Kraft Dinner in Canada-Free-Samples for Students-Myassignmenthelp

Question: Discuss about the Canadian cuisine foodways and national identity. Answer: The food product known as Kraft Dinner in Canada is a nonperishable, packaged dry macaroni and cheese product. The produced first came into the market in the year 1937 and is known for the innovation brought about in making the product. The present paper evaluates whether Kraft Dinner is emblematic of Canadian cuisine. It highlights the global and Canadian commodity chain that brings this product in an economical and easy to prepare fashion. The paper further highlights the industry, technologies and marketing strategies that enable this product to be constructed as a convenience food. Lastly, the social relations that the product enables or disables is brought into focus. Kraft Dinner was first introduced by James Lewis Kraft under the same name in both US and Canada while it has now developed into different other formulations. The product had the original idea of combining the nonperishable dried macaroni noodles with a processed cheese powder for so that he dish could be made by preparing the pasta and adding the milk, butter and cheese powder. The product is a major brand of Kraft and Heinz merger after Kraft Foods Group Inc. merged with the H.J. Heinz Company. Kraft Foods Group Inc. has its core business in cheese, dairy, beverage and convenience food sector. The timing of the launch of the product had significance in relation to the World War II as rationing of dairy products and enhanced dependence on meatless products created a captive market for Kraft Dinner (Chapman 2012). Kraft Dinner is designated as K.D. in Canada and has a different name in other markets. Thus, the Canadian advertising and marketing platform is a made-in-Canada initiative. Kraft Dinner has been known to be the de facto national dish of Canada. Records indicate that Canadians are responsible for buying almost 1.7 million of the 7 million boxes of the product sold each week on a global scale. The meal has been denoted to be the most popular grocery item in Canada where it is an iconic status, becoming a generic trademark for cheese and macaroni. The product was marketed at the initial stage with the slogan "a meal for four in nine minutes for an everyday price of 19 cents. The product is promoted strongly towards children and teenagers on television. Kraft has advertising programs that intend to make the food product tempting to newly arrived immigrant groups in Canada. Newman (2017: 32-33) pointed out that Canada is a large wheat producer, with high production of wheat used for the various food products developed through innovation. Further, the country has a significant dairy sector contributing to the large production of milk and cheese in the country. Canadians have a love for their local food and embrace the culture brought about through food. Kraft Dinner has taken this opportunity to explore the scope of creating a large market for food products made chiefly from these two ingredients. The modern food industry focuses on the common mantle of humble servings that make life convenient for the individuals, irrespective of whether he is an aristocrat or a common person. The food industrys main focus for its products is a convenience, better explained as We do it all for you. Reflecting on this idea, it can be stated that the success of Kraft Dinner lies in the fact that it has been profoundly viewed as a convenience food that targets a large section of the population. Cheese plays a large dietary role in the lives of Canadians, and when it comes in a form that is easily available and digestible, it builds an intense and intimate relationship with the citizens, like Kraft Dinner. Canadians are divided into two categories; food secure Canadians and food insecure Canadians. While the former might associate Kraft Dinner with comfort, the latter might associate the same with discomfort. These differences arise from the fact that Kraft Dinner consumption by food secure Canad ians is voluntary (Belasco 2008: 60). Most people in Canada are referring to considering changes in how they are loyal towards a certain food product and focusing on bringing alterations in them. The change is more than cosmetic as it signals challenge that old food product companies might grapple with their best products in the coming years (Penfold 2008: 62). This key insight might hold implications for Kraft Dinner as well since the companys research indicates that its relevance among younger citizens might plummet. For a brand that is mostly dependent on the affection of its consumers, it might lead to decrease in the sales over the years. In conclusion, Kraft Dinner can be stated as emblematic of Canadian cuisine. The product is undergoing a transformation in the manner in which it makes an impact on the lives of its consumers. Ignorance among a section of the population might be accountable for a dominant response towards the product in future. References Belasco, Warren. 2008. Convenience: the global food chain. Pp. 55-78 in Food: the key concepts. Bloomsbury Publishing. Chapman, Sasha. 2012. Manufacturing Taste The Walrus. Retrieved February 14, 2018 (https://thewalrus.ca/manufacturing-taste/) Newman, Lenore. 2017. The language of cuisine. Pp. 20-35 in Speaking in cod tongues: a Canadian culinary journey. Regina SK: University of Regina Press. Penfold, Steven. 2002. Eddie Shack was no Tim Horton. Pp. 48-66 in The Donut: A Canadian history.