Non-brewed condiment

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Non-brewed condiment is a vinegar substitute created with water, acetic acid, flavourings and caramel colour. It is used widely at fish and chip shops throughout the United Kingdom instead of malt vinegar.[1] It is also used in salads.

Traditional vinegars are made by fermenting alcohol (wine, in the case of wine vinegar; cider for cider vinegar, and an ale made from malted barley in the case of malt vinegar). The fermentation process takes time, and all the colours in the vinegar occur naturally.

Non-brewed condiment is acetic acid mixed with colourings and flavourings, making its manufacture a very quick process. According to Trading Standards in the UK, it cannot be labelled as vinegar[2] or even put in traditional vinegar bottles if it is being sold or put out on counters in fish-and-chip shops or (chippies).

It dates back to the temperance movement and was used as a substitute for vinegar by people whose faith/beliefs did not allow them to take alcohol, despite the fact that the making of vinegar converts alcohol into an alcohol-free liquid in many cases.

Origin of the term 'Non-brewed condiment'

According to Arthur Slater, writing in the August 1970 edition of Industrial Archaeology the Chief Metropolitan Magistrate ruled in a 1949 prosecution at Bow Street Magistrates Court that the term ‘Non-brewed Vinegar’, which up until then had been used to market such acetic acid solutions, was in contravention of the Merchandise Marks Act 1926 as it constituted a false trade description. The decision was upheld on appeal to the King’s Bench Division. Mr Slater goes on to state that after the unsuccessful appeal ‘’the trade association concerned announced that in future their product would be sold as ‘Non-brewed condiment’.[3]

References

  1. ↑ "Definitions- non brewed condiment". allwords.com. Retrieved 17 May 2012. 
  2. ↑ "London Boroughs of Brent and Harrow Trading Standards Service - Business Advice - Food labelling for catering establishments". November 2012. Retrieved 2013-07-10. 
  3. ↑ Food Industries Manual by M.D. Ranken, R. C. Kill, p327.
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