You can maintain the freshness of your food through vacuum packing by:

1. Eliminating oxidation of food
2. Avoiding contamination during handling and transportation
3. Preserving delicate flavours & Oils
4. Preventing freezer burn
5. Maintaining natural moisture
6. Stopping moisture contamination

1. Vacuum Packing - Eliminates oxidation of food
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. Vacuum Packing - Avoids contamination during handling and transportation
Food is handled several times before you buy it in the shops or supermarket - when its picked, transporting from the farm to shop, displaying in the shop and then handling by other customers. Each time this happens food can be damaged or contaminated, you'll never know how often this has happened unless you pick it yourself. Vacuum packing prevents food products from being contaminated during handling and transportation.

3. Vacuum Packing - Preserves 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

4. Vacuum Packing - Prevents 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 offers you the same flexibility and eliminates oxygen and therefore no freezer burn, so your food tastes and looks as good as the day you packed it.

5. Vacuum Packing - Maintains 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 is own natural moisture.

6. Vacuum Packing - Stops moisture contamination
Keeping your cereals, museli 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 and spoils them Vacuum packing such 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.