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cream to contain not less then 5% of fat and 7.5% of milk solids other
than fat. Previous to the last war reputable manufacturers included
about 12% of milk fat in ice croaa.
The Food Standards (Suet) Order, 1952, requires block suet to contain
not less than 99% by weight of beef suet. It also requires
shredded suet to be free from fibrous tissue and to contain not less
than 33% of beef fat, the permitted diluent being farinaceous material.
The Oils and Fats Order, 1952, although re-issued as a fresh order,
introduced no fresh standards for oils end fats.
Lead in Foods. At the end of 1951 the Ministry of Food circulated
a Report and Recommendations designed to limit the amount of lead in
various foods and comment was invited from interested people. The proposals
put forward were generally those which were expected, but one of
the chief obstacles in the way of promulgation of fined, standards at the
present time is the difficulty of finding satisfactory methods for the
exact determination of minute quantities of this element. The maximum
amounts of lead suggested vary from 0.2 parts per million in ready-todrink
beverages other than beer and cider to 20 parts in colourings or
10 parts in herbs, spices, flavourings and liquid pectin.
Jam and Marmalade. Revised standards ware suggested by the Food
Standards Committee for certain jams; although these are still left as
short term standards and may be revised when conditions improve. The
fruit content for full-fruit standard jams is generally still below the
pre-war full fruit standard of the Food Manufacturers' Federation, but
is an improvement on the standards adopted in the Food Standards
(Preserves) Order, 1944, in the case of blackcurrant, loganberry, and
raspberry jams, the quantities of fruit being increased from 22%, 25%
and 25% to 30% in each case. The minimum percentage of fruit in damson
jam is, however, reduced from 3o£ to 35%.
Llnueur Chocolates. During the year the Ministry of Food consulted
the home trade regarding the use of the terra "liqueur chocolates" as a
description for chocolate confectionery containing liquid centres, which
contained non-spirituous flavoured syrup. It was arranged that the
words "imitation liqueur chocolates" followed immediately by the word
"non-alcoholic" would be used for the description of this confectionery
in the future and that the word "non-alcoholic" should be in substantially
the same sine type as the other descriptive words. The Minister
also drew attention to the fact that the mahority of these products are
imported from abroad and that he had been unable to hold discussions with
the manufacturers. Since very few confectioners hold licences for the
sale of alcoholic liquors it is illegal for them to sell real liqueur
chocolates.