The two companies together soon controlled much of the U.S. cheese market. History of Cream Cheese. It is soft, smooth, creamy, white, slightly salty, slightly sweet, rich, and spreadable. Kraft patented it in 1916,” Anne Field, Kraft’s senior director of brand building, says. Kraft's Easy Mac Cups, renamed Macaroni & Cheese … By 1914, his company begins manufacturing cheese … 10 Things You Didn't Know About Kraft Macaroni & Cheese (Slideshow) James Lewis Kraft, the founder of Kraft Foods, didn’t invent macaroni and cheese, and didn’t even invent processed cheese, but he was the first to patent the process of emulsifying and powdering cheese in order to give it a much longer shelf life. In 1924 Kraft's name was changed to Kraft Cheese Company and the company offered its shares to the public. That year Kraft also opened its first overseas sales office, in London, which led to the establishment of Kraft Cheese Company Ltd. there in … Kraft has taken its Macaroni & Cheese Dinner brand in a number of directions over the years, some successful, some not. Here is an annotated guide for how Kraft came to be: 1903: James L. Kraft begins selling cheese from a horse-drawn wagon in Chicago. By 1931 there were Kraft-Phenix cheese plants in 31 states and more plants overseas. The advent of processed cheese has led over the years to innovations like Kraft Singles, Easy Cheese, powdered “sauce” for boxed mac and cheese, and Velveeta—a type of processed cheese … Kraft Foods was originated by James L. Kraft. Kraft's Easy Mac Cups, renamed Macaroni & Cheese … In 1927, James L. Kraft bought Velveeta and added it to his own fast-growing empire based on processed cheese. Kraft Macaroni & Cheese has been around since 1937, but the company didn't invent the dish — Smithsonian.com reports that the earliest known recipe dates back to 1769 — but Kraft did patent the processed cheese that would ultimately change the game for … Kraft initially clashed with the company over rights, but settled in 1917. It was first made in Europe in the Neufchatel-en-Bray village of Normandy, France—and so naturally it was called French Neufchatel. He started in 1903 by selling cheese in Chicago from a horse-drawn wagon and knew, from a previous job as a grocer in Canada, that the cheese was a highly perishable and unpredictable food. The rindless Swiss process developed by Kraft allowed Swiss to be made in blocks, and the production of processed cheese by Kraft and club cheese by Swiss Colony created a cheese market for cheese spreads and fully used trim caused by individual cheese wrapping. 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