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For the alcoholic beverage known in the U.S. as hard apple cider, see cider

Apple cider is the name used especially in the United States and parts of Canada for a non-alcoholic beverage produced from apples by a process of pressing. It is more sour and cloudy than conventional apple juice, retaining the tart flavor of the apple pulp which is lost in conventional fruit juice production.

Cider is frequently served in autumn, corresponding with the harvest season, and is a popular traditional beverage on Halloween and Thanksgiving, sometimes heated if the weather is especially cold.

Production

In the United States, well over 12,000,000 gallons of apple cider are pressed each year. Apple cider was (like other forms of cider) traditionally fermented, but that alcoholic apple drink is now referred to in the United States as hard cider. Today in the U.S., and in Canada to some extent, apple cider is a nonalcoholic beverage: a subcategory of apple juice traditionally made from early-harvest apples which have a lower sugar content and are more acidic. Thus, cider has a more tart, tangy taste than apple juice. It is generally, though not always, unfiltered, giving it a somewhat cloudier appearance from suspended solids.

Pasteurization

According to the U.S. Food and Drug Administration, as of 1999, 98% of all fruit and vegetable juice sold in the U.S. was pasteurized, but unpasteurized fruit juices in general, and unpasteurized apple cider in particular, were linked to approximately 16,000 to 48,000 cases of foodborne illnesses per year, including outbreaks of salmonellosis, enterohemorrhagic E. coli infections, cryptosporidiosis, cholera, and other serious illnesses.

Consequently, in 2001, the FDA issued a rule requiring that virtually all fruit and vegetable juice producers follow HACCP controls, using either heat pasteurization, ultraviolet germicidal irradiation (UVGI) or other proven methods. As a result, all apple cider sold in the United States, other than sales directly to consumers by producers (such as juice bars), must be produced using HACCP principles to achieve a 100,000 fold reduction in pathogens. While the use of UVGI treatment or other technologies meet legal requirements, heat pasteurization is the most commonly used method.

Today, unpasteurized cider is generally sold only on-site at small orchards. Some seek unpasteurized juice based on the common but disputed belief that less-processed products are healthier.

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American definition

In the United States, the distinction between apple juice and cider is not legally well established, but cider is usually understood in common usage to be cloudier, unfiltered and less processed. Nevertheless, some large U.S. corporations continue to market the same clear, filtered, processed, and pasteurized apple juice as "apple cider".

In some parts of the United States, "cider" can also refer to the presence of spices to distinguish the beverage from regular filtered or unfiltered juice, taking the connotation from "spiced cider" or "mulled cider," again without necessitating any alcoholic content.

References

1. ^ USDA Food Safety "New Juice Regulations Underway"
2. New York Times, October 11, 1998 "Those Quaint Apple Cider Stands Meet Up With the Long Arm of the Law" Acessed: 15 October, 2007
3. ^ Federal Register: January 19, 2001, HHS/FDA "21 CFR Part 120 Final Rule"
4. HACCP — "Hazard Analysis and Critical Control Point: Juice HACCP"
5. The Straight Dope: What's the difference between apple juice and apple cider?

• Apple products
• Fruit juice
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• New England cuisine