- Requires further information to determine if the sandwich contains alcohol.
It's evident when shopping that products like beer and chocolates filled with egg liqueur contain alcohol. However, you might be surprised to find out that items such as pre-baked rolls, pizza dough, marzipan, and small breads for hot dogs sometimes contain trace amounts of alcohol as well. This information is often buried in the fine print on packages. Due to this, consumer centers are advocating for clearer labeling.
Stephanie Wetzel, coordinator of the Lebensmittelklarheit project at the Federation of German Consumer Organizations, stated that many customers miss the mention of alcohol in the ingredients list. This is problematic for children and those who avoid alcohol deliberately. Therefore, she believes alcoholic foods should be clearly labeled, even for unpackaged foods and dishes served in restaurants.
Alcohol is commonly hidden in sweets, desserts, and ready meals, according to a consumer advocate for the German Press Agency. Salad dressings, fine salads, and jams may also contain alcohol. The ingredients list may list "ethanol" or "ethyl alcohol."
The German Bakers' Confederation explained that alcohol can be produced in the dough itself during the fermentation process. The starch in the grain provides sugar, which the yeast converts into carbon dioxide and alcohol. The carbon dioxide ensures the bread has volume and doesn't turn out as a baked dough lump. Alcohol also contributes to aroma formation and a good crust. However, the amount is minuscule, and the products are intended for baking. The labeling in the ingredients list is deemed sufficient, the confederation emphasized.
At present, there are no plans for new packaging labels in the German government. The Federal Ministry of Food and Agriculture explained that the labeling regulations currently in place at the EU level do not include provisions for mandatory warning labels. The initiative for changes lies with the EU Commission. The ministry supports a harmonized EU-wide approach to labeling for the prevention of alcohol misuse.
The Federal Institute for Risk Assessment stated that ethanol from natural fermentation processes is unlikely to have intoxicating or toxic effects, even with larger quantities consumed by "sensitive subgroups" in the population. The heating during baking should lead to a significant reduction in any ethanol content.
The Federal Ministry of Food and Agriculture noted that small amounts of natural alcohol can also be found in fruit juices and kefir, which typically does not affect the taste. According to the assessment of the federal Max Rubner Research Institute, no negative effects of these small amounts have been reported.
The Federal Association of Consumer Centres agrees with Stephanie Wetzel's viewpoint, advocating for clearer labeling of alcohol in foods due to unaware customers and potential health concerns. The association believes that alcoholic foods should be labeled, even in unpackaged items and restaurant dishes.
Given the complexities in the food industry, the Federal Ministry of Food and Agriculture has mentioned that the EU Commission holds the initiative for changes in labeling regulations to prevent alcohol misuse, with a harmonized EU-wide approach being supported.
