Shiitake mushrooms are renowned for their earthy taste, meaty texture, and exceptional nutritional value. Preserving these mushrooms in cans ensures they retain their rich umami flavor while offering unmatched convenience for year-round use.

The SIAL 2024 exhibition, renowned as one of the largest food innovation trade shows globally, is set to take place in Paris from October 19 to 23, 2024. This event gathers industry professionals from all over the world, providing a platform to showcase the latest trends, innovations, and products in the food sector. For our company, participation in SIAL 2024 presents numerous gains.

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.

Mushrooms are renowned for their nutritional density, often hailed as superfoods due to their immune-boosting and bone-strengthening properties. They are free from cholesterol and gluten, making them a healthy addition to any diet. Low in calories, mushrooms are a rich source of antioxidants, fiber, and protein.

136th China Import and Export Fair(Canton Fair) in China. Hall 12.2 D05-06 Time: October 31st to November 4th(Phase III)

​Canned food has come a long way from its humble beginnings and is now a staple in households across the globe. Offering convenience, a long shelf life, and an impressive range of options, canned food caters to nearly every taste and dietary need. Today, let’s take a closer look at how canned food manufacturers have expanded their offerings, delivering exciting flavors and varieties that satisfy diverse culinary preferences.

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.