Anti-transfer film and package

A multiple-layer anti-transfer film comprising:

• (a) a first substrate layer on a first surface of said film, said first substrate layer comprising an olefin-based polymer as a primary component thereof, said first substrate layer comprising about 16 weight percent to about 33 weight percent of said anti-transfer film;
• and
• (b) a polymeric seal composite comprising about 50 weight percent to about 70 weight percent of said anti-transfer film, said seal composite comprising a polymeric, olefin-based anti-transfer layer, said anti-transfer layer having about 0.4 weight percent to about 3 weight percent of an anti-transfer material generally dispersed through a thickness thereof, said anti-transfer layer being effective, upon contact with a food product in a closed and sealed package, and wherein the food product has a tendency to deposit a visually obscuring component thereof on an enclosing polymeric packaging structure, to attenuate the visually obscuring affect of the visually obscuring component,
• said anti-transfer film being about 3.5 mils thick to about 8 mils thick.

A method of packaging a food product, comprising:

• (a) providing, for packaging, a food product having a water activity in a closed and sealed package, of about 0.4 to about 0.95;
• and
• (b) packaging the food product in a closed and sealed package comprising a flexible packaging structure, the flexible packaging structure comprising at least two layers and including (i) a substrate comprising one or more layers of polymeric material, and (ii) an anti-transfer layer comprising a film-forming polymeric composition containing about 0.4 percent by weight to about 3 percent by weight of an anti-transfer material within the composition of the anti-transfer layer,
• the food product having a tendency to deposit a visually obscuring component thereof on the flexible packaging structure when in contact with the flexible packaging structure, the anti-transfer material being effective in the flexible packaging structure, upon contact with the food product, to attenuate the visually obscuring effect of the visually obscuring component of the food product.