Nearly six years have gone by since the Ministry of Food issued its well‐known report on “The Advertising, Labelling and Composition of Food”—a valuable booklet which included an Appendix of twenty‐five pages setting out details of agreed Codes of Practice. From time to time amendments have been made, in Circulars published by the Stationery Office, in sections relating respectively to (a) the use of the word “butter” in descriptions of chocolate and sugar confectionery (M.F. 21/51); (b) the description of non‐alcoholic liqueur chocolates (M.F, 2/52); (c) the cancelling of the Code relating to vinegar and acetic acid (M.F. 15/50); (d) the cancelling of the Code on flour mixtures (M.F. 19/50); and (e) the amendment of the Code on canned soups (M.F. 3/54).
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