The proposed Regulations lay down –

(a) With regard to vinegar, the provisions on –
(i) the raw materials used in the preparation of the different categories of vinegar;
(ii) the process of preparation, bottling, presentation, labelling and placing on the market of vinegar;
(iii) the composition and quality characteristics of vinegar; and
(iv) the obligations of food business operators in relation to the manufacturing, bottling and labelling process.
(b) With regard to vinegar substitutes, the provisions on their preparation, bottling, labelling, presentation and placing on the market.

The Regulations of 2022 on the Preparation, Composition, Labelling, Presentation and Placing on the Market of Vinegar and Vinegar Substitute

The proposed Regulations lay down:

(a) With regard to vinegar, the provisions on –
(i) the raw materials used in the preparation of the different categories of vinegar;
(ii) the process of preparation, bottling, presentation, labelling and placing on the market of vinegar;
(iii) the composition and quality characteristics of vinegar; and
(iv) the obligations of food business operators in relation to the manufacturing, bottling and labelling process.

(b) With regard to vinegar substitutes, the provisions on its preparation, bottling, labelling, presentation and placing on the market.

(c) The obligations of the business operators manufacturing and/or bottling:
(i) vinegar
(ii) acetic acid solution
(iii) a mixture of acetic acid solution and vinegar.

(d) The provisions on labelling of:
(i) vinegar,
(ii) acetic acid solution and
(iii) the mixture of acetic acid solution and vinegar.

(e) The provisions on offering the products in question for sale.

(f) The provisions on the labelling of acetic acid and the mixture
of acetic acid solution and vinegar used by consumers in mass catering units