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A fruitarian chocolate sandwich was made with palm oil as the only
fat present, and therefore the word "chocolate" without qualification was
considered to be misleading as chocolate must be made with cocoa butter,
and the name given to two other chocolate products implied that they were
genuine chocolate, whereas the fat present consisted mostly of palm kernel
oil. Another chocolate product, containing fruit, nuts, and skimmed milk
powder was also made with hydrogenated palm kernel oil, but described as
plain chocolate with fruits etc.
Some confectionery mints contained non-permitted food colours, and
the disclosure of ingredients on the bag and on the individual wrappers of
a sample of orange drops differed; although it is not necessary to disclose
the ingredients of confectionery, if they are given the declaration
must be correct.
A mango nectar contained only about 9 per cent of mango fruit juice.
Nectars usually contain about 40 per cent of fruit juice and this product
should have been described by some name, such as Mango Drink„
A triple vitamin C enriched blackcurrant drink contained only 14 per
cent of blackcurrant juice, and the ascorbic acid as vitamin C was 110 mg,
per fl.oz., whereas genuine blackcurrant syrup contains 45-47 per cent
fruit juice, so that the description was true but misleading,
A cream soda stated to have caused indisposition contained about
50,000 yeasts per ml,and was fermenting badly, but there were very few
bacteria present and it was considered that any indisposition must have
been due to some other cause.
I
A jar of salad dressing had dried out, the interior was covered with
a mould growth, and the list of ingredients was not clear. A Continental
Style French Dressing was not a French dressing, and certainly not a Continental
Style French pressing, nor were the ingredients declared as required.
.
A hot pepper sauc? contained 5.80 per cent w/w of volatile acids calculated
as glacial acetic acid, and a sample of mushroom sauce tablets contained
6.4. per cent of salt without the presence being disclosed in either
case; a Newberg sauce possessed a metallic taste and was evidently old
stock.
The description of the ingredients of a French mustard were incorrect
and the manufacturers agreed to amend the label.
Some tomato sauce and a French mustard were both incorrectly labelled
as containing "alginate" which must be properly described, while a chutney
was satisfactory, but bore no name of the packer or manufacturer on the.
label.
Owing to the extremely weak odour of a ground ginger the volatile oil
was determined and found to be negligible, but other determinations indicated
that although the sample was very old stock it had not been deliberately
adulterated.
The acid value of a palm oil described as "Finest Quality" was found
to be 36.0 whepreas a really good quality palm oil should not have an acid
value above 7. The retailers were eventually persuaded to omit the words
"Finest Quality". Another sample, while better than the above had an acid
value of 4.5, and was reported as inferior.
A sample sold as gum should have been labelled as "gum acacia",and
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