HC Deb 21 December 1956 vol 562 cc232-3W
Sir J. Crowder

asked the Minister of Agriculture, Fisheries and Food what decisions he has reached on the recommendations of the Food Standards Committee about the use of antioxidants in foods.

Mr. Heathcoat Amory

My right hon. Friends the Secretary of State for Scotland and the Minister of Health and I have considered the Committee's recommendations and representations from the interests concerned. Antioxidants are substances able to prevent or retard the onset of rancidity caused by the action of the air. My right hon. Friends and I have decided to accept, with minor changes, the revised recommendations in the Committee's Report of 31st August, 1954, and propose, therefore, to permit the use of these substances in certain foods only, namely in oils and fats, essential oils and butter used for manufacture. In these foods, and in compounded foods containing them as ingredients, the four antioxidants specified by the Committee will be allowed to be present within the limits indicated in the report.

Details of the proposed Regulations, which will be introduced as soon as practicable, will shortly be circulated for consideration by the interests concerned.

We will consider in a forthcoming review of the Labelling of Food Order, in connection with similar recommendations in respect of colours, the Committee's recommendation that the use of antioxidants in food should be disclosed to the purchaser.

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