But none of these solutions caught on with the public. He tried putting it tin foil packages, sealing it in jars, even canning it. Kraft understood the spoilage problem and had tried various solutions to it. Kraft was awarded the first patent for processed cheese in 1916. When they heated up the treated cheese, they noticed it melted better as well. Processed cheese solved this age-old problem.Ĭredit for inventing processed cheese should go to a pair of Swiss food chemists named Walter Gerber and Fritz Stettler who, in 1913, were looking for a way to improve the shelf life of Emmenthaler cheese using sodium citrate. Before household refrigeration became common, many retailers wouldn’t even stock cheese in the summer because it spoiled so quickly. Some cheese gets better as it ages – a well-aged cheddar is one of life’s delights – but once most cheeses hit their prime, they tend to quickly go bad. Clifford Wright, the doyen of Mediterranean food history, says the first written recipe for macaroni and cheese was created in the court of the king of Naples in the 13th century, while the first reference in an English language cookbook likely appeared in Elizabeth Raffald’s 1769 book “The Experienced English Housekeeper.”Īn internet search for macaroni and cheese recipes will turn up over 5 million hits, but many still prefer to get theirs in a box – the kind with pasta that comes in shapes ranging from shells to Pokemon characters, accompanied by a packet of powdered cheese sauce.īoxed macaroni and cheese was one outcome of the quest for ways to keep cheese longer. People have eaten pasta and cheese together for hundreds of years. Solving the age-old problem of spoiled cheese It’s also played an important role in kitchen science, wars and women’s liberation. As I tell my own students, we love to bad mouth processed foods – usually while our mouths are full of it. While it’s often dismissed as stuff for kids, a lot of grownups secretly savor it.
The cheap, boxed meal has long been a poster child for processed food. General Mills, the maker of Annie’s mac and cheese, has seen a similar bump.
In April 2020, sales of Kraft macaroni and cheese were up 27% from the same time last year. And with sales of pantry items soaring, shoppers found themselves reaching for an old reliable. Restaurant revenue cratered, while shoppers emptied grocery shelves stocking up on food to cook at home. Thanks to the coronavirus pandemic, that trend took a U-turn. Most thought this marked a permanent shift in the American meal. ( The Conversation) – In January 2015, food sales at restaurants overtook those at grocery stores for the first time.
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