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Mid-20th Century to Late 20th Century
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Biotechnology
Introduction of genetically modified organisms (GMOs) and fermentation technologies. -
Freeze-Drying
Technology for preserving food while maintaining quality. -
Artificial Flavors and Additives
Development of synthetic ingredients to enhance flavor and shelf life. -
UHT process for preserving milk
rapid heating of milk to a temperature of at least 135°C, keeping it there for a few seconds, and then quickly cooling it down to ambient temperature -
Microwave Ovens
Revolutionized quick cooking and reheating. -
Instant Foods
Rise of ready-to-eat meals and instant products. -
Vacuum cooking
In vacuum cooking, meats are cooked at reduced pressure and temperature. -
Steam oven
It retains moisture and nutrients, leaving food fresher and more flavorful with fewer calories. -
Multifunctional food processor
You can use functions like chop, mix, puree, slice and more all in one versatile appliance -
Blast chiller
Blast chillers are designed to quickly chill food from high cooking temperatures to below 41 degrees Fahrenheit in a short amount of time