Canadians will eat better and will enjoy a healthier environment thanks to a new canning process for jars and cans. This innovative research is taking place at Agriculture and Agri-Food Canada’s Food Research and Development Centre in Saint-Hyacinthe.
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. Above all, food quality is improved. Food retains its flavour and has a crunchier texture and brighter colour. Vitamins and nutrients are preserved. The process will also reduce production costs for food processors.
Media Relations | EurekAlert!
Etching Microstructures with Lasers
25.10.2016 | Fraunhofer-Institut für Lasertechnik ILT
Applying electron beams to 3-D objects
23.09.2016 | Fraunhofer-Institut für Organische Elektronik, Elektronenstrahl- und Plasmatechnik FEP
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