Lactic acid is a very suitable acidifier for canned fruits and vegetables to prolong the shelf life. The very mild acidic taste fits very well with the taste profile of the different vegetables and fruits and will not alter the taste profile.
Also in fresh products lactic acid can be used in washing water to decontaminate the treated products.
In pectin rich products, calcium lactate can increase the firmness or bite of fruits and vegetables prolonging the shelf life both texture wise as taste wise.
In black olives the combination of lactic acid and ferrous lactate will extend the shelf life of the olives and will preserve the black colour. But also in other products lactic acid can prevent discoloration without changing the flavour.