Title: Can coatings for foods and beverages: issues and options

 

Author: Judy S. LaKind

 

Address: LaKind Associates, LLC, 106 Oakdale Avenue, Catonsville, MD 21228, USA; Department of Epidemiology and Public Health, University of Maryland School of Medicine, Howard Hall Suite 200, 660 W. Redwood Street, Baltimore, MD 21201, USA

 

Journal: Int. J. of Technology, Policy and Management, 2013 Vol.13, No.1, pp.80 - 95

 

Abstract: Canned foods and beverages constitute a major part of the global food supply. Consumers expect canned foods and beverages to maintain their flavour, texture and colour and be free of illness-causing pathogens. This is generally accomplished by coating can interiors with protective resins. With recent calls for the removal of commonly used epoxy resins, an understanding of the availability, technological feasibility and health profiles of alternative coating options is needed. Some of this information is publicly available but more research and dialogue are needed in order to make informed decisions about coating alternatives' technological feasibility, risks and benefits.

 

Keywords: can manufacture; resins; can coatings; epoxy resin; BPA; bisphenol A; canned foods; canned beverages; options; alternative coatings; risks; benefits; environmental policy; risk management; protective resins; safety; availability; technological feasibility; health profiles.

 

DOI: http://dx.doi.org/10.1504/IJTPM.2013.050999

 

Available online 13 Dec 2012

 

 

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