Vacuum packaging: a fresh approach to sustainability
Vacuum packaging has become a key technology
The widespread use of vacuum film is a major factor in the fight to extend food freshness, reduce waste and optimise logistics.
In a world that is increasingly concerned with sustainability and efficiency, vacuum packaging is becoming a key technology for preserving food and reducing waste.
Alcimed's latest report sheds light on the benefits of this method for both public health and the environment, directly linking vacuum packaging to revolutionising the way products are stored and transported.
Guaranteeing food quality and safety
Vacuum packaging primarily serves to extend the shelf life of foods by removing air from the packaging, significantly reducing oxygen levels. It helps preserve the organoleptic properties of food - its taste, texture and nutritional value - which are often compromised by other storage methods such as heat treatment.
Vacuum technology not only keeps food edible for up to five times longer than traditional storage methods, but also ensures that its nutritional qualities are not compromised by oxidation. This process complements other food preservation techniques, such as pasteurisation or freezing, by increasing their efficiency and making it possible to reduce the need for chemical preservatives.
Reducing food waste
According to the Alcimed report, globally almost one third of all food produced is thrown away. This statistic highlights a worrying lack of efficiency in the food supply chain and represents a significant environmental and economic problem.
Vacuum packaging directly addresses this problem by improving the shelf life of food products, which in turn reduces the likelihood of food being thrown away.
Optimising logistics and reducing energy consumption
Vacuum packaging also plays a key role in the logistics of food distribution, especially for food that needs to be transported over long distances or internationally. By extending the freshness of products without the need for constant refrigeration, vacuum packaging reduces the energy required to maintain the cold chain during transport.
The method is particularly useful for climacteric fruits such as mangoes and pineapples, which are often picked before they are fully ripe to withstand long transport. Thanks to the vacuum film packaging, they can be left to ripen and then sealed, retaining their quality in the process, and the need for energy-intensive air transport is significantly reduced. The limited exposure to air prevents maceration, a common problem in containerised fruit and vegetable transport caused by fluctuations in temperature and humidity.
The application of this technology reduces waste and improves the energy efficiency of transporting these goods.
Seizing the opportunity for additional environmental benefits
As we face the twin challenges of environmental sustainability and efficient food distribution, vacuum packaging offers a viable solution that addresses both.
It extends food freshness, reduces waste and reduces our dependence on energy-intensive storage methods. With continued advances in sustainable packaging and reusable packaging, the potential for further environmental benefits is significant.
The path to more sustainable food systems is complex and multifaceted, but innovations such as vacuum packaging play a crucial role.