HORECA Supply

How Do Consumers Identify Adulteration and Counterfeit Products?

With the arrival of winter, flu cases have increased. Experts have warned about vinegar, which is consumed more in winter due to its antimicrobial properties. Experts emphasized the importance of consuming natural vinegar and explained how to distinguish natural vinegar from imitation and adulterated products.

It was published

4 weeks ago

13 Nov 2024

Author:

Elif Akin Yuksel

Kemal Kükrer, Ajinomoto Istanbul Executive Board Member Responsible for Supply Chain, Food Engineer Berna Portakal Quality and R&D Manager Food Engineer Engin AkçelenkIn the press conference organized by the spokesperson of , answers were sought to many questions about vinegar. The meeting touched on the natural production processes of Kemal Kükrer vinegars, while the ways to separate vinegar from adulterated products were discussed, from the selection of raw materials of vinegar to the fermentation process, ways to understand real and high-quality vinegar, the health benefits of vinegar and its contributions to food preservation were mentioned.

“Despite its potential, Türkiye is not even in the top 30 vinegar exporters”

Stating that it is important to keep the issue of imitation and adulteration on the agenda and that awareness should be raised on this issue, Berna Orange, “I would like to share some data to explain the extent of the imitation and adulteration issue. The world vinegar export market is worth approximately 1,5 billion USD. Unfortunately, Turkey is not even in the top 30 with an export of 30 million USD. However, it has great potential in vinegar. The biggest reason for this is that the companies that commit adulteration in our country reduce Turkey’s vinegar export potential. As Kemal Kükrer, we continue to struggle for years by producing high-quality and good vinegar without giving up on traditional production and thanks to the appreciation we have gained from the consumer. We have never compromised on quality in order to reduce costs, and we never will,” he said.

“Our Most Important Goal is to Protect the Health of Our Consumers”

Underlining that important work has been done on this issue at the ministry level, Portakal continued as follows: “As you know, the Ministry of Agriculture and Forestry regularly updates the adulteration list. You can access the information you desire from this list. However, on the other hand, we established the Vinegar Producers Association (SirkeDer) with the brands in our sector in order to develop the sector. One of our aims when establishing this association was to provide information flow to consumers and the public from a correct and reliable source. Our association is always ready to cooperate with the necessary institutions to combat adulteration and imitation vinegar. We follow the steps that need to be taken into consideration in the production of quality and healthy vinegar with the technical committee we established within our association. We held information meetings with supermarkets within this scope. Our aim is to protect real producers from unfair competition, but most importantly, to protect the health of consumers.”

“Real Vinegar Leaves an Aromatic, Delicious Taste in the Mouth”

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Underlining that the two biggest problems in vinegar are imitation and adulteration, Kemal Kükrer Quality and R&D Manager Food Engineer Engin Akçelenk ise, "The trick of mixing real fruit vinegar with more affordable white vinegar adulteration, the counterfeit product obtained directly by diluting synthetic acetic acid imitation We say. It is unfortunately not possible to distinguish this with certainty without expert personnel and equipment in professional laboratories. However, we can easily say that, for example, when you sip an apple vinegar that we produce with the traditional fermentation method, you can easily feel the flavor of apple juice in the characteristic natural acidic taste of the vinegar. However, in imitation or adulteration products, this taste/aroma is not felt, and depending on the extent of the imitation or adulteration, a chemical synthetic burning sensation is felt in the throat. In some imitation products that are tried to be masked by adding aroma, an artificial fruit taste and smell is felt as soon as the cap is opened. In this way, it is possible for our consumers to distinguish the imitation/adulteration product by taste, even if to some extent.”

“Vinegar Made at Home Can Be Fruit Wine or Cocktail, Not Vinegar”

Emphasizing that adhering to traditional production techniques is vital to preserving the naturalness of the vinegar, Engin Akcelenk, “We have been producing with the same quality and naturalness for over 100 years, based on traditional production techniques. A slow and natural fermentation allows the vinegar’s unique flavors and aromas to deepen, while also providing high quality and taste. Our fermentation process, which lasts 30-40 days, allows the vinegar to reach the desired acidity level and flavor profile. In order to obtain the most natural form of vinegar, a controlled traditional production process is very important in order not to compromise on quality. However, vinegars made at home cannot be produced at this quality without professional analysis,” he said. Akçelenk continued as follows, “For a real vinegar, less than 0,5% residual alcohol and at least 4% acetic acid are required. It is not very possible for our consumers to achieve this rate in vinegars made at home. In fact, since they cannot achieve this rate, the vinegar they make is risky because it contains sugar, which can cause toxic effects by creating an environment for mold growth. Therefore, vinegars made at home are often in the form of fruit wine or fruit cocktail, not vinegar.”

Vinegar Also Plays a Protective Role in Preventing Food Waste

Every year, 1,3 billion tons of food is wasted in the world, and an average of 26 million tons in Turkey. When the water used in the production of each food that is thrown away is considered, the amount of waste increases. Stating that vinegar not only adds flavor, but also protects food from microbiological spoilage, it contributes to the prevention of waste, Engin Akcelenk“As Kemal Kükrer, we work with the producers of many well-known brands in the national and global arena; the vinegars we produce are used as the main or auxiliary ingredient in many products from canned food to pickles, sauces to marinated products and even wet wipes for reasons such as flavoring, preservative and antimicrobial effects. In this sense, it is possible to use natural vinegar at home as a preservative that prevents waste,” he said.

Scientific Research Supports Health Effects of Vinegar

One of the topics discussed at the meeting was the health benefits of vinegar. He stated that in recent years, there has been an increase in research on the positive effects of various vinegars such as apple and grape vinegar on health. Berna Orange; Stating that the glycemic, anti-diabetic, fat metabolism, ulcerative-colitis, cholesterol, liver and its functions, oxidative stress, anti-carcinogenic and antimicrobial effects of vinegar consumption can be seen in many studies, he said: “While the interest in immune-supporting natural products and healthy living trends increased with the COVID period, the antioxidant properties of vinegar and its contributions to health came to the fore. During this period, as Kemal Kükrer, we combined the traditional vinegar culture with a modern approach and developed the first easy-to-drink 'Sip Vinegars' in Turkey. With this innovative product, we made the consumption of vinegar practical and made it easy to consume. Consuming 3 tablespoons of vinegar per day stands out as a natural support that contributes to a healthy life. Vinegars, which are antimicrobial, play an important role in reducing inflammation. By accelerating metabolism, they support weight loss and the normal functioning of the immune system, and provide nutritional elements with the vitamins and minerals they contain. Apple cider vinegar, in particular, contains important nutrients such as potassium, calcium and B vitamins.”

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Source: HORECA TREND and Kemal Kukrer, Ajinomoto

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It was published

2 hours ago

December 8 2024

Author:

Elif Akin Yuksel

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Source: HORECA TREND and Kütahya Porcelain

Arçelik Celebrated Telve's 20th Anniversary on World Turkish Coffee Day

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It was published

2 days ago

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Author:

Elif Akin Yuksel

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Nuri Çolakoğlu, Chairman of the Board of Directors of the Turkish Coffee Culture and Research Association, “This year, we are celebrating the 10th anniversary of Turkish coffee being added to the list of world intangible cultural assets. Ten years ago, our friends and officials from the Ministry of Culture attended the meeting in Baku and made great efforts to make this decision by serving the delegates coffee they made with their own hands. I would like to commemorate, greet and thank those who contributed to this,” he said.

Historian and writer Saffet Emre Tonguç “Turkish coffee is an ancient heritage for these lands; it is one of the most precious traditions of our culture. Despite facing various bans throughout history, this value of ours has preserved its existence as a symbol of the importance our society gives to solidarity and sharing, and today it accompanies us at every moment of our lives, from marriage proposal ceremonies to daily conversations. Undoubtedly, it will continue to be an important carrier of our cultural identity and an indispensable part of our lives for years to come.”

In the event where Telve's 20th birthday and World Turkish Coffee Day were celebrated together, Turkish coffee tastings and various workshops were organized and various performances were performed. The theatrical show "There is Life in Telve", voiced by Yetkin Dikinciler, was highly appreciated. In the event, guests had the opportunity to experience Telve's unique taste as well as delicious beverages prepared with Arçelik's different coffee machines.

Source: HORECA TREND and Arcelik

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It was published

2 days ago

December 6 2024

Author:

Elif Akin Yuksel

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Source: HORECA TREND and Inoksan