Currently on my nightstand is Birdseye: The Adventures of a Curious Man, the biography of the man that revolutionized frozen food. The book is actually quite fascinating. Below are ten fun facts.
- Birds Eye the company is named after its founder, Mr. Birdseye.
- Mr. Birdseye developed and patented the technique of flash freezing food.
- Today, Birds Eye is known for its frozen vegetables. However, the first food the company (then under the name of General Seafood Corp) flash froze and packaged on a large scale was haddock filets.
- Flash freezing prevents large crystals from forming during the freezing process, which damage the cells of our food and diminish its quality.
- Flash freezing is also used on biological samples to preserve the integrity of human cells.
- In 1834, chemist Charles Saint-Ange Thilorier created dry ice by pressurizing carbon dioxide. Unfortunately, his assistant lost both of this legs in the process.
- Dry ice has a temperature of -109.3°F. I handle it at work on a daily basis. It’s quite cold.
- Because of its low temperature, dry ice can flash freeze food.
- Prior to the advent of modern, industrial refrigeration and the invention of saran wrap, grocers struggled to keep the edges of their blocks of cheese from drying out.
- Velveeta cheese was devised as a solution in 1908. The product was purchased and popularized by Kraft in 1927.