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Vacuum pack pouches are specially designed bags that remove air from the packaging before sealing. The vacuum sealing process eliminates oxygen, which is known to contribute to spoilage and degradation of food over time. By creating a barrier to both air and moisture, these pouches help maintain the quality, flavor, texture, and nutritional value of food products. They are available in various materials, including polyethylene and nylon, offering durability and resistance to punctures and tears.


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Innovations in technology have led to the development of packaging with added features, such as oxygen absorbers and moisture barriers, which help preserve the quality of flour for extended periods. This is crucial in regions where flour may need to be stored for longer durations due to varying demand.


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