The 18th Century Bread Fraud

In 1757, the British government passed a strict law to stop bakers from mixing chalk, alum, and even powdered bones into flour. These additives were used to bleach bread and make cheap ingredients look like high-quality white wheat.

During the 18th century, white bread was a status symbol that everyone wanted, but it was expensive to produce. To keep up with demand and cut costs, some dishonest bakers used dangerous fillers like ground animal bones to mimic the color of pure flour. This public health crisis forced Parliament to intervene with the Making of Bread Act to regulate ingredients. It remains a fascinating example of early consumer protection laws sparked by widespread food fraud.