asked the Minister for Agriculture and Fisheries what are the ingredients of ice cream being manufactured in the Dublin region with particular reference to the quantity of milk used from the Dublin district supplying area.
Ceisteanna—Questions. Oral Answers. - Ice Cream Ingredients.
33.
Statutory regulations in regard to the composition of ice cream relate to milk fat, non-fat milk solids and sugar. Normally the product also contains other sweeteners, stabilisers, emulsifiers, and water. In the three months ended 30th April, 1970, some 294,000 gallons of milk were disposed of by the Dublin District Milk Board for use in the manufacture of ice cream.
Is the Minister satisfied that this is a sufficient quantity of milk to be using in ice cream? Is he satisfied with the amount of synthetic material that is being put into ice cream?
I would be more worried about this aspect of the matter referred to by the Deputy if the facts were that ice cream manufacturers were down to the 5 per cent level. In fact, the average is much higher. The biggest manufacturers of ice cream in the Dublin area have a 10 to 12 per cent minimum.
Who decides that it should be 5 per cent? Furthermore, is the Minister aware that the ex-Minister for Agriculture and Fisheries— about a month ago, when I raised this matter—said he himself was concerned about the small amount of milk being used in ice cream and that he was having the matter investigated?
That is why I said it was not of that crucial importance— because a number of the big manufacturers are at a much higher level than the minimum of 5 per cent: they are at 10 to 12 per cent.
By whom is the minimum set?
The regulation sets a minimum of 5 per cent but, in practice, the average is twice that.
By whom is it set?
The regulation is made under the Health Act (Ice Cream) Regulations, 1952. I agree with the Deputy that the previous Minister initiated this investigation. The Department is at present examining the matter to see whether suitable action can be taken under the creamery legislation to provide for a higher level of milk in the manufacture of ice cream than is at present prescribed.
In view of the effort being made to sell milk products in this country and abroad, what is the maximum percentage which could be used in the manufacture of ice cream? In other words, what loss is being suffered?
Here is a typical example with the biggest supplier in Dublin: fats, 10 to 12 per cent; sugar, 13 to 14 per cent; milk solids, other than milk fat, 10.75 per cent; glucose, 1½ to 2 per cent; stabilised emulsifiers, 1 per cent; water to make up the 100 per cent. Therefore, a number of factors are involved.
Is there ever a check to see if these ingredients are there?
Yes.