28 July 2000

iB Food has taken a stand against poor quality commercial balsamic vinegar which, the company states, is spiked with caramel to enhance the flavour and colour and not made to the traditional Modenese recipe.
To retain authenticity, balsamic vinegar should be produced from the must of the Trebbiano grape from the Modena region of Italy and aged in wooden casks for up to 25 years. The reality is that some producers add caramel to render their vinegar denser and darker, thereby increasing production volumes and giving the dubious appearance of a much older and better quality product. 
For two years iB Food has been working in conjunction with their supplier, Aggazzotti (whose family has been making Balsamic Vinegar since the 1700's) to raise the standard of commercial balsamic vinegar.
iB Food can now declare that a. all Aggazzotti products are produced with the must from the Trebbiano grapes from the Modena region and b. the vinegar is produced to traditional recipes and aged in wooden casks, without the addition of any caramel.
Isabella Gambuzzi, Managing Director for iB Food explained:
"It's time the public were made aware that when they buy commercial balsamic vinegar they are sometimes getting a raw deal. At the moment, producers can add up to 2% of caramel (E150) to the recipe without stating it on the label, but things are about to change. New Italian legislation whereby all producers are obliged to declare added caramel is imminent and this has got to be good news for everyone." 

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Media enquiries:
Jane Newick 
The Wordbox Group 
No 1 Farnham Road 
Guildford GU2 5RG 
Tel: 01483 549018 
Fax: 01483 549118 
Email: ibfood@thewordbox.com 

Note to editor
Commercial Balsamic vinegar should not be confused with the far superior Traditional Balsamic Vinegar. 
Traditional Balsamic Vinegar is also made from the must of the Trebbiano grape and aged in wooden casks, but for a minimum of 25 years. The vinegar has to gain approval from the Consortium of Producers of Traditional Balsamic Vinegar of Modena and only when the expert tasters have given their consent is it bottled, sealed and returned to the producer. The authentic product is easily recognised by the gold seal and distinctive bottle designed by the Italian designer Giugiaro, which is only available from the Consortium.