Title: Can coatings for foods and beverages: issues and options
Authors: Judy S. LaKind
Addresses: 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
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.
International Journal of Technology, Policy and Management, 2013 Vol.13 No.1, pp.80 - 95
Published online: 29 Sep 2014 *Full-text access for editors Access for subscribers Purchase this article Comment on this article