New research has found recipes made using canned ingredients ranked as good if not better than those with fresh in a blind tast test.
Around 53% of people surveyed by the Manchester Metropolitan University preferred the canned goods. The study was commissioned by Love Canned Food in a bid to debunk the myth that tinned food doesn’t taste as good.
A total of 15 recipes were developed in two variants, one using fresh ingredients and the other using selected cans. Then 100 participants were asked to compare the two based on taste, aroma, texture and flavour.
Over three quarters (79%) of participants preferred the pasta bake when made with canned ingredients. They particularly enjoyed the texture of the canned tomatoes over fresh in the recipe.
The chicken and mushroom pie recipe scored highly with 61% of taste testers preferring the overall flavour and aroma of the pie when using Princes Chicken in White Sauce. Over half (57%) said they preferred the canned vegetable curry and salmon fishcake recipes due to the more consistent flavour throughout the dishes.
The study found canned ingredients aren’t just for savoury recipes. Over half of people surveyed (56%) preferred sweets such as chocolate pear loaf that used canned pear halves and 50% preferred the apple crumble using canned ingredients.
Dr Matt Knight, denior lecturer in food science at Manchester Metropolitan University, said: “Our sensory evaluation found that the use of canned ingredients in place of selected fresh ingredients had little to no effect on the overall taste and enjoyment of the majority of dishes. Additionally, nutritional comparisons indicated that the macronutrient content of canned foods was comparable to that of their fresh counterparts.”
Love Canned Food says shoppers could save an average of 50p per item in baskets if they opt for tinned goods. This could save up to £656 a year for the average household.
It said most consumers rely on fresh and frozen produce. These can often cost more in the aisle and for preparation.
