cscaos

I hope I don't irritate anyone too much by posting another follow-up in this thread, but there's something specifically written by Melissa that is quite relevant. In her stickied post from 2015 on "E" numbers of ingredients to avoid in the UK, Melissa specifically listed E150b and E150d as additives to avoid because of added sulfites. As mentioned in my post above, those are the forms of caramel color that are commonly used in vinegar. Therefore, it looks to me as if the official guidance from Melissa is that balsamic vinegar containing caramel color is non-compliant because of added sulf

Thanks for the quick reply, SugarcubeOD. Actually, I don't know definitively that caramel color is a sugar. I know that sugar or starch is an ingredient. But I don't know if the net result is still sugar. Yes, one kind of caramel color is sugar cooked down into caramel. But that's only one of the four classes of caramel color used as food ingredients, and it isn't typically used in vinegar because it breaks down in the presence of acid. Similarly, I know that all kombucha is made with sugar. Despite that, all kombucha that doesn't list sugar as an ingredient is allowed. There's been an of

I just wanted to offer my perspective on this topic. There are a bunch of posts asking about balsamic vinegar, and I've read a whole bunch of them because I was worried about the "contains sulfates" thing. I've read articles from food bloggers (including ones who focus mostly on Whole30) about how hard it is to find a balsamic vinegar that they're confident is fully compliant. That's what prompted me to start searching for "can I have" threads about balsamic vinegar. My first thought is that it's really hard to find wine-based vinegars that don't have sufites in them because sulfur dioxid