Company Profile Process Capabilities Knowledge Center Barcode Consultancy
B.O.P.P. Plain & Printed Film
Self Adhesive Tear off Tapes
P.O.F. Shrink Film
P.V.C. Shrink Film
Food Grade P.V.C. Cling Film
L.L.D.P.E. Stretch Wrap Film
Plain & Printed Pouches
Banding / Bundling tape
Pouches for Vaccum Packaging
Pouches for Medical Disposables
Packaging / Carton Window Patching
/ Lamination Film
Introducing the New
Shrink Packaging Machine
See More


Vacuum packing (or vacuum sealing): a form of packaging that involves the removal of air (and sometimes its replacement) from a pouch.

Healthy eating is becoming increasingly important, people are trying to eat food that is as fresh as possible. Vacuum packing helps preserve the nutritional value and natural flavor of the food. This means that one can use less salt and fat in your cooking because ingredients don't lose their natural flavour, so one can have flavour and a health conscious diet.

Freezing is a great way to preserve your food but presentation and flavour can suffer. Vacuum packing means that your food will stay fresher, taste better and look better.

The main purpose of vacuum packing is to extend the safe shelf life of main ingredients in a convenient form for immediate service. Organisms - which are present in all fresh foods - can't develop in vacuum sealed packs stored at chill ... and oxidation and dehydration are also prevented. Hygiene is further improved by eliminating cross contamination, airborne infection and staff handling hazards.

Foods packed in the Vacuumed Pouches have the following Advantages :

1. Maintains their freshness and flavor 3 - 5 times longer than with conventional storage methods, because they don't come in contact with oxygen.

2. Foods maintain their texture and appearance, because microorganisms such as bacteria mold and yeast cannot grow in a vacuum.

3. Freezer burn is eliminated, because foods no longer become dehydrated from contact with cold, dry air.

4. Moist foods won't dry out, because there's no air to absorb the moisture from the food.

5. Dry, solid foods, such as brown sugar, won't become hard, because they don't come in contact with air and, therefore, can't absorb moisture from the air.

6. Foods that are high in fats and oils won't become rancid, because there's no oxygen coming in contact with the fats, which causes the rancid taste and smell.

7. Insect infestation is eliminated, because insects require oxygen to survive and hatch.

8. Meat and fish will marinade in minutes when vacuum packaged in canisters, because as air is being removed from the canister, the pores of the mat or fish open up and allow the marinade to penetrate.

9. Food bills are reduced because food lasts longer (so less spoiled food will need to be thrown away), and because food can be purchased in lower-priced bulk quantities and re-packaged at home into smaller portions.

10. Vacuum packaged food will taste fresher and last longer than food stored in conventional containers.

Application for Non Food Items :

1. Non-food items are protected from corrosion and moisture-damage. Like your antique silverware, which won't tarnish when vacuum packaged. Or wool sweaters, to keep bugs away, and to shrink them for minimal storage space.

Shelf life of vacuum packaged foods.

Normal Shelf Life
Vacuum Shelf Life
Large cuts of meat: beef, poultry, lamb and pork
6 months
2-3 years
Ground meat: beef, poultry, lamb and pork
4 months
1 year
6 months
2 years
Coffee beans
Room temperature
4 weeks
16 months
Coffee beans
6-9 months
2-3 years
Berries: strawberries, raspberries, blackberries
1-3 days
1 week
Berries: cranberries, huckleberries, blueberries
3-6 days
2 weeks
1-2 weeks
4-8 months
Cookies, crackers
Room temperature (periodically opening)
1-2 weeks
3-6 weeks
Flour, sugar, rice
Room temperature
6 months
1-2 years
3-6 days
2 weeks
Room temperature
6 months
2 years
Oils with no preservatives, like safflower, canola, corn oil
Room temperature
5-6 months
1-1.5 years
1-3 weeks
2-4 months


Note: The above technical parameters only served as typical or representative, and do not constitute any guarantee or responsibility.


Copyright Reserved by 2008 | Disclaimer
Designed by