Food tin facts
Highly modern production processes with overpressure (like in a pressure cooker) make it possible: in our Buss products, the nutritious substances in vegetables, meat, etc. are extensively maintained.
What happens to the nutritious substances?
Short and sweet: vitamins, trace elements, and minerals are preserved through gentle blanching (cooking in hot water for a short period of time). That makes the content of tinned food nutritionally valuable.
How does the safe principle work?
Light and air: the vitamin killers stay out – once it’s in the tin, the tinplate packaging protects the content like a safe. Everything stays well-preserved, without an appreciable loss of the valuable contents due to the storage. And all of that without preservatives!
How does everything stay so appetisingly fresh?
Very simple: as short as possible, as long as is necessary. It goes into the tin fresh from the field, with a break for only a short period of time for a hot steam bath to inactivate microorganisms and enzymes. In doing so, we make use of sophisticated technology that optimally protects each product.