The British Food Journal with the present issue enters upon its fiftieth year of publication. The policy of the Journal has always been to expose and to assist in the suppression of adulteration and sophistication, to support the interests of Public Analysts, Medical Officers of Health, and Inspectors in the carrying out of their official duties, to be of service to all who are interested in or in any way associated with the administration of the various Acts relating to food, and to protect honest manufacturers and producers against competition from inferior or adulterated products. Criticism and comments upon the value of the Journal are always welcome, and it is hoped that in the future readers will utilise our columns for correspondence.
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