History
The first chilled foods in the 1960s were sliced meats and pies. By the next decade, household refrigerators were stocked with salad dressings and dairy desserts. In the 1980s, TV dinners, quiches, flans, sandwiches, pizzas, ethnic snacks, pastas, and soups were kept chilled. Nondairy desserts, sandwich fillings, dips, sauces, stocks, prepared fruit and vegetables, and leafy salads were commonly chilled in the 1990s, and speciality breads, condiments, sushi, and meal kits were typical by the 2000s (decade).
Read more about this topic: Chilled Food
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