Canned Goods

The airtight sealing of foods in containers in association with heat and/or chemical treatments is a very effective method of preserving food. Foods such as fruit, vegetables, meat, fish, or a combination of these foods (e.g. meat and vegetable condensed soup, sauces and fruit salad) can be stored safely in airtight sealed containers.

How are canned foods made commercially?

Canned foods are washed, prepared and filled into metal containers along with a canning fluid (e.g. water, salted water or fruit juice). The food is heat treated to produce a commercially sterile shelf-stable product with an air-tight (vacuum) seal. Heat treatment kills organisms that may spoil the food or cause food-borne illnesses. Contents remain commercially sterile until the container is opened and the vacuum seal is broken.

Foods in the packaging below are often processed in a similar way to canned foods, and like canned foods are usually highly perishable after opening:

  • Glass jars
  • Plastic tubs
  • Flexible pouches
  • UHT cartons

Our product offering and technical know- how covers the following application areas:


Functionality Product Portfolio
Texture, stability, mouthfeel Texturisers


Functionality Product Portfolio
Texture Texturisers


Functionality Product Portfolio
Fill viscosity, suspension of particulates Starches
Loss of viscosity after retorting Starches
Provide viscosity and mouthfeel Guar gums, starches, xanthan gums
Controls fat migration after retorting Lecithins
Provides low relative sweetness, bodying agent Maltodextrin


Functionality Product Portfolio
Texture, stability Dehydrated vegetable powders, herbs, spices, flavouring Phosphates


Functionality Product Portfolio
Texture, mouthfeel Dehydrated vegetable powders, herbs, spices, flavouring


Functionality Product Portfolio
Texture, mouthfeel, flavour enhancement Dehydrated vegetable powders, herbs, spices, flavouring, starch


Functionality Product Portfolio
Texture, stability Starches, herbs, stabilisers, spices