Processed Foods Haven’t Been Around as Long as You Think: Why We Eat Them, and How to Choose Better

Processed foods are everywhere, from the snack aisle to our morning cereals. But for all their convenience, processed foods are a relatively new invention. It wasn’t long ago that people ate fresh, homemade meals every day. In fact, the modern concept of processed food really took off less than a century ago. Before that, most food was prepared from scratch, with whole ingredients—and far fewer chemicals.

The shift began during wartime, particularly World War II, when food preservation became essential. Soldiers needed rations that wouldn’t spoil, and governments encouraged companies to develop foods that were long-lasting, calorie-dense, and easy to transport. With this new demand, food scientists developed methods to preserve, can, and package foods in ways that had never been done before. After the war, companies saw a huge opportunity to bring these same processed products to households, marketing convenience as the future of food.

As processed foods gained popularity in the mid-20th century, companies quickly realized that adding preservatives, artificial flavors, and colors made foods more appealing and longer-lasting. This led to an explosion of food additives—from around 500 in the 1970s to over 3,000 today. These chemicals made it possible to create products that were cheap, shelf-stable, and convenient, and soon, processed foods became a staple in the modern diet.

With so many additives in our food, it’s more important than ever to make mindful choices. Choosing minimally processed options, reading ingredient lists, and opting for foods with fewer additives can make a big difference. Look for short, recognizable ingredients—real foods that come from farms, not labs. While it’s not always realistic to avoid processed foods entirely, being mindful about what we buy means taking a step closer to a healthier, more natural diet. Because at the end of the day, real food doesn’t need an ingredient list a mile long.

Xoxo,
A.D