“Confirming integrity”: BI urges validation testing of apple cider vinegar for proper labeling

12 Jun 2019 --- The proliferation of apple cider vinegar (ACV) products on the market has coincided with an increase in ingredients from non-naturally derived acetic acid. This means consumers may not always be receiving what they read on the products’ label, according to BI, a supplier of dietary supplements and functional food ingredients. In light of this, the company is urging the industry to look beyond common assay methods and include identity testing to “confirm the integrity of ACV materials.” The call comes as BI has recently introduced an unfiltered organic ACV powder, which consists of 4 to 10 percent acetic acid, and can act as a substitute for ACV in beverages, dry mixes and seasoning blends.

Acetic acid typically makes up approximately 5 to 6 percent of ACV. It is classified as a “weak acid,” but still has fairly strong acidic properties when it is concentrated. In addition to acetic acid, ACV contains water and trace amounts of other acids, vitamins and minerals. The product has risen through the popularity ranks in recent years, often touted for its health benefits such as improved digestion, lower cholesterol, reduced hypertension and healthy blood sugar, a company spokesperson tells NutritionInsight.

“BI’s current method for identification of ACV includes full testing on the source vinegar and other ingredients. Full disclosure of all ingredient components is shown on every product we sell. One issue related to ACV is that common titration methods don’t provide data that’s specific enough to differentiate which acids are actually in the powder,” says BI’s Quality Control Manager, Steve Smith.

High-performance thin-layer chromatography (HPTLC) is a US Food and Drug Administration (FDA) recommended method for evaluating the identity of incoming raw materials. The company notes that it should be more widely used to identify and separate components of a mixture, such as vinegar, and to confirm the vinegar is actually derived from apples, and not vinegar synthesized from methanol, acetaldehyde, or ethylene. Combining HPTLC with a high-performance liquid chromatography analysis (HPLC) assay technique can help confirm fortification with other acids, such as tartaric or citric.

“We tested a batch of ACV powder with 9.7 percent acetic acid by the titration method, when in fact other acids were present. Using HPLC of the same sample, we were able to more accurately determine the naturally occurring constituents as 7.2 percent acetic acid, plus a trace of malic acid from the apples, for a total of 7.4 percent. The variance compared to titration is quite significant,” he explains. 

The company further notes that some of its competitors offer fortified ACV without disclosing the composition to their customers. “The acidic components are not naturally occurring in apple cider vinegar and could lead to labeling issues down the line,” says Emilio Gutierrez, BI’s Vice President of Technical Services. “If the ACV in this circumstance were to be tested by common titration methods, we would achieve a seemingly acceptable assay result. Upon further testing with HPTLC and HPLC, however, we would be able to confirm whether the acidic composition is natural to the vinegar. This is why we’re urging the full disclosure of ACV fortification and an assay method beyond titration.”

BI standardizes liquid ACV to achieve a 4 to 10 percent acetic acid range for its ACV. BI’s unique ID authentication program, Identilok, is used to ensure that the ACV is derived from non-fortified, naturally produced acetic acid and not from any other sources that would not be expected by the consumer.

ACV popularity surge
Health conscious consumers are increasingly seeking products that are good for the gut. Trending functional products claiming to be good for digestive health include kombucha, kefir, fermented foods and drinking vinegar, such as ACV. 

There has been a surge of interest in digestive health NPD in the US in recent years, with strong development happening in probiotic products. This is largely fueled to address consumer concerns, with Innova Market Insights research indicating that one in four US consumers indicate digestive health to be an almost daily problem. 

PepsiCo, Inc. revealed plans to acquire KeVita, a leading North American creator of fermented probiotic and kombucha beverages at the end of 2016, in a move to expand its health and wellness offerings in the premium chilled beverage space. The move has also helped moved ACV into the mainstream. KeVita’s range includes Apple Cider Vinegar Tonic, as well as a Sparkling Probiotic Drink and a Master Brew Kombucha. 

Albert McQuaid, Global Chief Technology Officer at Kerry Taste & Nutrition shared with NutritionInsight at Vitafoods Europe in Geneva earlier this year that “early adopter” consumers are particularly interested in ACV. He noted that functional foods innovators must look beyond the complexities of achieving health claims by communicating directly to such early adopters. 

By Laxmi Haigh