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The article discusses the future of commercially dehydrated foods in the U.S. post-World War II. Analysts say that the ultimate success of dehydrated foods depends on the reaction from the U.S. consumer. The main problems with dehydrated foods are related to the rehydration and preparation of the foods for consumption. Experts note that the average U.S. housewife is unfamiliar with the consistency and appearance of dehydrated foods. There is also a noticeable difference in taste with these foods. Experts say the products are advantageous for shipment abroad.

The article reports on the significance of point rationing on the recovery of the consumer's market in the U.S. in 1943. It highlights the factors which triggered the come back of buyer's importance in the market including the competitive edge of nonrationed foods and product availability. It also notes some foods which could get wartime advantage including frozen and dehydrated products.

The article reports on the expansion of the lend-lease food program in the U.S. It notes that the expansion has been attributed mainly to a substantial increase in food supplies delivered to Great Britain in order to meet the country's animal protein requirements. Moreover, the Surplus Marketing Administration (SMA) has purchased about 150 dried food items including dried eggs, cheese and cured pork.

The article focuses on the rise of dog food sales in the U.S. as the dogs have increased by 35% to 26 million in the country. It states that consumers spent 350 million dollars for 2.1 billion pounds of dog food in 1958 and is expected to increase sales by 30% in 1959. It says that dogs are fed by dry foods including Gaines from General Foods Corp., Alber's Friskies from Carnation Co. and Gro-Pup from Kellogg Co., as well as canned wet varieties with respects to health and nutrition.

The article discusses the food prepared for astronauts by the U.S. National Aeronautics and Space Association. The author describes his experience cooking various dehydrated packages of rations, pointing out their flavors and quality along with the challenges of cooking and preparing them with a syringe.

Focuses on the popularity of dried vegetables among soldiers of the U.S. Benefits of eating dried vegetables; Analogy of fresh vegetables and fresh cereals; Change in eating habits of Americans.

The article discusses the popularity of family backpacking in the U.S. in 1965. Dehydrated foods, nesting pots, tinned bacon, featherlight down-filled sleeping bags have reportedly increased the appeal of backpacking. The article recounts the establishment of Himalayan Industries, manufacturer of contour pack frames, by Dick Mack in Monterey, California. Also noted is the experience of Mack and his family of taking a weekend pack trip through a section of Los Padres National Forest and Pico Blanco.

The article focuses on food supplies for the U.S. Armed Forces in times of war wherein new processing and packaging techniques are essential. Food division director of National Defense Advisory Commission George M. Moffett states that there would be experiments on vitamins and minerals. Moreover, demand for dehydrated food would be increasing to meet the requirements of the armed forces in which the Department of Agriculture seeks for available dehydrating methods and facilities.

Focuses on the Civil War battlefield rations. View of Virginia Tech historian William Davis that Civil War soldiers were "culinary virgins" and had a fear of eating raw meat; The imbalance in the typical Union soldier's diet, which consisted of dried foods and hardtack, causing scurvy and other maladies; The role of canning and "foraging" in supplementing soldiers' rations; How the diets for soldiers from the South and from the North were different.

Food scientists working for the United States military have developed a dried food ration that troops can hydrate by adding the filthiest of muddy swamp water or even peeing on it. The ration comes in a pouch containing a filter that removes 99.9 per cent of bacteria and most toxic chemicals from the water used to rehydrate it, according to the Combat Feeding Directorate, part of the United States Army Soldier Systems Center in Natick, Massachusetts. This is the same organisation that created the "indestructible sandwich" that will stay fresh for three years. The pouch—containing chicken and rice initially—relies on osmosis to filter the water or urine.

The article deals with the interest of businesses in knowing the possibility that a postwar market be established due to the increasing interest of the U.S. Army in dehydrated foods in March 1942. In order to help those who want to be involved in the development of such market, the National Dehudrators Association (NDA) drawn up a set of rules including the consideration for the quality of dehydrated foods to be offered. The association also plans to take in distributors to control the trends in civilian wholesale establishments and grocery stores.

The article focuses on the impact of the changes in the dehydration industry's business model on potato growers in the U.S. It mentions how the consolidation from the establishment of Idahoan Foods, which controlled almost 60 percent of the country's potato flake production capacity, has changed the dehydration industry's framework. It also describes reasons for the continued decline in dehydration usage.

Reports on the performance of the U.S. sports nutrition powders and formulas industry in 2004. Ways in which marketers differentiate within the category; Characterization of the finished creatine category; Studies linking leucine and whey protein to increased muscle size and strength when used as part of a resistance training program.

Reports on the development of a dried food ration of water by the scientists working for the U.S. military that military troops can hydrate by using the filthiest of water. Contents of the ration that comes in a pouch; Aim for the development of the dried food ration; Remark of Andre Senecal, a senior food technologist and project officer for the membrane pouch, regarding the osmotic potential of the dried food rations.

Focuses on gourmet meals in Arizona. Evolution of freeze-dried food; Additional of water cuisine in meals; Details on the gourmet meals.

Introduces pancake and scone dry mixes and Blend Good Strong Coffee from Bette's Diner Products. Contact information.

Introduces soup or casserole dried mix from Legumes Plus. Absence of animal products; Contact information.

Announces Fantastic Foods Instant Stuffed Mashed Potato Cups as a healthy and comforting food. How to prepare the potato cups; Nutritional information; Contact information.

Focuses on the growth of the dried meat snacks industry in the U.S. in 2004. Increase in the sales of the dried meat snack industry; Factors contributing to the growth of the industry; Top five dried meat snacks in the country.

Features several food products in the U.S. Fruit Sensations from Tree Top Inc.; Infused dried vegetables from Graceland Fruit Inc.; Blueberries from U.S. Highbush Blueberry Council; Meyer Lemon and Key Lime concentrates from Perfect Puree of Napa Valley.

The article offers various information for Americans. Among them are the different dieting identities of Americans and the activities or habit that can help one be more productive at home and at work. Also presented are the handmade soaps imported from India by Auromere Ayurvedic Imports, and the dried fruit Funky Monkey Snacks from Fishers.

Focuses on the rise in the retail sales of nuts and dried fruit in the United States between 2002 and 2003. Factors contributing to the rise in demand for nut and dried fruit products; Convenient packaging for snack products; Usage of nut and dried fruits according to geographical consumption.