Birdseye improved the nation's diet and created a new industry
based on his innovative food preservation processes.
During an expedition to Labrador, a young Birdseye observed native
fishermen freezing their catch by throwing it on surface ice.
The fish were frozen quickly in the frigid air, and Birdseye recognized
that the speed of freezing prevented frost damage. He later observed
that slowly frozen food created large ice crystals, whereas rapid
freezing retained close to the original flavor and texture.
In 1924 Birdseye launched General Seafoods to sell frozen fish.
Two years later he introduced a quick freeze double-plate machine
and in 1930, the first retail frozen products were introduced
to consumers in Springfield, Mass. To help sales efforts, Birdseye
created and leased special display cases which showcased the products.
He is known for developing many other pioneering processes. Today,
Birds Eye Foods continues Birdseye's legacy of innovation in frozen
Born in Brooklyn, New York, Birdseye studied at Amherst College
before working at numerous biological departments within the U.S.
government. He is credited with increasing the quality of the
American diet by providing high quality foods for long-term preservation
without drying, pickling or canning.