01
Air pulled out before the seal sets
We pull the air out of the bag immediately before the final seal, so the powder is not sitting in oxygen on its way to you. Less air at pack means a slower reaction on the shelf.
Packed at Southport, Queensland
FreshSeal.
Powder packed with the air pulled out.
Send us your powder spec. The VKA® Australia team packs it at the Southport site under FreshSeal, with the air pulled out at the seal, so it ships at spec to food and beverage makers across Australia and New Zealand.
Read in one Australian business day, by a real flavourist at the Southport bench. No contract to start.
Why the air comes out
Air is what flattens a powder over time.
Volatile flavour compounds react with oxygen the moment the powder is exposed to air. The reaction is slow at room temperature but it adds up over weeks on a warehouse shelf. Top notes flatten. Colour shifts. Potency drops. The consumer tastes a powder that does not taste like the spec sheet anymore.
FreshSeal pulls the air out of the bag at the moment of pack, then sets the seal before any air can get back in. With the air out, the reaction has nothing to feed on, so the powder ships at spec and stays at spec through transit and storage at the customer's end.
What you get in the bag
Powder that tastes the same in month six.
Every pack pulled to the same vacuum, every batch backed by accelerated shelf-life data from the Southport bench.
02
Same pull on every pack
Vacuum is controlled and checked against the run specification on each unit, to reduce outlier packs.
03
Top notes hold for longer
Pulling the air out at pack removes the thing the reaction needs to keep going. Top notes hold, colour stays, potency does not drift in the way an un-sealed powder will.
04
Shelf-life numbers we can show you
Accelerated shelf-life testing on the Southport bench generates the time, temperature and humidity data behind the shelf life on the spec sheet. We will show you the data for your product.
How we pack it
Four steps on the Southport line.
From a first look at your powder to a validated shelf life, the FreshSeal pack happens in four steps on the floor at Southport.
01
Look at your powder and bag
We look at the powder you are packing and the bag it goes in, and work out how much air sits in the headspace and how hard to pull on it.
02
Set the pull, check every pack
FreshSeal pulls the air to that target on every unit and checks the pull on each one. Consistent pull from the first pack through the run.
03
Seal and tag
Sealed bags come off the line with a seal-integrity check, tagged against the batch certificate of analysis so you can trace any pack back to its run.
04
Shelf-life check on a sample
Sample packs go through the accelerated shelf-life chamber on the bench. The number printed on the spec sheet is the number the chamber proved out.
01
Look at your powder and bag
We look at the powder you are packing and the bag it goes in, and work out how much air sits in the headspace and how hard to pull on it.
02
Set the pull, check every pack
FreshSeal pulls the air to that target on every unit and checks the pull on each one. Consistent pull from the first pack through the run.
03
Seal and tag
Sealed bags come off the line with a seal-integrity check, tagged against the batch certificate of analysis so you can trace any pack back to its run.
04
Shelf-life check on a sample
Sample packs go through the accelerated shelf-life chamber on the bench. The number printed on the spec sheet is the number the chamber proved out.
Send us your brief
Send us your powder.
We will show you the shelf-life data.
Tell us the powder, the bag, and the shelf life you need to hold. The VKA Australia team in Southport will run the FreshSeal pack and the accelerated shelf-life check, and show you the data behind the number.
Read in one Australian business day, by a real flavourist at the Southport bench. No contract to start.