Mieszanki mleczne dla niemowlÄ t na przełomie XIX i XX wieku

The first commercial formula introduced to the market in 1867 was Liebig's food for infants with its subsequent modifications and Loflands malt extract. The next step was factory-based production of concentrated and evaporated milk (American and English-Swiss production, 1880). Further modifications to milk formulas in Europe and the USA were Mellin's Food and Horlick's Malted Milk. Commercial production of instant formulas started afterwards (fine powders by Nestle and Neave) and mixture of sugars. In inter-war Poland three formulas enjoyed the highest popularity: Soxhlet's nutritious sugar (maltose 34.5%, dextrin 65.2%), nutromalt by Wander (maltose 30.94%, dextrin 67.28%), and Malton by Klawe (52% and 41% respectively). There were also other experiments with infant food: by Biedert (ready-made cream mixture, the so-called canned cream - Ramogen) and by Gartner (full-cream milk with a reduced protein content). New blends of different ingredients came into trade: flour-butter soup by Czerny-Kleinschmidt and protein milk Larosan to prepare the so-called Larosan-milk. In 1928 Daniel Gerber (the US) produced the first canned foods for infants, containing fruit and vegetables.