Food waste is a global concern with significant economic, environmental, and social implications. According to the Food and Agriculture Organization (FAO), approximately one-third of all food produced for human consumption is wasted each year. Inefficiencies in food distribution, storage, and preservation contribute to this problem. Vacuum Packaging has emerged as a viable solution, offering numerous benefits that enhance shelf life and reduce food waste. Vacuum Packaging prevents the loss of moisture from food items. By eliminating contact with air, the risk of moisture evaporation is minimized, keeping products moist and fresh for a more extended period. This is particularly advantageous for meat and fish products, which are prone to drying out and becoming unappetizing.
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