During Roasting of nuts and coffee beans fats and lipids are degraded by pyrolysis. Roasted Coffee beans go through staling that is accelerated by oxygen presence. Roasted coffee beans will not only lose its aroma but aggregate unwanted flavours due to rancidity. It has been found that reducing oxygen level to well below 0.5% in packing can improve shelf-life by over 20 folds. Even months after packing oxygen permeation into packaging can be detrimental to roasted coffee beans. O2ZeroTM sachet can remove oxygen level below 0.01% and keep removing oxygen gas that ingress’ into packaging due to high oxygen transmission rate (OTR) of packaging material.