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.”