TS 1880 EN 13188/T1

TS 1880 EN 13188/T1 is an amendment related to EN 13188, covering definitions, characteristics, and marking for vinegar and products made from liquids of agricultural origin. In practical terms, this subject sits at the intersection of food terminology, raw-material classification, and labelling practice, where the key issue is how a fermented acidic product is identified and distinguished from other acidified or vinegar-like foods.

What the topic covers in general terms

From a general technical perspective, vinegar is an acidic food product associated with acetic acid formation through fermentation, while liquids of agricultural origin may include raw materials such as fruit juices, wine, malt-derived liquids, or other fermentable plant-based substrates. Standards in this area help define the product category by origin and use, so the name on the label reflects the actual material basis of the product rather than a broad or ambiguous acidified-liquid description.

Why definitions and marking matter

In food labelling, definitions are not merely descriptive; they are used to keep product identity consistent across production, trade, and consumer information. For vinegar products, the relationship between the source liquid, fermentation character, and product designation is important because technically similar acidic products may belong to different categories. As an amendment, this document should be understood as updating part of the parent EN 13188 framework rather than standing alone as a full, self-contained standard.

• The central issue is the link between raw material origin and product designation.
• Liquids of agricultural origin can follow different fermentation or acidification pathways.
• Definitions and marking rules help separate technically distinct food products.
• An amendment updates an existing standard framework rather than replacing it entirely.