Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves (manually or automatically) placing items in a plastic film package, removing air from inside, and sealing the package.
Shrink film is sometimes used to have a tight fit to the contents.

The intent of vacuum packing is usually to remove oxygen from the container to extend the shelf life of foods. Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components.

It is also commonly used to store dry foods over a long period of time, such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips (crisps). On a more short term basis, vacuum packing can also be used to store fresh foods, such as vegetables, meats, and liquids, because it inhibits bacterial growth.

Vacuum packaging is not only confined to the food or edible items, but also products like electronic components, PCB, produce that is susceptible to change in climatic or atmospheric conditions. Applications of vacuum packaging are not limited now a days..