I was looking for a way to store for longer some products which go bad quickly. I found a stainless steel container made with a hermetic lid that you can remove air through (using a pump) so you create a vacuum of sorts (I don't know to what level can the internal air pressure be reduced). The issue is whether storing food which isn't specially sterilized, such as vegetables or spices, can result in the growth of pathogens such as Clostridium botulinum? What I originally looked to buy such a container for is soy lecithin, as I read these go bad very quickly even if stored in a cool, dry place as advised.
Any sealed container can become anaerobic relatively quickly if there are oxygen consuming organisms inside (which there probably are if it's not sterilized). So, growth of anaerobes should always be a concern when using a sealed container for food storage, and proper temperatures for such storage should be considered.
A container like the one you describe would probably be good for extending the shelf life of dry foods that are sensitive to oxidation (coffee, spices, or your soy lecithin powder), and might even help stave off aerobic spoilage organisms (like molds), but it probably won't do anything to prevent growth of anaerobes like C. bolulinum or C. perfringins.