Fall is the perfect time for hearty swigs of fresh-pressed, crisp apple cider. However, if you’ve ever taken a bottle of this autumnal favorite back to the grocery store after realizing it was UV-processed and not pasteurized, you aren’t alone. While UV light is growing in popularity as a safe means of purifying fresh produce, consumers who don’t know much about the trend continue to put their trust exclusively in traditional pasteurization.

Luckily, Cranberry Country Market in Monroe County, WI, has expert insight on UV-pasteurized apple cider, one of its top-selling seasonal products. Here, these fresh produce pros layout the differences between pasteurization and UV processing:

Pasteurized Apple Cider

Pasteurization of apple cider is a heat-based process. After pressing the apples, the cider is heated to 160 degrees Fahrenheit for only a few seconds—just long and hot enough to kill any potentially dangerous bacteria. The amber liquid is then immediately cooled to preserve the fresh-pressed cider’s nutrients and flavor.

UV-Processed Apple Cider

UV processing foregoes the heating of traditional pasteurization. Instead of heat, a UV light is used to kill any harmful bacteria. This non-thermal process is approved by the FDA and has long been used for treating bottled drinking water. When it comes to apple cider, studies have shown UV processing and pasteurization to have the same effect in regards to microbial reduction.

In short, both pasteurized and UV-processed apple cider are perfectly safe to drink, so there’s no reason to shy away from this delicious drink at your local grocery store. For flavorful and fresh apple cider that is also locally sourced, look to Cranberry Country Market in Tomah, WI. This grocery store’s selection of fresh products includes an array of delicious vegetables, fruits, deli meats, and more. Visit their website or call (608) 374-4944 to find out more.