A multilayer film has a first layer and a second layer. The first layer
comprises an additive, a binder, and a crosslinking agent. The additive
is a flavor, fragrance, colorant, antimicrobial agent, antioxidant,
chelating agent, and/or odor absorbent. The binder is a polysaccharide
and/or a protein. The crosslinking agent comprises a compound with at
least two carbonyl groups. The second layer comprises a non-water-soluble
thermoplastic polymer comprising at least one member selected from the
group consisting of polyolefin, polyamide, polyester, polyvinylidene
chloride, polyvinyl chloride, and polystyrene. Each of the additive,
binder, and crosslinking agent are present throughout a thickness of the
first layer. Preferably, the first layer is coated onto the second layer,
which is preferably a non-water-soluble thermoplastic polymer, e.g.,
polyolefin, polyamide, and/or polyester. The film is especially useful
for cook-in applications, in which a food product (preferably comprising
uncooked meat) is packaged in the film with the coated layer against the
meat. The meat is then cooked and the additive transfers to the meat, and
purge can be very low. The invention also pertains to a process for
preparing a cooked food product, process for making a coated film, and
articles formed from the film, such as bags and casings.