View report page

13
Markets
The three markets situate in the Borough at Bradmore
Lane, Railway Approach and Norland Road have been
visited frequently by the Inspectors. The large amount of
foodstuffs sold in these markets was found to be of a satisfactory
standard.
Merchandise Marks Act, 1926
Regular inspections were carried out under this Act and,
in two cases concerning the sale of imported tomatoes, legal
proceedings were taken resulting in the imposition of fines and
costs amounting to £5 10s. 0d.
Ice Cream
Fifteen premises were registered for the sale of ice cream
during the year. At the end of 1951 the total number of
registrations in compliance with Section 14 of the Act was 232.
The Food and Drugs Inspectors made 259 visits to premises
where ice cream is sold, stored, or manufactured.
For some time past, there have been persistent demands by
local authorities and the public for a chemical standard for
ice cream. The trade has always been in favour of the introduction
of such a standard, providing the necessary materials
were available. Following an improvement in the supply of
fats and milk powder, and acting on the recommendation of
its Food Standards Committee, the Ministry of Food has made
the Food Standards (Ice Cream) Order, 1951, prescribing
minimum standards of composition for ice cream.
The Order, which came into force in March, 1951, provides
that ice cream must contain at least 5 per cent. fat, 10 per cent.
sugar, and 7½ per cent. milk solids other than fat. For ice
cream containing fruit, the content of non-fatty milk solids
may be reduced, but the total content of fat, sugar and "milk
solids not fat" must be at least 25 per cent., with minimum
contents of 1½ per cent. fat, 10 per cent. sugar and 2 per cent.
milk solids not fat.
Since the consumption of meat and milk at the same meal
is prohibited by Jewish Dietary law, a minimum standard of
10 per cent. fat and 14 per cent. sugar with no milk solids is
prescribed for parev (Kosher) ice cream.
The standard is not intended to apply to water ices sold as
such or to "ice lollies".
The Ministry has made it clear, however, that it regards
the standard as an interim one which can be improved as
supplies of ingredients become more plentiful.
During the year 1951, 15 samples of ice cream were taken
for chemical analysis. 1 sample was reported to be 32 per