-
Mid 20th century to late 20th century
-
Freeze-drying
Earl W. Flosdorf and Robert S. Morse introduced modern freeze-drying techniques that involved freezing the food and then reducing the surrounding pressure. used for preserving food while maintaining quality. -
Artificial Flavors and Additives
Development of synthetic ingredients to enhance flavor and shelf life. in 1958, the food additives amendment was passed. FD&C Red No. 2 was banned in 1976. -
Instant Foods
it wasn't until the 20th century that instant foods as we know them today began to emerge. At the start of the 20th century, the Maggi cube appeared on the market as a plant-based instant food. Momofuku Ando invented instant noodles in 1958. -
Biotechnology
The discovery that DNA carries the genetic code and the structure of the "double helix" were described by Watson and Crick . Introduction of genetically modified organisms (GMOs) and fermentation technologies. -
Microwave ovens
Revolutionized quick cooking and reheating. Japan's Sharp Corporation began manufacturing microwave ovens in 1961. Between 1964 and 1966, Sharp introduced the first microwave oven with a turntable, an alternative means to promote more even heating of food -
Vacuum cooking
Sous vide also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef Georges Pralus in 1974. food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times -
Steam oven
The first domestic steam oven was first introduced in 1983
This only changed when Miele took over its former supplier. Within a matter of only a few years, the first pressureless steam oven was developed in Bünde and launched as the DG 163 in 1998 -
Blast chiller
At the turn of the 20th Century, it became apparent that blowing cold air over food was an easy and effective means of cooling down products for freezing. This is the first emergence of the idea of blast freezers.