Food processing: a century of change

In 1900, the population was beset with poverty, and infectious and deficien cy diseases were common. The first half of the century was blighted by worl d wars, economic depression and post-war austerity. Nevertheless, a combina tion of enlightened social policy and the application of medical, nutrition al and food science, resulted in substantial improvements in health, such t hat, by 1950, many hitherto common infectious diseases were under control, and the diet was generally nutritionally adequate. The second half of the c entury saw increasing economic prosperity, and unprecedented social and sci entific advances. The impact on food processing was manifold: nascent techn ologies such as freezing and chilling were increasingly exploited, and the consumer became the major focus of a food industry that became more sophist icated, embracing automation, computerisation and new developments in, for example, drying, heat processing, controlled and modified atmosphere packag ing, ingredients and quality assurance. By 1999, this had led to an industr y which provided foods that were not only safe, nutritious and palatable, b ut which were also increasingly convenient and healthy.