For those who enjoy packaged confectionery, you might have had this before: Lemon Square’s Cheese Cake. These sweet treats come in individual loaves in little plastic packages.
Inside these little bundles of joy, however, lurks a dangerous substance.
SFA Recalls Lemon Square’s Cheese Cake Due to High Levels of Additive
On 25 November, the Singapore Food Agency (SFA) recalled Lemon Square’s Cheese Cake (Original) due to its high levels of food additives.
The product was found to contain higher-than-allowed amounts of the substance sorbic acid. Fortunately, even if you’ve consumed the product, SFA has said that it is unlikely to pose any adverse health effects due to its low toxicity.
Although sorbic acid isn’t harmful, SFA has said that this recall was a precautionary measure since it exceeded the limit. Thus, it has directed the importer, Orient Pearl Goods & Services, to recall the product that originated from the Philippines.
For worried consumers, you may contact your point of purchase over inquiries.
If you’ve paid enough attention to SFA’s warnings, you’d know that this isn’t the first time a product has been recalled because of its high sorbic acid levels.
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SFA Recalls Banana Cake in July 2022
In July this year, the SFA recalled a banana cake product imported from Goods Huat Hee Marketing. 
The banana cake, like Lemon Square’s Cheese Cake, exceeded the maximum sorbic acid limit stated in the Singapore Food Regulations.
As such, the product had to be sent back to its country of origin, Malaysia.
Bye bye banana.
What is Sorbic Acid, and Why is It Used in Cakes?
Until now, some of us (including me) still don’t know what sorbic acid is. We see the word “acid,” and random associations start popping up in our minds: poison, harmful, toxic, bla bla bla.
So, I’m here to clarify the doubts for us.
First and foremost, what is sorbic acid?
Sorbic acid is a naturally occurring compound extracted from Rowan berries. Although we’ve probably never heard of it before, it is the world’s most commonly used food preservative.
It’s what makes our entire global food chain possible.
Sorbic acid can inhibit mold growth and has a natural antibiotic capability.
Simply put, good lah.
If you’ve noticed the trend of the acid appearing in cakes, I’m here to explain why.
Because it is a highly effective preservative, many producers use it to extend the shelf life of their products. Also, in comparison to other preservatives, its cost-effectiveness, as well as ease of use, puts the rest to shame.
Not only does it significantly reduce waste, but it also cuts costs. Hence, it is used so frequently.
So next time you see the words “sorbic acid” on food packagings, don’t jump straight to misconceptions and remember that they’re actually good for you.
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Featured Image: Singapore Food Agency
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