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By 1965, around 75% of U.S. breweries were using them, but in the mid-1970s, pressure from environmentalists due to litter led to the development of the non-removable tabs used today. By 1980, his company was supplying can-end machinery worldwide making over $500 million in annual revenue. [3] [5] [6]
In 1974, samples of canned food from the wreck of the Bertrand, a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell, and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat.
The popular system of canning at that time, invented in 1810 by Nicolas-Francois Appert, required food to be thoroughly cooked before being stored, often leaving the food mushy and tasteless. This preserved food was also often canned in tin cans, which posed difficulty for consumers since can openers had not yet been invented.
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Van Camp's pork and beans quickly became a wartime staple. Following the war, demand for canned food soared as returning veterans were eager to purchase the food that they had become familiar with. In 1882 the Van Camp Packing Company was founded. They started selling catsup in 1888. [3]
After the war ended, Boiardi had to choose between selling the company or laying off everyone he had hired. He sold the company to American Home Foods in 1946 for nearly $6 million, and remained as a spokesman and consultant for the brand until 1978. [6] American Home Foods turned its food division into International Home Foods in 1996.
At the same time, many don't know which foods actually originated in the United States. With the Olympics around the corner, we've put together our very own American culinary Olympic team, made up ...