Science and Food Today and Tomorrow (1961) / Chapter Skim
Currently Skimming:
How the Food Industry Meets the Demands of the Consumer
How the Food Industry Meets the Demands of the Consumer
Pages 63-77
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 63... ...
My compliments, also, for inviting science and food writers to attend along with representatives of medical, dental, public health, nutrition, and dietetic organizations. These communicators can be of immeasurable help in getting across to our nation's consumers the knowledge that is being shared here -- the news of scientific contributions to changing production and processing practices and, more importantly, the relation of these contributions to nutrition and public health.
|
From page 64... ...
For we recognize the enormous stake the food industry has in the public health. We are undertaking this new venture to project and make useful to the general public some of the fine work accomplished by The Nutrition Foundation with the concept that it will provide an opportunity for The Foundation -- and the food industry which supports it -- to play an even more important role than heretofore as an instrumentality for serving the public interest.
|
From page 65... ...
We must point up the obvious fact that today's urbanized living precludes each family from growing its own food; that in a society such as ours we just cannot have the abundance of healthful convenience foods we enjoy without the pesticides, fungicides, antioxidants, mold inhibitors, antibiotics, and other chemicals which can be used -- with proper safeguards that eliminate any risk whatsoever to the public health -- in the growing, processing, and distribution of foods. Public awareness of the ways in which the food industry is using the latest scientific devices and techniques to bring to America's tables more and better foods will do much, I'm sure, to avoid the possibility of such things as the cranberry "scare" of a year ago.
|
From page 66... ...
An eye-opening example of the food industry's role -- and selfinterest -- in improving the public health was given to the Grocery Manufacturers of America at their Annual Meeting this year in an address by Dr. Frederick J
|
From page 67... ...
Although American homemakers have shown ready acceptance for convenience foods with "built-in maid service," all of us in the food industry know that convenience alone will not sell a food product to consumers. Homemakers have high standards of quality, taste, and nutrition as well as of convenience -- and they want all four values in every product.
|
From page 68... ...
So we developed -- and are now marketing on a limited basis -- a 23-item line of frozen instant baby foods which are being well received by pediatricians and mothers alike. These products are partially dehydrated and then frozen and are sold in aluminum foil envelopes, four to a box -- each envelope equaling one average serving.
|
From page 69... ...
By 1965, close to half of the people in the United States will be under 25. This change in age distribution, together with the longer life span made possible by our advances in medicine, is bound to spell different nutritional requirements and taste preferences to be met -- foods especially suitable both for the very young and for our senior citizens.
|
From page 70... ...
My company's close connection with the frozen foods industry may color my opinion somewhat, I will admit, but to me the growth and development of quick-frozen foods demonstrates impressively what a new food preservation process -- if permitted to make its own way -- can mean to the nation's economy. You are all familiar with the story of frozen foods, I'm sure.
|
From page 71... ...
.... Trucks and railroad cars which could maintain frozen foods at zero degrees Fahrenheit had to be designed and constructed.
|
From page 72... ...
Because great numbers of our citizens have incomes well above those required for the bare necessities, the American tradition of "trading up" has become an influence in foods as it has in other consumer goods. In this "trading up" process, consumers are more and more willing -- even eager -- to buy convenience, what in the food line has been called "time in a package." But appetite appeal and quality cannot be sacrificed to make a product convenient.
|
From page 73... ...
Our task now is to convince people that by eating properly, by utilizing America's wonderfully varied food supply intelligently, they can add years -- and zest -- to their lives. Our land is blessed, as no other ever has been, with a food supply that is by far the best in the history of man.
|
From page 77... ...
They include representatives nominated by the major scientific and technical societies, representatives of the Federal Government, and a number of members-at-large. Today the over-all organization has come to be known as the Academy -- Research Council and several thousand scientists and engineers take part in its activities through membership on its various boards and committees.
|
Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.