UMAi Preserve™ laminated poly-nylon vacuum pouches have three-seal construction offering excellent barrier properties for both oxygen and moisture vapor transmission, providing extended shelf life for a variety of food products.

Usage: UMAi Preserve™ pouches can be used in the vacuum packaging of meat, fish, poultry, cheese and other perishable food items. Important note: These are moisture and oxygen barrier food storage pouches and are not for dry aging.

Features: Highest clarity, strength and flexibility. Extends shelf life for a variety of food products.

Specifications: All pouches meet FDA and USDA requirements for food contact safety.

Why Vacuum Pouches?

Vacuum pouches reduce oxygen supply so foods can keep their freshness and flavor 3-5 times longer than open air storage methods. Microorganisms such as bacteria, mold and yeast can not grow in vacuum and destroy the texture and flavor of foods.

Vacuum pouches protect food from freezer burn because foods do not become dehydrated from contact with cold, dry air in the refrigerator.

Vacuum pouches keep dry, powdery foods like sugar or flour from becoming hard due to absorbing moisture from other foods in the refrigerator.

Vacuum pouches preserve oil and fat in foods from becoming rancid due to oxidation.

Vacuum pouches allow meat and fish to marinade in minutes because vacuum opens the pores of the meat or fish and allow the marinade to penetrate faster.

Vacuum pouches protect non-food metal items from corrosion and moisture-damage.

What can be Vacuum Packed?

1. Beef steaks AFTER dry aging, trimming and steaking out
2. Meat, fish, chicken for freezing
3. Nuts, candy, snack foods, grains
4. Backpacking supplies
5. Disaster-preparedness products
6. Important papers, documents
7. Gun ammunition