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Nutritional Values

Volume 393: debated on Wednesday 3 November 1943

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asked the Parliamentary Secretary to the Ministry of Food whether he will now consider adopting a policy of improving the quality of amenity foods, such as biscuits, cakes, sweets, sausage, cake, etc., even if it means some reduction in quantity?

My Noble Friend has taken and will continue to take every opportunity of improving the quality of foods such as my hon. Friend mentions, when supply and labour conditions permit; for example, the recent improvement in the nutritional value of sausages by the addition of soya flour, and the prescription of minimum standards for cakes. He does not consider, however, that he would be justified in improving quality at the expense of quantity in view of the large demands for these commodities and the good standards of quality which have been generally maintained.