View report page

- 52 -
Some vegetarian sausages bearing an illustration which implied that
they were meat sausages were stated to be rich in protein, but contained only
13.3 per cent, of protein. Protein was declared as the principal ingredient.
The disclosure of ingredients was considered to be incorrect. After lengthy
correspondence and consultation with the manufacturers it was suggested that
the sausages should be described as "Tasty Maatless Sausages" and that the
declaration should be amended, but final agreement has not yet been reached.
A sample of Salman Spread was considered to have an inferior flavour
thought to be due to the use of herring with a small amount of 3almcn. It
was, howrever, impossible to determine the quantity of herring present as
compared with salmon. The manufacturers stated that the paste contained
70 per cent, of salmon, half of which is fresh and the other half canned,
and the remainder of the ingredients were made up of herrings, rusk, and
flavouring. It was suggested that there might be some defect in the blending
technique, and the manufacturers promised to look into the matter.
A product labelled "Fillets of Herring in Butter-Cream Sauce" was
considered to be incorrect. The German description "Branded butter sauce"
was quite clear and conforms to the illustration, but.the English translation
"in Batter-Cream-Sauce" is incorrect. As the sauce contained 9 per cent. of
butter the product could be described as "Fillets of Herring in Creamed
Butter Sauce". The importers agreed to request the suppliers to change the
label accordingly.
A sample labelled "Fillets of Herring in Sparkling Wine Sauce" contained
alcohol in the sauce 0.93° Proof and in the herrings 0.46° Proof. The use of
a spaskling wine in the sauce appeared to be ridiculous as it imparts no
special characteristics to the product, and in any case it was used in smaller
quantity than still wine which had also been used. A description "Fillets
of Herring in Vine Sauce" was suggested. The inqporters confirmed that their
Principals were revising their whole range of cartons for canned fish
specialities.
A tomato soup containing only 0.71 per cent, of fat was stated to producs
a cream of tomato soup when the contents were mixed with an equal quantity of
milk. Cream of tomato soup containing such a mixture of fats must contain
not less than 3 per cent, of total edible fat, so that the resulting cream
soup made from the sample would be 38 per cent, deficient in fat. The inserters
stated that they had ceased to stock this line.
A sample of "Green Pea Soup" was reported as inferior because it contained
only 8 per cent, total solid matter when prepared, whereas the Meat Products
(Canned feat Control and Maximum Prices) Order, 1946, now revoked, required
canned vegetable soup to contain not less than 10 per cent, of total solid
matter.
A "Veal and Mushroom Soup" cube contained 12.5 per cent, of salt, but salt
was not declared among the ingredients. The manufacturers stated that this was
a printer's error and they had not intended to omit the mention of salt cn the
label. They had a stock of 18,000 labels and asked permission to use them up
before reprinting new labels.
A complaint was received that a sample of dried egg became green when
reconstituted. The egg was examined, bufe it did not become green on
reconstituting directly or when reconstituted with added alkali. The ether
extract contained eight times the quantity of free fatty acids permitted by the