British Food Journal Volume 64 Issue 12 1962

On every side voices are raised against the growing use of chemical additives in food; the possible hazards to health; the inadequacy of present methods of control and of stemming the rate at which the practice is growing. Not unexpectedly at the season of annual conferences, with its crop of wildish statements and scare headlines, attention appears to be focussed upon the problem as if it were something new. These platform heroics not‐withstanding, it is indeed a difficult and growing problem. Not by any means a new one, however, for additives have been used in food preparation for many years, but before the first War they were mainly natural products; large‐scale food processing had yet to come. Now synthetic products have replaced the natural and possible ill‐effects are engaging world interest.