These commercial-grade products imitate the traditional product.
They are made of as little as 20% grape must (and not necessarily from Modena or Reggio Emilia), with the addition of wine vinegar, colouring, caramel, and sometimes thickeners like guar gum or cornflour to artificially simulate the sweetness and thickness of the aged Aceto Balsamico Tradizionale di Modena.
IGP status requires a minimum aging period of two months, not necessarily in wooden barrels, rising to three years when labeled as invecchiato (aged).
As the manufacturing process is highly industrialized, the output of a medium-sized producer may be hundreds of litres per day.

In 2009, the European Commission inserted the Balsamic Vinegar of Modena (Aceto Balsamico di Modena) designation in the register of IGP productions.
These commercial-grade products imitate the traditional product. They are made of as little as 20% grape must (and not necessarily from Modena or Reggio Emilia), with the addition of wine vinegar, colouring, caramel, and sometimes thickeners like guar gum or cornflour to artificially simulate the sweetness and thickness of the aged Aceto Balsamico Tradizionale di Modena. IGP status requires a minimum aging period of two months, not necessarily in wooden barrels, rising to three years when labeled as invecchiato (aged). As the manufacturing process is highly industrialized, the output of a medium-sized producer may be hundreds of litres per day.
In 2009, the European Commission inserted the Balsamic Vinegar of Modena (Aceto Balsamico di Modena) designation in the register of IGP productions.
Balsamic vinegar