Tinplate is a naturally excellent packaging substrate with credentials that make it very versatile.

• As a true packaging material, Tinplate provides ultimate protection to the contents through its awesome barrier properties that disallows any air, water or light to enter.
• Food can be preserved in a Tin Can naturally without use of any preservatives while retaining the aroma.
• The quality of food packed in a Tin Can remains intact for a long period of time and irrespective of the storage conditions.
• Tinplate is perhaps the only 100% infinitely recyclable substrate without any loss of value. Its magnetic properties make it.
• Tinplate allows for very high quality printing on its surface thereby making it an excellent media for brand owners to enhance their brand equity.
• It is cost-effective.
• Tinplate packaging allows for tamper-evidence and therefore makes duplication practically impossible.

• Yes. Formability is one of the strengths of Tinplate. The malleable nature of Tinplate makes allows for shaping.

• Re-cycle is a process where the scrap is collected, re-melted and made into fresh steel with no change in value and used again for various applications. Re-use refers to using the container after emptying the contents, for either re-filling of the same product or other purposes like storage etc. While re-cycling is one of the key credentials of Tinplate, re-use of tin cans for re-filling is strictly disallowed from food safety point of view.

• Certainly not, though tinplate largely was, is and will continue to be associated with processed food owing to its immense advantages. Tinplate is used for a very wide range of applications such as
• Processed Edibles such as
  • Edible oil
  • Processed Food, meat, dairy products etc
  • Fresh & Processed Fruits / Vegetables
• Beverages such as
  • Tea / Coffee
  • Fruit Juices
  • Health Drinks
  • Beer
• Aerosols such as
  • Room Fresheners
  • Personal Care products
  • Car Care products
  • Insect repellants
• Paints & Pesticides
  • Solvent & Water based paints
  • Adhesives
  • Printing Inks
  • Lubricant Oil
  • Crop care pesticides
• Closures
  • Crown Corks – used in bottled carbonated drinks & beer bottles
  • Lug caps – used in jam bottles, sauce etc
  • Easy Open End – used in various food cans
• Specialty / Decorative such as
  • Chocolates, cookies, wafers etc
  • Garments, toys, games etc
  • Jewellery, watches, optical products etc
• Non Packaging Applications
  • Cable Bobbin
  • Light Reflectors
  • Storage containers
  • Mosquito coil stand
  • Electronic Capacitors

• Heat sterilization process kills food spoiling organisms.
• The steel base of the tinplate cans is the only media which can sustain this heat.
• Sealing properties are excellent resulting in processed food remaining sterile.

A. The three-part study conducted by the University of Massachusetts found that recipes using canned ingredients are similar in nutritional and taste value to those made with fresh or frozen items.

A. Many canned products now have a "for best quality use by" date stamped on the top or bottom of the can. "Expiration" dates are rarely found on canned food.

A. Canned food has a shelf life of at least two years from the date of processing. Canned food retains its safety and nutritional value well beyond two years, but it may have some variation in quality, such as a change of color and texture. Canning is a high-heat process that renders the food commercially sterile. Food safety is not an issue in products kept on the shelf or in the pantry for long periods of time. In fact, canned food has an almost indefinite shelf life at moderate temperatures (75° Fahrenheit and below). Canned food as old as 100 years has been found in sunken ships and it is still microbiologically safe! We don't recommend keeping canned food for 100 years, but if the can is intact, not dented or bulging, it is edible.

A. In a well-run supermarket, foods on the shelf will be rotated on a regular basis, so there is continuous turnover. However, if you want to learn the date a particular product was packed, some food companies use a series of numbers or letters that may contain a date. To "break the code," call the toll-free number or write to the address on the product. According to one manufacturer, its product code of 81382 indicates it was packed in 1998 (the first number, eight, is the year), on the 138th day (middle three numbers), by the second shift (the last number is two). The codes may differ from one processor to another. To be certain, call the company.

A. Yes. Research shows that the commercial canning process not only destroys bacteria that can cause food spoilage, but also can eliminate as much as 99% of the pesticide residues occasionally found in fresh produce. This is accomplished through the normal washing, peeling, blanching and heat processing of canned fruits and vegetables.

A. Yes. If it is necessary to heat canned food in the container, the top must be removed to prevent pressure build-up. The opened container may be covered loosely with a piece of aluminum foil. Then place the can in hot water and simmer. Do not put metal in the microwave.

A. Not necessarily, but some good judgment should be used. Rust or dents do not affect the contents of the can as long as the can does not leak. If the can is leaking, however, or if the ends are bulged, the food should not be used. These containers should be returned unopened to the place of purchase.

A. The three-part study conducted by the University of Massachusetts found that recipes using canned ingredients are similar in nutritional and taste value to those made with fresh or frozen items.

A. Pesticide residues are virtually never present in packaged foods, including canned foods. The washing, peeling and other food preparation steps of the canning process significantly reduce any pesticide residues present on raw crops.

A. Some cans may hiss because they are vacuum-packed and the noise is a result of air pressure, which is perfectly normal. However, if a can hisses loudly or spurts when opened, it may be an indication that the food is spoiled.

A. Canned food is picked and heat-sealed into the can at the peak of flavor. In the case of some canned products, salt might be added to enhance the food's taste. However, today's canned food provides a variety of options. For those consumers who are more sensitive to sodium, many canned products are available in low-salt and no-salt alternatives. To compare, read the nutrition facts on food labels to find the sodium in a single serving.