BeverageTECH TRENDS IN FORMULATING, PROCESSING, PACKAGING & CONSUMPTION OF BEVERAGE PRODUCTS
Cider becomes mainstream as young consumers dictate the pace
W By Paul Ongeto
hen we talk about cider, probably the image that comes to your mind is the yellow fluid whose taste closely resembles that of wine. You might even be forgiven for mistaking cider for white wine as they are pretty much produced the same way, only difference is the fruit used. But cider has many definitions, largley depending on where it is produced. In Europe, cider refers to the expressed juice of a fruit — typically apples — that is fermented and used as a beverage. Pears that are used in this manner produce a cider better known as perry. In North America the freshly expressed juice that has not FOODBUSINESSAFRICA.COM
been subjected to any permanent preservative treatment is generally called sweet cider, whereas juice that has been permitted to undergo some natural fermentation is designated as hard cider. The expressed juice of apples that has been treated by some method to prevent spoilage while in hermetically sealed cans or bottles is marketed as apple juice in most countries. Cider, as per European standards, has been in around for many years, mastered by the Greeks and Romans, and has evolved over the time in its taste and the fermentation process. Until recently, cider was not a common beverage in Africa. Few brands existed and were only patronized by few drinkers. NOV/DEC 2021 | FOOD BUSINESS AFRICA
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