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Inventing Baby Food$
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Amy Bentley

Print publication date: 2014

Print ISBN-13: 9780520277373

Published to California Scholarship Online: January 2015

DOI: 10.1525/california/9780520277373.001.0001

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Industrialization, Taste, and Their Discontents

Industrialization, Taste, and Their Discontents

The 1960s to the 1970s

(p.71) Three Industrialization, Taste, and Their Discontents
Inventing Baby Food

Amy Bentley

University of California Press

Commercial baby food was prepared with salt, sugar, and other additives, just as were all other kinds of industrially processed food. Thus, from a very young age, Americans were introduced to—and thus acclimated to—the tastes and textures of industrially processed food. By the mid-1970s, the landscape of infant food and feeding in the United States had begun to shift. Critics saw the early use of commercial baby food as acclimating babies to a diet high in sugar, salt, and the tastes and textures (along with the fat) of the industrial American diet—a diet that medical studies were beginning to find correlated with numerous health problems.

Keywords:   additives in baby food, McGovern Senate hearings, consumer activism, contaminants in baby food

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