Vacuum pouch

Vacuum packing is a method of packaging that removes air from the pouch prior to sealing. This method involves (manually or automatically) placing items in a plastic film package, removing air from inside, and sealing the package. The intent of vacuum packing is usually to remove oxygen from the pouch/bag to extend the shelf life of foods and with flexible package forms, to reduce the volume of the contents and package.

Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components.
A standard vacuum pouch is composed of a PA/PE structure where PA is for puncture resistance and PE is for sealing. The high barrier category includes the usage of more layers focused on the prevention of oxygen permeability, and therefore shelf life protection.
Vacuum pouch/bags are used to pack:
Long term storage of dry foods, such as:
Nuts, cereals, cured meats, cheese, smoked fish, coffee, crisps.
Short term storage of fresh foods, such as:
Vegetables, meats, liquids i.e. soups
Frozen foods:
Preventing freezer burn by shielding food from exposure to the cold, dry air.