Products packaged in Vacuum

What are the benefits of Vacuum packing?

• Eliminate Oxidation
• Protect Delicate Flavors and Oil
• Prevent Freezer Burn
• Preserve Natural Moisture

Vacuum packing is a relatively new process which will revolutionize how we store food in much the same way the refrigerator revolutionized how we stored food 80 years ago. Today it's hard to imagine life without a refrigerator! There are many advantages to vacuum packing. Some you may be familiar with, others may be new to you.

Look through the information below to familiarize yourself with the many advantages of vacuum packing!Vacuum packaging extends product self life, preserves product color and prevents flavor mixing. Oxygen is the primary cause of oxidation. Deterioration in numerous situations is caused by oxidation. Fruits turn brown because of oxidation. Your vitamins and minerals lose potency, in part, because of oxidation. Vacuum packing eliminates oxygen and oxidation. Oxidation, dehydration, and slow bacterial growth cause freezer burn. Without oxygen, none of these are possible.

Vacuum packing eliminates freezer burn. Air causes moisture to evaporate. One of the reasons we package or wrap food is to keep it from drying out. Vacuum packing is far superior to wrapping because the air is removed! Remove the air and you remove the moisture it carries. Dehydrated foods especially must be stored in an airtight environment to prevent re-hydration, which will cause the dehydrated foods to spoil.

Cuisine 31 - french cuisine.
Leninskiy Prospekt 31
Moscow, Russia
how to find us
Tel. (495) 540-3851 / 540-3852
Email: info@cuisine31.ru