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Methods used to bring the frozen-food industry into mainstream American culture. During the early 1920’s, inventor Clarence Birdseye perfected a method of quick-freezing that preserved the freshness and flavor of foods for future consumption. In 1925, he began selling packaged frozen fish fillets from his factory in Gloucester, Massachusetts. By the end of the decade, when he sold his General Foods Company and his patented process for more than $20 million to the Postum Company (later General Foods Corporation), Birdseye was flash-freezing a whole range of products, including fruits, vegetables, and meats. As part of the transaction with Postum, Birdseye was retained to conduct research and development. Divided for easy comprehension, his distinctive surname became a brand name for the frozen products. In 1930, the new owners began test-marketing Birds Eye frozen-food products. They had several major obstacles to overcome. |
