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World War I Period
During the war, food was scarce. The United States was at the start of establishing it's food systems. However, three issues emerged: preserving food to be available all seasons, concerns with economic and toxic adulteration, and building a food sytem that could provide for all around the world. -
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Innovation
This period was the peak of the Great Depression and World War II. At the same time, the demand for high fat foods continued to increase but there was not enough available. In order to make sales, companies began to substitute certain foods to compensate for fatty foods. -
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New Products
This period was a good turning point in regards with the food industry. More women joined the workforce and contributed to the introduction of new products. Companies and supermarkets began to sell out new products. This high demand was even too fast for technology to keep up and created competition. -
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Food Safety
Food regulations and laws became strict during this period. The FDA and USDA placed a tighter control on food quality and content. The turning point was on December 1969, when the White House placed an emphasis on nutrition for all consumers by introducing the Fair Practices Labeling Act. -
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New Styles of Food
Different preferences for different types of foods allowed the food system to travel internationally all over the globe. Importing of foods became a norm and food safety continued to be regulated. Two new concepts entered food science: nutraceuticals and biotechnology.