Word: muching
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Dates: during 1950-1959
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...much does the new convenience cost the U.S. housewife? Couples and small families agree that the price is right, but large families often find prepared food portions too small, priced too high to buy in quantity. Gourmet foods are almost uniformly expensive. Yet a U.S. Department of Agriculture study showed that if a typical consumer bought $100 worth of regular foods, they would cost him only 61? less than if he had bought the serviced equivalent. The food industry points out that the extra costs of "conveniencing" foods can be considered the expense of maid service. Says Charlie Mortimer...
...Mass. On a trip to Labrador some 40 years ago, Birdseye began to wonder why fish and meat that he froze quickly in the -50° temperature tasted just as good and fresh when he cooked them six months later, while food frozen by the old, slow method lost much of its quality and flavor. Birdseye persisted until he found out why: quick freezing prevents formation of large cell-destroying ice crystals. He went back home to Gloucester, worked out a commercial quick-freeze process, set up the business that became the foundation of the frozen-foods industry...
...laboratories are equipped with 19 storage rooms that simulate desert, winter, tropic and arctic climates to test how long products will stand up in each. They have a texturometer that can gauge the chewiness of everything from beefsteak to whipped cream, automatic analyzers that can tell how much gelatin is in a batch of JellO, or what kind of protein is in a piece of meat. The laboratories produced all of the seven new products produced in 1959: butterscotch chips, caramel chips, Buffay (a fortified rice), Instant Yuban (a high-grade coffee), Horizon's Italian Casserole, frozen potato puffs...
Unlike Campbell, General Foods has never had any strong consumer identification as a company, keeps its name in small print on packages. "We felt too much close association would be bad," says Mortimer. "A woman may use Swans Down cake mix but think Calumet baking powder is for the birds." On the other hand, the company yearns for the sort of public image built up by competitor General Mills, is now trying to create that image by publicizing the General Foods Kitchens...
...avoided the field. Dietetic foods have shown little growth, and General Foods has only one product in the dietetic line (D-Zerta), is considering plugging it among complexion-conscious teenagers. The industry agrees that geriatric foods are a promising and challenging field, but so far oldsters have not shown much stomach for foods that seem to set them apart, though they are often forced to eat baby foods. General Foods is looking over the geriatric field, may move in if it can figure out the right kind of food...