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the case of bread, flour confectionery, butter, cheese, margarine, sugar
confectionery, ice cream, and other frozen products.
It is pointed out in the Report that the identification of colours in
foods will not be straightforward, but it is hoped that with the introduction
of modern techniques it may be possible for analysts to develop methods for
their identification. Reports of this type, taken with those en the addition
of anti-oxidants to foods, and limits far lead, arsenic, copper, zinc, addtin
illustrate the increasing complexity of food analysis, when it is remembered
that these are only cne facet of the work involved.
1 have the honour to be, Mr. Mayor, Ladies and Gentlemen,
Your obedient Servant,
THOMAS McIACHIAN, A.C.G.F.C., F.R.I.C.,
Public Analyst.