Vinegar in the News
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Sweet, Sour and Superb: Cooking With Vinegar (as reported by Philippine News)




LOS ANGELES—Filipino cuisine is distinguished by its bold combination of sweet, sour, salty and spicy flavors.  Most of the dishes—notably adobo, paksiw and kilawen—rely heavily on vinegar for flavoring.  Hence, knowledge of the acidic liquid is imperative.

“Asians, especially Filipinos, are educated and understand the many uses of vinegar in their lifestyles and culinary applications,” Sandi Enriquez, Director of Retail Products & Business Development for Fleischmann’s Vinegar Company, told Philippine News.  “Asian consumers are culturally diverse and have high standards when it comes to choosing quality vinegar products.”

Enriquez believes that the Asian community is one of the largest buying blocks of Apple Cider vinegar and Rice vinegar, products that Fleischmann’s excels at.  Hence, she adds, Fleischmann’s Vinegar understands the importance of continually offering vinegar products that grab the interest of this diverse consumer base thru innovation, quality and the longevity.

Fleischmann’s Vinegar Company, based in Cerritos, is the United States’ leading manufacturer of industrial vinegar and cooking wine.  The company entered the vinegar business in the 1920's as a way to utilize the alcohol produced by the bakers' yeast growth.  Consequently, vinegar production units were installed at a number of yeast plant locations.  By the mid 1930's Fleischmann's had established itself as a major vinegar supplier.

Fleischmann’s Vinegar’s significance has been accentuated by its recent emergence as a first choice in the raw, natural and organic lifestyle circle.  The company plans to promote a healthy product for both the environment and consumer lifestyle.

Last summer, the company unveiled two select lines of cost-effective retail vinegars, which are targeted for the Organic/Natural and specialty food markets.  This new retail line of vinegars is comprised of two distinct product lines.

The Company’s Classic Selections line of vinegars include: Champagne Vinegar, White Wine Vinegar, Brown Rice Vinegar and Honey Balsamic Vinegar.  Similarly, Fleischmann’s Classic Organics include: Organic Unfiltered Red Wine Vinegar; Organic Unfiltered White Vinegar; and Organic Unfiltered Apple Cider Vinegar; each consist of several different flavors and natural ingredients. All three Classic Organic Vinegars are handmade and produced in the seven Fleischmann Family of Vinegar plants strategically located throughout the U.S.

About Fleischmann’s Classic Organics:  Unfiltered Apple Cider Vinegar is derived from raw, unfiltered and unpasteurized freshly pressed organic apples, which allow for a smoother, wholesome flavor and a live culture-in-the-bottle known as the “mother.”  The health benefits of natural Organic Apple Cider Vinegar has been widely celebrated for centuries and is commonly referred to as “nature’s perfect food.”

“When we say, raw, unfiltered and unpasteurized—it simply means that all of our vinegars are left in its natural state by using Organic raw quality ingredients that have not been processed in any way,” explains Enriquez.  “Unpasteurized defines that our vinegars have not undergone any heating or cooking process.  Pasteurization removes any bacteria that may be harmful.   But, vinegar is created by using bacteria therefore by removing it you have removed everything that is beneficial.   All of the natural enzymes and nutrients remain intact within the product when it is raw and unpasteurized.”

Enriquez adds that Fleischmann’s Organic white vinegar is not distilled.  The distillation process involves heat and removes all of the natural enzymes we have already discussed.

“That is why our White Vinegar is not clear and lifeless like many of the name brand white vinegars you see in the store today.  Our White Vinegar is cloudy because of the raw and unpasteurized effect.  It is the only one of its kind you will find in your local grocery store.  We believe that consumers will understand that it is truly a sustainable product that can be used for many alternative uses and will come to appreciate it,” she said.

Is it wise to launch new products and innovations at these times of economic hardships?  “In a perfect world we would have liked to economy to be much stronger when we introduced our retail vinegar line.  Product placement and the growth of the line would have been much easier,” Enriquez admits.  “(But) it is important to look ahead to the future of all of our food products, be aware of what we are putting in our bodies and using in our homes.  While we may have strict pocketbooks when we approach the grocery store there is still great value in all of our vinegars.”

But then there are staple products that households use irrelevant of economic conditions.  Such as vinegars to Filipinos.

“Within the Asian community, vinegar is embedded in your culture and hopefully you will continue to buy vinegar products indifferent to the economic environment we all find ourselves in.  We are excited that Fleischmann’s vinegar can offer another choice and look forward to continued service to the Asian community,” Enriquez concludes.