I vacuum seal myself and have had great luck keeping frozen vacuum packaged foods for years. That said, what the OP was talking about is worlds away from vacuum packaging and freezing. What freeze drying is a process where the moisture is sublimated under a vacuum and starting at very deep freeze of around -40* F. How it works is the food is frozen to -40 then a vacuum is applied to the container. Then while the vacuum is maintained the food is slowly heated to room temp or slightly above. as the temp rises the moisture in the food sublimates (goes directly from solid to gas) (like dry ice does). The other difference is the storage bags: the bags are light impervious and the contents usually need an oxygen absorber added (to prevent oxidation spoilage) to the bag prior to sealing (vacuum sealing is not needed unless space is an issue.) The wonders of freeze drying are the weight of the packaged food and the shelf life (25 years or so) with no refrigeration required.
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