A Taste of Wellness for Savoury and Snacks
Givaudan
Canadian researchers are laying claim to a new technology that ensures, and maximises on, food quality in the canning process.
Scientists at Agri-Food Canada's food research and development centre in Saint-Hyacinthe, Quebec, a government-linked organisation, have come up with a method that reduces energy consumption in the canning of products containing fruit, vegetable and/or meat pieces, such as sauces and soups.
According to the Agri-Food organisation the key advantage of this new technology is that food retains its flavour and has a crunchier texture and brighter colour with vitamins and nutrients preserved. Additional advantages include a 30 per-cent reduction in energy consumption during the heating process and a 17 per cent reduction in greenhouse gas emissions.
In order to ensure food safety the canning process demands that the contents of a can be heated to 121 C for a minimum of three minutes.
The new process, developed by Dr Michèle Marcotte and her team, is designed to replace the current high-temperature method with a two-stage system.
The first stage involves acidifying foods to a pH of less than 4.6. The acidification makes it possible to reduce the subsequent pasteurisation temperature, while ensuring product safety.
"This project reflects leadership in innovation and dedication to the highest standards of food safety and quality that truly characterise the vision of the Agricultural Policy Framework," said Lyle Vanclief, Minister of Agriculture and Agri-Food . "By combining research, innovation and environmental sustainability, we are recognising the high expectations of today's consumers."