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Sample No. 556: Rum Chocolate.
A chocolate block filled with a puree of raisins flavoured with
rum: the manufacturers agreed to amend the description so as to
avoid any risk misleading a purchaser as to the nature of the product.
Sample No. 559: Frig-Ice.
The label did not identify the vegetable stabiliser used as an
ingredient: the manufacturers undertook to produce a new carton
label to comply with the Labelling of Food Order, 1953.
Sample No. 563: Parmesan Cheese.
The label claimed that the cheese contained 32% fat whereas
analysis showed the sample to contain only 27% fat. The manufacturers
agreed to re-label the product without reference to any claim
as to the fat content.
Sample No. 588: Orange Squash.
The label did not disclose the name and address of the manufacturers
: subsequently the label was amended to comply with the
Labelling of Food Order, 1953.
Sample No. 591: Scotch Eggs.
The sausage meat covering contained only 37 per cent of meat:
the manufacturers undertook that in future the product would have
sausage meat containing not less than 50 per cent of meat.
Samples Nos. 595 & 596: Strawberry Jam and Damson Jam.
These samples were home-made jams found to be deficient in
soluble solids: advice was given in each case on the use of a jammaking
thermometer.
Sample No. 597: Cold and Influenza Mixture.
Sample showed deficiency in one ingredient: retailer agreed to
dispense only small quantities of the mixture so as to avoid risk of the
deterioration of an unstable ingredient.
Sample No. 598: Friars Balsam.
Deficient in total solids to the extent of 7.5 per cent: the manufacturing
company undertook to ensure full analytical control testing
of all future batches of this product.