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In January 1988, the Institute of Trading Standards Administration published a report, Imitation Dairy Products The Identity Problem, highlighting problems facing the dairy industry and consumers alike, given the profusion of alternative foodstuffs which mimic their dairy counterpart. Based on...
Food contamination was studied in three catering units of varying sizes, one of which was a selfservice establishment. The conclusions and recommendations are detailed and useful. Existing legislation does not provide the level of protection against contaminated food that consumers are entitled...
A survey of licensed premises in Leeds was carried out during 1986. The quality of ice was investigated and survey sheets were completed. Hygienic practices were found to be poor and contamination of the ice was found to have occurred, largely due to staff not following manufacturers'...
Trends in the intake of meat and meat products are brought into focus here. Whilst price has always been a major consideration, this is now being strongly challenged as a determinant of consumption as concern for health gradually increases in the public awareness. These issues are observed from...
The major problem confronting food technologists in the necessity to be ahead of consumer demand, so that they have the necessary time to be able to develop technology appropriate to that demand at the right time. The solution lies in the study of social value groups, which are identified, and...
Water, as a major and vital component of food manufacture, is discussed in terms of the food industry's responsibility for its quality, in various types of establishment.
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