Although Lloyd Hall is not a name many people know, his inventions made great strides in food preservation, and his legacy is not to be understated.

In 1932, Hall found a way to use a combination of salt and tiny crystals of sodium nitrate and nitrite, which suppressed the nitrogen that leads to food spoiling.

Hall was born in Elgin, Illinois. He graduated from Northwestern University in 1914, receiving bachelor’s degree in pharmaceutical chemistry. He then completed graduate work at the University of Chicago. He spent the majority of the time during his 34-year career at Griffith Laboratories, which is headquartered in Alsip, Illinois.

Hall held more than 100 patents, and was awarded honorary doctorates from Virginia State University, Howard University and the Tuskegee Institute.

Hall also introduced antioxidants as a method to prevent fats and oils in bakery products from spoiling.

Hall must be remembered as a pioneer and extremely talented inventor. His inventions and patents revolutionized the food processing and meat packing industry, and his methods are still being used today.