Laminated cook-in film

A useful multilayer structure for cooking in packaging, two complementary films are laminated to each other. One of the films, or both, includes a barrier layer. At least one of the films includes an outer layer, which forms an outer surface of the multilayer structure, which has a relatively high surface energy even when it has not been treated (eg, with corona treatment). That same layer includes at least about 10% (by weight) of one or more polymers that have a Vicat softening point of at least about 65 ° C. The laminated structure has good protein adhesion, extremely low oxygen permeability, an ability to shrink around a packaged product in a controlled manner, a sealant layer with a softening point that is high enough to withstand cooking conditions in packaging, an ability to be sealed around a forming shoe without narrowing down, cut resistance, and an ability to be printed so that the printed image is protected.