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(ii) Sample No. B/273. Cream of Leek Soup. "... after
preparation the fat content of the resulting soup would not
exceed 1.0% by weight. In my opinion the description
"cream soup" should only be applied to a preparation
which yields a final soup containing' not less than 3½% of
edible oil or fat, or if the fat is butter, not less than 2½%
of butter fat. In my opinion therefore this preparation
contains insufficient fat to justify the description "Cream
of Leek Soup."
(iii) Sample No. B/278. Clear Chicken Soup. "... the
constituents of the sample included the following substances
in proportions as under:—
Salt 43.1%
Total fat 22.8%
Monosodium Glutamate Meat
extractives and chicken meat
(stated as protein) 12.2%
Soup prepared in this manner (as directed on the packet) would
contain meat extractives and chicken meat equivalent to only 0.3% of
protein. The greater part of the flavour of the soup would be due to
to the salt and the monosodium glutamate (an artificial meat flavouring).
In my opinion the total protein in the form of meat extractives and
chicken meat is insufficient to justify the description " Chicken Soup.
(iv) Sample No. B/279. Clear Beef Soup Mix. The report is
substantially the same as the above, except that the final
soup preparation would contain meat extracts equivalent to
only 0.17%. The Analyist's opinion is the same.
(v) Sample No. B/281. Chicken Noodle Soup. "... soup
prepared according to the directions given on the lab .1 would
contain only 0.7% of lean chicken meat. In my opinion
the proportion of chicken in the final soup is poor tor an
article described as " Chicken Noodle Soup."
(vi) Sample No. B/299. Chicken Noodle Soup. The report is
identical to the above except that the proportion ox chicken
meat is 0.8%.
(vii) Sample No. B/300. Oxtail Soup. " From the order of the
ingredients the proportion of oxtail is small and in my
opinion this soup would be more properly described as
" Oxtail Flavour Soup."
In reporting on these soup powders generally, the Public Analyst
states that in his opinion the meat content of the soups is very poor
and that they should not be described as meat soups but as meat
flavoured soups, e.g., Oxtail Flavour.
The Public Analyst reported that the flavour of these soups would
be due to the salt and to the artificial meat flavouring agent, monosodium
glutinate.
The Code of Practice for soups laid down by the Ministry of Food
refers to canned soups and there is some doubt as to whether this code
can be applied to products obtained from soup powders.