The British Food Journal Volume 58 Issue 1 1956

Abstract

The Minister of Agriculture, Fisheries and Food has approved for publication a Supplementary Report presented to the Food Standards Committee by their Preservatives Sub‐Committee, making recommendations about the use of colouring matters in foods. An earlier Report on this subject by the Sub‐Committee was published in January, 1955. The main recommendation in that Report was that the Public Health (Preservatives, etc., in Food) Regulations, 1925–1953, should be amended so as to permit the use in foods of specified colours only. The present position under the Preservatives Regulations is that, with a few specified exceptions, the addition of any colouring matters to articles of food is permitted.

Citation

(1956), "The British Food Journal Volume 58 Issue 1 1956", British Food Journal, Vol. 58 No. 1, pp. 1-10. https://doi.org/10.1108/eb011527