Study finds canned food at par with fresh ingredients in cooking
- Replies 10
In the culinary world, fresh ingredients have long been hailed as the gold standard for creating delicious, nutritious meals.
However, a recent study conducted by Manchester Metropolitan University suggests that canned food might not only be just as good as fresh ingredients but could even taste better when used in certain dishes.
The study, which was funded by canned food companies through the Love Canned Food campaign, aimed to debunk the myth that fresh is always best.
It involved the development of 15 recipes, each in two variants—one using fresh ingredients and the other using selected canned ingredients.
These dishes were then tasted by 100 participants who were asked to compare the two based on taste, aroma, and texture.
The results were surprising. In the majority of dishes, there was no significant preference for fresh over canned ingredients.
In fact, in some cases, people preferred the taste and texture of dishes made with canned ingredients.
'Some 79 per cent of participants preferred the pasta bake recipe when made with canned ingredients, particularly enjoying the texture of the canned tomatoes over fresh in the recipe,’ the researchers said.
‘The chicken and mushroom pie recipe scored highly with 61 per cent of taste testers preferring the overall flavour and aroma of the pie when using Princes Chicken in White Sauce.’
'Over half (57 per cent) said they preferred the vegetable curry and salmon fishcake recipes using canned ingredients due to the more consistent flavour throughout the dishes.'
The study also found out that canned ingredients were not just for savoury recipes but could also be used and complemented for sweet dishes.
'Fifty-six per cent of participants prefer the Chocolate Pear Loaf when made with canned pear halves and 50 per cent preferred the Apple Crumble recipe when made with canned ingredients,' the researchers added.
Interestingly, the study also found that fresh ingredients had no significant nutritional advantage over canned ones.
'Our sensory evaluation found that the use of canned ingredients in place of selected fresh ingredients had little to no effect on the overall taste and enjoyment of the majority of dishes,’ says Dr Matt Knight, a Senior Lecturer in Food Science.
‘Additionally, nutritional comparisons indicated that the macronutrient content of canned foods was comparable to that of their fresh counterparts.'
The study also highlighted the economic benefits of canned foods. Studies show that shoppers can save up to $1,270 a year by buying canned food rather than fresh and frozen.
‘Switching from fresh to canned doesn't mean that families have to forgo taste to enjoy affordable, convenient and nutritious meals,' says Jeremy Gibson from the Love Canned Food campaign.
Canned foods have been a staple in many households for decades, and for good reason. They offer a convenient and cost-effective way to incorporate a variety of foods into your diet.
From fruits and vegetables to meats and seafood, canned foods can provide essential nutrients and are often ready to eat or require minimal preparation.
Moreover, canned foods have a long shelf life, making them a great option for those who don't have the time or access to fresh produce regularly.
They can also be a lifesaver in emergency situations where fresh food may not be available.
While fresh ingredients are wonderful and often preferred, it's important to remember that canned foods can be a valuable part of a balanced diet.
They can provide essential nutrients, are convenient, and as this study suggests, can even enhance the taste of certain dishes.
So, next time you're planning a meal, why not consider reaching for that can of tomatoes or beans? You might be pleasantly surprised by the results.
What are your thoughts on this, dear readers? Have you had any experiences where canned ingredients outshone fresh ones in your recipes? Share your thoughts and experiences in the comments below.
However, a recent study conducted by Manchester Metropolitan University suggests that canned food might not only be just as good as fresh ingredients but could even taste better when used in certain dishes.
The study, which was funded by canned food companies through the Love Canned Food campaign, aimed to debunk the myth that fresh is always best.
It involved the development of 15 recipes, each in two variants—one using fresh ingredients and the other using selected canned ingredients.
These dishes were then tasted by 100 participants who were asked to compare the two based on taste, aroma, and texture.
The study found that canned food was more appetising than fresh ingredients in some recipes! Image: Freepik
The results were surprising. In the majority of dishes, there was no significant preference for fresh over canned ingredients.
In fact, in some cases, people preferred the taste and texture of dishes made with canned ingredients.
'Some 79 per cent of participants preferred the pasta bake recipe when made with canned ingredients, particularly enjoying the texture of the canned tomatoes over fresh in the recipe,’ the researchers said.
‘The chicken and mushroom pie recipe scored highly with 61 per cent of taste testers preferring the overall flavour and aroma of the pie when using Princes Chicken in White Sauce.’
'Over half (57 per cent) said they preferred the vegetable curry and salmon fishcake recipes using canned ingredients due to the more consistent flavour throughout the dishes.'
The study also found out that canned ingredients were not just for savoury recipes but could also be used and complemented for sweet dishes.
'Fifty-six per cent of participants prefer the Chocolate Pear Loaf when made with canned pear halves and 50 per cent preferred the Apple Crumble recipe when made with canned ingredients,' the researchers added.
Interestingly, the study also found that fresh ingredients had no significant nutritional advantage over canned ones.
'Our sensory evaluation found that the use of canned ingredients in place of selected fresh ingredients had little to no effect on the overall taste and enjoyment of the majority of dishes,’ says Dr Matt Knight, a Senior Lecturer in Food Science.
‘Additionally, nutritional comparisons indicated that the macronutrient content of canned foods was comparable to that of their fresh counterparts.'
The study also highlighted the economic benefits of canned foods. Studies show that shoppers can save up to $1,270 a year by buying canned food rather than fresh and frozen.
‘Switching from fresh to canned doesn't mean that families have to forgo taste to enjoy affordable, convenient and nutritious meals,' says Jeremy Gibson from the Love Canned Food campaign.
Canned foods have been a staple in many households for decades, and for good reason. They offer a convenient and cost-effective way to incorporate a variety of foods into your diet.
From fruits and vegetables to meats and seafood, canned foods can provide essential nutrients and are often ready to eat or require minimal preparation.
Moreover, canned foods have a long shelf life, making them a great option for those who don't have the time or access to fresh produce regularly.
They can also be a lifesaver in emergency situations where fresh food may not be available.
While fresh ingredients are wonderful and often preferred, it's important to remember that canned foods can be a valuable part of a balanced diet.
They can provide essential nutrients, are convenient, and as this study suggests, can even enhance the taste of certain dishes.
So, next time you're planning a meal, why not consider reaching for that can of tomatoes or beans? You might be pleasantly surprised by the results.
What are your thoughts on this, dear readers? Have you had any experiences where canned ingredients outshone fresh ones in your recipes? Share your thoughts and experiences in the comments below.
.png){kind=icon}
