Today the use of vacuum packaging is nearly universal in the food manufacturing industry. However, the technology to draw oxygen away from food and vacuum seal it for a longer shelf life is relatively new. Invented in the 1940s the new technology radically changed how food was presented in stores.
Vacuum food lasts up to 5 times longer than refrigerated food
The invention of heavy-duty commercial food vacuum sealers was the dawn of vacuum food as we know it today. The first vacuum sealer to be owned and operated by food packaging corporations was built in the 1940’s. The capability to remove oxygen from food and vacuum seal it for a longer shelf life – up to 5 times as long as refrigerated food – dramatically changed what food could be stored and how it could be presented in stores. It saved manufacturers a great deal of money and increased their earnings.
No more freezer burn
Aside from lasting longer, the vacuum sealed food maintains its appearance and shuts down the growth of many bacteria and other microorganisms. The issue of freezer burn – food damaged by dehydration and oxidation due to air reaching the food – is also greatly reduced, because the food is not interacting with the cold air.
A new approach for vacuum food
The emergence of vacuum food packaging also meant that food that would otherwise spoil immediately, such as meat, could be presented attractively in stores. In other words, brands for the very first time had to take into account the presentation of their products, which changed their approach entirely opening the door for innovative packaging designs never before thought possible.