Food Adulteration and How to Beat It - The London Food Commission
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'All natural: no artificial colours or flavours'. This was an increasingly familiar claim made for the food we bought in the late 1980s. But what about the other ingredients? Additives are only one form of adulteration. In this book, originally published in 1988, the London Food Commission, spells out the dangers, and suggests solutions.

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Produktbeschreibung
'All natural: no artificial colours or flavours'. This was an increasingly familiar claim made for the food we bought in the late 1980s. But what about the other ingredients? Additives are only one form of adulteration. In this book, originally published in 1988, the London Food Commission, spells out the dangers, and suggests solutions.
Autorenporträt
The London Food Commission was an independent source of research, information, advice and education on food and public health. It was launched in spring 1985, with funds from the Greater London Council. It worked with a wide range of statutory and voluntary organisations, trade unions and individuals. Its interests covered all food matters from production to consumption. It became the Food Commission in 1990 and from 2011 has been a virtual organisation with a website and email address maintained by volunteers and supported by donations and by the Food Commission Research Charity, and occasional grant-funded projects.