Why were the 1950s considered the golden age of fast food processing

Frozen products such as orange juice and TV dinners became common consumer products by the 50s, but the real big reason this was a new age for fast food was production of frozen foods at fast food retailers.

In 1953, the Simplot Company began selling frozen french fries in McDonald’s restaurants. Their distinctive taste came from the type cooking oil, which was 7% cottonseed oil and 93% beef tallow. This mixture contained more saturated beef fat per ounce than a McDonald’s hamburger.

But because of considerable criticism, McDonald’s switched, in 1990, to pure vegetable oil, which, however, contains a mysterious ingredient listed as “natural flavor” or “artificial flavor.” Man-made additives, created by a highly secretive and highly profitable flavor industry, give fast foods their distinctive addictive tastes.