Beans in the News

This veggie is worth talking about.

“8 foods you need in your kitchen for a healthier 2020”
Anchorage Daily News 11/27/19

Keep canned beans on hand. Beans are rich in fiber, protein, antioxidants, potassium and iron. Research shows that eating beans can help you manage your waistline and reduce your risk for heart disease. Shoot for a half-cup three times a week. How to use them: Snack on roasted chickpeas or spread hummus on your sandwich in place of mayo. Add beans to hearty soups, turkey chili or burrito bowls.

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“Is Rice & Beans Good for You? What you should know about the nutrition in this simple dish”
Consumer Reports 8/22/19

Colorful beans—such as black, red kidney, pinto, or black-eyed peas (the types most commonly cooked with rice)—are also packed with antioxidants. These compounds protect against the kind of cell damage that may lead to heart disease, cancer,  and other chronic diseases. And beans do double duty as a protein and a vegetable, counting toward the 2 to 3 cups of vegetables you should have in a day.

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PEOPLE Food Awards 2019: The Best Supermarket Products of the Year
PEOPLE Magazine 7/03/19

S&W Indian Style Savory Sides was the winner of PEOPLE Food Awards 2019 “Best Canned Beans” category. “I could’ve eaten this out of the can by itself!” a staffer gushed about these flavorful garbanzo beans stewed with peppers, onions and curry.

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“5 Easy, Healthy Summer Recipes”
Consumer Reports 6/20/19

Beans and Corn are low in fat and high in filling fiber, which can help you manage cholesterol and blood sugar. An analysis of studies published in The American Journal of Clinical Nutrition found that people who eat beans regularly are more likely to lose weight even if they’re not dieting.

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“Pulses Are the New Veggie Superfood”
Consumer Reports 6/17/19

You might not think of pulses, more commonly known as beans and lentils, as vegetables. But they’re not only considered veggies— which means they can help you get the 2 to 3 cups most adults need per day—but also loaded with important nutrients. Lose weight, and lower cholesterol and blood pressure, by upping the beans and lentils you eat.

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“Less beef, more beans. Experts say world needs a new diet.”
The Washington Post 1/16/19

A hamburger a week, but no more — that’s about as much red meat people should eat to do what’s best for their health and the planet, according to a report seeking to overhaul the world’s diet.

The report from a panel of nutrition, agriculture and environmental experts recommends a plant-based diet, based on previously published studies that have linked red meat to increased risk of health problems. It also comes amid recent studies of how eating habits affect the environment. Producing red meat takes up land and feed to raise cattle, which also emit the greenhouse gas methane.

Overall, the diet encourages whole grains, beans, fruits and most vegetables, and says to limit added sugars, refined grains such as white rice and starches.

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“Canned foods nutritionists swear by”
NBC News 10/16/18

If you can open a can, you can punch up the protein and fiber in salads, pasta dishes, soups, and even sweets using canned beans. Tamara Duker Freuman, NYC-based dietitian says they’re her hands-down favorite. Eating beans is also linked with slimmer waistlines and a healthier weight. And a 10-year study found that plant-based diets that include beans, fruits, veggies, and whole grains, protected against diabetes — lowering the odds of developing the disease by 40 percent.

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“Pulses Are the New Veggie Superfood”
Consumer Reports 7/09/18

Lose weight, and lower cholesterol and blood pressure, by upping the beans and lentils you eat. You might not think of pulses, more commonly known as beans and lentils, as vegetables. But they’re not only considered veggies— which means they can help you get the 2 to 3 cups most adults need per day—but also loaded with important nutrients.

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“Most Valuable Ingredient: Canned Black Beans”
Weight Watchers 3/20/18

Black beans are aptly named: a shiny, ebony packet of flavor and nutrition. They maintain their prized, earthy, hearty flavor even when canned. Once you pop the top, they’re ready to eat after a quick rinse, or they can be simmered in soups and stews without losing their firm bite. No wonder they’re a staple across the world — and should be in your kitchen, too.

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“7 foods that are good for your heart”
Mother Nature Network 2/27/18

The American Heart Association sings the praises of beans as a protein source that’s good for your heart. Beans are low in fat, and the fat they contain is not saturated like the fat found in a lot of animal protein. And, like oatmeal, beans are high in fiber and are good for cholesterol. The AHA recommends rinsing canned beans well to get rid of some of the salt since it can contribute to high blood pressure.

More good news about beans: Eating beans instead of beef for protein helps put a dent in greenhouse gas emissions. And you don’t have to go eliminate beef completely for these benefits. If everyone switched out a few beef dinners a month with a few bean dinners, there would still be environmental benefits.

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“Try these comforting, hearty and healthy bean recipes”
Tulsa World 1/16/18

Beans provide hearty, healthy form of protein. Beans cover a wide spectrum of flavors and textures, as well as cuisines.

Pinto beans are a popular ingredient used at your favorite Mexican restaurant for refried, borracho or charro beans. Chickpeas or garbanzo beans are used to make hummus for dipping or as a spread for sandwiches.

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“Pulses rich in lean protein and fiber”
Duluth News Tribune 1/09/18

Pulses are part of the legume family but are only the dried seed component. Common varieties in the U.S. include chickpeas, lentils, dried peas and beans such as black, kidney, navy, pinto and fava beans. Pulses are a great source of lean protein and fiber. They also contain many minerals, such as potassium, folate, and iron. Pulses have been shown to reduce the risk of chronic diseases such as diabetes, cardiovascular issues such as hypertension, and obesity. These health benefits are attributed to pulses’ low calorie content, high mineral content and high fiber content.

While there are many pulse recipes readily available, I encourage you to add pulses to food that you are already eating. I personally use quite a bit of low-sodium canned beans. Canned beans are a quick, easy and cheap source of protein for a weeknight dinner.

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“Beans for a better new year”
The Times News 12/27/17

Beans have many good qualities. They are cholesterol-free, low in fat and a good source of both protein and fiber. They are also a good source of B vitamins, iron, calcium, phosphorus, zinc and potassium. Eating a diet rich in beans has been linked to a decreased risk of diabetes, heart disease and colorectal cancer. Beans are nutrient-dense so they can be counted either as a vegetable or a protein source in your diet.

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“Pulse power: Easy ways to make plant-based proteins a regular part of your diet”
Harvard Health Publishing 10/30/17

Beans, lentils, chickpeas, and other pulses are loaded with protein, fiber, and other nutrients. In their natural state, most of these have a low glycemic index, so they raise blood sugar levels less than other types of carbohydrates. In addition, pulses are inexpensive, widely available, and easy to prepare.

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“How to stay sharp with beans that bust through brain fog”
The LA Times 9/29/17

Brain fog is not only frustrating, it can negatively affect our professional and personal life depending on the frequency and severity. The good news is that brain fog is a curable condition for the majority of individuals who experience it. Learn several ways to cure brain fog, including nourishment with beans.

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“A Food & Wine Editor Shares His Secrets For Eating on a Budget”
Pop Sugar 6/20/17

These tips can easily be applied to your everyday life and will help slash your grocery bills and save you time in the kitchen. Use grains and canned beans to supplement expensive, meat-based dishes. If you’re using beef, you could add navy beans or chickpeas. Let’s say a pound of beef is $8 a pound, a can of beans is like 79 cents, so do half a pound of meat and a cans of beans.

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“Beans and peas can be more satisfying than meat, research finds”
Food Dive 5/04/17

A study by the University of Copenhagen’s Department of Nutrition found that beans and peas could curb appetite more than pork and veal, according to New Hope Network.

Researchers gave 43 young men one of three meals including patties made from either beans and peas or pork and veal. Those who ate the legume-based meals consumed 12% fewer calories at their next meal than those who ate the meat-based meals.

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“Take the bean path, enjoy this curried meal”
Palm Beach Post 4/11/17

Beans are back on America’s menu. For much of the world, though, they have never left, including on the menu of the Indian subcontinent, as well as on the Mexican menu. But with America’s love affair with beefy red meat during its nouveau riche interregnum, its rich bean heritage has often been brushed aside.

No more. It is back with a bang, with health and nutrition gurus singing its paean, for the benefits beans can bring to everyone’s diet.

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“Black beans and mango combine in a delicious, filling salad”
The Missoulian 3/15/17

Canned beans are fantastic convenience food. For a little over a buck, you can stock your pantry with a shelf-stable protein source that works in main dishes or in side dishes.

You can even use canned beans as an inexpensive way to stretch pricier proteins, boost the filling factor in pasta dishes, or let beans turn a ho-hum salad into a filling comfort dish.

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“Surprisingly Heart-Healthy Foods”
Fox News Health 2/18/17

February is heart health month. Add these surprising heart-healthy foods to your diet to improve heart health – including beans!

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“28 Vegetarian Sources Of Protein That Will Keep You Feeling Full And Satisfied”
Buzzfeed 1/27/17

The USDA recommends that women between the ages of 19 and 30 on a 2,000 calorie-per-day diet eat 46 grams of protein a day, and for men of the same age, 56 grams protein per day.

Keep in mind that not all proteins are created equal. It will take a larger amount of leafy greens than, say, beans to make you feel full. But if you’re looking for a few extra grams here or there along with the vitamins and nutrients that veggies provide, consider getting even more involved with the ones on this list! See number 1 and 28, which highlight beans.

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“Taking the pulse of a burgeoning trend at the supermarket”
The Albuquerque Journal 11/09/16

There has been a lot of talk about beans this year, and there has also been a new crop of innovative bean-based foods hitting the marketplace. Bean products were one of the biggest trends spotted at the Academy of Nutrition and Dietetics’ Food and Nutrition Conference and Expo, and the category has grown exponentially at the grocery store in the past year.

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“Fight off the chill with chili”
Herald Mail Media 10/24/16

October is National Chili Month, so cook up a big pot of this hearty and nutritious soup. Use a slow cooker to make this all-time-favorite meal quick and easy. There are many variations for chili recipes, but the main ingredient is beans. Many people like to use two or three different types in their chili.

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“This might be the easiest soup to make on a weeknight”
Dallas News 10/24/16

Soups can be ready for dinner tonight or later. This recipe is a variation on classic minestrone, but made with prepared broths, canned beans and quick staples. You are sure to enjoy the hearty vegetables, nutritious bean proteins and soul-satisfying comfort of this Mainstay Minestrone.

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“Beans are affordable, delicious and easy”
The Tennessean 10/07/16

Beans are just about the most perfect thing that can sit on your pantry shelf. They are simple and understated and can easily add richness to any meal.

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“Plant-based diet can help the paunch and the pocketbook”
Everett Herald 10/01/16

A more plant-centered plate may have significant health benefits. Variety is the key to keeping a plant-based diet interesting and nutrient rich. Don’t hesitate to use convenience products like canned beans.

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“Cooking when the cupboard is bare”
Richmond Times-Dispatch 9/13/16

Here are a few easy recipes to turn to when you don’t have much to work with, including versatile beans.

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“Beans, peas and more: Pulses pack nutritional power in a pod”
Kansas City Star 9/13/16

High in fiber and amino acids, low-glycemic pulses may reduce the risk of diabetes. Pulses are also rich in potassium, which can promote lower blood pressure and counteract the effects of excess dietary sodium. And they’re a good source of folate, a B vitamin that aids in cell production and maintenance. These nutrients may help prevent or manage chronic health issues including obesity, coronary conditions (by lowering cholesterol levels) and cancer.

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“Back to basics: A well-stocked pantry is key to developing a healthy eating plan”
Winnipeg Free Press 9/09/16

Put together a basic pantry of foods that can be used to assemble or add to meals every day. Canned beans, peas, lentils, chili or baked beans are good choices because they are full of the protein, iron and minerals we need each day.

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“6 ways to eat healthy on a budget”
Connect Statesboro 9/01/16

Healthy eating can be affordable. Have nutritious foods that will last a while on hand, like canned beans. Having ingredients on hand can help you avoid ordering in or dining out too often.

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“In winery kitchen, slowing it down for a harvest meal”
J Weekly 8/25/16

Substitute potatoes with Cannellini beans in this recipe for Ribeye Steak with Spiced Chili Rub and Cannellini Beans.

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“How beans could become America’s favorite snack”
The Christian Science Monitor 8/22/16

The bean, touted for its nutritional punch and for its environmental sustainability, is invading the grocery store. In the United States, sales of beans and other pulses grew nearly three times faster than meat last year.

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“That Goop From Your Canned Beans Makes A Magical Egg Subsitute”
The Huffington Post 8/16/16

Aquafaba can be used to replace egg whites in many sweet and savory recipes.The simplest way to use it is to save the liquid from canned legumes (garbanzo and white beans work best).

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“Meals in minutes – time-saving tips for healthy meals”
Capital Gazette 8/07/16

One of the biggest barriers to cooking meals at home is the time it requires. For people with busy lifestyles, the convenient option often trumps the healthy one. Here are a few tricks to trim minutes from your kitchen routine.

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“12 Tips For Healthy And Affordable Eating”
Wisconsin Public Radio 5/26/16

Dry beans and peas are a great buy whether purchased dry or canned. Drain and rinse canned beans with water to remove about half of the added sodium. Use dry beans in place of some or all ground meat.

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“Diet Right: 8 Testosterone Boosting Foods”
Health Line 5/03/16

When it comes to male hormone health, beans may offer more benefits than you think. White, kidney, and black beans, all are considered sources of vitamin D and zinc. As a bonus, these foods are full of plant-based proteins that can protect heart health.

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“Cutting salt? 12 items to stock a low-sodium pantry”
Today 5/02/16

These days, markets carry a wide array of ready-to-eat canned beans. Keep a few on hand and with a pop of a lid, you can easily add bulk to salads, soups, and pastas.

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“Kitchen Makeover”
Casper Journal 4/12/16

Canned beans are a great source of protein, plant compounds and fiber. These are economical and so convenient to use. Just open, rinse, drain, and pour the beans into stews, salads, salsas, sloppy Joes, tacos, casseroles, chili or blend into a dip.

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“The Humble Bean Is a Magical Weight Loss Food”
Vice 4/11/16

A new study says that eating beans can lead to weight loss. The humble bean, along with lentils and chickpeas—the trio collectively known as “pulses”—can lead to nearly a pound in effortless weight loss if consumed regularly, according to a new meta-analysis published in the American Journal of Clinical Nutrition.

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“College Kitchen: Beans”
The Minnesota Daily 4/07/16

Black beans are a good source of plant-based protein, and they’re high in fiber. Beyond heating them up as a side dish, black beans can be important assistants in an abundance of dishes.

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“How to Make Hummus With Any Kind of Bean”
Epicurious 4/04/16

You can make hummus from any kind of cooked legume you like: chickpeas, black beans, white beans, soy beans, and more. Read here for easy hummus recipes without any advance prep and with ingredients you can keep in your pantry.

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“Beans, peas good choices for Meatless Mondays”
The Weatherford Democrat 4/03/16

Beans, peas and peanuts are examples of legumes. They provide nutrients such as iron and zinc. They are also excellent sources of fiber, potassium and folate. Because beans have a similar nutrient profile to foods in both the protein food groups and the vegetable group, they may be thought of as either a vegetable or a protein food.

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“5 Ways to Fiber Up to Slim Down”
The Huffington Post 3/31/16

An easy way to add fiber to your diet is to stock your pantry with high-fiber options like canned beans. A study reported that those who frequently  use canned foods get more produce servings and higher intakes of 17 different nutrients, including fiber, compared to those who use the least canned goods.

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“A fiber-rich diet offers many health benefits”
Detroit Free Press 3/27/16

According to the Dietary Guidelines, legumes may be thought of as either a vegetable or a protein food. Legumes are a great source of dietary fiber, providing 4 to 8 grams in every half-cup serving. As with many other vegetables, beans also provide a nice dose of folate and potassium.

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“Taco Night: The Perfect Default Supper”
Asbury Park Press 3/23/16

Keep canned beans and these other staples in your pantry for an easy go-to dinner.

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“The Magical 99-cent Superfood”
The Huffington Post 3/22/16

“Canned beans are a superfood in my book for many reasons,” says Daniel Schultz, Registered Dietitian. “Eating more canned beans can help bump up our measly fiber consumption. Eating beans regularly has also been linked to better health with a lower risk of heart disease, colon cancer, and hip fracture incidence.”

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“7 Ways To Make Healthy Cooking Easier, So You Can Eat Well At Home Too”
Bustle 3/21/16

Cooking healthy recipes can be simple, fast and delicious. Keep a variety of easy-to-prepare choices on hand. Frozen veggies, parboiled rice, whole grain bread/pasta, canned beans, eggs, raw nuts, and extra-virgin olive oil are quick and versatile go-to options for busy days.

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“Nutrition tips for Week 10: International Year of Pulses”
The Vancouver Sun 3/20/16

Pulses are a nutrition powerhouse delivering a low-fat protein in a high-fibre package (includes chickpeas, lentils and beans). Pulses also contain low-glycemic carbohydrates rich in B vitamins, iron and zinc.

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“Healthy eating more affordable than you might think”
Kenosha News 3/18/16

People often believe healthy foods aren’t affordable, but recent information indicates that the average portion sizes of healthy foods to foods high in solid fat, added sugars or salt, healthy foods are often less expensive. Beans are an example of a healthy, less expensive option.

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“From Doughnuts to Oatmeal, You’ll Never Taste the Beans in These Recipes”
Pop Sugar 3/15/16

No one will ever guess that there are hidden beans in these recipes!

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“Dried legume seeds are so hot right now”
Times Colonist 3/09/16

Pulses are the nutritious, dried, edible seed of a legume, such as chickpeas, beans, peas and lentils. Because there’s such a buzz around pulses this year, writer Eric Akis has a series of columns and recipes using them.This article features 3 recipes using cans of your favorite pulses to use in dips perfect for snacking on.

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“15 nutritional benefits of eating beans you should know “ 2/29/16

Beans provide numerous health benefits, and they fit into several different food groups. They are rich in complex carbohydrates, offer an array of vitamins and minerals, and supply large amounts of protein.

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“The magical power of canned beans”
Pittsburgh Post-Gazette 2/17/16

What’s in your pantry? If you aren’t well stocked with canned beans, maybe you should be. After all, they’re the ultimate convenience food. Plus, beans are good for health. Registered dietitian nutritionist Jackie Mills says that beans pack a powerful nutritional punch. “They offer a great source of fiber and protein as well as folate.”

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“Canned veggies and fruits don’t deserve their bad rap”
Mankato Free Press 2/16/16

Canned foods often get a bad rap, but can be a positive addition to anyone’s diet. Canned foods offer many benefits, including nutrition, convenience, affordability, year-round availability and sustainability.

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“Dietitian’s Go-To Winter Ingredients”
US News and World Report 2/15/16

From chickpeas to cannellini, Deanna Segrave-Daly of the “Teaspoon of Spice” blog, always has a variety of canned beans in her pantry. They are a “super convenient, protein-rich ingredient for my meatless meals.”

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“Black beans: One of the world’s healthiest foods”
The Courier-Tribune 2/08/16

As a legume, black beans contain nutrients found in protein foods such as poultry and seafood, as well as nutrients found in vegetables such as spinach and broccoli.

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“Foods That Fight Belly Fat”
The Daily Meal 2/04/16

Individuals who eat plant-based proteins, such as beans, regularly have been shown to have smaller waistlines. Aim to incorporate more black beans into your weekly eating pattern or try swapping out animal protein for beans every so often.

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“Can do: Some of the hottest chefs are cooking with food from tins”
The Globe and Mail 2/03/16

“Canned beans are a great product,” chef Dustin Gallagher says. “I think you can make great vegetarian dishes with food that’s readily available.”

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“Debunking Myths About Canned Foods”
Quad City Times 2/03/16

Canned beans have more soluble fiber, which may lower cholesterol. Canned vegetables, fruit, beans and lean meat are not only nutritious and safe, they are economical, convenient and sustainable.

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“Plant-based eating to help meet new year’s resolutions”
Daily Republic 2/03/16

Dr. Aaron Levy, a gastroenterologist, recommends a diet of vegetables, fruits, beans, lentils, nuts, seeds, whole grains and healthy fats.  Research shows eating in this way helps: lower cholesterol, blood pressure, blood sugar, reversal or prevention of heart disease, longer life, healthier weight, lower risk of cancer and diabetes, and lower food costs.

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“Eat better, spend less with plant-based diet”
Providence Journal 2/02/16

Consuming a plant-based diet can promote health as well as save money, says Miriam Hospital research dietitian Mary Flynn, who compared the seven-day cost of the plant-based diet vs. an economical version of the USDA’s 2010 MyPlate Dietary Guidelines.  She found that her diet cost about $750 less per year and included more servings of vegetables, fruits and whole grains.  She kept costs down by relying heavily on affordable staples such as whole-wheat pasta, brown rice and canned beans.

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“5-minute Winter Wellness Bowl”
Fox 9 1/20/16

Christina Meyer-Jax MS, RD shares her favorite ways to use S&W Beans in a health focused diet for 2016! See her recipes here.

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“15-Minute Winter Appetizer: Creamy Black Bean Dip”
Culture Cheat Sheet 1/20/16

Appetizers made with canned beans are among the fastest and easiest recipes you can make, perfect for an afternoon spent hanging out with your closest pals. Winter calls for something hot. With just a bit of cooking, a warming bowl of black bean dip can be on this Saturday’s menu in no time.

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“The Canned Food Alliance Applauds 2015 Dietary Guidelines for Americans”
PR Newswire 1/20/16

The Canned Food Alliance (CFA) applauds the Secretaries of the U.S. Department of Health and Human Services and U.S. Department of Agriculture for their hard work in providing new, science-based Dietary Guidelines for Americans, specifically including recommendations for a higher intake of all forms of fruits, vegetables, seafood and legumes, including canned varieties. Canned foods offer many benefits, including nutrition, convenience, affordability, year-round availability and sustainability.

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“6 Healthy Food Trends for 2016” 1/08/16

You’ve likely already been eating pulses for years. This legume family includes chickpeas, lentils, dried beans and peas. What’s new is that the United Nations has declared 2016 the International Year of Pulses and will be working to make them a household term.

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“Pulses, purple and portable protein – key baked goods trends for the year ahead” 1/04/16

Pulses, purple and portable protein – key baked goods trends for the year ahead. Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of the trends set to shape the global baked goods market in the coming 12 months.

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“Would You Try Vegan Meringue? Chefs Discover New Way to Make Dessert Using Brine From Canned Beans”
MIRROR.CO.UK 11/30/15

Vegan chefs have discovered a new way to make meringue by using the water from canned beans. This new recipe is being praised by vegans, who can’t eat the usually egg-based dessert.

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“11 Easy Ways to Eat Healthy When You’re Busy as Hell”
HuffPost Healthy Living 10/28/15

Registered dietitian, Jessica Jones, shares tips for healthy eating when on a busy schedule. Jones recommends reaching for healthy options within the frozen and canned food section like quinoa and canned blacked beans.

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“10 Culinary Creations Made With Canned Foods” 10/20/15

Six culinary food bloggers whip up delicious and easy meal ideas from your pantry, including creations such as White Bean Tuna Melt Dip or Black Bean and Corn Double Deckers.

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“You Can Eat Healthy on a Limited Budget”
Fit Day 10/17/15

There is a common misconception that eating healthy costs more. Registered dietitian, Kari Hartel, tells consumers to shop smart by embracing canned vegetables, as they are just as nutritious, if not more so, than fresh. Hartel also recommends purchasing inexpensive proteins such as canned salmon, tuna, beans and peas.

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“Good Nutrition: A Healthy Marketing Trend”
My Atlanta Journal Constitution 10/13/15

Pulses, the crop category for beans, peas, lentils and legumes, are considered a healthy 2016 food trend by Janet Helm, registered dietician, trend spotter and author, after attending the Food and Nutrition Conference and Exposition (FNCE) this past weekend.

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“29 Incredibly Delicious Recipes That Start With A Can”
BuzzFeed 10/11/15

BuzzFeed shares 29 tasty recipes with canned ingredients such as canned pumpkin, pineapple, peaches, tomatoes, corn, tuna and a variety of beans.

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“5 Canned Foods to Fuel an Active Lifestyle”
Together Counts Blog 9/29/15

When it comes to living an active lifestyle, it’s important to fuel your body with healthy foods. Registered dietitian and Canned Food News Contributor, Lisa Dorfman, shares five canned foods that are portable, healthy and convenient such as canned fruits, beets, tomatoes, beans and fish.

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“10 Best Canned Items to Keep on Hand”
How Stuff Works 9/20/15

While consumers don’t rely exclusively on canned food for their dietary needs, keeping a few canned ingredients like tomatoes, fruits, vegetables, and beans in your kitchen pantry makes life easier and tastier.

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“25 Best Carbs That Will Uncover Your Abs” 9/13/15

If you eat the right ones, you can actually slim down by eating carbs. Tart cherries, which can be found dried, frozen, or canned are a true superpower fruit. Registered dietitian, Leah Kaufman, also suggests eating canned beans to help burn fat and build muscle.

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“7 Secrets to Eating Healthy When You’re Short on Time & Money”
Mind Body Green 9/07/15

Dr. Mark Hyman believes consumers can prepare healthy food with little money and time. He recommends checking out discount grocery stores for good-for-you staples like canned beans, sardines, and salmon.


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“10 Grocery Shopping Mistakes That Are Wrecking Your Diet”
Good Housekeeping 9/05/15

Despite popular belief, there are treasures to be found in the canned food isle. According to Jaclyn London, MS, RD, CDN, canned foods such as beans, lentils, chickpeas, tuna, salmon and pumpkin are incredibly healthy and convenient options.

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“Not All Processed Foods Are Unhealthy”
Chicago Tribune 9/02/15

Many consumers frown upon processed food, but in reality, not all processed foods are bad. When checking canned and frozen foods, Stacey Nelson, RD, advises consumers to start reading food ingredients to assess the item’s nutritional value. Canned beans, peas, salmon and tuna also offer valuable nutrients as well as convenience.

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