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Cider
Cider (/ˈsaɪdər/ SY-dər) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The United Kingdom has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, South Africa, Canada, Australia, New Zealand, and New England. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), northern Italy (specifically Friuli), and northern Spain (specifically Asturias and Basque Country). Germany also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S. and Canada, varieties of alcoholic cider are often called "hard cider" to distinguish it from non-alcoholic apple cider or "sweet cider", also made from apples. In Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume.
The juice of most varieties of apple (including crab apples) can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 2.5% to 12% in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice. In the US, there is a 50% minimum. In France, cider must be made solely from apples.
Perry is a similar product to cider made by fermenting pear juice. When distilled, cider turns into fruit brandy.
The flavour of cider varies. Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost colourless to amber to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation. Some apple varieties will produce a clear cider without any need for filtration. Both sparkling and still ciders are made; the sparkling variety is the more common.
Modern, mass-produced ciders closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than the mass-produced varieties and taste more strongly of apples. Almost colourless, white cider has the same apple juice content as conventional cider but is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing. They are typically 7–8% ABV in strength. Black cider, by contrast, is dry amber cider which has an alcohol content of 7–8% ABV.[citation needed]
The word cider is first mentioned in Middle English in biblical use as sicer / ciser "strong drink", "strong liquor" in the 13th century and as sither(e) / cidre "liquor made from the juice of fruits" → "beverage made from apples" in the 14th century. It was probably first borrowed from Old French primitive form sizre "fermented beverage" (Eadwine Psalter, LXVIII, 14) and then from another younger French form cistre, later sidre, cidre "beverage made from fruits".
The specific meaning "fermented beverage from apples" appears in Old French for the first time by the Norman chronicler Wace in 1130 / 1140 (Wace, conception de Nostre Dame). The Old French word *cisre (sizre) is from Gallo-Romance *cisera found in Medieval Latin by the English author Alexander Neckam (Neckam, De nominibus utensilium). It is an altered form of Church Latin sicera "fermented drink", itself borrowed from Greek sīkéra, ultimately from Hebrew šēkār, "intoxicating liquor".
The cognates in the different Romance languages : Spanish, Portuguese sidra, Italian sidro, etc., in the Germanic languages : German Zider, etc. are all from French and Breton chistr, Welsh seidr (through an English form) probably too.
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Cider
Cider (/ˈsaɪdər/ SY-dər) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The United Kingdom has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, South Africa, Canada, Australia, New Zealand, and New England. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), northern Italy (specifically Friuli), and northern Spain (specifically Asturias and Basque Country). Germany also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S. and Canada, varieties of alcoholic cider are often called "hard cider" to distinguish it from non-alcoholic apple cider or "sweet cider", also made from apples. In Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume.
The juice of most varieties of apple (including crab apples) can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 2.5% to 12% in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice. In the US, there is a 50% minimum. In France, cider must be made solely from apples.
Perry is a similar product to cider made by fermenting pear juice. When distilled, cider turns into fruit brandy.
The flavour of cider varies. Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost colourless to amber to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation. Some apple varieties will produce a clear cider without any need for filtration. Both sparkling and still ciders are made; the sparkling variety is the more common.
Modern, mass-produced ciders closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than the mass-produced varieties and taste more strongly of apples. Almost colourless, white cider has the same apple juice content as conventional cider but is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing. They are typically 7–8% ABV in strength. Black cider, by contrast, is dry amber cider which has an alcohol content of 7–8% ABV.[citation needed]
The word cider is first mentioned in Middle English in biblical use as sicer / ciser "strong drink", "strong liquor" in the 13th century and as sither(e) / cidre "liquor made from the juice of fruits" → "beverage made from apples" in the 14th century. It was probably first borrowed from Old French primitive form sizre "fermented beverage" (Eadwine Psalter, LXVIII, 14) and then from another younger French form cistre, later sidre, cidre "beverage made from fruits".
The specific meaning "fermented beverage from apples" appears in Old French for the first time by the Norman chronicler Wace in 1130 / 1140 (Wace, conception de Nostre Dame). The Old French word *cisre (sizre) is from Gallo-Romance *cisera found in Medieval Latin by the English author Alexander Neckam (Neckam, De nominibus utensilium). It is an altered form of Church Latin sicera "fermented drink", itself borrowed from Greek sīkéra, ultimately from Hebrew šēkār, "intoxicating liquor".
The cognates in the different Romance languages : Spanish, Portuguese sidra, Italian sidro, etc., in the Germanic languages : German Zider, etc. are all from French and Breton chistr, Welsh seidr (through an English form) probably too.
Recent articles
Global Cider Market Set to Transform with Organic Innovation, Flavored Experiences, and Expanding Retail Channels by 2031
The global cider market [https://www.theinsightpartners.com/reports/cider-market] is undergoing a renaissance, blending tradition with modern consumer expectations. Once seen as a niche beverage, cider has now become a mainstream choice across diverse demographics. From organic apple orchards to flavored infusions, the industry is embracing innovation while staying true to its roots. This press release highlights the latest trends, regional insights, and forecasts shaping the cider market through 2031. KEY MARKET HIGHLIGHTS (BY 2031) * Market Size & Share * Expanding presence across premium and mass-market categories. * Organic cider gaining stronger market share due to sustainability and health-conscious trends. * Conventional cider remains dominant but faces competition from flavored and artisanal options. * Trends * Rising demand for flavored cider (berry, tropical, spice-infused). * Growth in online retail channels, making cider accessible to global audiences. * Increasing preference for eco-friendly packaging formats (cans, recyclable bottles). * Premiumization trend: consumers willing to pay more for artisanal and craft cider experiences. * Analysis * Supermarkets and hypermarkets continue to lead distribution, but online retail is the fastest-growing channel. * Convenience stores remain vital for impulse purchases, especially in urban markets. * Regional variations in flavor preferences: berry ciders in Europe, tropical infusions in Asia Pacific, and spiced blends in North America. * Forecast * Strong growth expected in Asia Pacific, driven by younger demographics and rising disposable incomes. * Europe remains the largest market, with cider deeply rooted in cultural traditions. * North America shows steady growth, supported by craft cider breweries and flavored innovations. * South & Central America emerging as a promising region with increasing adoption of flavored and organic ciders. GLOBAL ANALYSIS * North America: Craft cider breweries are reshaping the market, with flavored and artisanal options gaining popularity. Online retail platforms are expanding reach, especially among younger consumers. * Europe: The traditional stronghold of cider, Europe continues to dominate with premium and organic offerings. Sustainability and eco-friendly packaging are key drivers. * Asia Pacific: Rapidly growing market fueled by flavored cider innovations and rising health-conscious consumers. Online retail is a major growth enabler. * South & Central America: Emerging cider culture with increasing demand for flavored and organic options. Retail expansion is supporting accessibility. UPDATED MARKET NEWS * Sustainability Focus: Leading cider brands are investing in eco-friendly packaging and organic orchards to align with consumer expectations. * Flavored Innovation: Tropical, berry, and spice-infused ciders are trending globally, appealing to adventurous palates. * Digital Transformation: Online retail platforms are reshaping cider accessibility, offering subscription models and direct-to-consumer delivery. * Premiumization: Craft cider breweries are elevating cider’s image, positioning it as a sophisticated alternative to beer and wine.
Global Crop Micronutrients Market Set to Flourish with Sustainable Farming Practices, Innovative Applications, and Regional Growth by 2031
The global crop micronutrients market [https://www.theinsightpartners.com/reports/crop-micronutrients-market] is witnessing a surge in importance as farmers, agribusinesses, and policymakers recognize the critical role of micronutrients in ensuring crop resilience, yield quality, and soil sustainability. From zinc-enriched cereals to boron-infused fruits, micronutrients are no longer optional—they are essential for modern agriculture. This press release highlights the latest trends, regional insights, and forecasts shaping the crop micronutrients market through 2031. KEY MARKET HIGHLIGHTS (BY 2031) * Market Size & Share * Chelated micronutrients are gaining traction due to higher efficiency and better absorption. * Non-chelated forms remain widely used, especially in traditional farming systems. * Zinc and iron dominate product demand, while boron and manganese are increasingly vital for specialty crops. * Trends * Rising adoption of foliar sprays for quick nutrient absorption. * Fertigation gaining popularity in precision farming practices. * Seed treatment emerging as a preventive measure against nutrient deficiencies. * Growing demand for micronutrients in organic farming and sustainable agriculture. * Analysis * Cereals and grains remain the largest crop segment, with micronutrients critical for yield stability. * Fruits and vegetables show strong growth, driven by consumer demand for nutrient-rich produce. * Oilseeds and pulses are increasingly adopting micronutrient applications to improve soil fertility. * Regional variations in product preference: zinc in Asia Pacific, boron in South America, iron in Europe. * Forecast * Asia Pacific expected to lead growth, driven by large-scale adoption in cereals and grains. * Europe focusing on sustainable farming and soil health, with strong demand for chelated forms. * North America investing in advanced application technologies like fertigation and foliar sprays. * South & Central America emerging as a promising region with increasing demand for boron and manganese. GLOBAL ANALYSIS * North America: Advanced farming practices and precision agriculture are driving demand for chelated micronutrients. Foliar sprays and fertigation are widely adopted, ensuring efficient nutrient delivery. * Europe: Sustainability and soil health dominate the agenda. Chelated micronutrients are preferred, with strong emphasis on organic farming and eco-friendly practices. * Asia Pacific: The fastest-growing region, driven by population growth, food security concerns, and widespread adoption of zinc and iron in cereals and grains. * South & Central America: Emerging demand for boron and manganese in fruit and vegetable cultivation. Soil applications remain common, but foliar sprays are gaining traction. UPDATED MARKET NEWS * Sustainability Push: Leading agribusinesses are investing in eco-friendly micronutrient formulations to align with global sustainability goals. * Technology Integration: Precision farming and smart agriculture tools are enhancing micronutrient application efficiency. * Organic Farming Growth: Rising consumer demand for organic produce is boosting adoption of natural micronutrient solutions. * Global Trade Shifts: Changing trade policies and tariffs are influencing micronutrient supply chains, prompting localized production strategies.
Cosmetic Antioxidants Market Overview, Growth, Trends, Analysis, Research Report (2021-2031)
The global beauty and personal care industry is undergoing a fundamental transformation as "preventative skin health" takes center stage. At the heart of this shift is the Cosmetic Antioxidants Market, a specialized sector providing the active ingredients that neutralize free radicals, stabilize formulations, and protect the skin from environmental stressors. As consumers move away from "quick-fix" aesthetics toward long-term skin resilience, the demand for high-performance antioxidants is reaching unprecedented heights. Strategic market data indicates that the global Cosmetic Antioxidants Market is expected to register a CAGR of 6.0% from 2025 to 2031. This steady climb reflects a mature yet innovative market where both synthetic and natural molecules are being re-engineered to meet the rigorous demands of modern dermatological science and clean-label consumerism. ---------------------------------------- MARKET ANALYSIS AND OVERVIEW The cosmetic antioxidants market analysis [https://www.theinsightpartners.com/reports/cosmetic-antioxidants-market] is no longer just about preserving the shelf-life of a cream; it is now a primary functional driver of product efficacy. Historically, antioxidants like BHA and BHT were used primarily as stabilizers to prevent oils from going rancid. Today, the focus has shifted to topical skin benefits, where antioxidants serve as the first line of defense against extrinsic aging. THE RISE OF "URBAN SHIELD" FORMULATIONS The modern consumer is fighting a constant battle against "inflammaging" caused by urban environments. Particulate matter (PM2.5), blue light from digital screens (HEV light), and UV radiation are known to trigger oxidative stress by generating Reactive Oxygen Species (ROS). Antioxidants like Vitamin C (Ascorbic Acid), Vitamin E (Tocopherol), and Niacinamide are now considered non-negotiable "shields" in daily routines. This has led to a surge in high-potency serums and "city-proof" moisturizers that market antioxidant protection as an essential urban defense mechanism. THE "CLEAN BEAUTY" NATURAL-ORIGIN SHIFT A significant segment of the market analysis focuses on the transition from synthetic to natural-origin antioxidants. Consumers are increasingly scrutinizing "INCI" lists for plant-derived alternatives. This has triggered a surge in the procurement of botanical extracts such as: * Green Tea Polyphenols * Resveratrol * Grape Seed Extract * Rosemary Oil Manufacturers who can provide high-purity, stable natural antioxidants are capturing the premium segment of the market, particularly in North America and Western Europe where "clean label" certifications drive purchasing decisions. Download Exclusive Sample PDF of the Cosmetic Antioxidants Market Study: https://www.theinsightpartners.com/sample/TIPRE00005076 [https://www.theinsightpartners.com/sample/TIPRE00005076] ---------------------------------------- STRATEGIC MARKET GROWTH AND TRENDS BLUE LIGHT AND DIGITAL AGING With increased screen time, "digital aging" has moved from a niche concern to a mainstream marketing trend. Researchers have found that blue light can penetrate deeper into the skin than UV rays, leading to stubborn hyperpigmentation. Consequently, there is an emerging trend of incorporating specific antioxidants—like Lutein and Astaxanthin—specifically to counter HEV light damage. MULTI-FUNCTIONAL INGREDIENTS Formulators are moving toward multi-functional antioxidants. For example, ingredients that provide antioxidant protection while also brightening the skin (like Vitamin C) or soothing inflammation (like Niacinamide) are seeing the highest growth rates. This "one-ingredient, multiple-claims" approach is highly attractive for brands looking to simplify their supply chains and marketing messages. ---------------------------------------- COMPETITIVE LANDSCAPE: TOP INDUSTRY PLAYERS The competitive environment is characterized by high capital intensity and a focus on bio-availability—the ability of an antioxidant to remain stable in a formula and successfully penetrate the skin barrier. Key Market Leaders: * BASF SE (Germany) * Croda International Plc (UK) * Ashland Global Holdings Inc. (USA) * Evonik Industries AG (Germany) * Clariant AG (Switzerland) * Eastman Chemical Company (USA) * Barentz (Netherlands) * Kemin Industries, Inc. (USA) * BTSA Biotech (Spain) ---------------------------------------- REGIONAL LANDSCAPE SNAPSHOT Region Market Characteristics Asia-Pacific The volume engine. Driven by massive middle-class growth in China and the "K-Beauty" influence of South Korea. North America The innovation hub. Focus is on high-potency "clinical" skincare and premium natural-origin molecules. Europe The regulatory pioneer. Heavy emphasis on sustainable sourcing and strict adherence to the EU Green Deal. ---------------------------------------- ABOUT US The Insight Partners is a one-stop industry research provider of actionable intelligence. We help our clients find solutions to their research requirements through our syndicated and consulting research services across sectors including Chemicals and Materials, Healthcare, Technology, and Automotive. Our mission is to provide high-quality data and strategic insights to help businesses navigate complex market landscapes. CONTACT US If you have any queries about this report or if you would like further information, please contact us: Contact Person: Ankit Mathur E-mail: sales@theinsightpartners.com [sales@theinsightpartners.com] Phone: +1-646-491-9876