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Food Research

Nature volume 134, page 208 (11 August 1934) | Download Citation



IN a paper on “the Research Movement and its Modern Developments”, read at the spring meeting of the Manufacturing Confectioner's Alliance and the Food Manufacturer's Federation at Harrogate on May 13, Mr. A. L. Hetherington reviewed the way in which scientific research was being applied alike sto industrial processes and to everyday life. Particular reference was made to the work being carried out under the Department of Scientific and Industrial Research through the various Research Associations, and more especially to the work of the Cocoa, Chocolate, Sugar Confectionery and Jam Manufacturers and of the Food Manufacturer's Research Association. The successful solution of the problem of bloom on chocolate was the result of a concentrated attack by a team of workers at the problem. Methods have been found of pre venting mould growth and fermentation in jams, jellies, fondants, etc., without using prohibited preservatives, and the discovery of a method of slowing down the breakdown of the sugar in re-heating sugar syrups has led to considerable savings in the use of high-grade sugars. Effective work has been done to combat infestation by the cocoa moth and other pests, and the Research Association's work has not only tended to raise the quality of the goods produced but also stimulated interest in the applica tion of science and in the underlying principles of manufacture. In the view of the Advisory Council, no Research Association should be operating on a smaller scale than a miiiimum income of £10,000-£20,000 per annum, and Mr. Hetherington urged fuller support for the two food associations to raise their income to this minimum from the present inadequate £7,000 and £2,000 per annum.

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