Cans for food packaging
为食品制造商打造的金属包装。
Vegetables, pulses, meat, sauces, fruit and prepared foods each behave differently in a can — acidity, fats, sulphur and processing all change what the can and its coating need to be. We review every food project on its own requirements.
What we assess for your product
Product & acidity (pH)
Acidic products such as tomatoes or fruit need a coating chosen for that pH; we start from the contents.
Thermal process
The retort or pasteurisation conditions the can must pass are confirmed up front.
Internal coating
The lacquer is selected for the contents — acidic, sulphur-bearing or fatty — not one-size-fits-all.
End type
Standard or easy-open, matched to the product and your seamer.
Shelf-life target
The target shelf life guides material and coating choices.
Common issues and our technical support
Corrosion with acidic products
Low-pH fills can attack an unsuitable coating. We match an acid-resistant internal lacquer to the product.
Staining with sulphur-bearing foods
Meat and some vegetables release sulphur; we recommend a sulphur-resistant lacquer.
Vacuum / headspace issues
Under-vacuum or panelling traces to fill and closing; we coordinate on headspace and seaming.
Flavour or colour pick-up
A barrier coating is chosen where the product is sensitive to metal contact.
Food projects we discuss
We route enquiries for vegetables, meat or prepared foods to technical review before confirming suitability for a specific food or process.