The name Tecnovac comes from joining the two words Tecnica (‘technique’) and Vacuum. It was precisely with this revolutionary packaging technology that this company’s history began in 1988.

Vacuum packaging is a simple yet clever system that consists in eliminating all of the air from the container, especially the oxygen, which in most cases is the main cause of food oxidation.

With this treatment it is possible to preserve food longer because the vast majority of bacteria and micro-organisms cannot develop without air. It is a technique that preserves the fragrance, flavour, colour and nutritional properties of the food and is used with cooked, raw and often also refrigerated food.
The shelf-life, namely the preservation time of vacuum-packaged products, can generally vary from 7 to 21 days, depending on the type and condition of the foodstuff.