The general judgment on food quality concerns how people perceive a food product, for example, its appearance, taste, texture and unobservable health and safety. Some of the food quality characteristics consumers expect today are sensory, safety, health, shelf life, and compliance with regulatory guidelines and standards.

It is common among consumers that canned food is of lower quality than fresh food. However, with good production practices, canned food meets the demands of its consumers today. The whole concern here is whether the cans meet the quality qualifications sought in a food product.

Mainly, five aspects of quality characteristics in canned foods are the source of these concerns: sensory properties in foods, food safety, nutritional value and health-promoting functions, food shelf life and convenience.

The most notable among these is the shelf life of canned food. Shelf life is the period during which the product will remain safe, retain the desired sensory, chemical, physiological and microbiological properties, and comply with any nutritional data statement.

Canning is a high-temperature process that renders food sterile, and properly sealed canned foods have an almost unlimited shelf life at storage temperatures of 24 degrees and below. Studies have shown that although the food loses its fresh smell and appearance, no microbial growth has been detected and the food is safe for consumption.

Cans undergo multiple tests to allow the affixing of the QLabel quality label on them. QLabel tag for consumers, product is a testament to its quality.

Our organization takes its strength from its experienced staff and advanced technological facilities in these studies and is based on the legal regulations in force and the standards developed by domestic and foreign organizations. It also offers QLabel quality label services for canned food products to requesting persons and organizations.