Last week, our community focused on some insightful topics that touched on both the fundamentals and innovations in food processing. Members engaged in discussions about food safety, specifically the science behind can preservation, which sparked a lot of interest. There was also ongoing dialogue about sustainability initiatives within the industry, reflecting a shared commitment to environmentally responsible practices. Additionally, the forum witnessed a lively exchange on the challenges of adopting new food technologies, highlighting both the potential and the hurdles.
This Week’s Hot Topics
What really makes cans safe
The community is delving into the science behind canning and exploring the processes that ensure canned goods are safe for consumption. It’s a compelling look at the intersection of food safety and technology. Read more here
That’s it for this week’s digest. Keep those discussions going and continue sharing your experiences and expertise. Until next time, stay curious and keep innovating.
I get the best results taking 2:1 glucose:fructose gels every about 30 minutes, but only after 150–200 ml of water — ‘sip, don’t slam’ keeps absorption smooth. If your gut balks, dilute the gel in a soft flask or switch to a carb drink (60–90 g/h per Jeukendrup: https://www.mysportscience.com/post/how-much-carbohydrate-can-you-absorb-during-exercise).
I get far fewer gut issues if I keep gels warm (jersey pocket) so they’re less viscous — think ketchup bottle — and pick ones labeled “2:1 glucose:fructose” so I can hit about 70–90 g/hr. If caffeine bothers you, alternate with non-caf, and this explainer nails why multiple transportable carbs help: https://www.mysportscience.com/post/multiple-transportable-carbohydrates.
What makes cans safe is the combo of a validated heat process and an airtight double seam — “oxygen is the enemy” for spoilage… On the floor, that means hourly seam teardown/mic checks and keeping headspace O2 under about 2% so lethality holds and post-process growth stays low. One caveat: high-acid products can lean on pH plus pasteurization, but low-acid foods need full retort targets (e.g., 12D for C. bot) and a solid internal lacquer to prevent corrosion.
Last week’s focus on the science of can preservation had me nodding. My go-to is a quick thermal map with a calibrated logger placed at the product’s ‘cold spot’ on each changeover to confirm F0 against the filed process — ‘trust but verify’; just beware logger drift and ice-bath check it first. Do you re-map when viscosity swings after harvest?