Benefits of Vacuum Packaging
Vacuum packaging is used to seal food in a protected vacuum – a space devoid of oxygen, or any other sort of matter. It’s becoming a more and more common way to shield the food we buy, but why? What are the benefits of the vacuum sealing method?
Because vacuum sealing prevents oxygen from reaching the food, this greatly extends the product’s lifespan, meaning that you can use, sell and serve them for a much longer period of time. The modified atmosphere inside the packaging keeps the food fresh, and unchanged for long periods of time.
In fact, vacuum sealing ingredients can extend their shelf life by around three to five times, although the exact shelf life will obviously vary depending on where it is being stored and the ingredient itself.
For example, by using traditional methods, meat will typically last about 6 months in the freezer. However, vacuum sealed meat will last 2-3 years in the freezer.
A vacuum vastly reduces the ability of aerobic (oxygen-dependent) bacteria to reach the food, which is a prime reason for spoilage. Not only does the reduced ability of bacteria help, but oxygen itself is often the culprit, involved in several chemical reactions that result in food spoilage, so its absence is also beneficial. Mould and bacteria cannot grow without oxygen.
Other harmful external substances, such as insects, dirt or bacteria, cannot reach the product through the strong barrier of vacuum packaging.
Vacuum Packaging creates a strong barrier around the food, which can help prevent it from getting damaged, especially if it is being transported. Vacuum bags come in a range of thicknesses, or gauges, with more heavy duty materials able to protect even large, heavy products.
If the food is going to be stored in the freezer, vacuum packaging will also protect it from freezer burn.
Because a vacuum packer seals in a product so tightly, it also better seals in the flavour, with any juices that leak out the product being soaked back in. In fact, for meat, wet aging is a common process, where spices are added to the meats natural juices, to be soaked up while sitting in its packaging. This method of marinating improves meats flavour greatly.
By sealing your food and removing air, the flavours, texture, and moisture of the food will be retained. Plus, you’ll also get much more taste out of your stored food as vacuum sealing will help to preserve nutritional value in food.
Unlike other modes of food preservation, with vacuum packaging – because the removal of oxygen prevents the growth of bacteria – no other additives are needed. This means there are no added chemicals, preservatives or other potentially unhealthy substances which could negatively affect your food.
Overall, vacuum packaging is one of the smartest ways to improve the way your product is packaged and protected. Its large array of benefits show why it’s becoming a more and more popular solution for food packaging.