Description
1961 edition. Paperback cover has some minor wear along the sides, scuffs and bending. Spine has some reading creases and wear. Pages are clean and the binding is secure.
This fascinating 1961 publication from the Manufacturing Chemists’ Association offers a rare glimpse into the early days of food additives and their use in the post-war era. As the food industry rapidly expanded and consumer demand for convenience foods grew, the use of additives became increasingly prevalent. This book served as an authoritative guide for understanding the various chemicals being introduced to enhance taste, texture, and shelf life. With its well-preserved pages and secure binding, collectors will appreciate this time capsule that captures a pivotal moment in food production history. Readers interested in the origins of modern food science and the evolving role of additives will find this volume an invaluable resource, providing insights into the industry’s mindset and practices during a transformative period.
