Vacuum seal correctly

Keeping fruit & vegetables fresh for longer

Vacuum sealing is an ideal way to keep food fresh for longer. This is because by completely removing the air from the relevant bags or containers, the growth of microorganisms is significantly slowed down. This is perfect for fruit or vegetables, for example, which wilt quickly or lose their flavour. Vacuum packing keeps them fresh up to 8 times longer and preserves vitamins, nutrients and flavours - completely naturally and without the use of preservatives.

Another advantage: fresh or already cooked food can be individually portioned as required and vacuum-sealed accordingly. The vacuum-packed portions are then stored in the fridge or freezer. The vacuum packaging protects against freezer burn in the freezer and preserves the natural texture and colour of the food. This means you can buy your favourite fruits and vegetables in larger quantities, vacuum seal them and enjoy them fresh when you need them - without having to worry about them spoiling and then having to dispose of them #savefood

Advantages of vacuuming

Up to 8x longer freshness
Vitamins, nutrients & flavours are retained
Easy portioning
Ideal for meal prep
No freezer burn
Less food waste #savefood
Easier storage and transport

Tips for vacuum packing fruit & vegetables

Wash fruit and vegetables thoroughly and pat dry before vacuum packing
Vacuum pack delicate foods such as berries in the container so that they are not crushed (alternatively freeze before vacuum packing)
Certain types of fruit should be peeled before vacuum packing, e.g. bananas and pineapple. Peeling is optional for apples and pears, but it helps to extend the storage time.
As a general rule, if the peel is inedible or bitter or affects the shelf life, the fruit should be peeled before vacuum packing. It is not necessary to peel soft or thin peel that you still want to eat.
Certain vegetables such as carrots, potatoes and asparagus should also be peeled before vacuum packing. Gas-producing vegetables such as onions, cabbage, broccoli, leek or asparagus should be blanched briefly before vacuum-sealing to prevent them from fermenting in the vacuum bag or container.

Conclusion: Vacuum packing is therefore a clever solution for anyone who wants to enjoy fresh food and doesn't have the time or inclination to buy fresh fruit and vegetables every day.