Preserve Freshness, Prevent Rancidity, and Extend Shelf Life Naturally

Dry fruits and nuts—such as almonds, cashews, walnuts, raisins, pistachios, and dates—are highly sensitive to oxygen exposure, especially due to their natural oil content. When oxygen enters the packaging, it initiates oxidation, which leads to rancidity, loss of flavor, discoloration, and even insect infestation.

Using Oxygen Absorbers in dry fruit packaging is a proven method to protect the product’s natural taste, aroma, and nutritional value—without any chemicals or preservatives.

Benefits of Oxygen Absorbers for Dry Fruits

• Prevents Oxidation: Stops the breakdown of oils that causes rancid smell and bad taste
• Maintains Freshness: Keeps the texture crunchy and preserves original flavor and aroma
• Inhibits Mold & Bacteria Growth: Removes oxygen that supports spoilage organisms
• Prevents Insect Infestation: Eliminates oxygen needed for eggs to hatch in stored nuts
• Improves Shelf Life: Extends product life by 3-5 times in sealed packaging
• Ideal for Exports: Meets international food safety and freshness standards

Suitable Packaging for Oxygen Absorbers in Dry Fruits

• Vacuum-sealed pouches
• PET/Aluminum laminated pouches
• Nitrogen-flushed stand-up pouches
• Resealable ziplock bags (with secondary sealing)
• Rigid containers or tins with inner pouches

Safe and Chemical-Free

We supply Chunwang Oxygen Absorbers—globally trusted and ISO, SGS, and DMF-Free certified, suitable for use in direct food contact packaging. No risk of contamination, and no impact on flavor or appearance.

Trusted By:

Dry fruit exporters

Ago-packers and wholesalers

Organic and health food brands

FMCG snack manufacturers

E-commerce dry fruit sellers

Looking for the right size of oxygen absorber for your pack (e.g., 100g, 250g, 500g)?