DEHYDRATED FOODS.

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.