Foods maintain their freshness and flavor 3-5 times longer than with conventional storage methods, because they don't come in contact with oxygen.
Foods maintain their texture and appearance, because microorganisms such as bacteria mold and yeast cannot grow in a vacuum.
Freezer burn is eliminated, because foods no longer become dehydrated from contact with cold, dry air.
Moist foods won't dry out, because there's no air to absorb the moisture from the food.
Dry, solid foods, such as brown sugar, won't become hard, because they don't come in contact with air and, therefore, can't absorb moisture from the air.
Foods that are high in fats and oils won't become rancid, because there's no oxygen coming in contact with the fats, which causes the rancid taste and smell.
Insect infestation is eliminated, because insects require oxygen to survive and hatch.
Meat and fish will marinade in minutes when vacuum packaged in canisters, because as air is being removed from the canister, the pores of the mat or fish open up and allow the marinade to penetrate.
Food bills are reduced because food lasts longer (so less spoiled food will need to be thrown away), and because food can be purchased in lower-priced bulk quantities and re-packaged at home into smaller portions.
And non-food items are protected from corrosion and moisture-damage. Like your antique silverware, which won't tarnish when vacuum packaged. Or wool sweaters, to keep bugs away, and to shrink them for minimal storage space.
