Use of Preservatives and Colouring Matter in Chinese New Year Foods
Use of Preservatives and Colouring Matter in Chinese New Year Foods (HTML)
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Chinese New Year Food Samples Tested for Preservatives 1996 -1999
Chinese New Year Food Samples Tested for Colouring Matter 1996 - 1999
Preservatives in Chinese New Year Food 1996 - 1999
Colouring Matter in Chinese New Year Food 1996 - 1999
Recommendations to Consumers
- Since the number of unsatisfactory samples was small, plus the fact that Chinese New Year Foods are seasonal foods, these foods are basically safe for human consumption.
- Consumers are advised to read the labels of prepackaged foods carefully, especially the expiry dates.
- Steamed puddings are perishable food items and should be stored in the refrigerator.
- People who are allergic to sulphur dioxide should avoid consuming sweetened fruits and vegetables.
- Since most of the Chinese New Year Foods are foods with high sugars and/or fat, people are advised to take a balanced diet even during the festive seasons. Those with diabetes should consult their dietitians regarding intake of these Chinese New Year Foods.
Recommendations to Trade
- Flour Confectionery
- Maximum permitted levels are 0.1% by weight of either sorbic acid or propionic acid.
- Dried Fruits
- Maximum permitted level for the use of sulphur dioxide is 0.2% by weight.
- Erythrosine (BS) is recommended to replace Rhodamine B.
- Sunset Yellow FCF is recommended to replace Orange II.
- The food trade is advised to adhere to Good Manufacturing Practice.
- The food trade is also advised to keep updated about the relevant regulations.