SINGAPORE: Four more kueh manufacturers had their suspension lifted by the Singapore Food Agency (SFA) after third-party test results showed that their current production is free from benzoic acid or sorbic acid.
These manufacturers provided results following tests conducted by accredited third-party laboratories, SFA said on Tuesday (Aug 2).
Based on the results given, SFA said it has lifted the suspension of the four kueh manufacturers as adequate measures have since been put in place, in compliance with the Singapore Food Regulations.
The manufacturers and the previously implicated products are:
- Thomson Foodstuff Manufacturing (huat kueh)
- Delight Baker (pulut hitam, kueh lapis, chendol kueh, tapioca kueh)
- AMK Nonya Kueh (kueh lapis, red bean kueh lapis, black sesame kueh lapis, yam kueh, lapis, kueh salat, tapioca kueh, sweet potato kueh)
- Lim Food Industries (png kueh, soon kueh)
Tiong Bahru Tian Bo Shui Kueh, also known as Jian Bo Tiong Bahru Shui Kueh, had its suspension lifted last week. Its previously implicated products were chwee kueh, nine layer kueh and tapioca kueh.
SFA previously announced on Jul 27 that nine local kueh manufacturers had their operations suspended 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 limits.
These remaining kueh manufacturers have yet to have their suspension lifted:
- Toh Chuan Kee Foodstuff (kueh lapis, mochi skin)
- Tongli Food Manufacturing (yam cake)
- Chit Guan Foodstuff (ang ku kueh with bean paste, peanut and sesame)
- Sin Hwa Coconuts Industrial (ondeh ondeh, tapioca kueh)
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