Throughout the twentieth century numerous consolidating and other statutes often dealing with specific foods were passed. The development of science meant it was to play a bigger role in the food industry. The focus began to shift from adulterants to the use of additives, preservers and improvers.
At the same time advances in the science of bacteriology led to the identification of a number of organisms responsible for outbreaks of food poisoning. This was accompanied by the development of a parallel strand of public health legislation. The Public Health (Regulations as to Food) Act 1907 paved the way for public health regulations.