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Food Developments
There was malnutrition and poverty among the different working classes, extant of vitamins indicated ,Diet-health relationships become clearer,and Introduction of school meals. Development of first flour bleaching , Milk pasteurization, Drum drying, Sanitary can, Canned baked beans. Some common foods eaten were eggs, bacon and bread, mutton, pork, potatoes, and rice. -
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Food Developments
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Food Developments
Stock market crash, development of depression, Diets working in classes still poor, and milk promoted for children. Developments of Vitamins A and D added to butter, Juice extractors and Plate heat exchangers . -
Food Developments
Consumer food and nutrition education, National Milk Scheme in 1941, World War Two ends, Establishment of National Health Service, and Policy to increase agricultural output. Development of Fortification - National loaf, Preservatives meat, Mass production chocolate, Freeze drying vegetables, Additives flour improvers, and HTST' milk pasteurizer. -
Food Developments
Measures to control Salmonella in eggs, Refrigerators are being placed in some homes by 1964,Trade Description Act (1968), Intensified competition on price, Rise of consumerism residues, irradiation. Developments of Chorleywood bread process, Instant mashed potato,Polyunsaturated butter, Meat tendensation enzymes, Ultra-high temperature milk, and Tetra packaging -
Food Developments
In 1984 Food Act established , Diet and cardiovascular disease links, Food Labelling Regulations , Food scare - Salmonella , Consumer concerns about diet and health, Bar codes introduced, and Consumer led market place. Development of Advances In plastic packaging, Single cell protein, Low calorie ingredients, Nutritional labelling, Chilled prepared foods, Monounsaturated butter , Modified atmosphere packaging and Aseptic foods -
Food Developments
Food Safety Act, Food scares - allergens, BSEd, GMOs, Reform of CAP, Health of the Nation published, Ageing population, Consumer concern about environment, Retailing and processing globalization. Development of Increasing company specialization, Fat substitutes , Limited use of irradiation, Minimal processing, Functional foods, Growth in organic foods, and Genetically modified foods. -
Food Developments
Development of food pills , new pasteries , more dinning in for lunches and dinners ,technology with food (machines) , less food production with agriculture and more snacks developments .
