Containers to protect food against the ravages of the environment have been used for centuries. Many such containers exclude oxygen efficiently to protect flavor, color, odor, texture, and human health. Food processors and sellers alike often want to convey longer shelf-lives to their products to smooth out the supply/demand balance, to allow wider distribution from larger plants, and to permit advantageous use of resources including the foods themselves. These longer shelf-lives must exceed the likely inventory time to consumption. Coupled with this interest in barrier containers is the need for minimum containment per unit of product packaged. Minimum containment includes both volume and weight to provide for efficient use of space and shipping.