UV-treated apple cider uses ultraviolet light to kill harmful bacteria, ensuring safety without heat. This method preserves flavor and extends shelf-life, appealing to health-conscious consumers.
Unlike traditional pasteurization, which uses heat to kill bacteria, UV treatment effectively eliminates microorganisms without changing the cider's taste. This technology keeps cider fresh and flavorful.
The increase in UV-treated products showcases a consumer preference for minimally processed beverages. These treatments make products not only safe but also maintain the integrity of natural flavors.
UV treatment is more cost-effective than pasteurization, providing an efficient solution for extending apple cider's shelf life while retaining its delicious fresh taste.
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