1960-1970
1960 - Green Eggs and Ham
Inspired by Dr. Seuss' famous children's book, an actual recipe for
"Green Eggs and Ham" was created.
1961 - Life Cereal
Life Cereal was introduced in its original flavor in 1961.
1962 - Instant Mashed Potatoes
Research scientist Edward Asselbergs put a new spin on our biggest vegetable
crop, the potato, when he invented instant mashed potato flakes in 1962. Asselbergs
created the dehydrated flakes while working for the Department of Agriculture in Ottawa.
1963 - Brown n' Serve Bacon
"Many of us are short of time at home or short of patience in camp when breakfast
has to be cooked. Armour and Company offers to help out with a new product, a
bacon called Brown 'N'Serve that is partially pre-cooked so it needs only a short
turn on the stove. Armour say that Brown 'N Serve not only can be prepared much
faster than regular bacon but also curls less, shrinks less, and
leaves less waste fat in your frying pan.
1964 - Pop Tarts
The concept of fruit-filled pastry is thousands of years old. Kellogg's Pop Tarts
descended from the venerable culinary tradition of personal-sized portable
pies.Our survey of historic newspapers and US Patent Office records
confirm toaster pastries were introduced to the American public in 1964.
1965 - Gatorade
In early summer of 1965, a University of Florida assistant coach sat
down with a team of university physicians and asked them to determine
why so many of his players were being affected by heat and heat related illnesses.
The researchers — Dr. Robert Cade, Dr. Dana Shires, Dr. H. James Free
and Dr. Alejandro de Quesada — soon discovered two key factors that were causing
the Gator players to ‘wilt’: the fluids and electrolytes the players lost through sweat
were not being replaced, and the large amounts of carbohydrates the
players’ bodies used for energy were not being replenished.
The researchers then took their findings into the lab, and scientifically
formulated a new, precisely balanced carbohydrate-electrolyte beverage
that would adequately replace the key components lost by Gator
players through sweating and exercise. They
called their concoction ‘Gatorade’.
1966 - Chocolate Fondue
Chocolate fondue is mid-20th century with several claimants with
regards to "invention." Early recipes are baked dessert variations
of "American-style" breadcrumb souffle also called fondue.
1967 - High Fructose Corn Syrup
"In 1967 new Japanese enzyme technology brought about a revolution in
corn syrup development. High fructose corn syrup was made by a more
complete hydrolysis of glucose to fructose. IsoSweet, a high fructose
corn syrup developed by [A.E. Staley Manufacturing Company],
was approximately 92 percent as sweet as sugar."
1968 - Space Food Sticks
Space Food Sticks are a living monument to golden years of the Space Age.
In the formative years of space travel, food represented a major hurdle for
NASA technicians. Keeping it fresh, tasty and safe was tricky business.
1969 - Richard Nixon's Favorite Meatloaf
"In the eyes of the American public, barbecued beef was supplanted by mundate
meat loaf when the Nixons replaced the Johnsons in the nation's First Home.
Although the Presidents' personal tastes have often been exaggerated, President
Nixon was quite fond of his wife's meat loaf, and meat loaf appeared
about once a month on hte fmaily dinner menus."
1970 - California Rolls
The California roll [aka Kappa Maki, Cucumber Roll, California Maki, Kashu Maki] is
a classic example of "American sushi," early fusion cuisine incorporating new
ingredients into traditional Asian recipes. Food historians generally credit Ichiro
Manashita, of the Tokyo Kaikan restaurant in Los Angeles, for "inventing" the California
roll. Ken Seusa, of Kim Jo in Los Angeles, is also cited as the "inventor." The actual origin
of this item is fuzzy. Why? California rolls, like many popular items evolved.
Inspired by Dr. Seuss' famous children's book, an actual recipe for
"Green Eggs and Ham" was created.
1961 - Life Cereal
Life Cereal was introduced in its original flavor in 1961.
1962 - Instant Mashed Potatoes
Research scientist Edward Asselbergs put a new spin on our biggest vegetable
crop, the potato, when he invented instant mashed potato flakes in 1962. Asselbergs
created the dehydrated flakes while working for the Department of Agriculture in Ottawa.
1963 - Brown n' Serve Bacon
"Many of us are short of time at home or short of patience in camp when breakfast
has to be cooked. Armour and Company offers to help out with a new product, a
bacon called Brown 'N'Serve that is partially pre-cooked so it needs only a short
turn on the stove. Armour say that Brown 'N Serve not only can be prepared much
faster than regular bacon but also curls less, shrinks less, and
leaves less waste fat in your frying pan.
1964 - Pop Tarts
The concept of fruit-filled pastry is thousands of years old. Kellogg's Pop Tarts
descended from the venerable culinary tradition of personal-sized portable
pies.Our survey of historic newspapers and US Patent Office records
confirm toaster pastries were introduced to the American public in 1964.
1965 - Gatorade
In early summer of 1965, a University of Florida assistant coach sat
down with a team of university physicians and asked them to determine
why so many of his players were being affected by heat and heat related illnesses.
The researchers — Dr. Robert Cade, Dr. Dana Shires, Dr. H. James Free
and Dr. Alejandro de Quesada — soon discovered two key factors that were causing
the Gator players to ‘wilt’: the fluids and electrolytes the players lost through sweat
were not being replaced, and the large amounts of carbohydrates the
players’ bodies used for energy were not being replenished.
The researchers then took their findings into the lab, and scientifically
formulated a new, precisely balanced carbohydrate-electrolyte beverage
that would adequately replace the key components lost by Gator
players through sweating and exercise. They
called their concoction ‘Gatorade’.
1966 - Chocolate Fondue
Chocolate fondue is mid-20th century with several claimants with
regards to "invention." Early recipes are baked dessert variations
of "American-style" breadcrumb souffle also called fondue.
1967 - High Fructose Corn Syrup
"In 1967 new Japanese enzyme technology brought about a revolution in
corn syrup development. High fructose corn syrup was made by a more
complete hydrolysis of glucose to fructose. IsoSweet, a high fructose
corn syrup developed by [A.E. Staley Manufacturing Company],
was approximately 92 percent as sweet as sugar."
1968 - Space Food Sticks
Space Food Sticks are a living monument to golden years of the Space Age.
In the formative years of space travel, food represented a major hurdle for
NASA technicians. Keeping it fresh, tasty and safe was tricky business.
1969 - Richard Nixon's Favorite Meatloaf
"In the eyes of the American public, barbecued beef was supplanted by mundate
meat loaf when the Nixons replaced the Johnsons in the nation's First Home.
Although the Presidents' personal tastes have often been exaggerated, President
Nixon was quite fond of his wife's meat loaf, and meat loaf appeared
about once a month on hte fmaily dinner menus."
1970 - California Rolls
The California roll [aka Kappa Maki, Cucumber Roll, California Maki, Kashu Maki] is
a classic example of "American sushi," early fusion cuisine incorporating new
ingredients into traditional Asian recipes. Food historians generally credit Ichiro
Manashita, of the Tokyo Kaikan restaurant in Los Angeles, for "inventing" the California
roll. Ken Seusa, of Kim Jo in Los Angeles, is also cited as the "inventor." The actual origin
of this item is fuzzy. Why? California rolls, like many popular items evolved.