§ 47. Mr. Doddsasked the Minister of Agriculture, Fisheries and Food from what main sources the permitted colours for use in food are derived; and what precautions have been taken to ensure they are not harmful to health.
§ The Joint Parliamentary Secretary to the Ministry of Agriculture, Fisheries and Food (Mr. J. B. Godber)Some of the colours in the proposed permitted list are of natural origin, some are synthetic dyes derived mainly from coal tar. The list will include only colours which the Preservatives Sub-Committee of the Food Standards Committee, under the chairmanship of Sir Charles Dodds, has recommended as suitable for use in food.
§ Mr. DoddsWill the Minister state whether all the colours referred to in the Minister's answer on 25th June, 1956, still conform to the purity requirements? Is he not aware that there is a big feeling in the country that we are concentrating too much on "clean food" and too little on "pure food", with the result that the National Health Service is overworked in trying to put this sort of thing right?
§ Mr. GodberI do not think we should exaggerate this, but I know that my right hon. Friend attaches considerable import- 20 ance to the matter. I assure the hon. Member that my right hon. Friend is hoping to take some very early action, but there are one or two fresh matters which have come to light—I think the hon. Gentleman is aware of them—which have caused some modification.