History
In 1937, Kraft introduced the product in the U.S. and Canada. The timing of the product's launch had much to do with its success. During World War II, rationing of milk and dairy products, an increased reliance on meatless entrees, and more women working outside the home, created a nearly captive market for the product, which was considered a hearty meal for families. Its shelf life of ten months was attractive when many Canadian homes did not have refrigerators.
Kraft Dinner is seen as inexpensive, easy to make comfort food, with marketing to highlight its value and convenience.
New product lines using different flavors and pasta shapes and increases to shelf life were introduced over the decades.
Read more about this topic: Kraft Dinner
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—Noam Chomsky (b. 1928)