Sausages To Be Luxury Food?
(New Zealand Press Association) WELLINGTON, February 3. The sausage will become a luxury because of Health Department action, according to the secretary of the New Zealand Meat Retailers’ Federation (Mr D. Fyfe).
The department’s plan to outlaw the preservative sulphur dioxide from use in sausages and mincemeat would send the traditionally long-lifed sausage into the luxury food class, he said. The department wants another type of preservative, benzoate, used. While conceding that he knew nothing of benzoate’s effectiveness, Mr Fyfe said sausages without sulphur dioxide could not be handled efficiently unless deep frozen. “This is going to limit the
number of outlets and force up prices,” he said. Mr Fyfe said his federation was in the middle of discussions with the department on the draft of new regulations, which included the use of sulphur dioxide. “We met them in November and had arranged a further meeting.for early this year, but it looks as though they have made up their minds already before we have even had a chance to put our views,” he said. “It looks as though they are meeting us just to go through the motions.” t
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19700204.2.207
Bibliographic details
Press, Volume CX, Issue 32213, 4 February 1970, Page 34
Word Count
194Sausages To Be Luxury Food? Press, Volume CX, Issue 32213, 4 February 1970, Page 34
Using This Item
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.
Log in