Contains 2% Or Less: Apple Cider Vinegar

Apple cider vinegar is a type of vinegar made from fermented apple juice. The fermentation process converts the sugars in apples into alcohol, and then a second fermentation converts the alcohol into acetic acid, which gives vinegar its sour taste and pungent smell.

Apple cider vinegar is often used as a flavoring agent and preservative in food products. Its acidity can help balance sweetness and add a tangy note to dishes. It is commonly found in salad dressings, marinades, sauces, and pickled foods.

Apple cider vinegar is generally recognized as safe (GRAS) by the FDA for use in food. It is a common ingredient in many foods, and at typical levels of consumption, it is not associated with adverse health effects. Regulatory bodies like JECFA and EFSA have evaluated vinegar and its components, but specific evaluations for apple cider vinegar's health impacts at typical food ingredient levels are not a primary focus. Some research suggests potential benefits for blood sugar control, but more studies are needed, and it should not be considered a treatment for any medical condition.