Studies have shown that vacuum packaging can increase product shelf life from 50%-400%. The key to increasing product shelf life is determining the ideal atmosphere within the packaging for the product being packaged. This could be the introduction of an inert gas or the reduction of oxygen to ideal levels. Vacuum packaging is also a preferred form of packaging for many products going into long term freezer storage. The proper vacuum bags can dramatically reduce freezer burn. It is a chosen form of packaging for meat storage around the world.
Increased shelf life directly effects the reduction in product loss for companies inventorying products. The reduced product loss helps to decrease consumer cost.
The most common vacuum film is a 3 mil thickness with some up to a 6-8 mil thickness. With the proper seal, vacuum packaging can protect products from dust, moisture, insects, and a variety of other external elements that may harm or damage products. Vacuum packaging is also an excellent barrier of protection against freezer burn during long term freezer storage.
Wet aging of meats is a popular form of curing meat before preparing it. This often uses natural juices from the meat with spices and flavors vacuum sealed to lock in flavors during the curing process.
Vacuum packaging eliminates the need for chemical preservatives. With the right mixture of oxygen to inert gas, products can last longer without the use of commonly used preservatives. The earth’s atmosphere is made up of 78% nitrogen which is the most commonly used inert gas for vacuum packaging.