Vacuum packing is a preservation method which can be dated back to the “Maginot Line” in France 1936. During this time they discovered that by storing meat in a rubber latex bag without air could greatly improve frozen produce’s quality and shelf life. This concept was further developed in the 1950’s with the introduction of the PVDC film (Poly-Vinylidene Chloride), which was first used to package whole turkeys. However, it wasn’t until the mid-sixties where chilled vacuum packaged food products were starting to become more popular in the catering industry.
Later in the 1970’s Karl Busch invented the first vacuum pump, which is still one of the industry leaders today, and renown for its quality; and finally in 1973, gas flushing was introduced into vacuum packing, which helped create the machines we use today. Although all there was continual development into vacuum packing, it wasn’t until 1984 that vacuum packers were introduced to households.
Check out the link above to see a timeline.