The moment when people invented a method for preserving food became a key point in the evolution of humanity. At first, people came up with drying meat to make it last longer. Over the centuries, mankind progressed and invented the process of freezing. More specifically, it was founded by one person, Clarence Frank Birdseye II. Learn more at i-new-york.
It all started a long time ago
Birdseye was born in Brooklyn in 1886. There were six children in the family. The information about his childhood is largely obscure. He attended Montclair High School in New Jersey but was unable to obtain a specialized education. He studied at Amherst College in Massachusetts. However, financial difficulties in the family prevented him from getting his degree.
Birdseye had to find a job. His first work was at a taxidermy office, that is, the mummification of animals. He moved west and got a job as an assistant naturalist in Arizona. His duties included slaughtering coyotes. He assisted scientist Willard Van Orsdel King. Birdseye caught animals and removed ticks for scientific works. Later, he became part of a significant and brilliant discovery. They found out that ticks were the cause of Rocky Mountain spotted fever.
An unexpected discovery
Clarence spent three years living in Newfoundland, where he made the great discovery. While fishing with Inuits, Birdseye saw his fish instantly freeze. After thawing and eating it, he realized that its taste remained the same. Moreover, it felt even more delicious. He began to call in mind the taste of seafood in New York and concluded that the quality of products depends on the storage regulations, specifically, the quality of freezing. Quick freezing helped improve the taste of thawed products.
In 1922, he continued to develop the idea of rapid freezing, experimenting with extremely low temperatures. Birdseye even founded Birdseye Seafoods Inc. company, but it went bankrupt two years later. This did not stop him. He created a new process of quick freezing and opened General Seafood Corporation. The prepared fish was packed in cardboard boxes and placed between two refrigeration units. Thus, the process of rapid freezing was ensured.
Birdseye passed away in 1956. He was cremated and his ashes were scattered over the ocean. He had one son.
Flash freezing
At the beginning of the 20th century, food products were frozen at temperatures below -40 degrees Celsius. Consequently, the freezing time was increased, as well as the number of ice crystals in the tissues of the food products. Later, scientists proved that this affects the taste of frozen food and tissue damage. The method of freezing can be determined by the condition of the frozen food. If the freezing process was slow, the food would be soft and dry. This is especially evident when it comes to frozen fish.
In 1925, his company moved to Massachusetts, where he first used the double belt freezer.
The already packaged fish was carried by stainless steel belts that were cooled with a special liquid. He received a patent for this invention. This was the beginning of the trend for frozen food. It was Clarence Frank Birdseye II who became the founder of the entire frozen food industry.
Everyone knows this industry in America. Fast-paced Americans did not have time for cooking and often bought frozen ready-made food.
Birdseye understood that the industry was developing rapidly and increased the production of freezing machines. In 1927, he decided to try freezing not only fish but also fruits, vegetables and meat. After expanding his company, he sold it to Goldman Sachs and Postum Company for 22 million dollars. This was a vast amount of money for 1929. He did not leave the industry but consulted other firms and invented new freezing methods, conducting experiments. Despite selling the company, the Birds Eye brand remained a leader in frozen food in America for a long time.