Non-gmo White Vinegar

White vinegar is a clear, colorless liquid made by fermenting ethanol (alcohol) from sources like corn or sugarcane. This process creates acetic acid, which gives vinegar its characteristic sour taste and pungent smell. The 'non-GMO' label indicates that the ingredients used in its production were not genetically modified.

Manufacturers add white vinegar primarily as an acidity regulator and preservative. Its sharp flavor also makes it a common ingredient in salad dressings, marinades, sauces, and pickled foods. It can help balance sweetness and add a tangy note to dishes.

White vinegar is generally recognized as safe (GRAS) by the FDA for use in food. Acetic acid, its main component, is not associated with significant health concerns at typical dietary levels. Regulatory bodies like EFSA have evaluated acetic acid and its salts. While generally safe, excessive consumption of undiluted vinegar can potentially erode tooth enamel.