Juice that is directly squeezed from a fruit/vegetable. 100% juice contains no added sugar or preservatives.
The level of acid in fruits, juices, wine or soft drinks.
A process whereby a product is packed in sterile packaging in a sterile environment. An aseptic product is microbiologically stable and has a shelf life of at least 6 months.
Is the measurement of the sugar content in fruits, vegetables, juices, wine and soft drinks. It indicates the percentage of sugar (sucrose) by weight (grams per 100ml of water) in a solution/juice in degrees Brix (°B).
A clear concentrate derives from the removal of pectin, protein, starch and insoluble items from the juice prior to concentration.
A cloudy appearance arises as a result of evenly-distributed small pulp, pectin and starch suspensions in the juice concentrate.
A physical process which uses ion exchange resins to remove organic acids, minerals and proteins from fruit juices to give a colourless, odourless and tasteless product.
Juice that has been concentrated and frozen.
Each individual piece of fruit/ vegetable is frozen separately, preventing a frozen block of product. This allows the item to keep its shape, colour and flavour.
Water is extracted from the juice by means of evaporation, resulting in a concentrated form of juice. The Brix in a concentrate is much higher than in 100% juice.
A drink that contains less than 100% juice. A nectar juice drink may also contain sweeteners like sugar.
This is fresh juice extracted or pressed from the fruit/ vegetable, and that has not been concentrated.
Organic fruit and vegetables are grown without the use of chemical fertilizers, fungicides, growth stimulants and pesticides. Organic juice is made from organic fruit and/ or vegetables. There are different types of organic certifications.
A measurement of the acidity or alkalinity of a solution. Juices with a pH < 7 are acidic and juices with a pH > 7 are basic or alkaline. The pH scale ranges from 0 to 14.
Fruit pulps and purees are the processed forms of fresh fruits manufactured to increase the shelf life of the fruit. Purees have the characteristic, colour, aroma and flavours of the fruits they come from. Fruit purees are thick, smooth products which have been processed such that the insoluble fibrous parts are broken up so as to be able to fit through a fine sieve. In some cases, the puree is pasteurised to reduce microbiological loading and increase shelf life. Fruit pulps and purees can be incorporated in juices, beverages, dairy products, baby food, jams etc.
Water is extracted from the puree, resulting in a concentrated puree.
Single strength juice is either NFC juice, as described above, or juice reconstituted from a concentrate with the addition of water to reach the defined natural single strength Brix level for that specific item.