Fishpaste, Rice Pudding, Yoghurt, Pasta.
Food usage reported by TGI in 1969 offers a picture of long-lived staples jostling for larder (or increasingly fridge) space with newly-growing and more fashionable categories. ‘Meat and fishpaste spreads’ were still to be found in 65% of kitchen cupboards, and were being served three times a week or more in 16% of households. ‘Tinned milk puddings and rice puddings’ were consumed in 79% of homes. The yoghurt category was growing, with household usage now just over 30%. The sophistication represented by usage of ‘Packeted spaghetti, macaroni and other pasta’ was also measured at 31% when it was introduced as a separate product field in 1972.