Canning, Canned Foods, Preservation

Canning is a method of preserving food in which the food is processed and sealed in an airtight glass or metal container and then heated, generally in a retort, to render the food commercially sterile. This topic addresses the technology used in canned foods, canned food recalls, canned food and can research and development, preventing foodborne illness, especially from Clostridium botulinum.

Consumer Group Says NuVal Food Nutrition Scoring System Flawed

The National Consumer League (NCL) is asking the U.S. Food and Drug Administration (FDA) to review the NuVal nutrition scoring system, which is used in 1,600 stores nationwide, on the basis it is inconsistent with FDA guidance statements and enforcement correspondence, ...More
May 16, 2012
Posted in News, Bakery / Cereal
Sliming the Food Industry

The recent “pink slime” frenzy is just the latest in a series of fear-driven attacks on the food industry. All of this has become fodder for various interests vying to grab the microphone to blame modern food processing for all the ills of the world. ...More
May 11, 2012 By Lynn Kuntz
Posted in Blog, Colors
Canned Foods Offer Economical Way to Obtain Key Nutrients

As more Americans opt for healthier diets that include fresh fruits and vegetables, new research presented at the Experimental Biology 2012 annual meeting reveals when price, waste and preparation time are considered, canned foods may offer a more affordable, convenient way ...More
April 25, 2012
Posted in News, Fiber, Sauces / Gravies / Soup
U.S. Consumers Misjudge Benefits of Canned Foods

Results of a new survey conducted on behalf of the Canned Food Alliance (CFA) reveals U.S. consumers underestimate the benefits of canned foods. Nearly 40% of consumers surveyed said they think canned foods are less nutritious than frozen, and nearly 60% of those survey ...More
October 25, 2011
Posted in News, Sauces / Gravies / Soup
Hispanics Wield $950M in Spending Power

Hispanics account for 15 percent of the U.S. population and wield more than $950 billion in spending power, according to a new report from SymphonyIRI Group, Inc. and Synovate. The analysis predicts that spending power will increase to $1.2 trillion by 2012. ...More
February 11, 2011
Posted in News, Flavor
Food, Beverage Trends That Shaped 2010

Market research publisher Packaged Facts and the Center for Culinary Development released its “Culinary Trend Mapping® Report" that features the Top 10 trends that shaped the food and beverage marketplace in 2010. ...More
December 22, 2010
Posted in News, Bakery / Cereal, Flavor, Sauces / Gravies / Soup
Top 10 Food Trends for 2011

The Food Channel®, in conjunction with CultureWaves™, the International Food Futurists™, and Mintel International, released its “Top Ten Food Trends for 2011" detailing the most significant food trends that will drive how people eat throughout 2011, from buying to cooking ...More
December 15, 2010
Posted in News, Flavor
A Symphony of Spice

Achieving the right flavor balance can be accomplished through creating layers of flavor that hit the palate at different times in different ways, creating excitement and delivering eating satisfaction. ...More
May 24, 2010
Posted in Articles, Flavor, Sauces / Gravies / Soup
Canned Fruits, Veggies Retain Nutrients

A study funded by the Canned Food Alliance reviewed nutritional comparisons of canned, fresh and frozen fruits and vegetables and found the majority of canned foods maintain their nutrients even though the sterilization process destroys some vitamins. ...More
April 6, 2010
Posted in News
Eden Foods Earns 'Green Packy Award'

Eden Foods earned a “Green Packy Award,” based on the Responsible Packaging Guidelines for the Organic Industry, a collaboration headed by Whole Foods Markets Green Mission’s Responsible Packaging Forum ...More
April 1, 2010
Posted in News