Cider language and product differentiation

Background

Hardanger’s cider business has experienced great growth over the last few years – from three producers in 2013 that produced about 45,000 liters to 24 producers in 2022, with a total production of about 720,000 liters.  

Cider production is also starting up in other regions of Norway, for example in Telemark and Ryfylke.  

This means that the supply to Norwegian consumers is increasing, which is clearly visible on Vinmonopolet’s shelves. Knowledge of the impact of the various growing regions, production processes and product quality will be key for expanding the Norwegian cider adventure. 

Developing a cider language will help both consumers and sellers to better communicate the various taste properties for different classes of cider. This will also make it easier to pair ciders with different food and for different occasions.  

Goal

The main objective of the project is to secure and increase the value creation potential for Norwegian cider production. 

What we do

Nofima is responsible for developing a sensory language for Norwegian ciders, which involves conducting sensory panel testing of ciders produced with different yeast types, production methods and apple varieties from different regions of Norway.  

Information will also be collected on how producers, restaurants and other relevant actors describe the sensory properties of Norwegian ciders. This data will form the basis for establishing a sensory flavour map for Norwegian ciders and for product differentiation in the market.