Cellophane gets an entire chapter in Hisano’s book. As she explains in the paper, cellophane packaging let food vendors manipulate the appearance of foods by controlling the amount of moisture and oxygen that touched a product, thus preventing discoloration. “Cellophane played a big part in how the color of food started to be controlled and standardized,” she says.
…Cellophane, the world’s first transparent packaging film, was invented in 1908 by the Swiss engineer Jacques Brandenberger. He dubbed it “cellophane” as a combination of the words “cellulose” (of which it was made) and “diaphane” (an archaic form of the word “diaphanous,” which is a fancy word for “transparent”). He assigned his patents to La Cellophane Societe Anonyme, a French company formed for the sole purpose of marketing the invention. In 1923, the company licensed to DuPont the exclusive rights to make and sell cellophane in the United States.
…Initial versions of cellophane were waterproof, but not moisture-proof. So, while it was effective for wrapping products like candy and cigarettes, it wasn’t effective for packaging fresh food. In 1927, DuPont developed moisture-proof cellophane, food manufacturers started using it to package items like cakes and cheeses, and cellophane sales tripled between 1928 and 1930.
Here is the full story, interesting throughout, via the estimable Chug.