The benefits of vacuum packs versus many otherrnpackaging methods are plain to see: the packs allow foods to be kept fresher for longer, are eco-nomic on material usage and require less storage space than rigid packs. They also prevent freezer burn and offer exciting potential for'cook in the bag' convenience products.rnHowever, the technology does have its downsides, and in the past this has deterred some potential users.rnAlthough entirely cosmetic, one issue is that deoxidation in the vacuum causes meat to brown. UK consumers are conditioned to believe red meat is fresh meat, and for this reason, a lot of retail meat packs are thermoformed gas-flushed packs.
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