In the European market for packaging steel, 50% is used in the food sector. Developments in canmaking and canning generally concentrate on process improvements, lightweighting and higher efficiencies. This is achieved by small process changes, but this evolutionary approach is not the optimum. Another option is the revolutionary approach. Concentrating on customer value, new products and processes should be developed. Developments in sterilization and packaging, and possibilities for new packaging designs are discussed. Calculations on the sterilization process have been carried out, concentrating on the amount of biological kill, but also considering final food quality. New options for value creation through innovation, complying with value chain requirements, are discussed.