The British Food Journal Volume 58 Issue 10 1956

Abstract

The latest report of its Preservatives Sub‐Committee to the Food Standards Committee, which deals with the use of emulsifying and stabilising agents in foods and whose recommendations are summarised on another page of this journal, presents to the public analyst what must seem a most formidable prospect. There is a list of eleven organic substances or classes of substances, some of whose names, presumably, may in due course be seen on labels among the ingredients of our foods and whose detection and estimation will consequently sooner or later need to be undertaken in analytical laboratories concerned with quality control. Of the substances recommended for official approval, we are not sure if the assay of any one in a mixed foodstuff could be carried out with any degree of confidence by the average food analyst. The Committee are only too well aware of the technical difficulties they are raising, but quite rightly have not shrunk from suggesting standards or limitations that at present might be regarded as presenting almost insoluble problems of enforcement.

Citation

(1956), "The British Food Journal Volume 58 Issue 10 1956", British Food Journal, Vol. 58 No. 10, pp. 91-100. https://doi.org/10.1108/eb011536