Canned food startup Heyday Canning Co recently brought six new products to market in order to provide a sustainable and affordable source of protein. The company, founded by Jamie Tulley and former Clif Bar and Sweet Earth executive Kat Kavner, set a goal to modernize the canned food category and its new product line will feature classic bean stirrups such as garbanzo, navy, cannellini and black beans.
The co-founders say early stockpiling of the covid pandemic sparked the idea for the company and canned food for a ‘new generation’ that demands such products. “Like everyone else, we would go to the grocery store and load up on canned food, but the category seemed pretty stiff and stagnant, and we had this light bulb moment,” , Kavner told Food Navigator-USA.
Canning is certainly not a new concept. It predates refrigeration and was used for hundreds of years to preserve food, allowing access to fruits and vegetables grown in the warmer months during the rest of the year. But the actual tin can, once made of tin, soon replaced most jars, which facilitated distribution and increased affordability.
Canned food experienced a resurgence during World War II. In the mid-1940s, there were an estimated 4.1 billion jars canned in homes and community canning centers. Canning, along with victory gardens, symbolized patriotism, and the wave of canning persisted long after the war ended.
But Heyday says it is putting a modern spin on the category. “The fundamental value proposition of canned food is really strong and still feels relevant to a modern consumer. It’s convenient and affordable.” Kavner remarked.
The company is also emphasizing the food waste angle. “We waste so much fresh food as it’s hard to plan when you’re going to use it all, so we want to attract a new generation of home cooks.” Kavner concluded.
NUTRISOURCE ANNOUNCES THE OPENING OF A NEW CANNED WET FOOD PLANT
ATLANTIC NATURAL FOODS ANNOUNCES ITS LATEST VEGAN CANNED FOOD INNOVATION
CANTHYNNUS THE NEW PROPOSAL TO ENJOY GOURMET CANNED FOOD BY SUBSCRIPTION
For 8 out of 10 Spaniards it is important that the raw material for canned food comes from certified sustainable fishing sources.
U.S. FDA Asked to Revise Lead Exposure Standards for Canned Foods
