Industry news

Canned pineapple is not only a delicious tropical treat but also a nutritious fruit that offers numerous health benefits, especially for heart health. In this blog post, we will explore how incorporating canned pineapple into your diet can support cardiovascular wellness, highlighting the essential nutrients that make it a heart-healthy choice.

Canned pineapple is a versatile and convenient ingredient, perfect for adding a burst of tropical flavor to a wide range of dishes. Whether you're using it for a refreshing dessert or incorporating it into a savory meal, high-quality canned pineapple can elevate your recipe. However, not all canned pineapple is created equal, and selecting the best product requires careful consideration. In this guide, we will cover essential tips on how to choose high-quality canned pineapple to ensure you get the best taste, texture, and value for your culinary needs.

Canned foods offer a convenient way to stock your pantry with long-lasting, nutritious options. However, not all canned goods are created equal. When selecting canned foods, several important factors come into play to ensure that you’re getting the best quality products for your household. This guide will cover key considerations such as expiration dates, labels, packaging, the reputation of the brand, and storage, helping you make informed choices when shopping for canned goods.

Water chestnuts, also known as Eleocharis dulcis, are aquatic vegetables commonly used in Asian cuisines. While they are low in calories, water chestnuts offer several nutritional benefits.

Culinary traditions are an important part of cultural heritage and reflect the history, values and flavours of a community. Canned food has become an integral part of the culinary tradition to preserve and access traditional dishes. This paper explores the relationship between canned food and culinary traditions, highlighting how canned food influences and enriches diverse cuisines while also supporting the preservation of food heritage.

​When evaluating food safety, the primary focus must be on identifying and understanding potential hazards. Researchers worldwide have categorized these hazards into three main types: biological, physical, and chemical. Among these, biological hazards are considered the most significant, particularly in processed foods. However, efforts to eliminate biological risks can sometimes lead to increased physical and chemical hazards if not handled properly. For instance, chemical preservatives are often added to processed foods to prevent microbial hazards, but overuse or misuse of these preservatives can introduce new chemical risks. Therefore, the safety of processed foods is closely tied to the methods used in their processing, with the chosen processing technique playing a critical role in determining the overall safety of the food.

For many years, the nutritional and hygienic value of canned food has been underestimated. Even today, many consumers believe that the canning process significantly diminishes the nutrients in food, making it less nutritious than fresh produce from the supermarket. However, this perception is outdated. In reality, canned foods retain a high nutritional value, often comparable to or even exceeding that of fresh produce.