-
-Preserving food was important during this time period to allow troops to fight in World War I instead of foraging for food.
-Concerns developed about toxic contaminants in food.
-Building a food system to provide food to Americans and to other countries became a necessity. -
-
-Great Depression and World War II were key events during this time resulting in limited ingredients including fats and sugar.
-Many ingredients had to be substituted (ie. mayonnaise or applesauce in cake recipes).
-Ingredients such as gum arabic, tapioca starches, cocoa, bananas and cheeses were imported. -
-
-More women working resulted in an emphasis on easy, one-dish meals/casseroles.
-Nutrition was not a priority-"nutrition wouldn't sell" according to marketers.
-Price of food was crucial (success of new products depended on it). -
-
-Fair Practices Labeling Act paved the way for nutrition labeling and change in product standards.
-FDA and USDA tried to control food quality and content more diligently.
-Americans were thinking about what was good food and what was not. -
-
-Americans preferred more international food.
-Americans wanted fresher food and seasonal foods all year.
-New testing methods identified food borne organisms making foods safer.
-Biotechnology and nutraceuticals enter into the food science world. -
