The British Food Journal Volume 61 Issue 4 1959
Abstract
Statutory food standards, governing by regulation the composition of various articles of food and drink, of the type recommended in the recently issued Report of the Food Standards Committee concerning compositional and labelling requirements for soft drinks, are a relatively new feature of food legislation and are the result of the enormous increase in prepared and compounded food commodities. Mainly for the protection of the consumer, who for the most part is insufficiently knowledgable of food values generally and at a disadvantage in deciding the relative merits of intensively advertised brands of the same commodity, they are also of value to the manufacturer, protecting him from unfair trading practices and inferior products.
Citation
(1959), "The British Food Journal Volume 61 Issue 4 1959", British Food Journal, Vol. 61 No. 4, pp. 37-48. https://doi.org/10.1108/eb011565
Publisher
:MCB UP Ltd
Copyright © 1959, MCB UP Limited