Cider definition welcomed by the industry
Published:  06 August, 2010

The National Association of Cider Makers has welcomed a “tidying up” of the definition of cider for duty reasons.

The new definition still needs to be approved by the House of Commons but is expected to be in effect from September 1 to include requirements for minimum levels of apple or pear juice.

A cider or perry will need to have a minimum juice content of 35% before and after fermentation and a specific gravity of at least 1033°, according to the Treasury.

NACM spokesman Simon Russell said the new definition would only affect a “limited number of products – if any”.

“If they are affected the reformulation is unlikely to be significant. This is about strengthening the definition of cider rather than directing policy on misuse,” he added.

A Gaymer spokesman admitted some products would be affected. “The new definition affects mainly white ciders and some own-label products will be need to be reviewed,” he said.

“Going forward, this new legislation is an opportunity to continue the premiumisation of the cider category.”

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