The herbal cough syrup Pei Pa Koa continues to be a topic of debate in Malaysia and its neighbouring Singapore. Unlike Malaysia, where the product has faced regulatory scrutiny, Singapore remains open to its inclusion in food items.

The Singapore Food Agency (SFA) recently clarified its stance, confirming that it has no intentions to follow Malaysia’s footsteps in banning Pei Pa Koa-flavoured consumables. Pei Pa Koa is classified as Chinese proprietary medicine in Singapore, and the SFA reassured consumers that the low levels of herbal ingredients in Pei Pa Koa-flavoured food products are unlikely to present any food safety concerns.

An official from the SFA remarked on the matter, highlighting that Chinese herbal materials are often used in small quantities in various food items. These materials are regulated by the Health Sciences Authority (HSA) in Singapore, ensuring that they meet safety standards.

Pei Pa Koa, an herbal remedy known for soothing sore throats, is produced by Hong Kong-based Nin Jiom Group. The syrup contains honey and other herbal ingredients. It is also referred to as Cap Ibu dan Anak in Malaysia, a name derived from the image of a mother and child in traditional Chinese dress on its packaging. This imagery pays homage to the brand’s origin story.

In Malaysia, however, the situation is quite different. The ice-cream chain Inside Scoop launched a Pei Pa Koa flavour on July 30, only to retract it a day later following an order from the Health Ministry. The ministry cited Section 13B (2) of the Food Act 1983, which prohibits the adulteration of edible items with medicines. This prohibition carries severe penalties, including up to five years’ imprisonment, a fine not exceeding RM20,000, or both upon conviction.

The Health Ministry’s decision stems from the fact that Pei Pa Koa is registered with the Drug Control Authority as a traditional medicine. Certain contraindications exist, particularly for pregnant women, making its inclusion in food items a point of concern.

This decision has sparked a conversation about the balance between traditional remedies and modern food safety regulations. While Pei Pa Koa has been used for generations to alleviate sore throats and other minor ailments, its classification as a medicine poses challenges when it comes to incorporating it into food products.

In Singapore, the approach appears to be different. The SFA’s reassurance suggests a level of confidence in their regulatory framework, which ensures that even small quantities of herbal ingredients in food items do not compromise safety standards. This perspective aligns with a broader acceptance of traditional remedies within the context of modern food consumption.

The contrast between the two countries’ approaches highlights the complexities of regulating traditional medicines when they intersect with food products. In Malaysia, the stringent regulations reflect a cautious stance towards potential health risks, especially for vulnerable populations like pregnant women. On the other hand, Singapore’s regulatory framework appears to accommodate traditional remedies within controlled limits.

This divergence in regulatory approaches raises important questions about the role of traditional medicines in contemporary food culture. While these remedies have longstanding cultural significance and proven efficacy for certain conditions, their integration into food products necessitates careful consideration of safety standards and potential health risks.

In light of such controversies, we believe further research is needed to evaluate the safety and efficacy of traditional medicines when used as food ingredients. This research could inform more nuanced regulatory frameworks that balance cultural practices with modern health and safety standards.

For consumers, the contrasting approaches between Malaysia and Singapore may lead to confusion about the safety and acceptability of Pei Pa Koa-flavoured food products. Clear communication from regulatory authorities is essential to ensure that consumers are informed about potential risks and benefits.

In Malaysia, the Health Ministry’s decision to ban Pei Pa Koa-flavoured ice cream underscores a commitment to stringent food safety standards. However, this decision also highlights the need for ongoing dialogue between regulators, industry stakeholders, and consumers about the role of traditional medicines in modern food products.

Ultimately, the differing regulatory approaches in Malaysia and Singapore reflect broader trends in how societies navigate the intersection of health, tradition and modernity. As consumers become increasingly interested in diverse culinary experiences, regulators face the challenge of balancing cultural practices with public health considerations.

The debate over Pei Pa Koa-flavoured food products underscores the importance of informed decision-making and clear communication from regulatory authorities. By fostering dialogue and promoting research, regulators can develop frameworks that respect cultural traditions while prioritising consumer safety.

As this conversation continues to evolve, it will be essential for regulators, industry stakeholders, and consumers to work together to ensure that traditional remedies are used safely and responsibly in contemporary diets.