"Humans have been processing food for millenniums. Neanderthals sizzled meat over open flames; hunter-gatherers ground wild wheat to make bread; and factory workers canned fruit for soldiers during the Civil War. But in the late 1800s, food companies began concocting products that were wildly different from anything people could make themselves. Coca-Cola was introduced in 1886 Spam, Velveeta, Kraft Mac & Cheese and Oreos arrived in the following decades."
"During World War II, shelf-stable foods like powdered cheeses, dehydrated potatoes, canned meats and melt-resistant chocolate bars were developed to feed soldiers. New additives like preservatives, flavorings and vitamins were infused into them, and they were packaged in novel ways to withstand hard helicopter drops, wet beach landings and days at the bottom of rucksacks. After the war, food companies realized that they could adapt this foxhole cuisine into profitable convenience foods for the masses."
Processed foods evolved from basic preservation techniques to industrially manufactured products in the late 19th century. Early ultraprocessed items such as Coca-Cola, Spam, Velveeta, boxed macaroni and cookies proliferated. Wartime innovation produced shelf-stable, additive-rich foods designed for durability on battlefields and in harsh conditions. After World War II, manufacturers repackaged military food technology for civilian convenience and used marketing to promote added vitamins and time-saving benefits. Changing household dynamics and refrigeration expansion increased demand for ready-to-eat and frozen products. The widespread adoption of ultraprocessed foods reshaped the American food supply and raised significant health concerns.
Read at www.nytimes.com
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