Apple cider vinegar

Apple cider vinegar is pressed apple juice fermented twice: once to alcohol, then to acetic acid. It is one of the oldest ingredients in the range and among the most familiar, which is its own reason for being there — a formulation is easier to keep to when part of it is recognisable.

How much of it is in the measure is printed on the pack. It is a real quantity rather than a gesture, which is the whole difference between an ingredient and a mention.