§ Sir Bernard Braineasked the Minister of Agricu1lture, Fisheries and Food what steps he is taking to ensure full publicity of the controls his Department operate to prevent harm to health from food additives and colourings; what research is being currently undertaken into the possible ill-effects of such substances; and if he will make a statement.
§ Mrs. FennerThe safety of food is protected by provisions in the Food Act 1984, the Food Act (Scotland) 1956 or the Food Act (Northern Ireland) 1958 and by regulations made under those Acts. No additive to food is specifically permitted by regulation until the results of thorough research have been carefully assessed by independent committees of experts and a proposal to permit an additive by law has been the subject of consultation with all interested parties which includes representatives of manufacturers, traders and consumers. I am conscious that these procedures, and particularly the work of the expert committees, may not be fully understood by members of the public and I am therefore considering what steps might be taken to ensure greater publicity for this work and the careful way in which it is done.
These approvals of additives are of necessity based on the needs and safety of the general public at large. I am aware that a small number of consumers may react to some additives, as others react to some foods or food ingredients. My Department is currently funding research into such reactions and I hope that some results will be available next year. This is part of a wider programme of research into food additives carried out by my Department.