Food and diet

The article examines widespread dissatisfaction with the quality of bread in New South Wales during the 1950s, attributing problems to mechanisation, the concentration of bakeries into large combines and pressure for faster production. It highlights inadequate government regulation, the absence of minimum bread quality standards and proposals to improve nutritional value through the addition of skim milk powder. The article provides an insight into everyday food consumption, household concerns and the changing baking industry in post-war Australia.