Which person, in the 1920's, developed the method of freezing foods in small containers?

The concept of freezing food to preserve it existed long before the 20th century, but the results were often a soggy, unappetizing mess. The breakthrough came from an American naturalist and inventor who found his inspiration while fur trapping in Labrador, Canada. He observed how the local Inuit people used the frigid arctic air, with temperatures dropping to -40°F, to freeze their fish almost instantly. When thawed and cooked months later, the fish tasted as fresh as the day it was caught. This was a stark contrast to the slow-frozen (Review), mushy food he was familiar with back home.

He correctly deduced that the key was the speed of the freezing process. Rapid freezing creates tiny ice crystals that don't rupture the food's cell walls, preserving its original texture and flavor. Upon returning to the United States, he began experimenting, eventually developing a "quick-freeze machine" that pressed packaged food between two super-chilled metal plates. He founded his company, Birdseye Seafoods, Inc., in 1924 and began selling packaged haddock fillets.

While it took a few years for the public and grocery stores to catch on—requiring the widespread adoption of display freezers—his method completely revolutionized the food industry. His work is the reason we can buy frozen vegetables, fruits, and prepared meals today, making him the undisputed father of the modern frozen food aisle.