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The Fruit and Vegetable Products Sub-Committee of the Codex Alimentarius Commission (CAC) is responsible for the formulation and revision of international standards for canned fruits and vegetables in the canned field; the Fish and Fish Products Sub-Committee is responsible for the formulation of...Read more »
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The International Organization for Standardization (ISO) is the world’s largest non-governmental standardization specialized agency and a very important organization in the field of international standardization. ISO’s mission is to promote standardization and related activities on a ...Read more »
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The U.S. Food and Drug Administration (FDA) is responsible for formulating, issuing and updating technical regulations related to the quality and safety of canned food in the United States. The United States Federal Regulations 21CFR Part 113 regulates the processing of low-acid canned food produ...Read more »
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The basic requirements of canned food for containers are as follows: (1) Non-toxic: Since the canned container is in direct contact with food, it must be non-toxic to ensure food safety. Canned containers should comply with national hygiene standards or safety standards. (2) Good sealing: Microor...Read more »
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The research of soft canned food is headed by the United States, starting in 1940. In 1956, Nelson and Seinberg of Illinois were tried to experiment with several films including polyester film. Since 1958, the US Army Natick Institute and the SWIFT Institute have begun to study a soft canned food...Read more »
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The flexible packaging of canned food shall be called high-barrier flexible packaging, that is, with aluminum foil, aluminum or alloy flakes, ethylene vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVDC), oxide-coated (SiO or Al2O3) acrylic resin layer or Nano-inorganic substances are t...Read more »
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“This can has been produced for more than a year, why is it still within the shelf life? Is it still edible? Is there a lot of preservatives in it? Is this can safe?” Many consumers will be concerned about the long-term storage. Similar questions arise from canned food, but in fact ca...Read more »
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“National Food Safety Standard for Canned Food GB7098-2015″ defines canned food as follows: Using fruits, vegetables, edible fungi, livestock and poultry meat, aquatic animals, etc. as raw materials, processed through processing, canning, sealing, heat sterilization and other procedur...Read more »
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Nutrient loss during canned food processing is less than daily cooking Some people think that canned food loses a lot of nutrients because of the heat. Knowing the production process of canned food, you will know that the heating temperature of canned food is only 121 °C (such as canned meat). Th...Read more »
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One of the reasons why many netizens criticize canned food is that they think the canned foods "not fresh at all" and "certainly not nutritious". Is this really the case? "After high temperature processing of canned food, the nutrition will be worse than that of fresh in...Read more »
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Warm congratulations on the great success of the cooperation project between Shandong Dingtaisheng Machinery Technology Co., Ltd. (DTS) and Henan Shuanghui Development Co., Ltd. (Shuanghui development). As well known, WH Group International Co., Ltd. (“WH Group”) is the largest pork food company ...Read more »
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DTS joins the China canning industry association again. In the future, dingtaisheng will pay more attention to the development of canning industry and contribute to the development of canning industry. Provide better sterilization/retort/autoclave equipment for the industry. Read more »