Scientific research on meat by chemists and pharmacists led to the creation of a new, extremely practical product: meat extract, which could appear in different forms. The need to properly feed soldiers during long campaigns outside the country, such as in the Napoleonic Wars, and to nourish a constantly growing population often living in appalling conditions drove scientific research, but a confectioner, Nicolas Appert, in 1795 developed through experimentation a method which became universal and in one language bears his name: airtight storage, called "" in French.