Jordan Turner from SGS Beta demonstrates how carbon-14 analysis provides precise detection of synthetic vinegar adulteration through accelerator mass spectrometry. The established technique accurately identifies petroleum-derived adulterants by measuring biobased carbon content, offering manufacturers reliable authentication of natural ingredients whilst addressing growing concerns over economically motivated food fraud in global markets.

In recent years, consumer demand for “natural” food products like vinegar has been on the rise. In 2024, the global market size for vinegar was valued at US$10.8 billion and it is estimated to see a growth of 4.4% CAGR between 2025 and 2034 [1]. With increased demand comes the potential for economically motivated adulteration, a practice that occurs when the quality of a product or its ingredients is altered for economic benefit, such as by substituting lower quality raw materials or adding artificial ingredients [2]. Natural product testing via carbon-14 measurement provides the accurate data required to prove a product’s integrity by identifying these adulterated ingredients through the process of verifying the natural origin of its ingredients.

The ingredient adulteration problem

Several economic advantages influence the practice of fraudulently adding, substituting, or replacing natural ingredients with synthetic petroleum-derived analogues, including raw material costs and sourcing difficulties. The prevalence of unnoticed ingredient adulteration is made possible because natural and synthetic ingredients are chemically identical and not easily detected by common methods. Despite this difficulty, practices like ingredient adulteration can damage consumer trust by leading to false label claims from the use of undisclosed synthetic ingredients. Therefore, it’s important for vinegar manufacturers to have a reliable verification method for validating the natural source of their products and ingredients.

Analytical methods such as gas chromatography-mass spectrometry (GS-MS), chiral testing, and isotope ratio mass spectrometry (IRMS) testing are not completely reliable when it comes to detecting the synthetic adulterants that are chemically identical to their natural counterparts [3]. Natural product testing via carbon-14 analysis is the only method best suited for accurately proving that the ingredients are natural in origin, identifying the exact percentage that comes from biomass. The data obtained from natural product testing is valuable during the research and development phase of product manufacturing to monitor ingredient integrity as well as during distribution to ensure the accuracy of marketing claims.

Why does Carbon-14 analysis work?

Natural ingredient testing is a method based on international standards ASTM D6866 and ISO 16620-2. Results are obtained by measuring the carbon 14 isotope (also called radiocarbon) via Accelerator Mass Spectrometry (AMS). This methodology is well established, having been originally used to date organic archaeological artifacts since 1946 [4]. The science is useful across many disciplines because carbon is found in all biomass. Carbon-14 measurement has a detection limit of approximately 43,500 years. Biomass (or biobased) materials has a detectable amount of carbon-14 while synthetic materials have none left due to radioactive decay. Therefore, carbon-14 natural ingredient testing can be used to authenticate biobased ingredients and products.

Results reveal the percentage of biobased carbon versus synthetic carbon ingredients in a sample (Figure 1). An ingredient that is completely natural in origin will have a 100% biobased result while percentages between 1% and 99% indicate the presence of synthetic substances. A completely synthetic ingredient will be 0% biobased. This method provides clear data identifying whether an ingredient claiming to be 100% natural has been adulterated with petroleum-derived components

How to detect synthetic vinegar

Vinegar is a product commonly used for cooking and cleaning. It is made through a two-step fermentation process that converts ethanol from foods such as wine, fruit, barley, and rice before oxidizing it into acetic acid by Acetobacter sp. bacteria. Key reasons for vinegar adulteration include the higher cost of natural vinegar and production time required for fermentation (approximately 5-6 weeks) [5]. Alternatively, synthetic vinegar can be produced more quickly, with higher yields, and at a lower cost by using petrochemicals instead of the natural process of bacterial fermentation to produce acetic acid.

As previously mentioned, adulterants such as synthetic acetic acid are chemically identical natural components, making differentiation between the two difficult. Identifying the presence of synthetic acetic acid by commonly used methods such as IRMS and site-specific natural isotopic fractionation-nuclear magnetic resonance (SNIF-NMR) are able to detect synthetic acid at levels of 15% or more, but must be used in tandem to be successful [6]. Natural product testing via carbon-14 analysis, however, is sufficient to detect synthetic acetic acid as a standalone test and at lower detection levels.

Conclusion

Carbon-14 natural product testing provides vinegar producers and distributors with a reliable third-party analytical method that proves ingredients are natural by measuring the biomass-derived fraction of their product.
Vinegar is one of many products that is susceptible to ingredient adulteration through the use of synthetic acetic acid. Natural product testing detects synthetic ingredients and provides highly accurate results that can be used to counter dishonest practices such as adulteration and fraudulent label claims. Results prove the authenticity of natural ingredients and ensure the accuracy of marketing claims.

To learn more, visit: https://www.betalabservices.com

About SGS Beta
ISO 17025-accredited SGS Beta is a dedicated carbon-14 testing laboratory based in Miami, Florida with a turnaround time of 7 business days or less for natural ingredient testing. The analysis is applicable to various sample types including flavours, essential oils, cosmetics, curcumin, and food & dietary supplements. SGS Beta reports results for natural products source testing according to international standards ASTM D6866 and
ISO 16620-2.

Take advantage of their free resources including: excellent customer service in 10 languages and on-demand educational webinars. Sending samples is easy and convenient through their global forwarding facilities.

About the author
Jordan Turner, Marketing Coordina­tor, SGS Beta, has been with SGS Beta since 2017. He has a Master of Science in Human Osteology and Funerary Archaeology from the University of Sheffield. As Marketing Coordinator, Jordan has written a number of articles on a variety of multidisciplinary topics related to SGS Beta’s analytical methodology and services.

References

1. Global Market Insights. Vinegar Market Size – By Product Type, Source, Flavor, Distribution Channel, Application Analysis, Share, Growth Forecast, 2025- 2034. [online]. Global Market Insights Inc.: Selbyville, DE; 2024 Nov [Accessed 8 August 2025]. Available from: https://www.gminsights.com/industry-analysis/vinegar-market
2. Momtaz M, Bubli SY, Khan MS. Mechanisms and Health Aspects of Food Adulteration: A Comprehensive Review. Foods [online]. 2023;12(1):199. Accessed 15 August 2025]. Available from: <doi:10.3390/foods12010199>
3. Gershon H. Authentication of Natural Peppermint Oil. Perfumer & Flavorist [online]. 2019;44(3):22-25. [Accessed 8 August 2025]. Available from: https://shorturl.at/MnkJj
4. American Chemical Society. Willard Libby and Radiocarbon Dating [online]. American Chemical Society National Historic Chemical Landmarks: Washington, DC; 2016 [Accessed 8 August 2025]. Available from: https://www.acs.org/education/whatischemistry/landmarks/radiocarbon-dating.html
5. Emire SA. Vinegar Production Technology – An Overview. Beverage & Food World [online]. ResearchGate.net; 2015 Aug [Accessed 14 August 2025]. Available from:https://shorturl.at/qDgLZ
6. Grégrová A & Čížková H, Mazáč J, Voldřich M. Authenticity and quality of spirit vinegar: Methods for detection of synthetic acetic acid addition. Journal of Food and Nutrition Research [online]. ResearchGate.net; 2016 Aug [Accessed 14 August 2025]. Available from: https://shorturl.at/tD3s2