Our thanks for allowing us to join and reach out to your members.
We’re developing a packaging system for making Thai cuisine more accessible to cooks who aren’t familiar with the ingredients and recipes. We hope to receive feedback from those with the necessary expertise.
A compartmentalized thermoformed shallow plastic tray would contain a set of pre-measured ingredients that include fresh meats, shellfish, herbs and vegetables, and small amounts of pastes, as well as liquid seasonings and stocks.
Trays would be approximately the size of those used for airline meals.
We want to seal in the ingredients in a way that preserves their freshness, but also provides easy transfer one-by-one, as the cook follows the instructions for adding each item to the wok (or saucepan).
Scooping out the solids will be easier than transfer of the liquids , especially as we would like to keep the use of disposal materials like packets, to a minimum.
We would like the trays to be dishwasher safe and reusable.
We’re a startup and so purchase of a high volume thermoforming vacuum packer is not an option, however our needs will be modest at the beginning (say 500 trays per day.)
Any advice would be much appreciated, and we’re happy to answer any questions. We also have drawings.