3. Compositional Aspects

Beers, RTDs, Whisky
South Korea

This section provides the compositional requirements for the food category and/or food products in scope and information on permitted nutrients, ingredients, and additives.

3.1 Composition Requirements

General Food

For the composition of foods covered by specific food standards in “Section 5—Standards and Specifications for Each Food” of the Food Code, their respective standards and specifications shall take precedence. However, for food additives, the Food Additive Code should be followed first for food additives. (Section 1-2 of [1]).

In addition, foods must also comply with “Section 2—Common Standards and Specifications for General Foods.” However, if the requirements seem unnecessary or ineffective due to the specific characteristics of the foods, they can be applied selectively based on their importance. (Section 1-2 of [1]).

Category

Alcoholic drinks

Section 5-15 of the Food Code outlines standards and specifications for Alcoholic Beverages [1]. In addition, some sections within these standards require following the details from the Liquor Tax Act [2]. 

Article 2.3 of the Liquor Tax Act provides criteria used to classify alcoholic beverages. Based on this, Alcoholic Beverages standards include the following type of requirements:

1. The quantity of raw materials used in the production of alcoholic beverages.
2. The types and proportions of ingredients that can be added to alcoholic beverages.
3. The alcohol content and non-volatile substance content of alcoholic beverages.
4. The storage period of alcoholic beverages in wooden barrels.
5. The filtration methods for alcoholic beverages.
6. Other criteria for classifying alcoholic beverages.

General alcoholic beverages compositional requirements are as per below:

• Alcohol content: alcoholic drinks are beverages with an alcohol content of 1% or more. (Article 2 of [2])
• Tolerance limit: the alcohol content of alcoholic beverages may vary by up to 0.5% (± 0.5%) from the alcohol content indicated on the final product. (Annex 2 of [3])
• Order of specific gravity: “Alcohol content” refers to the ethanol contained in the total volume (having a specific gravity of 0.7947 at 15°C. (Article 2 of [2])
• Flavor restrictions: the Liquor Tax Act and its enforcement decree regulate the compositional requirements and permitted ingredients of alcoholic drinks. Both should be referred to in addition to the Food Code and Food Additive Code when determining whether a particular category of alcoholic drinks permits flavoring to be added to the final drink. More details are provided in Section 3.5 below.

Product

1) Beer

Beer compositional requirements are as per below:

• Alcohol content:

• Requirements for Ingredients, etc.:

Requirements for ingredients are covered in Section 3.2 below.

• Manufacturing / Processing Standards:

The Liquor Tax Act regulates the types, quantities, and manufacturing methods of added ingredients permitted in the fermentation and production process of fermented alcoholic beverages (section 5-15 of [1]). The details are provided in Section 2.2 of this guidebook.

• Specifications:

Specifications are covered in Section 2.2 of this guidebook.

• Tolerance limit:

The tolerance limit is the same as that specified for “alcoholic drinks”, as mentioned above.

• Order of specific gravity:

It is the same as that specified for ”alcoholic drinks”, as mentioned above.

• Flavor restrictions:

Flavoring is permitted for beer. More details are covered in Section 3.5 below.

• Wort concentration and dietary fiber content:

These are not regulated.

2) Ready-to-drink beverages (mainly Chuhai) 

The compositional requirements for other alcoholic beverages are as follows:

• Alcohol content:

The alcohol content of other alcoholic beverages is not specified. Therefore, only the general requirement for alcoholic beverage content, which is 1% or more, applies.

• Requirements for Ingredients, etc.:

Requirements for ingredients are covered in Section 3.2 below.

• Manufacturing / Processing Standards:

The Liquor Tax Act regulates the types, quantities, and manufacturing methods of added ingredients permitted in the fermentation and production process of other alcoholic beverages (section 5-15 of [1]). The details are provided in Section 2.2 of this guidebook.

• Specifications:

Specifications are covered in Section 2.2 of this guidebook.

• Tolerance limit:

The tolerance limit is the same as that specified for alcoholic drinks, as mentioned above.

• Order of specific gravity:

It is the same as that specified for alcoholic drinks, as mentioned above.

• Flavor restrictions:

Flavoring is permitted for ready-to-drink alcoholic beverages. More details are covered in Section 3.5 below.

3) Whisky

The compositional requirements for distilled alcoholic beverages are as follows:

• Alcohol content:

The alcohol content of whisky is not specified. Therefore, only the general requirement for alcoholic beverage content, which is 1% or more, applies. 

• Requirements for Ingredients, etc.:

Requirements for ingredients are covered in Section 3.2 below.

• Manufacturing / Processing Standards:

The Liquor Tax Act regulates the types, quantities, and manufacturing methods of added ingredients permitted in the fermentation and production process of distilled alcoholic beverages (section 5-15 of [1]). The details are provided in Section 2.2 of this guidebook.

• Specifications:

Specifications are covered in Section 2.2 of this guidebook.

• Tolerance limit:

The tolerance limit is the same as that specified for “alcoholic drinks”, as mentioned above.

• Order of specific gravity:

It is the same as that specified for “alcoholic drinks”, as mentioned above.

• Flavor restrictions:

Flavoring is permitted for whisky. More details are covered in Section 3.5 below.

3.2 Raw Material Requirements

General Food

Section 1-3 of the Food Code defines “ingredients” as per below:

"Ingredients" refer to substances used in food production that are edible, including animals, plants, or processed forms of these. They also include food additives permitted by the "Standards and Specifications for Food Additives," as well as processed foods used in the manufacturing of other foods.

Section 2-1 of the Food Code [1] provides Standards for Food Ingredient.

Ingredients used in all foods, including alcoholic beverages, must follow the requirements specified in section 2-1.1) of the Food Code. The requirements are as follows:

1. Ingredients used in food production must be collected, handled, processed, manufactured, or managed for the purpose of being edible.
2. Ingredients must be of good quality and freshness, free from decay, spoilage, or contamination by toxic or harmful substances, ensuring safety.
3. When using natural ingredients that are not subject to food manufacturing and processing business registration, foreign substances like soil, sand, and dust must be thoroughly removed, and they must be washed with food-grade water if necessary, with inedible parts completely removed.
4. When purchasing and using food ingredients from businesses requiring permits, registration, or notification, the ingredients must come from registered manufacturers or importers and comply with the standards and specifications of the relevant food. Ingredients that violate related laws, such as those past their expiration date, must not be used.
5. Foods and food additives with established standards and specifications must comply with those standards. Ginseng, red ginseng, and black ginseng must comply with the "Ginseng Industry Act," wild-simulated ginseng must comply with the "Act on the Promotion of Forestry and Mountain Villages," and livestock products must comply with the "Livestock Products Sanitary Control Act." If the final product has stricter standards for harmful contaminants than the ingredients, the appropriate ingredients must be used to meet the final product standards.
6. When using crushed ingredients, they must be of good freshness, free from decay, spoilage, or contamination by foreign substances.
7. Water used in food production must meet the quality standards of drinking water under the "Drinking Water Management Act" or the standards for raw water, concentrated water, mineral-depleted water, and mineral-concentrated water under the "Act on the Development and Management of Deep-Sea Water.”
8. Agricultural, livestock, and fishery products grown or raised using biotechnology, such as genetically engineered methods, must pass the safety review according to the "Regulations on the Safety Review of Genetically Modified Foods" under the "Food Sanitation Act."
9. Lactic acid bacteria and other microorganisms used in food must be edible and safe for food hygiene.
10. For ginseng or red ginseng products: ① Spring ginseng, seedling ginseng, ginseng skin, and ginseng dregs cannot be used. Diseased parts of ginseng must be removed before use. ② Ginseng leaves must be free from foreign substances and must not come from diseased ginseng plants. ③ Fresh ginseng roots used whole must be at least three years old (except hydroponically grown ginseng under the Ginseng Industry Act), and diseased or damaged ginseng cannot be used.
11. Edible eggs used in food manufacturing and processing must not be rotten, have rancid odors, be moldy, contain foreign substances, have blood, have leaking contents, have broken yolks (except for physical damage), be halted or failed to hatch eggs, and must meet residue limits.
12. Raw milk must not contain neutralizing, sterilizing, or preservative agents, and milk and goat milk must not be milked or mixed in the same facility.
13. Peppers must not be diseased, moldy, rotten, or dried while damaged or mottled.
14. Edible by-products generated during food manufacturing and processing must be hygienically collected, handled, and managed to be used as ingredients for other foods.
15. For fruits with seeds that are not allowed for use as ingredients, the entire fruit, including the seeds, can be used in food manufacturing and processing if the seeds are removed before consumption.

As specified above, ingredients must be of good quality and freshness. Section 1-2 of the Food Code [1] further explains this.

"Good quality and freshness of ingredients" refers to agricultural, forestry, livestock, and fishery products, as well as processed foods, meeting the standards and specifications set forth in this notification. Additionally, for agricultural and forestry products, it means they retain their natural form and color without any foreign or unpleasant odors. This includes products that have had bruised or damaged parts removed to make them suitable for consumption.

Hence, ingredients with applicable standards and specifications must meet those requirements unless the final food has stricter requirements. In such cases, the final standards and specifications take precedence.

Section 2-1.2) of the Food Code [1] provides Standards for Determining Food Ingredients. Food ingredients must be from one of the following lists.

• Classification of Food Ingredients (Section 1-4 of [1])
• Ingredients Approved for Use in Food (Annex 1 of [1])
• Ingredients Approved for Limited Use in Food (Annex 2 of [1])
• Ingredients Transitioned from Temporary Standards and Specifications (Annex 3 of [1])

This section of the Food Code also provides a decision tree that may be referred to when determining whether an ingredient is permissible for use.

Category

Alcoholic drinks

To determine the permitted ingredients and their specification, referring to the following sections collectively is necessary.

• Annex 1 of the Liquor Tax Act - provides detailed information for each type of alcoholic beverage.
• Annex 1 of the Liquor Tax Act Enforcement Decree - provides a list of ingredients specified by the Presidential Decree.
• Annex 3 of the Liquor Tax Act Enforcement Decree - regulates the usage amount of raw materials and filtration methods when manufacturing alcoholic beverages. Not all categories are regulated. 
• Food Specifications and Standards - Food Code.
• Food Additive Specifications and Standards – Food Additive Code.

Product

1) Beer

Section 2.2 of this guidebook provides detailed information for each beer subcategory from Annex 1 of the Liquor Tax Act and specifies raw ingredients for each subcategory. 

Annex 1 of the Liquor Tax Act Enforcement Decree provides the following list for beer subcategories 2) and 3). This list is referred to as “ingredients specified by Presidential Decree”.

Sugars, acids, seasonings, flavorings, colorings, plants, aspartame, steviol glycosides, sorbitol, sucralose, acesulfame potassium, erythritol, xylitol, enzyme-treated stevia, milk, powdered milk, cream, ascorbic acid, bread (made from fermented dough using flour or other grains, sugar, fats, eggs, yeast, and milk as main ingredients), dried tuna flakes, oysters, emulsifiers, thickeners, stabilizers, and other food additives allowed under the "Food Sanitation Act" that maintain uniform quality without changing the characteristics.

It further provides the following list of common ingredients that may be added in addition to the above:

1. Carbon dioxide, nitrogen, oxygen
2. Food additives permitted under the "Food Sanitation Act" that are primarily used as preservatives
3. Food additives permitted under the "Food Sanitation Act" that are primarily used as nutrients necessary for yeast growth

Furthermore, it provides definitions for the following ingredients:

Food additives permitted under the “Food Sanitation Act” are those that meet Food Additives Standards and Specifications (Food Additives Code). Further details are provided in Section 3.5 below.

Annex 3 of the Liquor Tax Act Enforcement Decree provides the following requirements when manufacturing Beer:

4. When Manufacturing Beer
   1. When using malted grains among the raw grains listed in (Section 2-D2) of Annex 1 of the Liquor Tax Act, the weight of the malted grains must be at least 10% of the total weight of the ingredients, including materials containing starch, sugars, or caramel.
   2. When adding fruit (including fruit juice and dried fruit, hereinafter the same) during the fermentation and conditioning process of beer, the weight of the fruit must meet one of the following criteria: 
      1. Not exceed 20% of the total weight of malted barley and starch-containing materials. 
      2. Not exceed 50% of the weight of the malted barley.

Hence, the above must be met for an alcoholic beverage to be a beer for the specified sub-category. 

2) Ready-to-drink beverages (mainly Chuhai) 

Ready-to-drink beverages (mainly Chuhai) are classified under the Other Alcoholic Beverages category, which refers to alcoholic drinks that do not belong to any regulated alcoholic beverages. Hence, there are no specified raw ingredients for this category. As a consequence, general standards and specifications should be followed, as well as standards and specifications for other alcoholic beverages as provided in the definition. 

3) Whisky

Section 2.2 of this guidebook provides detailed information for each whisky subcategory from Annex 1 of the Liquor Tax Act [2] and specifies raw ingredients for each subcategory. 

Annex 1 of the Liquor Tax Act Enforcement Decree [3] provides the following list for whisky subcategory 5). This list is referred to as “ingredients specified by Presidential Decree”:

Sugars, Acids, Seasonings, flavorings, colorings

The common ingredients specified above (same as “beer”) may also be added to whisky. 

Annex 3 of the Liquor Tax Act Enforcement Decree [3] provides the following requirements when manufacturing Whisky:

5. When Manufacturing Whisky
   1. Alcoholic beverages specified in Section 3-B1) to 3) of Annex 1 of the Liquor Tax Act must be stored in wooden barrels for at least one year.
   2. When mixing spirits, as specified in Section 3-B5) of Annex 1 of the Liquor Tax Act, the alcohol content of the mixed spirits must not exceed 80% of the total alcohol content of the resulting beverage after mixing.

The above requirements are mandatory for an alcoholic drink to be classified as a whisky. 

3.3 Fortification

General Food

Nutrients permitted for fortification are regulated under the Food Additives Standards and Specifications [4] (Food Additive Codes), and their functional class is referred to as “Fortifying nutrient."

Section II-5 provides Usage Standards for each additive. These additives must be used according to the specified usage standards. However, if the usage standards do not specify particular food groups to which it can be added, the additive can be assumed to be permitted for General Food use unless it has its own specific standards and specifications to meet. This rule also applies to nutrient fortification.

It is important to remember that Nutrient fortifiers added to food must be used to maintain or improve the nutritional quality of the food and must not cause excessive or imbalanced intake of nutrients. (Section II-2.3) of [4].

For those nutrient fortifiers without specified usage limits, the amount used should be limited to the minimum necessary to achieve the desired nutritional effects. (Section II-2.1) of [4]).

Category

Alcoholic drinks

Alcoholic drinks with specific standards and specifications do not allow nutrient fortification. 

Product

1) Beer

Nutrient fortification is not permitted. 

2) Ready-to-drink beverages (mainly Chuhai) 

Ready-to-drink beverages (mainly Chuhai) are alcoholic beverages that do not meet specific standards and specifications. Nutrient fortification is theoretically permitted, following the same requirements as "General Food". However, in practice, these products are not fortified due to their specific labeling statement on alcohol (see Section 4.5 of this guidebook). 

3) Whisky

Nutrient fortification is not permitted. 

3.4 Other Permitted Ingredients

General Food

Refer to Section 3.2 above.

Category

Alcoholic drinks

Same as "General Food" above.

Product

1) Beer

Same as "Category" (alcoholic drinks) above.

2) Ready-to-drink beverages (mainly Chuhai) 

Same as "Category" (alcoholic drinks) above.

3) Whisky

Same as "Category" (alcoholic drinks) above.

3.5 Permitted Additives

General Food

Food Additives Standards and Specifications [4] (Food Additive Codes) regulate and provide a list of additives that are permitted to be used in foods.

Section II-2 of the Food Additive Codes specifies the general standards for usage levels, and the relevant sections are provided below. If there are no specified usage levels indicated in the Food Additive Code and this guidebook, item 1) below should be followed. This includes all additives permitted under the Food Additive Codes.

1. The amount of food additives used in foods must be the minimum necessary to achieve physical, nutritional, or other technical effects.
2. Food additives must not be used to cover up defects in raw materials or unsanitary manufacturing processes during food production and processing.
3. Nutritional fortifiers added to foods should maintain or improve the nutritional quality of the food and must not cause excessive or imbalanced nutrient intake.
4. Food additives should be used in the manufacturing, processing, cooking, or preservation of food and should not be used for direct consumption or inhalation.
5. Food additives used for cultivating microorganisms intended for food consumption must not remain in the final product unless specified in this notice or listed as a microbial nutrient source by the Codex Alimentarius Commission. If unavoidable, they must comply with usage standards for each item.
6. When combining two or more of the following food colorants: Food Colour Green No. 3 and its aluminum lake, Food Colour Red No. 2 and its aluminum lake, Food Colour Red No. 3, Food Colour Red No. 40 and its aluminum lake, Food Colour Red No. 102, Food Colour Blue No. 1 and its aluminum lake, Food Colour Blue No. 2 and its aluminum lake, Food Colour Yellow No. 4 and its aluminum lake, Food Colour Yellow No. 5 and its aluminum lake, each should be used within its specified usage range, and the total combined amount should not exceed the limits specified for each food type in the table below.

7. In addition to the primary uses specified for each item in this notice, food additives may be used for other internationally recognized uses if the technical effect has been proven and the justification for use is acknowledged.
8. Food additives used as sterilizing agents should be used by immersion unless otherwise specified by individual item usage standards and should not be mixed with detergents or other sterilizing agents.
9. Enzyme preparations should be used for decomposition, addition, or other purposes in accordance with their definition during the manufacturing and processing of food unless otherwise specified. They should not be used to increase the enzyme content in the final food product or for consumption to aid digestion.

Section III-5.A of the Food Additive Codes lists permitted additives. Unless restricted to specific food groups, these additives may be used as long as they comply with the usage standards.

If a food additive that is generally prohibited in a certain food is present as a carry-over from a permitted raw material, it is not subject to the usual usage restrictions as long as it stays within the limits transferred from the raw material. (Section 2-3 of [1]).

Category

Alcoholic drinks

There is no main list of additives permitted for all alcoholic drinks. To determine which additives are allowed for alcoholic drinks that meet the specified standards and specifications, refer to Annex 1 of the Liquor Tax Act Enforcement Decree [3]. 

Product

1) Beer

Beer may contain additives for the following functional purposes (Annex 1 of [3]):

• Permitted emulsifiers, thickeners, stabilizers, and other substances that maintain uniform quality without altering the characteristics.
• Permitted acidity regulators
• Permitted colorings
• Permitted flavorings
• Permitted preservatives
• Permitted nutrients for yeast growth

In addition to the above, the following additives may be used: 

• Aspartame
• Steviol glycosides
• Sorbitol
• Sucralose
• Acesulfame potassium
• Erythritol
• Xylitol
• Enzyme-treated stevia
• Ascorbic acid
• Tannic acid

2) Ready-to-drink beverages (mainly Chuhai) 

Ready-to-drink beverages (mainly Chuhai) are alcoholic beverages that do not meet specific standards and specifications. Hence, the requirement is the same as “General Food". (Refer to Section 3.5 of the "General Foods" above) 

3) Whisky

Whisky may contain additives for the following functional purposes (Annex 1 of [3]):

• Permitted acidity regulators
• Permitted colorings
• Permitted flavorings
• Permitted preservatives
• Permitted nutrients for yeast growth
• Tannic Acid

3.6 Permitted Flavors and Colors 

General Food

Flavoring and coloring are permitted under specific requirements. Refer to Section 3.5 above.

Category

Alcoholic drinks 

Same as "General Food" above.

Product

1) Beer

Same as "Category" (alcoholic drinks) above.

2) Ready-to-drink beverages (mainly Chuhai) 

Same as "Category" (alcoholic drinks) above.

3) Whisky

Same as "Category" (alcoholic drinks) above.

3.7 Permitted Processing Aids 

General Food

Processing aid is regulated under the Food Additive Codes and is defined as food additives intentionally used during the manufacturing process to achieve a technical purpose. They are either broken down or removed before the final product is completed, leaving no residue or only trace amounts unintentionally. It includes the following functional classes (Section II-2 of [4]):

• Sterilizing agents
• Filtering aids
• Release agents
• Manufacturing solvents
• Cleaning agents
• Extracting solvents
• Enzyme preparations

Section III-5.A of the Food Additive Codes lists permitted processing aids with the above functional classes for General Food. Unless restricted to specific food groups, these processing aids may be used as long as they comply with the usage standards.

Category

Alcoholic drinks

Please refer to "General Food" above.

Product

1) Beer

Same as "Category" (alcoholic drinks) above.

2) Ready-to-drink beverages (mainly Chuhai) 

Same as "Category" (alcoholic drinks) above.

3) Whisky

Same as "Category" (alcoholic drinks) above.

3.8 Additional Notes 

General Food

None.

Category

Alcoholic drinks

1. Alcohol Content: The alcohol content is measured by the volume of alcohol present in 100 parts of the total volume at 15 degrees Celsius (Article 6 of [2]).
2. Non-Volatile Content: The non-volatile content is determined by the grams of non-volatile matter in 100 cubic centimeters of the total volume at 15 degrees Celsius (Article 6 of [2]). 

Product

1) Beer

Same as "Category" (alcoholic drinks) above.

2) Ready-to-drink beverages (mainly Chuhai) 

Same as "Category" (alcoholic drinks) above.

3) Whisky

Same as "Category" (alcoholic drinks) above.

3.9 References

1. Food Codes (Issued date: 14 Nov 2024)

https://various.foodsafetykorea.go.kr/fsd/#/ext/Document/FC

2. Liquor Tax Act (Issued on 31 Dec 2024)

https://www.law.go.kr/LSW/lsInfoP.do?lsId=001566&ancYnChk=0#

3. Enforcement Decree of the Liquor Tax Act (Issued on 28 Feb 25)

https://www.law.go.kr/LSW/lsInfoP.do?lsId=004938&ancYnChk=0#AJAX

4. Food Additive Codes (Issued date: 02 Oct 2024) 

https://various.foodsafetykorea.go.kr/fsd/#/ext/Document/FA