Published Date : Feb 16, 2016
Canned foods have been in existence since the 18th century when Napoleon Bonaparte, emperor and military leader, offered a reward to anyone who could come up with an innovative solution to effectively preserve food. The need arose from wanting to his armies had sufficient amount of food supply when they were on the battlefield. A French cook Nicolas Appert came up with a method that is today known as canning. In the following years, the technique was further enhanced by Peter Durand, an Englishman, and later perfected by many others over the years.
The growth of canned and preserved food since then has been fueled by the convenience that these products offer consumers. From processed meat and fish to vegetables and fruits, every food item can be canned and this market in Asia Pacific and Latin America is projected to be a multibillion dollar business over the next five years.
Health Hazards of Canned and Preserved Foods
Experts say that the tendency of BPA leaking from the can lining into the food can pose a major health hazard. As a result, several consumers have, wherever possible, cut back on the purchase of canned and preserved food items. The leaking of BPA into food products especially for babies has forced many companies to introduce BPA-free can lining to keep up sales and survive in the market. The demand for food items free of toxic and harmful chemicals has grown immensely, in terms of packaging material as well as the use of preservatives. This rise in demand has resulted in several much needed changes in the market. Owing to the growing number of efforts on the part of several organizations and campaigns such as those run by the Environmental Working Group, for instance, food brands are now feeling the pressure of using BPA-free cans to preserve different foods.