Among the packaging techniques, in addition to classic vacuum, there is also modified atmosphere packaging.
This is a packaging technique which avoids the "crushing of the product" effect inside the vacuum-packed bag ( widely used for the packaging of fresh filled pasta ), as well as promoting conservation of the product inside .

During packaging, the nozzles will allow, once the air has been sucked in, a mixture of gases composed of nitrogen, carbon dioxide and oxygen to be introduced into the package.

This mixture, which is not further controlled and is therefore subjected to changes following packaging, inhibits the proliferation of bacteria and mold and increases the shelf life of the food.

There are many foods that can be preserved using this modern technique, in particular: meat , fish , cheese , baked goods and fresh vegetable products .

According to the current legislation in force, all products preserved using these techniques must be recognizable on the market and bear the words: 'product preserved in a modified/controlled atmosphere.