15 amazing foods invented in the past 100 years

We may not like to play with our food, but people are still very creative in what they eat.

Technology and taste play a leading role in the production, preservation and preparation of people’s changing diets.

Traditional improvement methods, such as selective breeding and cross breeding of plants and animals, have undergone revolutionary changes in the 1970s with the advent of genetic engineering.

About a century ago, when modern household refrigerators were introduced on a large scale by General Electric in 1927 and became the backbone of many American families, our way of storing meals changed.

The cooking time was shortened, and the concept of ready-to-eat food was created after the United States. Engineer Percy Spencer invented the modern microwave oven based on World War II radar technology. The microwave oven was first sold in 1946.

Some people now think that social media is driving the development trend of our eating habits, paying special attention to the aesthetics of food to make them more suitable for Instagram.

Read on to learn about some foods that only appeared in the last century.

1. French fries (1920s)

Despite their names, the French and Belgians have a long-standing dispute over the place where French fries were invented, and both countries claim ownership.

What is more certain is that the French fries were brought to the United States by soldiers returning from World War I.

With the invention of the potato water gun knife in 1960, this delicious food is everywhere, which allows fast food restaurants to produce French fries in large quantities.

2. Sliced ​​Bread (1928)

We have all heard the phrase “the best invention since sliced ​​bread”, and hardly argue that it is not very convenient.

Inventor Otto Frederick Rohwedder cut his first staple food on a bread slicer at Chillicothe Baking Company in Chillicothe, Missouri, and created Kleen Maid Sliced ​​Bread. Facts proved that it was an immediate success.

The phrase “the best invention since…” is believed to have originated in 1962, when Jeanne Boardman wrote a letter to Missouri’s Saint joseph bulletin Praise the journal’s hint in the Heloise column as “the greatest thing since sliced ​​bread”.

3. Bubble gum (1928)

Bubble gum was invented by Walter Diemer in 1928 when he was an accountant in a chewing gum factory.

After a long period of experimentation, he finally found a chewing gum formula that was both non-sticky and extremely elastic, which could be used to blow bubbles.

According to reports, pink is still the most popular color for bubble gum, which can be traced back to the fact that when Dimer proposed his formula, it was the only color available.

4. Cheeseburger (1935)

Denver claims to have created a cheeseburger. In 1935, Louis Ballast melted a slice of cheese on a hamburger in his Humpty Dumpty drive-in restaurant, and applied for the world’s first “cheeseburger” patent for this dish.

Although this restaurant no longer exists, this American city has erected a monument to this historic dining event at 2776 North Speer Boulevard.

5. Instant noodles (1958)

Instant noodles were invented by Momofuku Ando in a small shed behind his home in Osaka Prefecture, Japan.

He is committed to thinking about food in new and creative ways and working alone, reportedly sleeping only four hours a night and never taking a day off.

The chicken ramen, the product of repeated trials, is called “magic ramen” and it became a hit.

Then, during a field trip to the United States, Pak Fook observed that the supermarket manager decomposed the chicken ramen noodles, put them in a cup with hot water, and then ate them with a fork, which inspired Pak Fook to create “cup noodles” in 1971 .

6. High-yield rice (1966)

The International Rice Research Institute of the Philippines released a semi-dwarf, high-yielding indica rice variety in 1966, which combined with high-yield wheat to help usher in what is now known as the Green Revolution.

This kind of rice thrives in tropical regions of Asia and South America, and is believed to be part of the reason why global production increased by more than 20% in 1970.

7. Multivitamins (1970s)

Scientist Casimir Funk coined the term “vitamin” in a groundbreaking scientific paper in 1912, which first confirmed that there are more than three essential nutrients in food: protein, carbohydrate and fat.

But it wasn’t until the 1970s that high-dose multivitamins were available on the shelves of American stores for free.

8. Chicken Nuggets (1983)

McNuggets made its debut in McDonald’s stores nationwide in 1983, after a soft start in Knoxville, Tennessee, which was very successful.

The popularity of bite-sized pieces of poultry can be attributed to the US government’s recommendation at this time that people eat less red meat and more chicken.

Chicken nuggets remain one of the most popular items on restaurant menus, and McDonald’s announced that it will remove artificial preservatives from its recipes in 2016.

9. Kuhn (1985)

Quorn was first introduced by Marlow Foods in the UK in 1985. This versatile meat substitute was developed from a fungus discovered in Marlow, Buckinghamshire.

This microorganism grows in a fermentor, where it converts carbohydrates into protein, resulting in a sustainable protein-rich food source that is rich in fiber, low in saturated fat, and free of cholesterol.

10. Impossible Burger (2011)

Quorn completely changed the vegetarian market and paved the way for Impossible Burger, which smells and tastes like meat, but does not contain beef.

This decade has witnessed a significant increase in sustainable animal-friendly options for flexible vegetarians, vegetarians and vegans, partly due to vegetarian options such as Impossible Burger.

This popular product gets an impressive meaty taste from heme, which is an iron-rich molecule that helps impart taste and smell to meat.

Impossible Foods created this plant-based heme by fermenting genetically engineered yeast infused with soybean plant DNA.

11. Taco Bell Doritos Locos Taco (2012)

This marriage between Doritos and Taco Bell has become so popular that after its legendary debut in 2012, it is now a regular menu item.

Doritos Locos Taco is a Taco Bell food that was first released in Nacho Cheese in Taco Bell in Toledo, Ohio on March 8, 2012.

This dish is a crunchy taco with ground beef, lettuce and real cheddar cheese, and the crust is formed from nacho cheese, cool ranch, or hot-flavored Doritos slices.

In the year of its launch alone, Taco Bell sold more than 450 million Doritos Locos Tacos.

12. Donuts (2013)

The combination of donuts and croissants in 2013 is the genius of the famous baker Dominique Ansel.

The pastry expert reports that his menu requires a doughnut, but he knows little about them, even though he knows a lot about French breakfast gourmet croissants.

After this luminous moment and more than 10 attempts to perfectly balance texture and flavor, Cronut was born.

Cronut became popular in less than a week, with only 350 servings a day. You must be prepared to line up outside the bakery in SoHo, New York in the early morning to have the chance to eat your own portion.

13. Cricket flour (2014)

Although unpleasant to some people, insects are rich in protein, fatty acids and B vitamins, and they are abundant.

Due to food allergies, Charles B. Wilson needed to find an alternative protein for his diet and came up with a new idea of ​​using edible bugs.

Then he bought some crickets and grind them up. As a result, he was impressed. He started selling them in large quantities in 2014.

Although Wilson’s Cricket Flour Company was one of the first Western companies to use crickets as a food source, this seems to be a growing trend as people increasingly crave more sustainable food.

14. Ruby Chocolate (2017)

Ruby chocolate marks the invention of a new traditional dark brown or white dessert.

This strangely colored chocolate bar was unveiled in 2017 after extensive development by Barry Callebaut, a cocoa processor in Zurich, which reportedly lasted more than ten years.

This is the first new natural colored chocolate since Nestlé introduced white chocolate to the world about 80 years ago.

The berry-flavored ruby ​​chocolate is naturally extracted and processed from specific beans found in Jamaica, Ecuador and Brazil, and its unique red hue is derived from the processing method of beans.

15. Edible water bottles (2019)

Disposable water bottles are increasingly regarded as bad news for the planet. It is now well known that plastic containers can block the ocean, city streets, and even poison the air we breathe.

However, edible water bottles are an ingenious solution to the plastic problem.

These are made by combining brown seaweed with plants that can degrade naturally within a few weeks to create Notpla

Known as Ooho, these balls, pouches and pouches first attracted public attention during the 2019 London Marathon, and it is expected that the catering industry may begin to use this edible innovation for takeaway and delivery services.