Researchers improve canning process

Research work is taking place at Agriculture and Agri-Food Canada's Food Research and Development Centre in Saint-Hyacinthe to develop a more efficient and hygienic canning process for jars and cans.

The research project uses a technology that reduces energy consumption in the canning of products containing fruit, vegetable and/or meat pieces, such as sauces and soups.

The advantages include a 30 per cent reduction in energy consumption during the heating process and a 17 per cent reduction in greenhouse gas emissions. The researchers also claim that food quality is improved. Accordingly, food retains its flavour and has a crunchier texture and brighter colour. Vitamins and nutrients are preserved. The process is also said to reduce production costs for food processors.

In the food processing industry, canning is the process that consumes the most energy and leads to the creation of greenhouse gases. This is mainly because to ensure food safety, the contents of a can must be heated to a very high temperature (121 degrees C) for a minimum of three minutes.

The new process, developed by centre researcher Dr Michele 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."

Today the canning industry produces about 200 billion cans worldwide every year. It remains among the most energy intensive of all food processing technologies. The contents of every one of the cans is heated under steam pressure to a temperature of 121 degrees centigrade for a minimum of three minutes. This process is needed to prevent the growth of Clostridium botulinum​ bacteria, and is how the food is made and kept safe for consumption, but that sterilisation requires vast amounts of energy, and the production of that energy creates a significant volume of greenhouse gases.

In the world of Kyoto and climate change, leaders and researchers are looking hard for ways to reduce the damage that food production is doing to the environment by improving production techniques. Dr Marcotte's team may have developed a process that will make an important contribution to these aims.

The Agricultural Policy Framework, which involves a collaborative effort by the federal and provincial governments and industry, aims to make Canada the world leader in food safety and quality, environmentally responsible production and innovation. The ultimate goal is to then export the new production method on a global basis.