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Poverty was high around this time so most families could only afford Bread & gruel. Development of flour, milk pasteurization, and canned beans. this was a time where food preservation became more prominent.
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The 1920s saw the intro of foodstuffs, the fruit coming from all over the world. Foodstuffs consisted of Instant food in jars, powders, and the introduction of an electric fridge so foods can be kept longer. Developments of vitamins A and D to margarine.
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around this time fortification came about which lead to an increase in national loafs and preservatives. Mass production of chocolate and freeze-drying.
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Development of the Chorleywood bread process and instant mashed potatoes. The Chorleywood bread process developed bread at a faster pace and instant potatoes became popular in homes for conveniency .
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Development of increasing company specialization, fat substitute, limited use of irradiation, minimal processing, and genetically, modified foods.
