ValvPak started as a one-handed closure for dry food packages where a “balloon” of air was formed in the top of a pouch as a closure. The balloon ran across the entire top of the package and was sectioned into two portions with a channel the air could pass through when squeezed. By squeezing one side, the air would move through the channel to the other side and the product could be poured out of the package. When the user wanted to close the package, they would simply squeeze the side with the air and move the air back to the opposite side. The balloon filled the gap at the top of the pouch where the product was previously obtained, effectively closing the pouch.
The next step was to use this concept of trapped air bridging the opening of a package to hold back liquids, or even as a venting device for things like fresh ground coffee. The idea was to use different sized air bubbles, which became known as valves, for each different viscosity of liquid. This worked for most liquids, unfortunately it still had shortcomings when it came to very thin liquids such as juice or water.
Recently, a new unique method of forming and sealing the valves was derived. This new method of forming and sealing the valves allowed for a single valve to be used for virtually all liquid viscosities, including thin liquids. It has been tested with water, hand sanitizer, shampoo, apple sauce, strawberry jam, and yes, even toothpaste. The results have been exceptional! ValvPak functions as intended with all tested liquid viscosities.