Headwater FPE CiderSure

This may be the silver bullet that saves the cider industry
— Joe Corby, New York State Ag and Markets

The new design for a UV pasteurization unit should be perfect for small cider producers.
— Dr. Randy Worobo, Cornell University Department of Food Science

Preliminary tests indicate UV light causes no sensory changes in the juice.
— Dr. Randy Worobo, Cornell University Department of Food Science

The results of this study indicate that regardless of the apple cultivar used, a minimum 5-log reduction is achieved for all of the strains of E. coli O157:H7 tested.
— APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Oct. 2004, p. 6061–6065

This study shows that UV irradiation can be used to inactivate C. parvum in fresh apple cider.
— APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Aug. 2002, p. 4168–4172

The expanded approval of UV processing is a good thing for the juice industry. UV is a cheaper, less complicated processing option that satisfies some cider producers’ reservations about thermal pasteurization.
— Dr. Randy Worobo, Cornell University Department of Food Science

The ultraviolet light ensures purity without sacrificing freshness. We take comfort in knowing that our cider is safe to drink and our customers still get to enjoy the juice’s taste and nutrients.
— MaineRural.org