| 1959 |
Eastern Utilization R&D Division, USDA/ARS: Process for manufacturing instant potato flakes |
| 1960 |
Merck & Co. and American Meat Institute Foundation: Pediococcus cerevisiae starter culture for controlled fermentation of sausage |
| 1961 |
Swift & Co.: Process utilizing injection of papain into cattle before slaughter to increase tenderness of beef carcasses |
| 1962 |
Sunkist Growers, Inc.: Encapsulated citrus oil |
| 1963 |
Swift & Co.: Electrocoagulation method for continuous processing of frankfurters |
| 1964 |
Whirlpool Corp.: Controlled atmosphere storage of produce |
| 1965 |
C.J. Patterson Co.: Calcium stearoyl-2-lactylate bread dough strengthener |
| 1966 |
Swift & Co. and Trenton Foods, Inc.: Canning process conducted under pressure to shorten processing time and improve the quality of foods packed in institutional-size cans |
| 1967 |
Foremost Dairies: Dough developers containing cysteine and whey solids that eliminate fermentation or sponge steps in bread-making |
| 1968 |
Hoffmann-La Roche, Inc.: Oil-soluble suspensions and water-dispersible beadlets of synthetic carotenoid food colors |
| 1969 |
Thomas J. Lipton, Inc.: Air-dried meat bits, granules, and strips composed of meat or poultry solids and soy protein isolate |
| 1970 |
General Foods Corp.: Freeze-thaw-stable, nondairy whipped emulsion resembling whipped cream in appearance, utility, texture, and flavor |
| 1971 |
Central Food Technological Research Institute: Peanut-protein-fortified ("toned") milk drink that expands the supply of milk in India |
| 1972 |
Western Regional Research Laboratory, USDA/ARS: Dry caustic process for peeling of fruits and vegetables that reduces pollution and water usage |
| 1973 |
Armour Food Co., Food Research Div.: Portable electronic instrument that nondestructively tests a raw carcass and predicts its tenderness after cooking |
| 1974 |
Kelco Co. and Northern Regional Research Laboratory, USDA/ARS: Xanthan gum, a microbial polysaccharide with thickening, suspending, emulsifying, and stabilizing properties |
| 1975 |
Clinton Corn Processing Co., Div. of Standard Brands, Inc.: Production of high-fructose corn syrup using immobilized enzyme technology |
| 1976 |
Bishopric Products Co. and Purdue University: Aseptic bulk storage and transportation of partially processed foods |
| 1977 |
Mississippi State University and Dacus Packaging Corp.: Development and commercialization of canned catfish |
| 1978 |
U.S. Army Natick R&D Command, Continental Flexible Packaging, and Reynolds Metals Co.: Retort pouch, a flexible laminated package that can withstand thermal processing and combines the advantages of the metal can and the boil-in bag |
| 1979 |
Grumman Corp. and Armour Research Center of Armour & Co.: Hypobaric transportation and storage system that extends by up to six times the storage life of fresh meats and other commodities |
| 1980 |
General Mills, Inc.: Packaging system that protects and extends the shelf life of hydroponically grown produce |
| 1981 |
Award not given |
| 1982 |
Oregon State University and Galloway West Co.: Bulk starter medium that improves growth of starter cultures for cheesemaking |
| 1983 |
Fundacion de Estudios Alimentarios y Nutricionales and Productos Alimentos Delicias: Soy-oats infant formula designed to combat malnutrition in Mexico |
| 1984 |
Research Branch of Agriculture Canada and ABCO Industries Ltd.: Blancher/cooker that introduces the "individual quick blanching" concept to vegetable processing |
| 1985 |
G.D. Searle Co.: Aspartame low-calorie sweetener |
| 1986 |
Award not given |
| 1987 |
Eastern Regional Research Center, USDA/ARS and Lactaid, Inc.: Enzyme that reduces lactose into simpler sugars so that milk products can be ingested by lactose-intolerant individuals |
| 1988 |
Award not given |
| 1989 |
Award not given |
| 1990 |
Award not given |
| 1991 |
Award not given |
| 1992 |
Auburn University: Has developed a low-fat ground beef with less than 10% fat, but with desired sensory qualities, by replacing excess fat with food gums, water, and flavor enhancers |
| 1993 |
Kelco Division of Merck & Co., Inc.--Gellan Gum: Kelco is the researcher and developer of KELCOGEL gellan gum, amulti-functional gelling agent for use in foods, personal care products, and industrial applications |
| 1994 |
North Carolina State University (Dept. of Food Science) and Michael Foods, Inc.: For the development of extended-shelf-life, ultra-pasteurized liquid whole-egg products |
| 1995 |
Award not given |
| 1996 |
APV UK plc and EA Technology Ltd: For the APV Ohmic Heating Process |
| 1997 |
Qualicon™ DuPont Subsidiary: For the development of RiboPrinter™ Microbial Characterization System |
| 1998 |
National Starch and Chemical Co.: NOVATION -- Functional Native Starches |
| 1999 |
McNeil Specialty Products Co.: SUCRALOSE – Low -Calorie Sweetner |
| 2000 |
Taiyo Kagaku Co., Ltd.: SUNPHENON CDF-1 Decaf Green Tea Polyphenols |
| 2001 |
Calpis Co. Ltd.:AMEEL-S Functional Fermented Milk Beverage |
| 2002 |
Avure Technologies Incorp.:High Hydrostatic Pressure Processing Technology |
| 2003 |
National Starch and Chemical Company: NOVELOSE RS2 Resistant Starches |
| 2004 |
Tetra Pak, Tetra Recart AB retortable carton packaging system |
| 2005 |
Snow Brand Milk Products Co. Ltd. (Milk Basic Protein) |
| 2006 |
Praxair, Inc. (NatureWash™ Ozonated Water Wash and Dry System) |
| 2007 |
Diversified Technologies Incorporated and The Genesis Juice Corporation |