100 years of food and flavour innovation
Discover how the history of flavourings has shaped the modern food and drink industry across the UK and Europe.
Heinz Cream of Tomato Soup was imported into the UK.
THE UKFA IS CREATED as the British Essence.
Food rationing was introduced.
The first truly popular Indian restaurant, Veeraswamy, opened on Regent Street.
Spray drying was experimentally introduced using gum acacia as a carrier.
The Ministry of Food launched its 'Dig for Victory' campaign, one month after war broke out.
High vacuum column frational disillation of natural essential oils began.
The Nobel Prize for Chemistry was awarded to British scientists, Richard Synge and Archer Martin, for the invention of partition chromatogrphy, which laid the foundations of gas chromatography.
Unilever scientists Morton, Ackroyd and May discovered that the reaction of sugars and amino acids (Ribose and Cysteine) is the key reaction in the production of meat flavours.
A million housewives every day pick up a tin of beans and say: 'Beanz Meanz Heinz'.
The United Kingdom joined the European Economic Community.
Smash became popular in the convenience food market.
94% of milk was put into glass bottles, according to Dairy Crest. By 2012, this was just 4%.
Tesco launched its own label range of healthy eating products, the first major retailer in the UK to do so.
The Maastricht Treaty is signed and paves the way for the creation of the European Union.
The treaty on the European Union comes into effect.
The Euro is adopted by 11 EU member States, but not the United Kingdom.
Heston Blumenthal launches his sounds of the sea dish at the Fat Duck, bringing gastrophyics to the public's attention.
Food Standards Act (1999) and Flavourings in Food (England) Regulations (2010) introduced.
The UK exports £18 billion worth of food and drink.
United Kingdom votes to leave the European Union.
Approx. 3.8 million people in the UK are employed by the food and drink sector.