A recent analysis by the U.S. Food and Drug Administration (FDA) found chemical contamination of PFAS (Per- and polyfluoroalkyl substances) at multiple levels of the U.S. food supply chain.
Vinegars are made by fermenting a carbohydrate source into alcohol. Acetobacter bacteria then convert the alcohol into acetic acid, which gives vinegars their strong aromas (1Trusted Source).
