Random reminder
WAY THE COOKIE CRUMBLES As food exports grow, thanks to New Zealand’s Ministry of Trade and the U.S.S.R.’s Ministry of Electricity, we shall have to meet European tastes and European standards of disclosure on labels. A Random scientific team has analysed a Railway pie. The Enumbers are part of the list of 2500 “permitted additives” that fourthformers will have to memorise before starting cooking classes. This is what the analysts found. E 545 Emulsified tripe (pork) E 546 Emulsified tripe (beef) E 547 Emulsified slipe (cheese ‘n’ onion) E 548 Artificial flavouring “Naturalbeef E 549 Coagulated plasma fraction E549(a) Extract of Rhesus factor E 550 Permitted gum E 551 Permitted paste E 552 Permitted fish glue, furniture grade E 553 Southland swede rootlets, dehydrated E 554 Aromatic molecular rings (onion) E 555 Veronica lake (brilliant green) E556(b) Caramelised pig heads E556(f) Complex fatty lambs tails E 557 Synthetic parsley E 558 Bulking agent (clotted water)
E 559 Titanium oxide Whitener E 560 Bovine duodenal ecolicate E 561 Clarified shower curtain algae, red E 562 C.S.C.A., green E 563 Bulk fibre, equine (horse hair) E 564 Edible auscultatory wax
E 565 Fermented extract of chicken livers . - E 566 Comminuted femur E 567 Artificial bee pollen simulate E 568 Hormonal gullet hibricant E 569 Monosodium glutamate concentrate. ' c : . -
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19861104.2.125
Bibliographic details
Press, 4 November 1986, Page 34
Word Count
218Random reminder Press, 4 November 1986, Page 34
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Acknowledgements
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