Sat, Jul 02, 2016 - Page 3 News List

FDA unveils new labeling rules for vinegar, creamers

By Lee I-chia  /  Staff reporter

The Food and Drug Administration (FDA) yesterday announced that from July 1 next year, only vinegar products produced using a fermentation procedure can be called “vinegar” and creamers containing less than 50 percent milk or milk powder must have their milk content stated on product labels.

As some people have mistaken creamers added to tea or coffee for a milk product, the FDA said it has discussed the issue with specialists and industry representatives before it drafted a new regulation governing the labeling requirements of coffee creamers.

Creamers without milk or milk powder should say “non-dairy” on the product label, while those containing less than 50 percent milk or milk powder should say “mainly not milk” on the label. The words should be the same size as the product name, it said, adding that companies failing to meet the requirements could face a fine of between NT$30,000 and NT$3 million (US$931 and US$93,116).

FDA Food Safety Division Director Lee Wan-chen (李婉媜) said after July 1 next year, only vinegar products that are made with fermented grain, fruit, alcohol, distillers’ grain, molasses or other ingredients can be called “edible vinegar” or “brewed edible vinegar.”

Vinegar products that use brewed vinegar as the main ingredient, but that have added flavoring agents, would have to be labeled “conditioned edible vinegar,” Lee said.

Products made with acetic acid or glacical acetic acid, or mixed with carbohydrates, acid condiment, flavoring agents, salt or other seasonings would have to be labeled “synthesized edible vinegar,” she said.

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