This review comprises an up‐to‐date literature survey on the topic of food contact can coatings. Special consideration is given to the choice of can coating. To avoid reactions between the food and the metal of the can, the interior metal surface is treated with lacquers which act as a barrier. This ensures that the real flavor of the canned food is preserved without tainting. The type of coating chosen usually is dictated by several factors, including the product to be packaged, the type of construction of the container, how the container is to be filled, and how the canned product is subsequently processed.