Traditional vinegars are made by fermenting alcohol (wine, in the case of wine vinegar; cider for cider vinegar; and an ale made from malted barley in the case of malt vinegar). The fermentation process takes time, and all the colours in the vinegar occur naturally.
Non-brewed condiment is acetic acid mixed with colourings and flavourings, making its manufacture a much quicker and cheaper process than the production of vinegar. According to Trading Standards in the UK, it cannot be labelled as vinegar or even put in traditional vinegar bottles if it is being sold or put out on counters in fish-and-chip shops.[3]
Origin of the term
According to Arthur Slater, writing in the August 1970 edition of Industrial Archaeology, the Chief Metropolitan Magistrate ruled in a 1949 prosecution at Bow Street Magistrates' Court that the term non-brewed vinegar, which up until then had been used to market such acetic-acid solutions, was in contravention of the Merchandise Marks Act 1926 as it constituted a false trade description. The decision was upheld on appeal to the King's Bench Division. Mr Slater goes on to state that after the unsuccessful appeal the trade association concerned announced that in future their product would be sold as non-brewed condiment.[4]
^"Composition of non-brewed condiment". supremevinegar.com. Retrieved 10 October 2020.
^"Definitions- non brewed condiment". allwords.com. Retrieved 17 May 2012.
^"Labelling and Pricing — Nationwide Caterers Association". Retrieved 24 September 2015.
^Food Industries Manual by M.D. Ranken, R. C. Kill, p327.
February 04, 2023
brewed, condiment, malt, vinegar, substitute, created, with, water, acetic, acid, flavourings, often, caramel, colour, sometimes, used, fish, chip, shops, united, kingdom, ireland, also, used, salads, traditional, vinegars, made, fermenting, alcohol, wine, cas. Non brewed condiment is a malt vinegar substitute created with water acetic acid flavourings and often caramel colour sometimes used in fish and chip shops in the United Kingdom and Ireland 1 2 It is also used in salads Traditional vinegars are made by fermenting alcohol wine in the case of wine vinegar cider for cider vinegar and an ale made from malted barley in the case of malt vinegar The fermentation process takes time and all the colours in the vinegar occur naturally Non brewed condiment is acetic acid mixed with colourings and flavourings making its manufacture a much quicker and cheaper process than the production of vinegar According to Trading Standards in the UK it cannot be labelled as vinegar or even put in traditional vinegar bottles if it is being sold or put out on counters in fish and chip shops 3 Origin of the term EditAccording to Arthur Slater writing in the August 1970 edition of Industrial Archaeology the Chief Metropolitan Magistrate ruled in a 1949 prosecution at Bow Street Magistrates Court that the term non brewed vinegar which up until then had been used to market such acetic acid solutions was in contravention of the Merchandise Marks Act 1926 as it constituted a false trade description The decision was upheld on appeal to the King s Bench Division Mr Slater goes on to state that after the unsuccessful appeal the trade association concerned announced that in future their product would be sold as non brewed condiment 4 See also Edit Food portalList of condimentsReferences Edit Composition of non brewed condiment supremevinegar com Retrieved 10 October 2020 Definitions non brewed condiment allwords com Retrieved 17 May 2012 Labelling and Pricing Nationwide Caterers Association Retrieved 24 September 2015 Food Industries Manual by M D Ranken R C Kill p327 Retrieved from https en wikipedia org w index php title Non brewed condiment amp oldid 1132595571, wikipedia, wiki, book, books, library,
