Canned foods are well understood to deliver what consumers need in terms of shelf life, convenience and good taste. When asked which package is best for sealing in freshness and nutrition, existing canned food users chose the can nearly twice as often (37% vs. 20%) as frozen boxes/bags or glass jars. The metal food can […]
While 87% of Americans agree that canned foods help make meals easier and most prepare or eat meals with canned foods at least a couple of times a month (84%), an astonishing 54% of Americans surveyed don’t realize that canned foods count toward the U.S. Department of Agriculture’s dietary guidelines. These findings were part of […]
Think fresh fruits and vegetables are always the most nutritious? Think again. If you can’t grow your own produce and eat it within hours of harvesting, canned and frozen fruits and vegetables can be every bit as good for you as fresh ones, and in some cases even better. That is the finding from a […]
Canned fruits and vegetables are packed within just a few hours of being harvested at the peak of ripeness. This allows for the freshest and highest quality. Fruits and vegetables are inspected by the California Department of Food and Agriculture at a grading station before being accepted for canning.
No chemicals or added preservatives are needed for the canning process. Fresh fruits and vegetables are picked at the peak of freshness and often within hours, packed into a can, sealed and preserved through cooking. It’s a simple concept that’s provided consumers with nutrient-rich, freshly preserved food for the past 200 years. Since canned foods […]
Canned Foods Get Multi-Year Campaign by Karlene Lukovitz, Friday, February 1, 2013 6:24 AMThe Can Manufacturers Institute (CMI) is launching a multi-year, multi-platform campaign to increase usage of canned foods. Dubbed “Cans Get You Cooking,” the cam …
These easy-to-make gems are perfect for spring entertaining—as suited to an Easter lunch spread as to the first outdoor cocktail party of the season. In fact, aside from toasting the almonds, this appetizer doesn’t require you to have the oven on.
You can make bite-sized balls of cheese with any flavoring you like, but I adore how the little pieces of peach show up each time you bite into the clouds of goat cheese. Don’t skimp on the toasted nuts to coat!
Lisa Cain, Ph.D., is a mother of 2 and loves food! An evolutionary biologist by training, she has become obsessed with how food contributes to our overall health. Matt Cain is an Australian, home chef, father of 2, and software engineer. His family raised him with very little packaged food. He believes that with a […]
Dara Michalski, a Canadian (“Canuck”) living in the US, is the writer, recipe developer and photographer behind the award wining site, Cookin’ Canuck. She started her blog in 2009 and features innovative and healthy recipes. Her recipes have been featured on allParenting.com, The Huffington Post, Fox News Magazine and many more. Dara aspires to give […]
Molly Gilbert started Dunk & Crumble in early 2009 after graduating New York City’s French Culinary Institute in 2012 with expertise in both culinary and pastry arts. Molly has worked as a private chef, a baker/ confectioner/ chocolatier for Liddabit Sweets in Brooklyn and as a test kitchen intern at SAVEUR Magazine. She currently teaches […]
A native New Yorker, Cara Eisenpress founded Big Girls Small Kitchen in 2008 with her college friend, Phoebe Lapine. BGSK is an award-winning site full of recipes and tips to make life more delicious for all cooks. The site has been nominated as Saveur’s Best Cooking Blog and has been featured in the New York […]
Gaby Dalkin is a trained chef, recipe developer and food/ lifestyle writer based in Los Angeles, CA. She attended Culinary school in 2009 and Pastry school in 2010. Her first cookbook, Absolutely Avocadoes was published in Spring 2013.