{"id":"F2008B00662","name":"Australia New Zealand Food Standards Code - Standard 2.10.1 - Vinegar and Related Products","slug":"australia-new-zealand-food-standards-code-standard-2-10-1-vinegar-and-related-products","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"repealed","isInForce":false,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":71993,"registerId":"commonwealth-F2008B00662-current","compilationNumber":null,"startDate":"2026-04-02","status":"Repealed","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Australia New Zealand Food Standards Code - Standard 2.10.1 - Vinegar and Related Products","content":"---\nmeta-content-style-type: text/css\nmeta-content-type: application/xhtml+xml; charset=utf-8\nmeta-generator: Aspose.Words for .NET 20.2\ntitle: Revised Code Index\n---\n\n?xml version=\"1.0\" encoding=\"utf-8\" standalone=\"no\"?>\n\nStandard 2.10.1\n\n \n\nVinegar and Related Products\n\n \n\n \n\nPurpose\n\n \n\nThis Standard contains specific compositional requirements for vinegar, imitation vinegar, blended vinegar and other vinegar products.\n\n \n\nTable of Provisions\n\n \n\n1 Interpretation\n\n2 Composition of vinegar and imitation vinegar\n\n \n\nClauses\n\n \n\n1 Interpretation\n\n \n\nIn this Standard –\n\n \n\nvinegar means the sour liquid prepared by acetous fermentation, with or without alcoholic fermentation, of any suitable foodstuff, and includes blends and mixtures of vinegar.\n\n \n\nimitation vinegar means the product prepared by mixing water and acetic acid.\n\n \n\n2  Composition of vinegar\n\n \n\nVinegar and imitation vinegar must contain no less than 40 g/kg of acetic acid.\n\n\n{THIS PAGE INTENTIONALLY LEFT BLANK}\n","sortOrder":0}],"analysis":{"kimi_summary":{"_metrics":{"model":"kimi-k2.5","source":"moonshot-batch","completionTokens":1714},"content_quality":"ok","complexity_score":2,"scope_assessment":{"changed":false,"description":"The standard remains tightly focused on its original purpose of defining vinegar products and setting minimum acid content. There is no indication of scope expansion beyond the regulation of vinegar and imitation vinegar composition."},"complexity_factors":["Only 2 defined terms ('vinegar' and 'imitation vinegar')","Single quantitative requirement with no exceptions or provisos","No cross-references to other legislation or standards","Extremely brief structure (2 operative clauses)","Technical terminology (acetous fermentation, acetic acid) requires basic chemistry knowledge"],"plain_english_summary":"This Standard defines legal vinegar for Australia and New Zealand, requiring \"real vinegar\" to result from acetous fermentation of foodstuffs (e.g., apples, wine, grain) and allowing \"imitation vinegar\" as water with added acetic acid. Both forms must have at least 40 g acetic acid/kg (4% acidity). It stops weak or coloured water being sold as vinegar and affects manufacturers, importers and retailers by ensuring strength and labelling consistency."}},"importantCases":[],"_links":{"self":"/api/acts/australia-new-zealand-food-standards-code-standard-2-10-1-vinegar-and-related-products","history":"/api/acts/australia-new-zealand-food-standards-code-standard-2-10-1-vinegar-and-related-products/history","analysis":"/api/acts/australia-new-zealand-food-standards-code-standard-2-10-1-vinegar-and-related-products/analysis","conflicts":"/api/acts/australia-new-zealand-food-standards-code-standard-2-10-1-vinegar-and-related-products/conflicts","importantCases":"/api/acts/australia-new-zealand-food-standards-code-standard-2-10-1-vinegar-and-related-products/important-cases","documents":"/api/acts/australia-new-zealand-food-standards-code-standard-2-10-1-vinegar-and-related-products/documents"}}