Is Bragg's Apple Cider Vinegar Pasteurized or Unpasteurized?

December 5, 2025 •

3 min read

Since its founding in 1912, Bragg has been a trusted name in natural food products. The question of whether Bragg's apple cider vinegar is pasteurized or unpasteurized is central to understanding its health benefits, as the brand prides itself on its raw, unfiltered product.

Quick Summary

Bragg's apple cider vinegar is raw, unfiltered, and unpasteurized, containing 'the mother,' a complex of enzymes and beneficial bacteria that forms during fermentation. This raw state is key to its purported health benefits and distinctive cloudy appearance.

Key Points

Unpasteurized: Bragg's apple cider vinegar is raw and unpasteurized, meaning it has not been heat-treated.
Contains 'The Mother': As a raw product, it includes 'the mother,' a nutrient-rich substance of enzymes, proteins, and beneficial bacteria.
Nutrient Preservation: The lack of pasteurization helps preserve the vinegar's natural nutrients and enzymes.
Distinct Appearance: Unpasteurized ACV like Bragg's has a characteristic cloudy and murky appearance due to 'the mother'.
Potential Health Benefits: Many of the purported health benefits, such as digestive support and blood sugar regulation, are linked to the raw, unpasteurized nature of the vinegar.
Storage: It can be stored at room temperature, though cooler, darker conditions are often recommended to preserve the mother.
Dilute Before Use: Due to its high acidity, it should always be diluted with water before drinking.

Understanding the Raw and Unpasteurized Difference

Bragg's Apple Cider Vinegar (ACV) is specifically labeled as 'raw' and 'unpasteurized'. This means it has not been subjected to heat treatment, a process known as pasteurization, which kills off bacteria and yeast. While pasteurization extends the shelf life of many food products, it can also destroy beneficial enzymes and nutrients in raw foods. For ACV, this heat treatment would eliminate 'the mother.'

The Importance of 'The Mother'

'The mother' is a key component of Bragg's ACV, and its presence is a direct result of the product being unpasteurized. This cloudy, cobweb-like substance is a complex matrix of beneficial bacteria, enzymes, and proteins that naturally occurs during the fermentation process. Many proponents of raw ACV believe that 'the mother' is responsible for a significant portion of the vinegar's health-promoting properties, including potential digestive benefits and support for gut health.

The Fermentation Process at Bragg

Bragg's ACV production follows a two-step fermentation process.

First Fermentation: Organic apples are crushed and juiced. Naturally occurring yeast and bacteria ferment the sugars in the juice into alcohol.
Second Fermentation: Acetobacter bacteria then convert the alcohol into acetic acid, the main active compound in ACV. It is during this stage that 'the mother' forms.

This careful, organic process ensures that the final product retains its raw, unpasteurized qualities, including the vital 'mother'.

Benefits of Unpasteurized ACV

Advocates for unpasteurized ACV like Bragg's suggest it offers a range of potential health benefits, many of which are linked to the presence of 'the mother' and its probiotic-rich nature. These include:

Digestive Health: The beneficial bacteria may help support a healthy gut microbiome.
Antimicrobial Properties: The acetic acid in ACV is known to kill harmful bacteria.
Blood Sugar Management: Some studies suggest that ACV can help improve insulin sensitivity and lower blood sugar levels.
Weight Management: ACV may promote a feeling of fullness, which can assist in reducing overall calorie intake.
Antioxidant Effects: The polyphenols in ACV act as antioxidants, helping to reduce free radical damage.

Comparison Table: Unpasteurized vs. Pasteurized ACV


Feature	Unpasteurized (Bragg's)	Pasteurized
Appearance	Cloudy, with visible strands of 'the mother'	Clear and golden
Presence of 'The Mother'	Yes, contains beneficial enzymes and bacteria.	No, 'the mother' is removed during filtration and heating.
Nutrient Content	Raw state preserves beneficial nutrients and enzymes.	Some nutrients and enzymes are destroyed by the heating process.
Shelf Life	Can last for a long time, but requires proper storage to preserve 'the mother'.	Extended shelf life due to pasteurization.
Flavor Profile	Robust, complex, and slightly tart flavor.	Milder and more refined flavor.
Best For	Health-conscious consumers seeking maximum nutritional benefits.	Cooking where clarity is desired or for those preferring a milder taste.

Potential Considerations for Raw ACV

While unpasteurized ACV offers many benefits, there are considerations to keep in mind. For individuals with compromised immune systems, including the elderly, pregnant women, and young children, consuming raw, unpasteurized products may carry a slight risk of foodborne illness. In such cases, a doctor's advice is recommended before adding it to your diet. Additionally, the high acidity of ACV can be harsh on tooth enamel and the esophagus, so it should always be diluted with water before consumption. Starting with small amounts and monitoring your body's response is a wise approach.

Conclusion

In summary, Bragg's Apple Cider Vinegar is definitively unpasteurized, as confirmed by its labeling and the presence of 'the mother'. This raw state is a deliberate choice by the company to preserve the natural enzymes, beneficial bacteria, and nutrients that are destroyed during the pasteurization process. For consumers seeking a natural, unheated, and unfiltered apple cider vinegar with the most potential health benefits, Bragg's remains a leading and trusted option.

Epicurious: The Myths, Benefits, and Legends of Apple Cider Vinegar

Frequently Asked Questions

Yes, Bragg's apple cider vinegar contains 'the mother,' the cloudy, web-like substance that forms naturally during fermentation. Its presence confirms that the vinegar is raw and unpasteurized.

Being unpasteurized means the vinegar is not heat-treated, which preserves the beneficial enzymes, proteins, and gut-friendly bacteria found in 'the mother'. Many believe these components are responsible for its health benefits.

Pasteurized ACV is not necessarily bad, but it has fewer potential health benefits than the raw, unpasteurized version. It is still useful for cooking where flavor is the priority and the microbial benefits aren't required.

Unpasteurized products carry a small risk of containing harmful bacteria, but the high acidity of ACV makes this very unlikely. However, individuals with compromised immune systems should consult a doctor before consuming.

Unpasteurized ACV will look cloudy and often have visible strands of 'the mother' at the bottom of the bottle. It will also usually be labeled as 'raw' or 'unfiltered'.

No, refrigeration is not required for Bragg's ACV. It can be stored at room temperature in a cool, dark place to best preserve its raw state.

The mother is made of naturally occurring cellulose, proteins, and bacteria, including Acetobacter aceti, which converts alcohol into acetic acid during fermentation.

No, 'the mother' is a living culture and doesn't spoil in the vinegar. It can, however, change in appearance over time as it grows and settles.