Fruit juice

Description of product

Fruit juice consists on one hundred per cent pressed or mechanically crushed fruit which, as a rule, is preserved by being heated briefly to a temperature of roughly eighty degrees Celsius. It also is allowed to produce fruit juice from a concentrate upon the addition of an equal quantity of water, provided that this corresponds with freshly pressed juice.

• Fifteen grammes of sugar per litre may be added to most juices although in some cases the quantity of sugar may be higher. In this manner, producers may compensate for a lack of original sugar in years with unfavourable growing conditions. However, such additions must be clearly recognisable on the label to the consumer. The actual sugar content is not subject to a declaration requirement. Fruit nectar is composed of at least fifty per cent fruit juice or fruit purée and the remainder is water and sugar.
• Preservatives and other additives are not allowed in fruit juice and fruit nectar.
• See also: lemonade

Possible applications of gene technology

Enzymes in juice production: A variety of enzymes may be applied during the pressing of fruit or berries. These enzymes break down starch or starch-like substances in cell walls and thereby enhance the juice yield. Some of these enzymes may be produced with the aid of genetically modified organisms:

• primarily pectinases, but also cellulases, hemicellulases, glucanases, xylanases
• similar enzymes in the production of fruit purée
• in the breakdown of starch-containing cloudy material in the production of clear juices: amylases

Applications of gene technology are possible in the following ingredients that often are found in fruit juice. However, it is not possible to state which particular products are affected by these possibilities:

• in vitamin-enriched products: vitamins
• vitamin C also used to stabilise the beverage
• glucose syrup, fructose syrup and other products from the reduction of starches
• in reduced-calorie and diet products possibly: aspartame

Fruit, vegetables: To date globally, no genetically modified fruit or vegetables (e.g. apples, pears, grapefruit) are utilised commercially.

Tomatoes: Neither genetically modified tomatoes, nor the juice thereof are approved in the EU to date (see: tomato purée).