CANNED FOOD AND THE UPCYCLING FOOD

Canned food offersconvenience, shelf stability, and nutritional value around the world. Despite its long shelf life, canned food expires and to avoid food waste, a the upcycling system was created. Canned food was introduced during periods of war and became part of the busy routine of modernity. Despite its convenience and practicality, canned food is not very good for your health and should be avoided on a daily basis. In this article we are going to learn about the food journey from industry to table.

CANNED FOOD

The history of canned food dates back to the 18th century, when Frenchman Nicolas Appert developed a method of preserving food in glass containers sealed with cork stoppers. In 1810, Briton Peter Durand patented the idea of ​​using tinned iron cans to preserve food. The first canned food factory was established in 1812 in London, producing canned beef, vegetables and soup.

During periods of conflict such as the Napoleonic Wars and World Wars, canned food emerged as a strategic solution to feed soldiers and affected populations. The durability and long shelf life of food cans have made them ideal for providing nutritious food in harsh conditions and harsh environments. The armed forces of several nations have extensively adopted canned food as an essential part of their combat rations. The growing popularity and acceptance of canned food during periods of shortages and rationing led to its spread in civilian markets after conflicts. This legacy of the wars contributed to the familiarity and widespread acceptance of canned food as a convenient and reliable option for quick and practical meals, cementing its role in the modern diet.

The most common canned foods include vegetables (such as corn, peas and beans), fruits (such as peaches, pineapples and pears), meats (such as tuna, chicken and pork), soups and sauces. The main preservation method used in canned food is heat, where the food is cooked at high temperatures inside the sealed can to kill microorganisms that cause spoilage.

The United States is one of the largest consumers of canned food in the world, due to the convenience, variety and availability of canned products. Other industrialized countries, such as Canada, the United Kingdom, Australia and Germany, also have a high consumption of canned food.

In countries where there is a strong culinary tradition based on fresh, seasonal foods, such as France, Italy and Japan, consumption of canned food may be lower compared to other countries. In some regions of the developing world, where fresh food availability is more abundant and traditional preservation methods are more common, consumption of canned food may be limited.

Canned food plays an important role in food security by providing safe, nutritious food in places where the availability of fresh food may be limited. However, excessive consumption of canned food may also be associated with health concerns due to the high sodium content and additives in some canned products. Sustainability and packaging waste are also important issues related to canned food, with ongoing efforts to improve can recyclability and reduce food waste throughout the supply chain.

UPCYCLING FOOD

Some industries propose uprecycling food programs, initiatives to collect products that are almost expired or have expired to transform them into new products or ingredients. This upcycling food process can include the reuse of ingredients in new formulations, the use of by-products or food waste to produce new foods, animal feed or even biofuels.

Additionally, some organizations work in partnership with supermarkets and food stores to rescue surplus or nearly expired food that would otherwise be discarded and redistribute it to people in need through food banks or redistribution programs.

These initiatives aim to reduce food waste, promote sustainability and provide nutritious food for people in vulnerable situations, contributing to a more conscious and responsible approach to the use of food resources.

While canned food extends the shelf life of food by allowing it to be stored for longer periods without deterioration, the upcycling food process intervenes when these foods approach their expiration date or are past their expiration date. It is possible to introduce this upcycling movement at home, by separating waste correctly, not wasting food and, if possible, using the compost bin.

Food that is close to expiration date or expired can be rescued and transformed into new products, such as organic compounds for fertilization, ingredients for animal feed, or even biofuels. This approach reduces food waste, making the most of available resources and closing the life cycle of canned products, from production to use and responsible disposal.

HARMS ASSOCIATED WITH EXCESSIVE CONSUMPTION OF CANNED FOOD:

Many canned foods contain high levels of sodium as a preservative. Excessive sodium consumption may be linked to health problems such as high blood pressure, heart disease and stroke. Some canned foods may contain chemical additives, such as colorings, flavorings and preservatives, which can be harmful to health if consumed in excess.

Some food cans are coated with a resin containing Bisphenol A (BPA) to protect against corrosion. BPA is a chemical that can leach into food and has been linked to a range of health problems, including hormonal disorders and cardiovascular disease. The canning process can result in the loss of essential nutrients in food, especially water-soluble vitamins such as vitamin C and some B vitamins.

In rare cases, the inner lining of food cans can corrode, resulting in contamination by aluminum and heavy metals such as lead and cadmium, which can be harmful to health if ingested in significant quantities. Although rare, foodborne botulism is a concern associated with canned foods, especially if they are not processed correctly. Botulism is a serious disease caused by the toxin produced by the bacteria Clostridium botulinum, which can develop in low-oxygen environments, such as poorly sealed or damaged cans.

Although canned foods can be convenient and have a long shelf life, it is important to consume them in moderation and balance them with a diet rich in fresh, minimally processed foods to ensure adequate nutrition and avoid the potential health harms associated with their consumption. consumption.