 52 and to provide strength for each adjacent sidewall 30 of the compartments 18B, 18C. In particular, an outer edge of the bottom 32 of each compartment 18 of one package (e.g., the compartments 18B of the first package 12) just contacts a top edge of an adjacent compartment 18 of a second nested package (e.g., the compartments 18C of the second package 52).

FIG. 9 is a schematic drawing illustrating an alternative embodiment of the packaging system 10 including the packages 12 and 52 just prior to placement in a back-to-back, nested configuration, and additional packages 70 and 80, which are configured substantially similar to the packages 12 and 52. As shown in FIG. 9, the compartments 18 of the first package 12 are aligned between the compartments 18 of the second package 52 so that once the first package 12 is guided onto the second package 52 (the direction of movement indicated by the arrows), the compartments 18 of the first package 12 nest between the compartments 18 of the second package 52 as shown in FIG. 10. Similarly, as shown in FIG. 9, the compartments 18 of the package 70 are aligned between the compartments 18 of the package 80 for nesting therein once the package 70 is guided onto the package 80. As previously shown in FIGS. 6 and 7, when the respective packages 12 and 52, and the packages 70 and 80 are nested together, a center of each compartment 18 of one package (e.g., the first package 12) is aligned with the layer interface zone 42 of a second package (e.g., the package 52). Finally, FIGS. 8 and 9 further illustrate the space savings feature of packaging system 10 of the present invention in that four packages (12, 52, 70 and 80) can be packed into the effective space of two packages. The so-assembled packaging system 10 can then be placed into a cardboard-type box for subsequent delivery to a customer.

To assist in a better understanding of this space saving feature of the package system 10 of the present invention, FIG. 11 illustrates two conventional (prior art) frozen food pack containers 100 stacked on top of one another. FIG. 1 1 shows that chambers 102 of these containers 100 are too close to each other to permit back-to-back nesting. Moreover, since these conventional containers 100 lack a lid that seals, turning one of the containers 100 upside down to attempt nesting could likely cause release of the snap-on lid or further hamper its ability to prevent moisture and/or odor contamination of the frozen muffin batter within the containers 100. Accordingly, a packaging system of the present invention for frozen storage and shipping of food product pucks, such as portions of frozen doughs or batters, has numerous advantages. First, the packaging system uses a peelingly removable second layer to individually seal compartments of a first layer that contain food product pucks. This structure allows easy dispensing of frozen food pucks from freezer-to-oven. The food, such as batter, need not be thawed, scooped, or handled at all. Second, the packaging system is made from recyclable and/or low cost disposable materials. Third, the packaging system is designed to permit back-to-back nesting of like packages to significantly reduce the need for high cost frozen storage and shipping space. Fourth, the sealed packaging system increase the quality of the served food since materials forming the packaging system preferably includes aroma and moisture protection and the sealed technology can take advantage of techniques such as gas flushing to increase shelf life. Further, the opportunity for package damage and unexpected food product puck thawing is greatly reduced by the nested configuration.

Although the present invention has been described with reference to preferred embodiments, workers skilled in the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the invention. For example, while the foregoing text refers to a frozen muffin batter, other frozen/refrigerated food articles, such as dough, mixes, etc. can be stored in the packaging system of the present invention.

Claims

WHAT IS CLAIMED IS:

1. A packaging system for storing and transporting frozen food product pucks comprising: a first package including: a first layer forming a plurality of compartments each sized and shaped for containing a food product puck; and a second layer removably and sealingly secured to the first layer for individually sealing each compartment of the first layer.

2. The system of claim 1 wherein the compartments are defined by a bottom and a sidewall, wherein with the sidewall forms an angle in the range of 60°-90° relative to the bottom.

3. The system of claim 2, where the angle is approximately 87°.

4. The system of claim 1 wherein each compartment has a generally truncated cone shape.

5. The system of claim 1 , wherein the first layer comprises a flexible film.

6. The system of claim 5, wherein the first layer has a thickness in the range of O.012-0.025.

7. The system of claim 1 , wherein the first layer includes a nylon material and a sealant.

8. The system of claim 7, wherein the sealant comprises at least one of polyethylene and EVA.

9. The system of claim 1 wherein the second layer comprises a polyester material and a sealant.

10. The system of claim 1, wherein at least one of the first layer and the second layer include a material defining an aroma barrier.

1 1. The system of claim 1 and further comprising a second package including: a first layer forming a plurality of compartments each sized and shaped for containing a food product puck; and a second layer removably and sealingly secured to the first layer for individually sealing each compartment of the first layer.

12. The system of claim 11, wherein a bottom of the first package is disposed to reciprocally engage a bottom of the second package, thereby producing a nested side-by-side arrangement of the compartments of the first and second packages.

13. The system of claim 12, wherein the nested arrangement of the first package and the second package produces a single stacked unit having a height approximating a height of one of the first and second packages alone.

14. The system of claim 1, wherein the second layer is sealed to the first layer along seal lines, and further wherein the seal lines are configured to individually seal each of the compartments.

15. The system of claim 14, wherein the seal lines circumscribe each of the individual compartments, approximating a circle.

16. The system of claim 1, wherein the compartments are configured to contain a frozen muffin batter.

17. A packaged good article comprising: a first package including: a first layer forming a plurality of compartments, a second layer removably and sealingly secured to the first layer; and a plurality of food product pucks contained within the compartments, respectively; wherein the second layer individually seals the food product pucks within the compartments, respectively.

18. The packaged good article of claim 17, wherein the compartments are defined by a bottom and a sidewall, wherein with the sidewall forms an angle in the range of 60°-90° relative to the bottom.

19. The packaged good article of claim 18, wherein the angle is approximately 87°.

20. The packaged good article of claim 17, wherein each compartment has a generally truncated cone shape.

21. The packaged good article of claim 17, wherein the first layer comprises a flexible film.

22. The packaged good article of claim 17, wherein the first layer has a thickness in the range of 0.012-0.025 inch.

23. The packaged good article of claim 17, wherein the first layer comprises a nylon material and a sealant.

24. The packaged good article of claim 23, wherein the sealant comprises at least one of polyethylene and EVA.

25. The packaged good article of claim 17, wherein the second layer comprises a polyester material and a sealant.

26. The packaged good article of claim 17, wherein at least one of the first layer and the second layer include a material defining an aroma barrier.

27. The packaged good article of claim 17, and further comprising a second package including: a first layer forming a plurality of compartments each sized and shaped for containing a frozen food puck; and a second layer removably and sealingly secured to the first layer for individually sealing each compartment of the first layer.

28. The packaged good article of claim 27, wherein a bottom of the first package is disposed to reciprocally engage a bottom of the second package, thereby producing a nested side-by-side arrangement of the compartments of the first and second packages.

29. The packaged good article of claim 28, wherein the nested arrangement of the first package and the second package produces a single stacked unit having a height approximating a height of one of the first and second packages alone.

30. The packaged good article of claim 17, wherein the second layer is sealed to the first layer along seal lines, and further wherein the seal lines are configured to individually seal each of the compartments.

31. The packaged good article of claim 30, wherein the seal lines circumscribe each of the compartments, approximating a circle about each of the compartments, respectively.

32. The packaged good article of claim 17, wherein the food product pucks include a freezable batter.

33. The packaged good article of claim 32, wherein the batter is a muffin batter.

34. The packaged good article of claim 17, wherein the food product pucks include a freezable dough.

35. A method of storing frozen food product pucks comprising: containing a plurality of food product pucks within respective compartments of a plurality of compartments of a first layer; removably sealing a second layer over the first layer to sealingly enclose the food product pucks individually within each compartment. 6. The method of claim 35, and further comprising: selectively removing the second layer from a portion of the first layer adjacent at least one of the compartments to open at least one of the compartments and expose the food product puck therein while maintaining the remaining compartments in a sealed state. 7. The method of claim 36, and further comprising: removing the food product puck from the exposed compartment. 8. A method of storing frozen food product pucks comprising: providing a first package and a second package each including: a first layer forming a plurality of open compartments containing a food product puck in each compartment, a second layer removably and sealingly secured over the first layer for individually sealing the food product pucks within each compartment, respectively; and disposing the first and the second packages in a back-to-back relationship such that compartments of the first package nest within spaces between the compartments of the second package.