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 – more than 200 years old — remains one of the most economical, environmentally friendly and, above all, safest packaging forms. New breakthroughs in metal packaging design have opened an exciting and fresh chapter in the life of the metal can, guaranteeing its place in […]
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 a telephone survey of approximately 1,000 American men and women to better understand consumer perceptions of canned food. “There is a widespread misconception that food packaged in cans is less nutritious and different than fresh and frozen varieties,” says Rich Tavoletti, executive director of the […]
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 newly published review of the research, commissioned by the canned- food industry. The review comes just one day after the CDC reported that fewer than a third of adults in theU.S.eat the recommended amount of fruits and vegetables. “There is an idea among consumers that […]
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 don’t use preservatives, once they’re opened, treat the ingredients as fresh. Transfer any unused portion to a clean, covered container and refrigerate. Source: Mealtime.org : Canned Food Myths - Busted!
Holdener Farms, Inc. was established in 1975 by Bill Holdener who began farming in 1953. Bill started farming while working for others and gradually was able to go out on his own and later form his corporation. His first field of sugar beets was grown in Dixon in 1953. His family bought the “home ranch”, near Elmira in the early 1900’s. His son, Mark, joined him in the farming operation right out of college and they continue to work together today. They have grown from that one field of sugar beets to a few thousand acres in Solano County. They […]
The Dougherty family has been involved in agriculture in the Sutter Basin, near Robbins, since the before the Great Depression. Neil F. Dougherty came to the area in 1920 after graduating from the UC Berkeley College of Agriculture and then serving in World War I. He was employed as Assistant Agricultural Superintendent for the Sutter Basin Corporation, where he was responsible for testing all of the soils in the area. He later became Agricultural Superintendent. When the company liquidated its holdings, Neil purchased 1,700 acres of good, irrigated land and began farming. Upon his death in 1957, his son-in-law Bill […]
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 little preparation, great food can be yours. Snack Girl is #44 on Greatist’s 100 Most Influential People in Health and Fitness 2011 See Lisa’s recipes, see Fruit Cocktail Crisp & Pork and Pears Photo courtesy of and for more information about Snack Girl, please go to www.snack-girl.com
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 her readers recipes that fit into their lifestyle during both hectic weekdays and leisurely weekend get-togethers. See Dara’s recipe, Salmon with Peach Salsa Photo courtesey of and for more information about Dara, please go to www.cookincanuck.com
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 kids cooking classes in San Francisco. To see Molly’s recipe, go to Savory Pear and Gorgonzola Pear Tart Photo courtesey of and for more information about Molly, please go to: www.dunkandcrumble.com