What Is The Purpose of Using Vacuum Packed Food?

Lately, vacuum-packed foods are on store shelves, particularly seafoods and pre-cooked meals. Vacuum-packing has many mysteries surrounding it and understanding why a food is vacuum packed and what the benefits are will help you make an informed decision about your grocery store purchases.

Air

• Air contains bacteria, which can spoil food, and oxygen which can cause a loss of flavor as well as oxidization (decomposition) of some nutrients. Removing air prevents spoilage and preserves flavor and nutrients.

Materials

• Most vacuum packed food stuffs are packed in plastic or in metal foil-lined plastic pouches. This is because plastic is a non-permeable membrane and does not allow for the flow of oxygen into the container after packing.

Food Safety

• Traditional canning involves a heating process which both kills bacteria and creates a vacuum seal. Vacuum packing does not involve heat to create a seal, thus it preserves the food without cooking some of the nutrients out.

Easy Transportation

• Another purpose of vacuum packing food is to lighten the weight of the product. Lighter weight allows for more product to be shipped at a lower cost, thus reducing overhead cost for the producer. Lighter weight also allows for easier secondary transport such as into space (for astronauts) or while backpacking and camping.

Convenience

• A third purpose of vacuum packing is to increase convenience. Unlike canned foods, vacuum packed foods can be prepared in the same containers they are stored in and do not require special tools (such as can openers) to access.