The key requirements for chilled food products are good quality and microbiological safety at the point of consumption.
By the next decade (1970s), household refrigerators were stocked with salad dressings and dairy desserts.
In the 1980s, TV dinners, quiches, flans, sandwiches, pizzas, ethnic snacks, pastas, and soups were kept chilled.
Nondairy desserts, sandwich fillings, dips, sauces, stocks, prepared fruit and vegetables, and leafy salads were commonly chilled in the 1990s.
In 2004, over 80% of UK households bought a chilled prepared meal with over 40% buying one within any given month.