ABOUT VACUUM PACKING

ELIMINATING OXIDISATION

Vacuum packing helps preserve food by removing air from the bag it is stored in. This gets rid of oxygen which affects food in various ways including odour, colour, taste & texture and allows for longer storage. Certain types of bacteria cannot grow without oxygen. Once food is in contact with air it begins to lose its natural flavour and its appearance starts to change. This reaction affects all fresh foods even if the effects are not immediately obvious.

PRESERVING DELICATE FLAVOURS & OILS

In today’s world a lot of emphasis is placed on eliminating salt and fat from our diets and increasing natural oils. More of us are trying to eat fish which is rich in omega-3 fatty acids as these lower blood levels of triglycerides, which have been linked to cardiovascular disease.

Fish oils do deteriorate faster than the fat found in meat such as beef, chicken and pork. You can keep fish well wrapped in a fridge for two days and in a freezer for two months. By vacuum packing these foods you can preserve all the natural goodness and taste for four to six days in the fridge or frozen for two years.

PREVENTING FREEZER BURN

When foods are frozen without preparation, freezer burn can occur. It happens when the surface of the food is dehydrated and this causes a dried and leathery appearance. The flavour and texture of foods can also be ruined, vacuum packing reduces freezer burn as it protects the food from exposure to the cold, dry air.

MAINTAINING NATURAL MOISTURE

Air causes moisture to evaporate. One of the reasons we package or wrap food is to keep it from drying out. How many of us reach a few slices down into the loaf of bread to find the softer slices? Vacuum packing is a much better way to pack food because the air removal keeps the food moist.