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Vacuum Packaging
Vacuum packaging, which removes the atmosphere from food packages, invented to prolong the shelf life of foods. Hydrogenation process invented to keep unsaturated fats from turning rancid. U.S. patent issued for the proposed use of killing bacteria in food with ionizing radiation (1905). Fruit first commercially frozen in the United States and fish freezing widely practiced. Freezing (turning water in foods to ice) results in greatly extended shelf life and negligible nutrient losses. -
Frozen Foods
Clarence Birdseye develops quick-freezing processes for foods and first commercializes blanched frozen vegetables. Blanching vegetables prior to freezing shuts off enzymes that cause off-colors and flavors to develop, enhancing the quality of frozen vegetables when thawed. Food fortification begins by fortifying table salt with iodine -
Automated Foods
Mass production of food using automation takes off. Concentrated, frozen, and dehydrated foods, such as frozen concentrated citrus juices, produced in mass quantities for shipping overseas to the military. Flour first fortified with vitamins and iron. Aseptic processing and packaging (high-temperature, short-time sterilization of food and its container independently, then the filling of the container with the product in a sterile atmosphere) develops, increasing all aspects of food. -
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Advancement in Processed Foods
First commercial plant for freeze-drying food opens and freeze-dried coffee enters the marketplace. Freeze-drying involves rapid deep-freezing, followed by sublimation of water by heating the frozen product in a vacuum chamber. Computer control in processing plants first introduced, improving product quality and efficiency. FDA approves irradiation to disinfest wheat and wheat flour, to inhibit sprouting in potatoes, and to extend the shelf life of potatoes. -
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Packaging Advances
Modified-atmosphere packaging (modifies the internal package atmosphere by flushing it with nitrogen gas) introduced to increase the shelf life of foods and protect them from spoilage, oxidation, dehydration, weight loss, and freezer burn. Aseptic processing and packaging widely adopted in the United States. FDA approves irradiation to control Trichinella spiralis in pork, to disinfect and/or delay ripening in some fresh fruits and vegetables, and to control microorganisms in spices and herbs. -
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G.M.O.'S
Steam pasteurization and vacuuming of beef carcasses introduced to reduce microbial hazards. The rDNA-engineered enzyme, chymosin, replaces rennet in most cheese production because it is produced in mass quantities with more consistent quality and purity. First rDNA-engineered plant food, a tomato with delayed ripening, commercially introduced. Active packaging systems that interact with package contents or the package's internal atmosphere are developed to enhance product freshness. -
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Regulations
New Fad diets were created and other new innovative ones as well which would've seemed obscure in previous years. Keto Diet (No Carb). The banning of foods with Hydrogenated Oils also known as Trans Fats. Also, the F.D.A. banned many harmful Herbicides put on crops such as Atrazine which had links to cancer. -
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