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Food News


THIS SECTION IS FOR NEWS AND INTERESTING STORIES RELATED TO FOOD, NUTRITION AND FOOD PROCESSING. THEY ARE NOT NECESSARILY RELATED TO KOSHER BUT MAY BE OF INTEREST TO THE KOSHER CONSUMER, MANUFACTURER OR MASHGIACH.

EU court ruling leaves sour taste for Italian balsamic vinegar producers

December 4, 2019 - from the The Guardian:

"German company allowed to use words ‘aceto balsamico’ to market its vinegar products."

"Italian producers of balsamic vinegar have lambasted the EU’s top court after losing a legal challenge to prevent a German company from using the names “aceto” or “aceto balsamico” to market its vinegar products."

"The Consortium for Balsamic Vinegar of Modena sued the company, Balema, on the premise that it had violated the use of the geographical food designation term aceto balsamico di Modena (balsamic vinegar of Modena), which has been in place since 2009 and can only be used by producers in Modena and the Emilia-Romagna region."

"The German firm, based in Baden, had been labelling its products with the terms “balsamico” and “Deutscher balsamico” (German balsamico)."

"The court determined that the name aceto is common and that balsamico is an adjective commonly used as a reference to a vinegar with a bitter-sweet flavour. Therefore, while the trademark aceto balsamico di Modena can only be used by producers within a specific geographical area, there are no such restrictions on aceto balsamico alone."

"There are two further geographically-protected varieties of balsamic vinegar: the Traditional Balsamic Vinegar of Modena and the Traditional Balsamic Vinegar of Reggio Emilia. The traditional methods use a reduction of pressed grape varieties including trebbiano, sangiovese and lambrusco and the resulting thick syrup, called mosto cotto, is aged for a minimum of 12 years, sometimes for more than 100, in cherrywood, chestnut or ash barrels. Bottles can cost up to €300 (£260)."

"The less expensive Balsamic Vinegar of Modena can be blended with up to 80% wine vinegar by volume and must be aged in wooden containers for a minimum of 60 days."

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