HC Deb 21 February 1957 vol 565 c564
3. Mr. Dodds

asked the Minister of Agriculture. Fisheries and Food what progress has been made by the Food Standards Committee in respect to considering the necessity for more regulations to govern the composition of flour and bread in the consumers' interests.

Mr. Amory

I would refer the hon. Member to the reply given to the hon. Member for Sunderland, North (Mr. Willey) on Monday last.

Mr. Dodds

Is the right hon. Gentleman satisfied that all precautions are now being taken to ensure that the flour will not be less than 70 per cent. extraction, and that it contains an adequate amount of protein and all the nutrients needed for the safety of the consumer?

Mr. Amory

We are in a very much better position to ensure that flour is of the composition that it should be than we were some time ago. The recent change has helped considerably in that direction.