FDA in hot water over new soy sauce standards

CENSURED: The Control Yuan said the FDA adopted looser rules for manufacturing brewed soy sauce than it said it would, including removing the levulinic acid level

Taipei Times
Date: Feb 18, 2019
By: Lee I-chia  /  Staff reporter

The Control Yuan has passed a proposal to censure the Food and Drug Administration

The Control Yuan building in Taipei is pictured in an undated photograph.
Photo: Chung Li-hua, Taipei Times

(FDA) for setting loose standards for brewed soy sauce, officials said yesterday.

The FDA announced its draft Regulations Governing the Labeling of Prepackaged Soy Sauce Products (包裝醬油製程之標示規定) on March 8 last year, which would have required producers to identify their products according to the manufacturing process, and add either “rapid fermented,” “hydrolyzed,” “blended (mixed)” or “brewed” to the packaging labels.

The regulations were due to take effect on Jan. 1 this year, but the Control Yuan said the FDA and the Ministry of Health and Welfare had made significant changes to standards set out in the new rules.

The ministry removed an important standard for identifying brewed soy sauce products — the levulinic acid level — after the FDA released its draft, and instead adopted a looser standard used by the Chinese National Standards (CNS) for Grade C soy sauce products — the total nitrogen level, the Control Yuan said.    [FULL  STORY]

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