Some local kueh manufacturers were taken by surprise last month when they were told by the Singapore Food Agency that the production of various kueh products would be suspended due to the improper use of food additives.
The suspension came three months after SFA performed inspections in April and found high levels of benzoic acid and sorbic acid in various kueh products by nine local kueh manufacturers. Both chemicals are used in food preservation and allowed in only the filling of kueh products, within permissible limits.
Mr Sebastian Ong, operations manager at Tongli Food Manufacturing, told The Straits Times on Thursday that his company was informed in April that the additives were not allowed in kueh. At the time, the company's yam cake was found to have contained the additives. Mr Ong said:"We were shocked by the suspension in July because we had already stopped using the additives in April when we were told they were not allowed. We stopped using them immediately. And we made changes to our yam cake recipe to make sure that it was safe.""It was not easy. We had to make sure that the kueh could last on the shelf for a certain amount of time and also had to ensure that the texture and taste was not compromised.
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