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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. -
Period: to
10 years later
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Microwave Ovens
Revolutionized quick cooking and reheating. -
Instant Foods
Rise of ready-to-eat meals and instant products.