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Reusable totes used to transport Savoy spinach undergo washing and sanitizing in Green Bay, WI, before going back out into the field.
A la Carte required five minutes heating in boiling water and was backed by extensive consumer testing and trade-acceptance surveys when Kraft rolled it out in five markets in May 1980. Despite initial success, the industry's first stab at the flexible can faltered and soon was withdrawn from the market.