ERRC was one of four regional labs set up by the
Agricultural Adjustment Act of 1938, when
Wyndmoor, Pennsylvania was chosen to host this facility, named the Eastern Regional Research Center. The other regional labs set up by the 1938 act are located in
Peoria, Illinois (
National Center for Agricultural Utilization Research),
New Orleans, Louisiana (
Southern Regional Research Center), and
Albany, California (
Western Regional Research Center).
Landmark designation The
American Chemical Society designated the research on food dehydration processes at the Eastern Regional Research Center as a
National Historic Chemical Landmark in a ceremony in
Wyndmoor, Pennsylvania, on April 18, 2007. The plaque commemorating the event reads: "Chemists, chemical engineers, and food technologists at the Eastern Regional Research Center developed innovative dehydration technologies, most notably the potato flake process and explosion puffing. These technologies created opportunities for the development of novel, high-quality convenience foods and food ingredients for domestic and global markets. Instant mashed potatoes and formulated potato crisps, both made from potato flakes, are among the most popular and recognizable food products ever created. These food dehydration technologies increased U.S. potato production and utilization, provided key products for food aid programs, and made a lasting and significant impact on the ways in which foods are processed worldwide." ==References==