Commonwealth legislation

Australia New Zealand Food Standards Code - Standard 2.10.1 - Vinegar and Related Products

RepealedCTH

This Act has been repealed and is no longer in force. It is retained for historical reference.

Jurisdiction

Commonwealth

Collection

legislative instrument

Plain English Summary

2/10 complexity

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.

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Current sections

Direct links to the current provisions in Australia New Zealand Food Standards Code - Standard 2.10.1 - Vinegar and Related Products.

Australia New Zealand Food Standards Code - Standard 2.10.1 - Vinegar and Related Products

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Standard 2.10.1

Vinegar and Related Products

Purpose

This Standard contains specific compositional requirements for vinegar, imitation vinegar, blended vinegar and other vinegar products.

Table of Provisions

1 Interpretation

2 Composition of vinegar and imitation vinegar

Clauses

1 Interpretation

In this Standard –

vinegar means the sour liquid prepared by acetous fermentation, with or without alcoholic fermentation, of any suitable foodstuff, and includes blends and mixtures of vinegar.

imitation vinegar means the product prepared by mixing water and acetic acid.

2 Composition of vinegar

Vinegar and imitation vinegar must contain no less than 40 g/kg of acetic acid.

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Source text

Sourced from the Federal Register of Legislation (legislation.gov.au), CC BY 4.0.

meta-content-style-type: text/css meta-content-type: application/xhtml+xml; charset=utf-8 meta-generator: Aspose.Words for .NET 20.2 title: Revised Code Index

?xml version="1.0" encoding="utf-8" standalone="no"?>

Standard 2.10.1

Vinegar and Related Products

Purpose

This Standard contains specific compositional requirements for vinegar, imitation vinegar, blended vinegar and other vinegar products.

Table of Provisions

1 Interpretation

2 Composition of vinegar and imitation vinegar

Clauses

1 Interpretation

In this Standard –

vinegar means the sour liquid prepared by acetous fermentation, with or without alcoholic fermentation, of any suitable foodstuff, and includes blends and mixtures of vinegar.

imitation vinegar means the product prepared by mixing water and acetic acid.

2 Composition of vinegar

Vinegar and imitation vinegar must contain no less than 40 g/kg of acetic acid.

{THIS PAGE INTENTIONALLY LEFT BLANK}