Tuesday, October 22, 2013

Veronica Foods Is Proud To Announce...

As of today our Aged Up To 18 Year Dark Balsamic Condimento and all of our infused dark balsamic products made from it are caramel color-free!

And people, we hope you understand that this wasn't any small feat. Bringing this to fruition took years, and of course was only possible because of our steadfast partnership with the world's oldest and most respected balsamic maker in Modena, Italy. They have a deep understanding and appreciation for our unyielding commitment to continuously raising the quality bar and stood beside us in this unique endeavor.

Today we are proud to be one of the few companies in the world to offer a truly colour-free product. It is estimated that upwards of 95% of all retail product labeled as "Balsamic" boasting a deep black-brown color derives its darkness not from cooked down, caramelized grape must, but instead from a food dye known as Caramel Color. This food dye is typically added in less than 5% by volume to give pale grape juice concentrate the appearance of being cooked and naturally caramelized in the Traditional Style. Its sole purpose is to add colour, as it does not contain any sugar. It is odorless, flavourless, and contributes no density, thickness, or viscosity. In fact, it is impossible to detect its presence without a laboratory analysis. And with Italian Consortium law permitting it to be used in balsamic production, it is used with wild abandon.

The Trebbiano grape must used to make our Traditional Style Condimento is cooked in copper kettles over an open wood fire in the "Traditional Style". This time honoured method of making balsamic naturally thickens and deeply caramelizes the grape sugar which turns a rich, dark mahogany-brown. This method of production also adds the unmistakable complexity and richness which our product is known for. These sought after attributes cannot be achieved when grape juice is vacuum evaporated to concentrate it. The vacuum method of evaporating grape juice is the current industry standard for balsamic production. However, this modern commercialized method generates a pale, anemic grape juice concentrate the color of straw, which must be heavily "doctored" to even remotely resemble true balsamic. More often than not, this results in copious amounts of dye, thickeners, and distilled vinegar or wine vinegar being added to give a semblance of authenticity.