Interesting.
If one is looking for an excuse not to join the trend, dump the old and purchase new for a feature that may have limited appeal.
For ice cream, most enjoyed in the Aussie summer, and not so in winter. Around here the extra effort to scoop direct from the extra cold freezer is rewarded by it not being a pool of melted slush by the time it gets to the table, or dribbling out the bottom of a cone?
For meat lovers, our butcher will vacuum pack fresh meat on request. This also prolongs the shelf life of the product when stored in the fridge, subject to the storage temperature. There’s no need to thaw the product. It’s suggested it also aids the aging process for some products. We also find it great as it does not take up valued freezer space.
Yes, a useful shortcut suggestion.
But is it also a traditional Asian food preparation technique, perfected over centuries in Japan. Worth watching the bespoke TV chefs to see how soon it’s rediscovered. 
