SFA to review internal procedures after miscommunication with Jian Bo allowing sorbic acid in kueh products

The Singapore Food Agency (SFA) said it regretted miscommunicating wrong information to kueh maker Jian Bo Tiong Bahru Shui Kueh on using sorbic acid in its kueh products.

SFA has since announced it would review internal procedures to improve communication.

In a media release on July 27, SFA said nine local kueh manufacturers were being suspended from producing various kueh products due to the improper use of food additives.

“Under the Singapore Food Regulations, the use of benzoic acid or sorbic acid is not allowed in kueh products, except for its filling, which should not exceed the maximum permissible limit” of 1,000ppm, said SFA.

Jian Bo was one of the operators listed in the suspension, with their Chwee Kueh, 9 Layer Kueh and Tapioca Kueh as the implicated products.

“Even though benzoic acid and sorbic acids are common additives which are safe when used in small quantities, studies in animals fed with high doses of benzoic acid had shown disorder of the central nervous system as well as changes in their brains,” noted SFA.

Jian Bo quickly took to Facebook on July 27 to inform its clients about the SFA advisory, clarifying that the three products do not contain the food additives.

The company sent out their products for laboratory tests, and the results returned negative.

“We have submitted the laboratory test reports to SFA and are currently seeking clarifications from them on this action against us. It has negatively impacted our business, affected our reputation and brand name and most importantly, shaken our customers’ confidence in our products,” said Jian Bo.

In another post on July 28, Jian Bo announced that SFA revoked its earlier direction.

“Jian Bo is a heritage brand with close to 65 years of history and a strong track record over the years. We pride ourselves in maintaining stringent food safety standards stipulated in the Act and the Food Regulations before distribution and sale.”

Miscommunication over ingredients

Jian Bo asked SFA whether sorbic acid was allowed in their food on April 12, to which the agency replied that the additive was allowed in kueh products up to 1,000ppm.

Following an SFA inspection on April 19, Jian Bo’s 9 Layer Kueh and Tapioca Kueh were found to have exceeded the sorbic acid limit.

Jian Bo was also informed of the correct ingredient limitation on April 20, which was when it stopped using sorbic acid in its products.

SFA then suspended production of the affected products; however, Jian Bo submitted lab test results by a third-party accredited lab which stated that the products did not contain sorbic acid.

Thus, the suspension order on July 26 was revoked, with SFA noting it “regrets the miscommunication” with Jian Bo./TISG

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