· Foods maintain their freshness and flavor 3-5 times longer than with conventional storage methods, because they don't come in contact with oxygen.
· Foods maintain their texture and appearance, because microorganisms such as bacteria mold and yeast cannot grow in a vacuum.
· Freezer burn is eliminated, because foods no longer become dehydrated from contact with cold, dry air. When foods are frozen without the surface of the food is dehydrated, and this leads to a dried and leathery appearance. Freezer burn also ruins the texture of foods. Vacuum packing prevents freezer burn by preventing the food from exposure to the cold, dry air.
· Moist foods won't dry out, because there's no air to absorb the moisture from the food.
· 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.
· 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.
· Insect infestation is eliminated, because insects require oxygen to survive and hatch.