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Apple cider vinegar

Apple cider vinegar suppliers and sourcing guide

Apple cider vinegar is made by fermenting apple juice first to alcohol with yeast and then to acetic acid with acetic acid bacteria (Acetobacter). It is sold filtered and pasteurized, or raw and unfiltered with the "mother," a haze of cellulose and bacteria. Brands buy it as a liquid at a stated acidity, commonly 5 to 6 percent, and as a spray-dried powder on a carrier such as maltodextrin for gummies, capsules and dry mixes.

See suppliersWhat to ask for on the COA
Also known as
Cider vinegar · Apple vinegar · ACV
Facts checked
November 2026

Forms and grades of apple cider vinegar

Suppliers sell different products under the same name. Specify the one you need.

  • Filtered and pasteurized

    Clear vinegar with consistent acidity, the usual grade for dressings, sauces and pickling.

  • Raw, unfiltered with the mother

    Unpasteurized and cloudy, with sediment that grows over time; often requested for retail and drinks.

  • Organic

    Made from certified organic apples, widely available in both filtered and raw grades.

  • Higher strength

    Vinegar at higher acidity for industrial use, diluted in the formula.

  • Powder

    Spray-dried vinegar on a carrier such as maltodextrin or gum arabic, sold at a stated acetic acid content.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Acidity
Titratable acidity as acetic acid (titration with sodium hydroxide), the main specification for liquid vinegar.
pH and residual alcohol
pH plus residual ethanol, which shows whether fermentation was complete.
Authenticity
Apple markers such as malic acid or sorbitol, or isotope analysis, to detect dilution with spirit vinegar.
Microbiology and nematodes
Yeast and mold for raw grades and a check for vinegar eels in finished product.
Heavy metals
Lead and arsenic against the supplier's specification.
Powder specs
For powders, acetic acid content, carrier, moisture and particle size.

Storage, lots and expiry

Storage and shelf life

Liquid vinegar keeps well because of its acidity; store closed containers at room temperature away from direct sun. Raw unfiltered grades can form more sediment and new mother over time, and vinegar powder must be kept sealed and dry because it is hygroscopic. Shelf life is set by the supplier's specification.

Lots and expiry dates

Record acidity for each lot, since the amount of acetic acid in a formula depends on it, and note whether the lot is raw or pasteurized. For powders, record the stated acetic acid content and the carrier.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • FDA's Compliance Policy Guide Sec. 525.825 describes vinegar, cider vinegar or apple vinegar as the product made by the alcoholic and subsequent acetous fermentations of apple juice.

    Source: fda.gov (opens in a new tab)

  • The same guide says each listed vinegar should contain 4 grams of acetic acid per 100 mL, and that diluted vinegar should state its acid strength, which should never be less than 4 percent.

    Source: fda.gov (opens in a new tab)

  • The guide says vinegar made from dried apples, apple cores or apple peels should be labeled as vinegar made from the apple product used, and that vinegar eels in finished product would render it adulterated.

    Source: fda.gov (opens in a new tab)

  • Canada's Food Compositional Standards define cider vinegar or apple vinegar as vinegar made from the liquid expressed from whole apples, apple parts or apple culls.

    Source: inspection.canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Apple cider vinegar suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking apple cider vinegar suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell apple cider vinegar? Request a listing

Frequently asked questions

What forms of apple cider vinegar can brands buy?

Common forms include filtered and pasteurized, raw, unfiltered with the mother, organic, higher strength and powder. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for apple cider vinegar include?

Expect acidity, pH and residual alcohol, authenticity, microbiology and nematodes, heavy metals and powder specs, each with its method, specification and result for that lot.

How should apple cider vinegar be stored?

Liquid vinegar keeps well because of its acidity; store closed containers at room temperature away from direct sun. Raw unfiltered grades can form more sediment and new mother over time, and vinegar powder must be kept sealed and dry because it is hygroscopic. Shelf life is set by the supplier's specification.

What is the regulatory status of apple cider vinegar?

FDA's Compliance Policy Guide Sec. 525.825 describes vinegar, cider vinegar or apple vinegar as the product made by the alcoholic and subsequent acetous fermentations of apple juice. The same guide says each listed vinegar should contain 4 grams of acetic acid per 100 mL, and that diluted vinegar should state its acid strength, which should never be less than 4 percent. The guide says vinegar made from dried apples, apple cores or apple peels should be labeled as vinegar made from the apple product used, and that vinegar eels in finished product would render it adulterated. Canada's Food Compositional Standards define cider vinegar or apple vinegar as vinegar made from the liquid expressed from whole apples, apple parts or apple culls.

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