“The Future of Food,” 40 years in the making

Forty years ago, first class stamps cost a nickel, a new science fiction TV show called “Star Trek” debuted and delicious topping crunchy salad starts with a history of increasing, baked potatoes and cabinets America ‘.

General Mills first tested Bac-Os and better-for-you alternative to meat in selected markets in 1965. Little by little, the popularity of the product decreased, and was nicknamed “the food of the future” at the beginning of television. Consumers enjoy a practical versatile product, savory ingredients to jazz for the drinks, salads, soups and other favorite dishes. This cooks the spices are useful to help streamline their kitchen preparation and promised smoke-cured, the taste of meat sizzling without splashing mess.

“A jar of Bac-Os bring flavor and crunchy texture of the meat right at the dinner table in a fraction of the time,” said Maggie Gilbert, manager of the Betty Crocker test kitchens kitchen. The product is featured in some new recipes from Betty Crocker Kitchens in national magazines like Better Homes and Gardens and Family Circle.Shortly thereafter, the General Mills line extending to the sauce and the Os-Os PEPR, two new soy proteins with the possibility of different flavors.

Happy Birthday, Bac-Os! Italian spinach and mushroom salad is a salad of seasonal special addition to meeting the crisis and an additional explosive flavor.

1 package (10 oz.) fresh spinach leaves, rinsed and patted dry

1 package (8 oz.) sliced mushrooms

1 can (19 oz.) Progresso chick peas, drained and rinsed

1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips

1/2 cup seasoned croutons

1/2 cup Italian dressing

In a large bowl, combine all ingredients except sauce. Just before serving, drizzle with sauce and stir gently. Pot of “food of the future” revolutionary new products appear on grocery store shelves 40 years ago, offering busy consumers the taste of meat which they did by simply rocking the wrist.