Vinegar & Natural Flavor

Vinegar is a liquid made from the fermentation of ethanol by acetic acid bacteria. This process turns alcohol into acetic acid, which gives vinegar its characteristic sour taste and pungent smell. Common types include white distilled vinegar, apple cider vinegar, and balsamic vinegar.

Vinegar is used to add a sour or acidic flavor to foods, acting as a preservative and tenderizer. It's found in salad dressings, marinades, sauces, pickles, and condiments. Natural flavors are complex mixtures derived from natural sources like fruits, vegetables, or spices, used to enhance or impart specific tastes.

Vinegar is generally recognized as safe (GRAS) by the FDA for use in food. While some studies suggest potential benefits for blood sugar control, more research is needed. JECFA has evaluated vinegar and found no safety concerns. Natural flavors are also considered safe when used as intended. There are no major health controversies associated with typical consumption of these ingredients.