To increase shelf life, vacuum packaging utilizes the method of removing air and oxygen in the pouch before being sealed. This is a well-known technique of food preservation that creates an air-tight environment that prevents crystals/freezer burns (specially for frozen foods), unwanted bacteria buildup and dehydration.
Not only are manufacturers and consumers guaranteed of a longer shelf or refrigerator life, but products that come in such forms can sustain their freshness and might even be tastier.
Frozen seafoods and processed meat are some few examples that undergo such packaging processes.