One is only relevant at hundreds of degrees, so it's a pan problem and not a can/bottle problem.
The other is a separate chemical that's sometimes used in the production, and the solution is simply to not use that chemical.
So not perfect, but pretty good!
If it were that simple then they would already not be using it
Yeah, did you read the link? "several manufacturers have entirely discontinued its use"
But also your statement isn't really true as a general rule. Sometimes it's very straightforward to avoid an ingredient but it costs half a penny extra.