FOOD YEAST

Grey River Argus, 26 February 1943, Page 5

FOOD YEAST

British Discovery EXTRACTED FROM SUGAR

- RICH IN VITAMIM B fAust. & N.Z Cable Assn.)

(Rec. 11.30.) LONDON. Feb. 25. The “Daily Telegraph” says: A new food, made from sugar or molasses, with a Vitamin B content higher than animal protein, has been discovered by a scientist. It is known as “Food Yeast.” It resembles soap flakes. It tastes slightly sweet, and rather like meat. Sir Edward Appleton, Secretary of the Chemical Research Laboratory of the Department of Scientific and Industrial Research, estimates that five per cent, of “Food Yeast.” infused into a two lb loaf of bread, gives an additional food value equal to four ounces of beefsteak, or two eggs. Its value would be higher in tropical or subtropical countries, where native diets are often deficient in Vitamin 8., said Mr. Appleton. Two tons of sugar or four tons of molasses would yield one ton of “Food Yeast.” The cost would be about sixpence per lb. He expected that two thousands tons could be produced within seven months in Jamica, where the Colonial Office is sending a plant to utilise Jamica’s surplus of sugar. Doctor A. C. Thayson, who managed the production of “Food Yeast,” emphasised the value of this food for famished postwar Europe. Pigs fed on “Food Yeast” grew to be three times the size of those that were not given it