1. 1
FOOD PRODUCTION FACTORS THAT CHANGED DURING WWII AND POSTWAR
To what extent has the Second World War contributed to the renovation of technology in food
packaging, change in materials, demand for frozen products, and the exploitation of dried food,
starting in the 1940s?
Aleena Jose
Extended Essay in History

2. 2
Abstract
The reason I decided to venture on the topic of how WWII influenced food production
was a result of my interest on food ads during WWII, which I analyzed in my AP U.S. History
class. This phenomenon led me to the question: to what extent has the Second World War
contributed to the renovation of technology in food packaging, change in materials, demand for
frozen products, and the exploitation of dried food, starting in the 1940s? Five factors will be
researched in this paper: changes in materials, alternations in technology, demands for frozen
food, exploitation of dried food, and the food processing timeline. The changes in material
section acknowledges the common deviations in the type of material used in packaging because
of the war’s necessities. The changes in technological innovations focuses on how old food-
producing machinery has been swapped with modern equipment’s. Then it talks about the
demands for frozen food due to agricultural shortages. Next, I researched how technology has
established dried food products that were reliable during the war. Lastly, I analyzed and
researched all the innovations during and after the war. A plethora of sources such as books
about the intensive leading-edge breakthroughs in technology, articles and websites with many
historical statistics, and people like Clarence Birdseye who has contributed to certain innovations
in food preservation are included in this essay to answer the question in dept. Through the
evidence from these sources the following closure is made: food shortages during World War II
have motivated people to establish better preservation methods.
World count: 256

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Table of Contents
I. Introduction 4
II. Change in Materials 5
III. Change in Technology 7
IV. Demand for Frozen Foods 10
V. Exploitation of Dried Food 13
VI. Food Processing Timeline 14
VII. Conclusion 17
VIII. Bibliography 18

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I. Introduction
World War II can be seen as the turning point in American history because of the massive
changes in material productions and technology, especially in the food industry. There is a
profound history behind the production of canned foods and ready-to-eat food meals. During
World War II, America focused on having armaments and explosive machinery. After a shortage
of long-lasting food to feed the soldiers, people took an immense action to provide sufficient
meals that can be sealed and last for longer expiration dates. My curiosity about the extensive
developments of packaging systems led me to the question: To what extent has the Second
World War contributed to the renovation of technology in food packaging, change in materials,
demand for frozen products, and the exploitation of dried food, starting in the 1940s? Many of
the fundamental alternations in food packaging definitely have influenced the modern methods
of food processing, such as the use of can-opening beverages instead of glass bottles and
microwaveable frozen packages that don’t require stoves. Possibly, the majority of disposable
and recyclable materials found in every store today has an evolutionary history that dates back to
the commodities of WWII. Food products are more accessible now compared to the 1940’s - a
possible result of solutions made during the war to give comestible products better longevity and
freshness. Imagine if there was no WWII, the modernization of food packaging would be out of
pace and it would have been extremely difficult to attain better preservation methods. The
urgency to provide energy-rich-food for American soldiers has eradicated the hardships of old
food processing methods. World War II is a major event that had manipulated America’s food
production system for the rest of this country’s history.

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II. Change in Materials
To establish a packaging system that gave edible products a longer shelf life, companies
made light-weight disposable materials that can be shipped to soldiers with more ease. Materials
such as wax and petroleum products that were used to protect ammunition during World War II,
turned out to be packaging materials for dry cereals and biscuits.1 This custom of preservation
might as well have influenced agricultural companies to coat their fruits and vegetables with wax
in order to extend the shelf life of natural produces. Wax constrains the growth of mold, prevents
diseases and damages, and gives a better visual appeal to the produce.2 The implementation of wax
on edible goods has impacted America dramatically because waxes such as shellac, carnuba wax,
petroleum based wax, beeswax, candelilla wax, and proteins (from soy or casein-milk protein) are
typical waxes that were used to coat fruits in the 1940’s.3 These wax components were quite
efficacious, practically increasing supermarkets earnings and stopping unwanted disposal of
inedible victuals.
During the war, cardboard and juice containers replaced glass bottles which led to more
production of light-weight packaging materials back home.4 Aluminum foil, electrically powered
packaging machinery, plastics, aseptic packaging, and flexographic printing were all created
between World War I and World War II to make food packaging less hectic.5 A flexible packaging
made shipping more portable and easier for soldiers to eat their meals. Substances such as
1 Brody, Aaron, and Others "Innovative Food Packaging Solutions.”.
http://www.ift.org/~/media/Knowledge%20Center/Science%20Reports/Scientific%20Status%20Summaries/InnovF
oodPkg_1008.pdf ( p 1)
2 "Do You Know what’s REALLY Coating Your Fruit?" Fooducate.Food Safety, n.d. Web.
3 "Star-K Kosher Certification - Kosher Consumer." Star-K Kosher Certification - Kosher Consumer.
http://www.star-k.org/kashrus/kk-vegetables-wax.htm (accessed August 28, 2014).
4 National WWII Museum. "Science and Technology of WWII." Science and Technology of WWII.
http://www.ww2sci-tech.org/essays/essay2_3.html
5 Brody 1

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polypropylene, polyester, and ethylene vinyl replaced the use of metal and glass.6 It is perceptible
that the majority of packaged product components are relatively composed of some form of
flexible material rather than metal or glass. Flexible packaging was grown into a new industry
ever since World War II; flexible pouch replaced a steel soup can that reduced 93% weight and
packing material by 97%, and packing juice in flexible boxes rather than in glass reduces the
weight of the product by 97% and material weight by 70%.7 Reducing the weight by 97% is an
amazing breakthrough in the usage of weightless materials and implies that the reliance on
manufacturing with metal and glass is deteriorating. It is evident from the data above that all the
modernized food packaging materials of the 20th century are a result of the primary innovations
that were promoted by preconditions of the war. The demand for sufficiently packaged goods is
what instigated the massive production of lightweight packaging.
Though the sole purpose of these innovations was to provide soldiers food, it has helped
people back at home package items in the cleanest and easiest way. Just after the war in the 1940’s,
companies were focusing on making convenient food cans made of light material. Reynolds and
Alcoa companies created all-aluminum cans made in one piece of metal and only the lid had to be
attached which made manufacturing and weight issues come to an end.8 70 percent of all food
products given to American troops were canned foods during World War II 9 - indicating that
canned food was more pervasive in supply and demand compared to food stored in heavy metal.
6 Brody 2
7 Heldman, Dennis R. "Advantage ofFlexible Packaging." Encyclopedia of Agricultural,Food,and Biological
Engineering.New York: Marcel Dekker, 2003. N. pag. Print.
8 Gale Encyclopedia of Food & Culture. "History of Packaging and Canning." Answers.
http://www.answers.com/topic/history-of-packaging-and-canning.
9 Gale Encyclopedia of Food & Culture. "History of Packaging and Canning." Answers.
http://www.answers.com/topic/history-of-packaging-and-canning

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The pop top lid on aluminum cans made can openers unnecessary.10 The pop lid is an
example of how many materials such as the can openers were becoming “extinct” and to what
degree the Army needed easier accessibility to opening their cans. The most famous canned meat
was SPAM, because it was easily transportable in huge quantities and had a long shelf life.11
Without such renovations in food packaging, there might have been too much food shortage and
food spoilage in the war zones and back in home. If it weren’t for the war, the common food stores
would be filled with aisles of water in glass bottles and almost every nourishing food would start
to spoil.
III. Change in Technology
There were many modifications in food technology; one that grew to its highest potential
after World War Two is the dehydration technology that has been applied to fruits, vegetables,
skim milk, soup mixes, meat, and potatoes.12 Potato chips only became a big business after World
War II. The development of the drum drier, (made potato flakes) dried potatoes in about twenty
seconds from 80% moisture to 5%; this machinery prevented potato cell rupture that causes a pasty
product.13 It caused manufacturing methods to be more efficient and reliable. Chemical engineers
and food technologists at the Eastern Regional Research Center innovated dehydration methods
10Gale Encyclopedia of Food & Culture.
11 Zimmerman, Dwight. "A War Won With Spam (and a Few Other Things)| Defense Media Network." Defense
Media Network A War Won With Spam and a Few Other Things Comments. N.p., n.d. Web. 1 Aug.2014.
<http://www.defensemedianetwork.com/stories/a-war-won-with-spam-and-a-few-other-things/>.
12 Desrosier, Norman. "Dehydration." Encyclopedia Britannica Online.
http://www.britannica.com/EBchecked/topic/212684/food-preservation/50569/Dehydration (accessed August 1,
2014).
13 Interview Sullivan, John,conducted by Judah Ginsberg, January 31, 2007.

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like the potato flake process and explosive puffing, which led opportunities for high-quality
convenience foods and made a lasting impact on ways in which foods were processed.14 The potato
flake process is the primary machinery that has enabled potato chips companies to thrive, such as
Frito Lay. Companies like Wintech Taparia that supplied potatoes to Frito Lay used the
dehydration method. 15 The benefits of marketing potato chips that have been through dehydration
process is that it saves time, prevents bacteria or any other parasites from contaminating the
product, and it enables stores to stock up piles of dried fruits that can last a while – this scenario is
quite noticeable in this century since stores in the 21st century have a surplus of chips. The flaking
process seemed to be very favorable since the water concentration is reduced and the food
significantly becomes lighter, thus reducing the transportation expenses and the requirement to
have refrigeration.
A preservation method called freeze-drying was established during World War Two in
order to preserve blood plasma for battlefield emergencies which eradicated the use of refrigerators
to keep the plasma healthy and undamaged.16 A revolutionizing technology was then created called
the flash freezing process, developed by Clarence Birdseye, who “during his travel through the
Arctic, he saw Eskimos use ice, wind and temperature to freeze just-caught fish almost instantly
to retain its freshness. He envisioned a way to apply this flash freezing process to vegetables.17 ”
“Birdseye found that when these frozen fish were later thawed, cooked, and eaten, their taste was
remarkably similar to the original fresh fish, recognizing that this “flash” or practically
14 Ginsberg, Judah. "National Historic Chemical Landmark." Development of Dehydration Process. N.p., n.d. Web.
1 Aug. 2014.
<https://www.acs.org/content/dam/acsorg/education/whatischemistry/landmarks/fooddehydration/development -of-
dehydration-processes-historical-resource.pdf>.
15 "Products & Applications." Potato FlakesProcessing,Potato Flakes Making Machine,Potato Flakes Processing.
N.p., n.d. Web. 27 Aug.2014.
16 "How Products Are Made."
17 "Bird's Eye Roots." History of Birds Eye. https://www.birdseye.com/birds-eye-view/history.

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instantaneous freezing had commercial potential.”18 Flash freezing methods have definitely
influenced companies to follow preservation methods through freezing. “During World War II
Birdseye and a number of other companies continued to produce frozen foods, largely because
food rationing and a shortage of canned goods tempted consumers to try whatever was available.”19
In 1954, Swanson Foods Company used the freezing method for airline food products such as
turkey, potatoes, and vegetables.20 Also dehydrated foods eliminated the problems of shipping and
storage; dried vegetables and soups made for the Armed Services’ only occupied a fraction of the
space by canned food and were light.21Without the flash freezing there would not have been a more
efficient way to preserve food that could taste fresh for many months, or even years.
The flash freezing method was also utilized in the packaging of seafood. The Sea Island
Packing Company stabled the Individual Quick which “flash freezes” each shrimp to lock in the
original state of freshness.22 Before World War II, there were only minute amounts of shipping
raw food to long distances and people who didn’t live near the coastal water regions struggled to
get seafood such as shrimp, crab and oysters for fresh.23 Without the flash freezing method, there
wouldn’t be a slightest possibility of encountering gigantic refrigerators filled with frozen goods
in the store, nor would the American soldiers be able to experience “fresh” seafood. Instead of
throwing away rotten meat, the flash freezing method was the last resort for companies to
accommodate fresh food on peoples plates and it prevented many companies from losing revenue
18 "Frozen Foods Research: Time-Temperature Tolerance Studies." Frozen Foods Research Time-Temperature
Tolerance Studies. http://www.acs.org/content/acs/en/education/whatischemistry/landmarks/frozenfoods.html#early -
food-preservation
19 "Frozen Foods Research: Time-Temperature Tolerance Studies."
20 Ganzel, Bill . "Frozen Foods during the 1950s and 60s." Frozen Foods during the 1950s and 60s. N.p., n.d. Web.
1 Aug. 2014. <http://www.livinghistoryfarm.org/farmingin
21 Greensmith, Maurice. "Growth." In Practical dehydration.2nd ed. Cambridge, England: Wood head Pub., 1998.
7.
22 Tredway, Mary. "Brand History." Seapak. http://seapak.com/sites/default/files/SeaPak%20Brand%20History.pdf.
23Tredway, Mary

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and popularity. This method became very effective for frozen industries because it prevented
pathogens from entering meat and it inhibits oxidation- which destroys biochemical compounds
in seafood.24 Based on the advantages of flash freezing, the technological uprising in freezing
schemes was viable in helping companies to advertise more frozen products that have better
qualities due to the progress in freezing mechanisms. Furthermore, Birdseye’s creation has paved
the way for other companies to expose their frozen goods to the public, which is why other
companies such as Pillsbury and Swanson were able to manufacture frozen edibles faster.
IV. Demand for Frozen Foods
After World War II, U.S was exploiting in frozen foods. The post-war era prospered in the
onset of processed food and supermarkets piled up their aisles with easy to make high-calorie
foods.25 American’s fridges were stocked up with frozen foods and life became easier and less
hectic. The war definitely boosted the frozen food industry since tin was rationed and used for
munitions and canned foods replaced tins that can be used for war, and frozen foods became
affordable and in demand.26 The inefficiency of getting access of food for soldiers promoted the
production of frozen foods. The quote from the advertisement below: “I’m late – but dinner
won’t be!” indicates how profitable and efficient frozen foods are. As women started going to
work and there was less time to cook food, frozen food was a safe haven for the family. The
24 "Food Preservation." World of Microbiology;Immunology. 2003, "Food Preservation." Dictionary of
American History. 2003, "Food Preservation." UXL Encyclopedia of Science. 2002, "food Preservation."
The Columbia Encyclopedia, 6th Ed.. 2014, "food Preservation." A Dictionary of Biology. 2004, World
Encyclopedia. 2005. Encyclopedia.com. January 1, 2003.
25 Cutler, David. "How the End of World War II Made Us Fat - Academic Earth."Academic Earth RSS. N.p., n.d.
Web. 1 Aug.2014. <http://academicearth.org/electives/how-the-end-of-world-war-ii-made-us-fat/>.
26 Ganzel, Bill

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picture right next to it shows the common frozen foods that were packaged under Birds Eye
Company.
27 28
By the 1940’s the demand for frozen food eminently rose due to the food shortage
caused by the shipment of food to wartime soldiers. In 1944, Birds Eye secured refrigerated
trucks that could ship frozen foods anywhere in the United States; sales for frozen goods
increased during the war. 29 Even though there were food rationing, frozen foods were taken of
the ration list and the production and supply of frozen foods boomed after the World War
Two. 30 The U.S government wanted to conserve metals in Southeast Asia for wartime
27 "Who “invented” the TV dinner?." Who "invented" the TV dinner? Everyday Mysteries:Fun Science Facts from
the Library of Congress). http://www.loc.gov/rr/scitech/mysteries/tvdinner.html
28 "SOME FREEZE FOOD ... BIRDS EYE FREEZES PREMIUM FLAVOR." SOME FREEZE FOOD ... BIRDS
EYE FREEZES PREMIUM FLAVOR. http://graphic-design.tjs-labs.com/show-picture?id=1112823458.
29 Cole, David John, Eve Browning, and Fred E. H. Schroeder. Encyclopedia of modern everyday inventions.
Westport,Conn.: Greenwood Press, 2002.
30 Cole, David John

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necessities, but was unable to because Japan ran over the land.31 This is when frozen goods
had to be packaged in paperboard, waxed paper, and cellophane which are less expensive than
metal and there would be less loss of material if it was damaged compared to the devastations
caused on metal.32 The transition from heavy metal packaging to light-weight substances for
packaging was a remedy in which other industries such as car companies and mechanical-
oriented industries could profit from the metal. By the 1950’s, the TV Dinner was marketed to
expose the frozen foods. “For the first time, a complete meal was available in frozen form to
families at the table or in front of the TV, as the name implied.”33 Items such as starch,
vegetables, desserts, and frozen pie were commonly advertised.
Because tin was being rationed and used for munitions, World War II boosted the
frozen food industry. “Thanks to the tenacity and innovation of the frozen industry all …
dreams are reality today, and our dreams of tomorrow could show up in your freezer much
sooner than you think.”34 This quote emphasizes the accessibility of getting the desired frozen
product you want to put in your freezer. There wouldn’t have been a breakthrough in frozen
foods, nor a variety of choices if it weren’t for what the war has incremented and demanded.
The innovations in the frozen industry can be seen as a revolutionary process that
accomplished everyone’s dream by saving time, keeping the soldiers alive, and a definite
evolvement in frozen food corporations that weren’t so efficient and compelling before. The
31 National Frozen & Refrigerated Foods Association."Consumer Articles." NFRA.
https://www.nfraweb.org/resources/articles/details.aspx?ArticleId=18
32 National Frozen & Refrigerated Foods Association.
33 National Frozen & Refrigerated Foods Association.
34 National Frozen & Refrigerated Foods Association.

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drastic changes in frozen industries can be one of the factors that brought ease and prosperity
into families in the midst of war tensions.
V. Exploitation of Dried Food
Rather than sending fresh foodstuffs like eggs for protein and fruits for vitamins,
companies started making dried food products that could sustain the same amount of nutrients
and energy than fresh produce. Dried egg powder was made in response to wartime shortages
of fresh eggs. 35 The conception of making dried products that had longer shelf lives basically
created a new method of food preservation. In 1942, Sun-Maid companies changed their entire
grape crops to be make them into raisins; this enabled soldiers to receive high-energy
consumptions that had less water percentages. 36 The Ministry of Food described in their
posters that “all the rich goodness and the flavor of fresh eggs remain. Mix with water as
directed on the tin and use just as you would use a freshly beaten egg.”37 The quote “use just
as you would use a freshly beaten egg” indicates how much the dried-food packaging system
has retreaded products to make them taste like it was natural. Food created to provide soldiers
fundamental nutrients and vitamins may have influenced many companies down the decades
(1940s) to sell dehydrated food. Once egg was in powdered form, the same ideology was
passed onto other entities like a dominos effect. Items such as dehydrated juice, instant coffee,
and cake mix where introduced after the war due to military research.38 There was a surfeit of
powdered juices and coffee in various flavors, which the public got allured to. As enterprises
35 Trueman, Chris . "Dried Eggs." Dried Eggs. http://www.historylearningsite.co.uk/dried_eggs.htm.
36 "History of Raisins and Dried Fruit | Sun-Maid." SunMaid. http://www.sunmaid.com/history-of-raisins-and-dried-
fruit.html
37 Trueman, Chris.
38 "Processed Foods History: 1910s to 1950s." Modern Pioneer Mom. N.p., n.d. Web.1 Aug. 2014.
<http://modernpioneermom.com/2012/07/05/processed-foods-history-1910s-to-1950s/>.

14. 14
exposed “variety” into the public, the shopping list grew, which made the dried product
businesses’ trendier. Using powder to satisfy everyone’s flavor preferences might as well have
made the consumption of powder a prevailing norm. Ultimately, the most sufficient way to
provide soldiers and citizens energy, nutrients, and minimize deformities, was to create dried
powder.
VI. Food Processing Timeline
Once the major advancements in food packaging were made, many companies advanced to
make more processed food. In 1941, M&M's Plain Chocolate Candies was created- according
to legend, it was introduced so soldiers won’t get sticky hands while eating candy.39 The next
year, General Food Corp’s Maxwell House instant coffee was given to U.S soldiers and later
sold to consumers in 1945, and by 1945, iron, vitamin B, thiamine, and riboflavin was added
to grain products to reduce deficiencies.40 The incorporation of vitamins and minerals was a
result of farmers using fertilizer and irrigation decreased the necessary amount of nutrients
needed.41After one year, in 1946, the Cherry Burrell Corp developed a pasteurization system
that produces 7,000lbs of butter in two hours, and more than 400 million of frozen vegetables
filled grocery stores. Reynolds Metals Co. utilized aluminum from World War II to make
Reynolds Wrap aluminum foil. 42 By 1948, Reddi-Whip became the first food product to have
aerosol in U.S, and consumption of meat and dairy elevated after years of rationing.43
Accessibility to General Mills and Pillsbury products, and refrigerators mediated struggles
39 Toops,Diane. "Food Processing." Anniversary. Accessed August 29, 2014.
http://www.foodprocessing.com/articles/2010/anniversary/.
40 Toops,Diane.
41 "Processed Foods History: 1910s to 1950s." Modern Pioneer Mom. Accessed August 30, 2014.
42 Toops,Diane.
43 Toops,Diane.

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from shortages.44By 1950, Swanson’s sold 5,000 frozen Chicken Pot Pie the first year and
then ten million in the second year.45 Processed foods that were invented in the 1950s are:
Swanson dinners, Cheez Whiz, Tang, Sweet ‘n Low, Diet Rite, the first diet soft drink.46
Other processed edible products that had a huge market after war was artificial
sweeteners. World War II facilitated the acceptance of artificial sweeteners such as cyclamates
and saccharin that was in the market during the 1940s.47 Because natural sugar was rationed
for the war, saccharin substituted for sugar. The amazing result is that artificial sugars were
one of the factors that led people to be more self-conscious about their weight and calorie
intake, even though it was artificial. Then in the 1960’s, diet fruit companies, soda companies,
and desserts companies marketed their products with artificial sweeteners. Weight Watchers
Magazine and other advertisements motivated and influenced consumers to buy artificial
sweeteners.48 The advertisement below shows the benefits of artificial sweeteners that barely
had any calories, and had the capability of providing the same amount of energy. The women
in the advertisement represents someone who is fit, which implies that Dominos sugar is safe
and will only get you in shape and give you satisfaction. The quote “Keep Slim and Trim with
Dominos Sugar Menu” shows how effective this sugar is. The second picture is an
advertisement to encourage women to join weight watchers and eat food with pleasure and
never risk gaining weight. Both advertisements have products that have artificial sugars in
44 Toops,Diane.
45 Toops,Diane.
46 Processed Foods History: 1910s to 1950s.
47 Peña, Carolyn. "The University of North Carolina Press." UNC Press. Accessed August 30, 2014.
48 Peña, Carolyn.

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them, but not natural sugar. The lack of natural sugar for people at home promoted the
production of artificial sugar.
49 50
49 ""Keep Slim and Trim with Domino Sugar Menus!" : General Low-Carb Forum : Active Low-Carber Forums."
"Keep Slim and Trim with Domino Sugar Menus!" : General Low-Carb Forum : Active Low-Carber Forums.
http://forum.lowcarber.org/showthread.php?t=426636
50 Lamothe, Keisha. "How Weight Watchers got its start." CNN Money.
http://i2.cdn.turner.com/money/dam/assets/130516063050-smb-hwgs-weight-watchers-00012611-620x348.jpg

17. 17
IX. Conclusion
The outbreaks and technological inventions starting in 1940s were in many ways
resulted from World War II shortages. The change in materials for food packaging were
substantiated to reduce the amount of weight being exported, to lower the shipping cost, and to
protect any products from getting damaged before it arrives to the soldiers. The changes in
technology were initiated by the demands for the war; many of the new equipment’s increased
production rate and led to the surplus of goods rather than shortages. The demand for frozen
packets and the varieties that were marketed was a direct result of food scarcities caused by
the war. The exploitation of edible-dried products was also an aftereffect of WWII since dried
products compensated for the scarcity of natural food. The food processing timeline clearly
shows the shifts in technology, packaging, production, and the marketing of products that were
directly and indirectly influenced by the war. Based on the five major topics mentioned above,
is it reasonable to say that WWII was responsible for the upgrading of food processing
systems starting in the 1940’s? In the book, The 1940’s, published in 2004, the author, Robert
Sickles states that “American eating habits were greatly affected by World War II … and after
the war the American tastes would diversify.”51 Even historians concur that WWII has
surpassingly changed America’s food systems. Thus, this war was potent enough to constitute
a more superior food processing system which was initiated in the 1940’s.
Word count: 3829
51 Sickles, Robert. The 1940's. Greenwood Press, 2004. 97

18. 18
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19. 19
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