Clarence Birdseye

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Birdseye, Clarence,

1886–1956, American inventor and founder of the frozen food industry, b. Brooklyn, N.Y., studied at Amherst College. From 1910 he worked as a naturalist, and in 1912 he went to Labrador on a fur-trading expedition. After he returned to the United States in 1916, he began experimenting with freezing foods, aiming at commercial application. He developed a method for freezing fish and in 1924 he was one of the founders of the General Seafood Company, which began manufacturing various fast-frozen food products. In 1929 the company was bought by the Postum Company (later the General Foods Corp.) for $22 million. By 1949, Birdseye had perfected the anhydrous freezing process, reducing the time needed for the operation from 18 hr to 1 1-2 hr. A prolific inventor, he held more than 200 patents.


See biography by M. Kurlansky (2012).

Clarence Frank Birdseye II
BirthplaceBrooklyn, New York City, US
Known for Frozen food

Birdseye, Clarence (“Bob”)

(1886–1956) inventor, food processor; born in Brooklyn, N.Y. He was interested in taxidermy as a child, and he took a cooking course in high school. After briefly attending Amherst College, he worked as a field naturalist for the Biological Service of the U.S. Department of Agriculture (1910–12) before going to Labrador where he engaged in the fur trade (1912–17). Observing how well the natives preserved fish and other foods by freezing them, he experimented with the quick-freezing of foods in the harsh winters there. Back in Gloucester, Mass., he perfected his quick-freezing and packaging process in the 1920s, but it would be the 1940s before the name Birds Eye became a household word through the frozen food firm that he established (in 1927), the General Foods Company.
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fish wish Inventor Clarence Birdseye In North America, Birdseye are now owned by Pinnacle Foods but spent many years as part of the Kraft Foods Group.
The listing of this country's restaurant biggies since 1776, many of them not particularly well known, except to a few, also includes Roy Allen, who founded A&W; Joe Baum, the New York restaurant entrepreneur and onetime president of Restaurant Associates; James Beard, food columnist and cookbook author; Victor Bergeron, who started Trader Vic's; Herman Joseph Berghoff, founder of Chicago's The Berghoff; and Clarence Birdseye of frozen-food fame.
Hussmann International designed the first meat display case in 1917 and the first frozen food case for Clarence Birdseye in 1933.
1956: Clarence Birdseye, pioneer of deep-freezing methods.
They've even got a page dedicated to the history of frozen food: from the early days of Clarence Birdseye to (almost) the present.
Dedicating a plaque in memory of Clarence Birdseye, the "'father of frozen food," who initiated production for his frosted food concept in this building, are Irving R.
Founded by frozen food pioneer Clarence Birdseye, Birds Eye was for many years part of Kraft General Foods, which sold it in 1993 to Dean Foods Vegetable Co.
Pioneered by Clarence Birdseye in 1923, frozen food beat the sliced loaf, ring-pull cans and microwave meals as the top innovation in the last 100 years in the poll by trade mag The Grocer.
Clarence Birdseye (1886-1956) was an American fur trader who set up a frozen food business in 1924 after noticing how the people in Labrador preserved their food.
Scientist Clarence Birdseye became interested in the preservation of food by freezing while working as a naturalist in Canada between 1912-1915.
Way back in 1917, Clarence Birdseye, a biologist for the US government, discovered that the fish left over from his previous expeditions had actually been perfectly preserved by the intense cold conditions he had experienced.

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