The Sale of Food and Drugs Act 1875 was passed by the British Parliament, repealing earlier ineffective laws and establishing a more robust framework for food safety. The act prohibited the mixing of injurious ingredients and required that food be of the 'nature, substance, and quality demanded by the purchaser.' It also provided for the appointment of public analysts, though this was not made compulsory until 1879.

The 1875 Act was a landmark in the history of consumer protection, and its passage was noted by social reformers and writers. The act's requirement that food be of the 'nature, substance, and quality demanded' became a touchstone for later debates about food standards. The act also inspired a wave of investigative journalism and literature that sought to expose the gap between the law and the reality of food fraud.