HC Deb 05 April 1928 vol 215 cc2132-3
15. Mr. EVERARD

asked the Minister of Health whether it is his intention to introduce a Bill to require the registration of all traders using emulsifiers for the reconstitution of cream, that all premises on which synthetic cream is sold shall bear a notice to that effect, and to provide that synthetic cream in whatever form it is sold shall not be sold as cream?

Sir K. WOOD

I would refer my hon. Friend to the reply given to a question by the hon. Member for Stone (Mr. Lamb) on 13th March.

Mr. EVERARD

Is the right hon. Gentleman aware that since the Order prohibiting the use of preservatives in cream has been put into force the use of emulsifiers has increased largely and that this is a serious blow to dairy farmers? Will he make some alteration in the Order to allow the public to distinguish between real and synthetic cream?

Sir K. WOOD

I know my hon. Friend will not expect me to assent to the first part of his question, but investigations are now being made as to the possibility of distinguishing between the articles, and, pending the completion of the investigations, I am not prepared to take any further steps.

Mr. EVERARD

If I bring to the right hon. Gentleman's notice a process whereby synthetic cream can he distinguished from real, will he be prepared to take the matter up?

Sir K. WOOD

I shall be very glad to receive it.

Mr. MACQUISTEN

Is the right hon. Gentleman aware that it is commonly stated in medical and scientific circles that Germany and the Continent have given up the idea that this preservative is injurious to health and will he inquire into that? Is it not better to use real cream with preservative rather than a synthetic abomination?

Sir K. WOOD

Perhaps my hon. Friend will send me the information which he has on the matter.

Dr. VERNON DAVIES

Do these emulsifiers come within the provisions of the Sale of Food and Drugs Act?

Sir K. WOOD

Any information which my hon. Friend can give me on that matter I shall also be very pleased to receive.

Forward to