Oxygen is one of the main causes of spoilage of the products. Protected by natural ways using oxygen absorbent labels and sachets, oxygen sensitive products remain fresh longer. Shelf life can be extended safely.
ADDS VALUE
Unlike traditional packaging methods, reduce oxygen in the packaging rapidly below 0.1%
Prevent the loss of the original shape of the product
Inhibit the formation of acidic taste and smell caused by shielding gases
Prevent the development of mold and aerobic bacteria
Prevent fat oxidation, discoloration and bitterness through natural ways
Prevent insect growth
Artificial and natural ingredients such as salt, sugar, acids, and antioxidants can be reduced, thus allow to produce healthier food
Allow generation of special prescriptions using ingredients such as unsaturated fats, butter and vitamins
Help to the expansion of the distribution network
Reduce return and waste rates
While production speed and efficiency increase, unit costs fall
