Who invented frozen food in 1923

Clarence Birdseye invented, developed, and commercialized a method for quick-freezing food products in convenient packages and without altering the original taste. While Clarence Birdseye has become a household name, his process has evolved into a multi-billion dollar industry. Fruits and vegetables chosen for fresh produces isles are usually picked before they ripen, which gives them less time to reach higher amounts of vitamins and minerals.

The next leap for Birdseye was to change those metal plates to belts, chilled with a calcium chloride spray—food could run continuously between the belts and the space between the belts could be adjusted. More food could be frozen faster than ever before. Waterproof ink had to be used. Cellophane, a French invention, was relatively new.

Birdseye wanted to use it for packaging fish but found that it disintegrated when used on moist fish. So he persuaded DuPont to create a waterproof version of cellophane. For a time Birdseye was the only customer for the product. Birdseye could now freeze enormous quantities of food. In the summer of he froze 1. And this abundance resulted in a problem that had to be solved. What to do with all of it?

He would also establish companies to market his products. By the time of his sudden passing in he had about patents to his name. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.

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Apply market research to generate audience insights. Even more significant, notes Kurlansky, was the fact that while men were off fighting, women took jobs outside the home, prompting them to seek faster ways to fix meals. Along with the growth of supermarkets and advancements in freezing and refrigeration, frozen foods—including newly-created TV dinners—had become by the s a staple of the American diet.

Today the global frozen food industry is valued in the neighborhood of a quarter-trillion dollars. But if you see something that doesn't look right, click here to contact us! Twice a week we compile our most fascinating features and deliver them straight to you.