Gail contacted Duche, a French concern that makes the special gelatin, flavorings and colored powders and publishes a magazine to promote them.

Bite-sized cubes were coated with gelatin to reduce crumbling, and the freeze-dried foods were encased in a special plastic container to make reconstituting easier.

The article introduces the importance of the special resin substitutes for gelatin, as well as its synthesis and application.