I am sorry, but I need to call BS on this. When “Kona” coffee is blended with cheaper varieties, they will say so–and when it’s 100%, they will also say so. The problem in Taiwan (which I would liken to an own goal) is that it appears to be entirely legal here to blend, say, 1% Taiwan tea with 99% other tea and simply label it as “Taiwan tea.” Short term monetary gain, long term damage to the reputation of the product.
Guy
I found out recently the government has a big budget to invest in better food testing tech and going to work with some public unis to improve the situation .
I did mention to some.decision makers that the problem is also from upstream as it’s completely abnormal to mix factories with agricultural land , unfortunately they felt embarrassed more than anything and the discussion didn’t go anywhere.
Everybody agreed food testing should be centrally managed and not to let local governments get involved.
Cyclamic acid in “fresh” (frozen) pineapple. 
Good news?
Consumers who purchased the product between May and June could receive a full refund, he said.
bon appetit
60 percent of handmade drinks contain excessive levels of bacteria
Ha. Every year or so I’ll start drinking from tea stands again - I had my first one in ages two days ago - and then I’ll see a story like this and stop again for a year.
Mind you, I do get take-out coffee from Cama and the like, and I assume those have the same issues.
for sure -
i had never bought those drinks— ever —
still getting some terrible gastro from : je ne sais ou?
Just get immunity you’ll be fine maybe even good for your microbiology!
More diversity is better.
…except when it’s not. I had some nasty gastrointestinal issues late last year. Believe me: there are some forms of bacteria your body can do without!
Guy
My first three years in Taiwan I had a real.bad bout once a year. One took me about 4 months to get over. I feel ya.
But it’s been about 10 years since the last one at least!
I think sometimes the issue here is not just getting more diverse bacteria into our system–but figuring out what our bodies can handle here, and staying within those limits. At least that’s been the case for me.
Rule #1 for me: no meat on the street! 
Guy
Sodium Sulfite in bean sprouts.
More than 2 tonnes of tainted bean sprouts have been seized from two factories in New Taipei City and destroyed because they were found to contain traces of an unapproved chemical additive, the city’s Department of Health said on Friday.
I noticed bean sprouts were being pushed a couple weeks ago. I had a feeling something was up.
The failed products include those produced by chain beverage and food stores: Yifang Taiwan Fruit Tea’s (一芳台灣水果茶) pouchong grean tea, Rabbit Rabbit Tea’s buckwheat green and Assam milk teas; Ice Monster’s mango shaved ice; and chain fast food store T.K.K. Fried Chicken’s (頂呱呱) jasmine green tea.
Excessive levels of bacteria found in 60 percent of handmade drinks (maybe this was already posted)
Has anyone eaten at MOS Burger lately?
Green?
Thanks for posting that.
What a crock of shit.
Like there aren’t any REAL food contamination issues that should be dealt with?
I grew up on the farm, I’ve been eating green bits of potato all my life, with no ill effects.
I mean, unless you consider a statistically huge schwanz, triple-digit IQ, and irresistibility to potential carnal companions to be ill effects…
Just pointing out what the issue is! I always wondered but I actually heard some expert testimony last night that there’s something to it. Having said that, maybe I’ll go get some now.