One in ten U.S.If it just so happens, like totally hypothetically, you know you hear about it on the playground or in a bar and not that I would really have knowledge of any of this mythological kind of thing, but if say a friend finds a, well let's call it a rainbow and gets slightly perturbed at a cobwebbed filled kettle, cause honestly screw those weird ass Skittles, well let him know it's best to wrap it in foil before you toil.Americans eat approximately seven pounds of peanut products per year, per person.Nuts, right?Ĭraving more fun facts about peanut butter? Check these out: Smuckers bought Jif in 2001, and has since introduced several different varieties, including Natural Honey, Whipped Chocolate, Cinnamon and Maple. With the help of Grey Advertising, they debuted the famous slogan “Choosy mothers choose Jif.” The brand quickly became the most popular peanut butter in the U.S., and it’s remained there ever since. But the recipe wasn’t the only thing they reinvented. Whatever the logic, P&G introduced Jif in 1958 using non-peanut oils, added sugar and molasses. And anyone doing something quickly might say, “in a jiffy!” or even “in a jif!” It’s not unreasonable to imagine that P&G explored synonyms for Skippy and landed on the one that was shorter but just as fun. Skippy could refer to someone who skips, or moves in a hurry. If you’re the type to speculate, however, consider this: when Jif debuted, its biggest competitor was Skippy.
A rebrand of Big Top resulted in Jif– a name that was easy to say, spell and remember. Perhaps P&G knew that if they wanted to compete with Skippy, they also needed a short and catchy brand name. A hero to many, Rosefield is known for inventing a partial-hydrogenation process, a churning method, crunchy variations, and wide-mouth jars.Īnd the same year (1955) he sold Skippy to Best Foods for six million dollars, Procter & Gamble acquired William T. The process, still used in most nut butters today, stops the peanut oil and solids from separating.įrom there, Peter Pan (the company, not the character) and Joseph Rosefield, who engineered Skippy, led the peanut butter boom. In the 1920s, hydrogenation industrialized peanut butter by raising the melting point. And it would take another 15-20 years before its shelf life increased dramatically. Thus, peanut butter was initially introduced to the upper classes for the same reasons we hear about other superfoods today it’s plant-based (in fact, it’s a legume, and closer to a pea than a nut), high in protein and easy to eat.īut it wasn’t introduced to the masses as a snack food until the 1904 World’s Fair in St. To heal his patients – some of whom included Thomas Edison, Henry Ford and Amelia Earhart – Kellogg relied on medicine, surgery, hydropathy, exercise and vegetarianism.Īccording to PBS, “Every meal served in Kellogg’s fabled dining room consisted of his own culinary creations: a version of peanut butter, nut-based meat substitutes, vegetable- and whole grain–based dishes, a ‘coffee substitute’ made with molasses and toasted grains, and - his most famous contribution to the dining table - Corn Flakes.” The equivalent of a modern-day health and wellness resort, it quickly became a popular destination for treating ailments of all kinds. There’s quinoa, kale, matcha, acai, and much, much more.īut what if I told you peanut butter began the same way? In 1867, John Harvey Kellogg, MD, a surgeon and health expert, opened the doors of the Western Health Reform Institute in Battle Creek, Michigan. The market is constantly flooded with new trends and superfoods packed with more nutrition and health benefits than the last.
While most of us were raised on the USDA Food Pyramid, in 2011 it turned into a plate. Sometimes it seems like the more we evolve, the less we understand about our dietary needs.
0 kommentar(er)
