Flour (Report of Panel) (Hansard, 17 May 1956)

Mr. Amory

Yes. The Report of the Panel on Composition and Nutritive Value of Flour is to be published today.

The main conclusion of the panel is that the available evidence does not revealany ascertainable difference between National flour as defined in the Flour Order, 1953, and flours of extraction rateless than National flour, to which vitamin B₁nicotinic acid and iron have been restored in the amounts specified in the Flour Order, 1953, which would significantly affect the health of the population in any foreseeable circumstances. 187W The Government have decided to accept this conclusion of the panel as a basis for action in present circumstances.

The present Flour Order provides for the restoration of the three nutrients to all flour of an extraction rate below 80 per cent. and to that extent is already in accordance with the main recommendation of the panel. This Order will continue in force until the bread subsidy is abolished on 29th September, 1956, when it is proposed to replace it by Regulation under the Food and Drugs Act, 1955, and corresponding Scottish legislation, providing inter alia that all flour shall contain not less vitamin B₁, nicotinic acid and iron than the quantities laid down in the present Flour Order. The Government will shortly consult the interests concerned on the detailed provisions of the proposed Regulations.

The Government have also decided to invite the Food Standards Committee to consider whether, in addition to requirements as to the content in flour of vitamin B₁, nicotinic acid and iron, more extensive Regulations governing the composition of flour and bread are needed to protect the consumer.

As part of the evidence placed before the panel was given orally and all of it in confidence, the Government are unable to publish it. But this does not preclude individuals and organisations from publishing their own written evidence if they think fit.