The European Commission has authorised buffered vinegar as a food additive that can be used as a preservative or acidity regulator. It has been given the E-number E 267, and can be used in various types of food including mozzarella, whey cheese, canned/ bottled fruit and vegetables, fresh pasta, fresh pre-cooked pasta, and certain breads and meat preparations.

To introduce the use of bio antimicrobial natamycin application in meat products

National Health Commission of the PRC Announce

EFSA Panel concluded that the proposed extension of use of nisin (E 234) as a food