Preserved and Canned Food: A Traditional Segment in a Healthy Market

Why preserved foods remain essential in a market driven by safety, convenience, sustainability and cleaner labels

Preserved and canned foods occupy a curious position in the contemporary food industry. On one side, they belong to one of the oldest and most familiar areas of food technology: a practical response to seasonality, spoilage, food availability and the need to make ingredients usable beyond their natural harvest window. On the other side, they are now being reinterpreted through the language of modern consumer expectations: health, sustainability, clean label, convenience, traceability, food safety and packaging innovation.

The FoodTech Village webinar Preserved and Canned Food: A Traditional Segment in a Healthy Market explored this tension through an international roundtable moderated by Prof. Sebastiano Porretta. The discussion brought together experts from different countries and technological backgrounds: Shriram Vidyarthi, Director of Process Innovation and New Product Development at The Morning Star Company in California; Lingjun Ma, Associate Professor at China Agricultural University; Chiara Cavazzini and Elena De Rossi from HPP Italia; and Prof. Adewale Olusegun Obadina, Professor of Food Safety and Biotechnology with academic activity in Nigeria, Ghana and South Africa.

The format of the webinar was deliberately conversational. Rather than presenting one linear lecture, the session compared different geographical contexts and industry perspectives, from tomato processing in the United States to traditional preserved foods in China and Africa, from high pressure processing in Italy to the debate around ultra-processed foods and BPA in cans.

What emerged was a more nuanced picture than the simple opposition between “fresh” and “processed”. Preserved foods are not only a legacy category. They remain a vital part of food systems, especially when cold chains are limited, seasons are short, logistics are complex or consumers require safe, practical and affordable products. The challenge is not to abandon preservation, but to update it intelligently.

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Canned food as a global food language

One of the first points raised during the webinar was that preserved foods are strongly shaped by culture, geography and infrastructure.

In the United States, as Shriram Vidyarthi explained, canned tomatoes, corn, green beans, peas, fish and similar products remain everyday staples. Tomatoes in particular are central to the American and global preserved-food landscape. They are used in sauces, soups, diced products, pastes and many other applications. The basic reason remains simple: fresh tomatoes are seasonal, but preserved tomato products allow year-round use.

In China, the preserved-food landscape is broader and deeply connected to household practices and regional traditions. Lingjun Ma mentioned canned fruits such as yellow peaches, oranges and pineapples, as well as luncheon meat, sweet corn, mushrooms, bamboo shoots, tuna and canned fish in oil or black beans. Some of these products are used as ingredients; others are consumed directly or incorporated into hotpot, fried rice, instant noodles or everyday meals.

In Nigeria and other parts of sub-Saharan Africa, preserved and canned foods respond to a different set of needs. Prof. Obadina highlighted the importance of canned tomatoes, sardines, mackerel and tuna, especially across different income groups. In areas where cold-chain infrastructure may be limited and electricity supply can be unreliable, shelf-stable products are not merely convenient. They can be essential for food access, food safety and reduction of spoilage.

These examples show that preserved foods cannot be understood only as industrial commodities. They are embedded in food habits, logistics, climate and social organisation. Their role changes according to context, but their importance remains.

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Preservation, safety and the clean-label paradox

The webinar opened with an important contradiction. Today’s market is strongly influenced by drivers such as health, sustainability, the absence of additives and clean-label expectations. Yet preservation technologies — including canning, thermal processing, acidification and aseptic systems — are often essential precisely because they guarantee hygienic and microbial safety under critical conditions.

This creates a paradox. Consumers increasingly want foods that appear less processed, with fewer additives and more natural positioning. At the same time, they expect long shelf life, safety, convenience and affordability. In preserved foods, these expectations must be carefully balanced.

A tomato product, a canned fish, a fruit preserve or a ready-to-eat meal is not safe by accident. It is safe because process conditions, packaging, pH, heat treatment, water activity, oxygen control and hygiene have been managed correctly. If those factors are weakened in pursuit of a simplistic idea of naturalness, safety may be compromised.

This is especially relevant when traditional preserved foods are made at home. Domestic canning and homemade preserves can preserve culture and social rituals, but they can also create serious microbiological risks if procedures are not properly understood. The conversation repeatedly returned to this point: preservation is not only a recipe. It is a safety system.

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Fresh-cut products and microbial vulnerability

The discussion also expanded the definition of preserved foods to include newer generations of minimally processed products, such as fresh-cut fruits and vegetables.

Prof. Obadina explained that fresh-cut products face specific microbiological challenges. Their high water activity makes them vulnerable to spoilage organisms such as Pseudomonas, Lactobacillus and Enterobacter. Pathogenic bacteria such as Salmonella, Listeria monocytogenes and Escherichia coli may also become a concern when hygiene is poor, when contaminated water is used, or when cross-contamination occurs during processing.

The problem becomes more severe when temperature control is weak. In regions where refrigeration is inconsistent because of electricity challenges, spoilage and food waste increase. Processing equipment can also become a risk when not properly cleaned, because biofilms may form on surfaces and contaminate fresh produce.

This part of the discussion was particularly valuable because it broadened the concept of preservation. Modern preserved foods are not only cans on shelves. They include refrigerated, minimally processed and convenience-oriented formats that require a different balance of shelf life, microbial control and sensory quality.

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Tomato processing: innovation did not stop in the 1990s

The webinar then turned to technological innovation, especially in tomato processing.

Shriram Vidyarthi challenged the idea that innovation in preserved foods stopped after the major advances of the 1990s. In his view, innovation continues on two levels: process innovation and product innovation.

In tomato paste production, enzyme control is a critical area. Enzymes such as PME and PG affect pectin breakdown and therefore texture, viscosity and product quality. Whereas enzyme inactivation was once managed less precisely, modern systems allow more controlled thermal conditions and better process optimisation.

Another major shift has been the move from traditional cans to larger aseptic systems, bulk packaging, bags and boxes. Aseptic processing allows large-volume storage and distribution while maintaining microbial safety and product quality. Efficiency in evaporation has also improved significantly. Tomatoes contain a very high percentage of water, and paste production requires major water removal. Modern systems can recover hot water or thermal energy from evaporation processes and reuse it in boilers or flume systems, improving energy efficiency.

Sorting technologies have also advanced. Optical sorting allows processors to identify and remove defects more effectively, improving consistency and quality.

Product innovation has evolved as well. Tomato products are no longer limited to paste and diced tomatoes. Producers are developing low-sodium formulations, clean-label sauces, products without added preservatives and tomato-based alternatives capable of replacing higher-salt ingredients such as soy sauce in certain applications.

This illustrates how a traditional category can continue to innovate without abandoning its identity.

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Homemade preserves: culture, risk and education

One of the most sensitive parts of the webinar concerned homemade preserved foods.

In Italy, as Prof. Porretta noted, making tomato preserves at home can be a social ritual as much as a food preparation activity. Families and friends come together, and the process has emotional and cultural value. Similar dynamics exist in China and Africa, where traditional preserved foods are connected to regional identity, household knowledge and community practices.

But the risk is real. Homemade canning can create conditions for severe foodborne illness, including botulism, when low-acid foods are not correctly processed. Lingjun Ma emphasised the need to communicate that homemade canning can cause invisible but potentially deadly poisoning. Industrial facilities use equipment and process conditions that cannot be replicated by simple boiling at home.

Prof. Obadina made a similar point for Africa. Homemade preserved foods are common and culturally meaningful, but many people are unaware of Clostridium botulinum and the risks associated with improperly canned foods. Education should not simply condemn traditional practices. Instead, it should teach safe methods, including the use of pressure canners where appropriate, and explain why boiling alone may not be sufficient to destroy dangerous microorganisms.

This is a crucial communication challenge. If authorities and experts frame traditional preservation only as dangerous, they may fail to reach consumers. The better approach is to respect the cultural value of the practice while clearly explaining the conditions required for safety.

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Origin, traceability and trust

The conversation then moved to origin and traceability, a particularly sensitive issue in Europe, where scandals involving raw-material origin have affected categories such as tomatoes, citrus, meat and dairy products.

Chiara Cavazzini and Elena De Rossi from HPP Italia explained that origin is central for companies operating in the Italian Food Valley. In products connected to Parma ham, dairy, tomatoes or citrus, traceability is not a secondary feature. It is part of the product’s credibility. Their group relies on controlled supply chains, long-term supplier relationships, documentation and full traceability from raw material to processing.

Lingjun Ma described a parallel trend in China, where consumers and government increasingly demand knowledge of where food comes from. Companies may track farms, suppliers, raw-material testing and production lots. Origin labels, certifications and QR codes can allow consumers to see where ingredients were grown, processed and distributed. Digital systems can also make information more difficult to falsify.

Traceability therefore becomes a bridge between safety, authenticity and market value. In preserved foods, where the original raw material is often transformed and invisible to the consumer, this bridge is especially important.

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High pressure processing as the modern evolution of preservation

HPP Italia introduced another important dimension: high pressure processing, or HPP.

HPP is a non-thermal preservation technology that uses high pressure to improve microbial safety and extend shelf life while better preserving the fresh sensory and nutritional qualities of foods. Chiara Cavazzini described it as a modern equivalent of traditional preservation: products can become safer and longer-lasting without relying on conventional heat treatment or preservatives.

HPP Italia operates as a toll processor, applying high pressure processing to products developed by client companies rather than producing its own branded foods. The company serves categories such as ready meals, juices, deli meats, seafood, dairy alternatives, baby food and plant-based products. Its clients range from start-ups and artisanal producers to large manufacturers.

The advantages are particularly relevant for export. Many markets impose strict food safety requirements, especially for ready-to-eat and minimally processed products. HPP can support validation, documentation and shelf-life extension, making it easier for producers to distribute products over longer distances while maintaining freshness and safety.

The technology does require flexible plastic packaging for process reasons, and this creates an obvious sustainability discussion. Yet the value proposition is strong: clean-label refrigerated products with extended shelf life, fresh taste and improved safety. In this sense, HPP does not replace canning but expands the preservation toolkit.

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From cans to pouches: consumer psychology and shelf life

The discussion also addressed the gradual movement from metal cans to plastic pouches and other flexible packaging formats.

Shriram Vidyarthi noted that consumer psychology plays a major role. Many modern consumers associate transparency, flexibility and lighter packaging with freshness. A can hides the product, while a pouch can appear more modern, convenient and fresh. Pouches are also easier to ship, lighter, more suitable for food service and often resealable or microwavable.

From a sustainability and cost perspective, pouches can offer advantages because they use less material and reduce transport weight. However, they also have limitations, especially regarding shelf life and oxygen barrier performance. High-quality materials such as EVOH or PET-based structures can improve barrier properties and bring shelf life closer to cans, but the discussion remains technically complex.

The key point is that packaging change is not only about material substitution. It affects shelf life, safety, logistics, consumer perception, sustainability and cost. A pouch is not simply a softer can; it is a different system with different strengths and weaknesses.

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Updating tradition without destroying it

A recurring question throughout the webinar was whether traditional preserved foods can adapt to modern drivers such as health, convenience and sustainability.

Lingjun Ma argued that updating tradition does not mean abandoning it. It means keeping the identity of traditional foods while making them safer, healthier and more convenient. Recipes may need less salt, less sugar or healthier fats. Packaging may need to become easier to open, more recyclable or better suited to single-serve consumption. New technologies can preserve flavour while reducing reliance on older preservation methods.

Elena De Rossi made a similar point: tradition must remain in motion if it is to survive. Traditional products were originally created to respond to practical needs. If those needs change, tools, formats and processes may also need to change. For some products, the recipe may remain untouched, while packaging, processing or presentation evolves.

Prof. Obadina added that in Africa traditional foods cannot simply be replaced. They are deeply linked to culture and identity. But products such as jollof rice can be adapted through canning or other technologies to extend shelf life, increase convenience and improve safety while preserving cultural meaning.

The phrase “updating tradition” may sound like an oxymoron, but the webinar showed that it is often the most respectful path. A tradition that cannot adapt may become fragile. A tradition that adapts intelligently can remain alive.

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The ultra-processed food debate

The webinar also tackled the increasingly debated concept of ultra-processed foods.

The classification can be useful because it highlights products that may contain excessive levels of sugar, salt, unhealthy fats, additives and nutrient-poor formulations. It can support public-health messaging and help consumers become more aware of hidden formulation choices.

However, the speakers also warned against simplistic interpretations. Not all processing is harmful. Some forms of processing improve safety, shelf life, consistency, accessibility and nutrient preservation. Tomato paste, canned fruit, frozen foods and minimally processed preserved products cannot be treated in the same way as highly formulated junk foods simply because they have undergone processing.

Shriram Vidyarthi distinguished between minimally processed tomato products — such as whole peeled tomatoes, plain paste or crushed tomatoes — and more heavily formulated products such as ketchup or sauces with added sugars, emulsifiers and preservatives. Elena De Rossi argued that the equation “ultra-processed equals junk food” is too black-and-white. The real question should concern ingredients, final product quality, transparency and purpose.

Prof. Obadina added that in low- and middle-income contexts, preserved and processed foods can play a critical role in food safety, shelf-life extension and accessibility. A holistic approach is needed, one that distinguishes harmful excessive processing from necessary processing.

This is one of the central issues facing preserved foods today: how to defend the value of safe, useful processing without ignoring legitimate nutritional concerns.

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BPA and the future of food-contact materials

The final topic concerned bisphenol A, or BPA, historically used in the lining of some cans and frequently discussed in public debates about food-contact materials.

Lingjun Ma noted that major food safety agencies have studied BPA extensively and that companies have increasingly moved towards BPA-free cans in response to consumer concern. For consumers, BPA-free options are now easier to identify through labelling. At the same time, research continues into replacement materials to ensure that alternatives are safe and effective.

The BPA discussion reflects a broader reality: packaging safety is part of food safety. Consumers may focus on the food itself, but containers, liners, seals and contact materials all influence trust. Replacing one material with another requires careful scientific evaluation, not only marketing reassurance.

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Conclusion: preserved foods are not the past

The webinar made clear that preserved and canned foods should not be viewed as outdated remnants of an older food system. They remain essential, but their role is changing.

They provide safety, convenience, year-round availability, reduced waste and access to foods that would otherwise be seasonal or fragile. In regions with limited cold-chain infrastructure, they can be fundamental. In modern retail, they can support clean-label, low-sodium, ready-to-eat and export-oriented products. With technologies such as HPP, aseptic processing, improved pouches, traceability systems and better raw-material control, preservation is becoming more flexible and more sophisticated.

The challenge is to update the category without losing its core value. Preserved foods must respond to health concerns without weakening safety. They must reduce excessive salt, sugar and additives where possible while maintaining microbial stability. They must embrace better packaging while respecting shelf-life requirements. They must honour tradition while adapting to modern lifestyles.

In this sense, preserved and canned foods are not simply a traditional segment in a healthy market. They are one of the places where the food industry must negotiate some of its most important trade-offs: freshness and safety, tradition and innovation, convenience and nutrition, sustainability and shelf life.

The future of preservation will not be defined by returning to the past or abandoning processing. It will be defined by better processing, better communication and a more intelligent understanding of why preserved foods still matter.