Fish and seafood are precious and often seasonal commodities. Canning remains the most popular way to preserve them so they can be enjoyed at any time of the year, and steel is the leading material for the task. It preserves the taste, nutritional and organoleptic qualities of the product over the long term. And its mechanical properties help canners to differentiate their brands on the market.
Safe and nutritious
French family business Conserverie la belle-iloise has been using steel for its canned seafood since it was founded in the 1930s. As packaging procurement manager Catherine Benoit says, “Canning offers a convenient form of preservation which maintains the sensory and nutritional qualities of the fish throughout the packaging process and in storage.” Marketing and innovation director Cécile Roudaut adds that “the mechanical properties of the tinplate provide a barrier which is very robust, safe, and durable.” Tinplate’s aesthetic qualities are valued by Conserverie la belle-iloise, too, providing a brand-enhancing 'shine and sparkle' that’s less easy to achieve with aluminium.
Good for the planet, good for people
And with consumers wanting products to be good for the planet as well as themselves and their families, steel’s infinite recyclability helps Conserverie la belle-iloise to show that it takes its environmental responsibilities seriously. As Cécile Roudaut concludes: “The thought of being able to reuse it, and the decorative and quality aspects of steel compared to other materials, also puts our brand ahead of the competition.”