Apple vinegar

Apple vinegar, also known as apple cider vinegar, is a type of vinegar made from fermented apple juice. The process involves two fermentation stages: first, yeast converts the sugars in apple juice into alcohol, and then bacteria convert the alcohol into acetic acid, giving the vinegar its characteristic sour taste and pungent smell.

Manufacturers use apple vinegar primarily as a flavouring agent, adding a tart, fruity note to a variety of foods. It is frequently found in salad dressings, marinades, sauces, and chutneys, where its acidity can also help to balance sweetness and preserve the food.

Apple vinegar is not considered a food additive and does not have an E-number. While some studies have explored potential health effects, such as impacts on blood sugar levels, the evidence is not conclusive, and more research is needed. The NHS advises that while moderate consumption is generally safe, excessive intake could potentially erode tooth enamel due to its acidity. It is not regulated as a food additive in Great Britain.