[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address 54.161.168.21. Please contact the publisher to request reinstatement.
[Skip to Content Landing]
Article
August 24, 1935

Committee on Foods

JAMA. 1935;105(8):599. doi:10.1001/jama.1935.02760340045015

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.

Abstract

The Committee has authorized publication of the following report. Raymond Hertwig, Secretary.

NOT ACCEPTABLE 

VELVETEX—BART'S CREAM BREAD  The Bart's Bakery, Inc., Savannah, Ga., submitted to the Committee on Foods "Velvetex—Bart's Cream Bread Sliced," a white bread prepared by the sponge dough method, containing patent flour, water, sucrose, vegetable shortening, powdered skim milk, yeast, sodium chloride, malt extract, a yeast food containing calcium sulphate, ammonium chloride, sodium chloride and potassium bromate, and acid calcium phosphate.

Discussion of Name and Advertising.—  The name "Velvetex —Bart's Cream Bread" implies the presence of cream in substantial quantity in the baking formula, sufficient to give the bread qualities and nutritional values not possessed by the usual white bread; cream is not an ingredient and skim milk is the only milk product constituent. The name is inappropriate and misleading.The advertising contains such claims as:"Not only is Bart's Cream Bread a health food... You tune

First Page Preview View Large
First page PDF preview
First page PDF preview
×