Fermented soft drinks feature undeclared alcohol, survey reveals
A survey coordinated by the Implementation Sub-committee for Food Regulation (ISFR) investigated whether businesses are adequately controlling alcohol production in fermented soft drinks, and if the labelling of alcohol content of fermented drinks complies with the Australia New Zealand Food Standards Code.
Led by the Victoria Department of Health and Human Services, the survey tested the alcohol content of kombucha, water and dairy kefir, and other fermented soft drinks including ginger beer, across five Australian jurisdictions (Victoria, NSW, Queensland, South Australia and Tasmania) in 2017 and 2018.
Results revealed that a proportion of kombucha and water-based kefir beverage samples contained excess or undeclared alcohol, including many considered to be non-compliant with the Code. To address the issue, an industry and regulator roundtable meeting was held on 31 May 2019, convened by the Australian Government Department of Health on behalf of the Food Regulation Standing Committee (FRSC).
The purpose of the roundtable was to raise stakeholder awareness of the results of the survey and the associated public health concerns, and to ensure public safety through risk management. The outcomes of the roundtable meeting can be found on the Food Regulation website.
It is the responsibility of manufacturers of fermented soft drinks to ensure their products meet the requirements of the Code and local liquor licensing regulations. The Victoria Department of Health and Human Services FoodSmart supplement is a resource that also assists the beverage industry in managing alcohol content in fermented soft drinks. Meanwhile, Australian states and territory food authorities will continue to monitor the compliance of fermented soft drink products in the marketplace, taking action as necessary.
The compliance survey was conducted as part of ISFR’s Coordinated Food Survey Plan and led by Victoria DHHS. A summary report of the survey has also been released.
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