Natwerk Designs

What food innovations have occured recently?

Specifically between 1970 - 1999, please. Thank you.

Public Comments

1. I would have to say maybe fusion foods (i.e Blending foods of different ethnicities or origins together for a new flavor)
2. Aseptic packaging allowing longer shelf life of food. The 1970s 1970, Eggo waffles 1970, Hamburger Helper 1971, canned A&W Root Beer 1971, Jell-O pudding treat 1971, Rolos candy 1971, smoked Spam 1971, Starbucks 1972, Egg McMuffin 1972, Top Ramen 1972, Tuna Helper 1973, Cuisinart food processor 1973, Honey Maid cinnamon grahams 1976, Jelly Belly 1976, orange M&M's 1977, McDonald's Happy Meal 1977, Yoplait yogurt 1978, Reese's Pieces The 1980s 1981, aspartame 1981, Prego spaghetti sauce 1981, Stouffer's Lean Cuisine 1982, Diet Coke 1982, Equal 1983, Nutrasweet 1984, Ben & Jerry's ice cream 1985, Cherry Coke 1985, New Coke 1985, Pop Secret microwave popcorn 1986, Classic Coke 1987, Cherry 7-Up 1987, Nestlé Alpine White chocolate bar 1987, soy milk 1989, Symphony candy bar The 1990s 1990, Campbell's cream of broccoli soup 1990, dolphin-safe tuna 1990, Hershey's kisses with almonds 1990, Jamba Juice 1992, Crystal Pepsi 1992, Spam Lite 1993, The Food Network 1993, Hershey's Hugs 1995, blue M&Ms 1996, Olestra 1998, Jell-O Museum, Rochester, NY 1998, Pepsi One 1998, Wow potato chips 1999, Benecol 1999, Hershey's Bites 1999, Incredibles, push-up food
3. My Texas Garlic Steak tops the list as far as I'm concerned. My wife calls it "Death by Garlic" but don't listen to her! She doesn't appreciate garlic.
4. artificial fats, artificial sweetners, artificial foods Genetic engineering of foods aka the Frankenfoods
5. In addition to the comment about Fusion Foods, I would have to say that one of the more interesting innovations was the re-emergence of historical cooking, people bringing back recipes and methods of cooking from our various national histories. I happen to have several cookbooks dealing with meals from the italian and english renaissance and find them very tasty. One thing that I change, though, is in regards to some of the vegetable recipes. When they cooked a lot of them, they cooked them "to death", if you know what I mean. I tend to use the basic recipe with it's seasonings and vegetable combinations, but I cook them more along the lines of how we do now, getting the flavor of the period but with the nutritional value of today.