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halfway through the 20th century
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Freeze Drying
Technology for preserving food while maintaining quality. Invented by Jacques-Arsene d'Arsonval. Freeze drying got very very popular again about 6 months ago with free dried candies. -
Artificial Flavors and Additives
Development of synthetic ingredients to enhance flavor and shelf life. Invented by Nicholas-Theodore Gobley. We still use Artificial flavors for an abundance of foods in our world today. -
Biotechnology
Introduction of genetically modified organisms (GMOs) and fermentation technologies. Invented by Karl Ereky. -
Microwave Ovens
Revolutionized quick cooking and reheating. Invented by Percy Spencer and Robert Hall. -
Instant Foods
Rise of ready-to-eat meals and instant products. Invented by Momofuku Andō. This event includes fast food places like McDonald's and Wendy's. -
All-Electric Kitchen
The modern 1950s kitchen included an electric range, refrigerator-freezer, dishwasher, washer and dryer, and an assortment of small appliances like skillets, blenders, and mixers. Many people helped invent all of these things. -
Pam cooking spray
Pam is a chemical combination of a form of oil, which lubricates; lecithin, which emulsifies; and a propellant like food-grade alcohol, nitrous oxide, carbon dioxide, or propane. Invented by Arthur Meyerhoff and Leon Rubin. My mom still uses this spray all the time. -
self-heating meals
When the contents of the water pouch are poured over the heater pad, the Food Heater releases enough heat to warm-up a pre-cooked meal 100 degrees Fahrenheit in approximately 10 minutes.