Why Vacuum Pack Food

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Sealing foods under vacuum gives you the following benefits:

1. It eliminates oxidation

2. It preserves delicate flavours

3. It prevents freezer burn

4. It maintains natural moisture

5. It prevents moisture contamination

1. Eliminating oxidation

Once your food is in contact with the air it begins to lose its flavour and its appearance changes, for example banana and apple quickly show signs of oxidation by browning. This reaction affects all fresh foods to some extent, even if the effects are not immediately obvious. Vacuum packing eliminates contact with the air and therefore eliminates oxidation.

2. Preserving delicate flavours & oils

With increasing emphasis on increasing natural oils in our diets more of us are trying to eat fish which is rich in eicosapentaenoic (EPA) Oil and helps prevent cardiovascular
disease. Fish Oils deteriorate and become rancid faster than the fat found in meat such as, beef, chicken, and pork. You can keep fish well wrapped in a fridge for 2-days and 2-months if frozen. By vacuum packing such foods you can preserve all its natural goodness and taste for 4-6 days in the fridge or frozen for 2-years.

3. Preventing freezer burn

Whilst freezing foods offers you greater flexibility it often is at a cost of texture and taste of your food. This is due to oxidation, dehydration, and slow bacterial growth which cause freezer burn, all need oxygen to occur. Vacuum packing eliminates oxygen and therefore freezer burn, so your food tastes and looks as good as the day you packed it.

4. Maintaining natural moisture

One of the reasons we package or wrap food is to keep it from drying out; air causes moisture to evaporate. So by removing the air with vacuum packing the foods natural moisture is maintained along with all its flavour and texture. So you’ll no longer have to throw away the top slices of your loaf to find the soft one or have sliced meat curling up at the edges, everything will retain its own natural moisture.

5. Stopping moisture contamination

Keeping your cereals, muesli and crackers crisp and fresh is another problem, especially if you buy in bulk to reduce costs. This is because dehydrated foods, unless they are kept in an airtight container quickly spoil as moisture in the air softens them. Vacuum packing these types of foods in useable quantities is far superior in maintaining the natural textures and flavours as it not only removes the air but the moisture it carries as well.

Vacuum Packing Non-Food Items

There are many other applications for vacuum packing other than just for food. For example,

• Electrical and precision engineering components can be protected from moisture in the air.
• Medical equipment can be packed after it has been sterilised.
• Laboratory samples can be isolated to prevent contamination during storage.
• Vacuum packing is a foolproof way of making sure that an item has not been tampered with.
• Some bulky items take up far less physical space when vacuum packed. We have supplied vacuum packing machines to Police Forces, Forensic Laboratories, Hospitals, Formula One Racing Teams and many high-technology engineering companies. If you have a non-food application and you think that vacuum packing may be a solution then please give us a call.