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FOOD SAFETY: A timeline of Taiwan’s food safety scare
FOOD SAFETY: A timeline of Taiwan’s food safety scare

SONY DSCThe latest edible oil problems to rock Taiwan were not the first time the country has seen issues in food safety. A chronological record of major events on this story follows:In 2011, businesses in Taiwan were found to have added plasticizers in beverages, pastries, breads and jams.In May 2013, health authorities found maleic acid, a byproduct that indicates the use of industrial starch, in ingredients used in popular snack drinks and hot pot dishes.The affected products included tapioca balls, used in Taiwan’s celebrated pearl milk tea, as well as in taro and yam balls and fish paste products commonly used as hot pot ingredients.In August 2013, the popular Top Pot Bakery chain, which advertises bread made from all-natural ingredients, admitted to using artificial flavoring in its baked goods. Though not harmful to human health, the bakery was in hot water for making false claims.In October 2013, a more serious problem came to light when Chang Chi Foodstuff Co. was found to have made mixed oil concoctions using flavoring and coloring techniques to pass them off as pure olive, peanut and chili oil.The Changhua-based company also was found to have used copper chlorophyllin, a coloring agent banned for use in cooking oil, to make its products look more like olive oil.In October 2013, prosecutors in Changhua County indicted officials of Flavor Full Foods Inc., the largest sesame oil producer in Taiwan and the second largest in the world, after discovering that it had been selling adulterated oil labeled as 100 percent pure since 2009.

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