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JULY 2018
Page 1 IFU JUICELETTER
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Are you a potential World Cup Winner?
Who’s who in the Science and Technology Commission
Perhaps you might be currently experiencing Football (or Soccer!) World Cup fever. The good news is there were 22 teams playing from countries that have an IFU member, so there is a great chance we will help share some of our members celebrations after the final on the 15th July with a glass of juice. Now if football is not your sport or your team gets knocked out early, don’t worry you can spend your time enjoying this latest IFU Juiceletter.We have just come back from a fantastic first IFU Juice Conference in Thailand. It was amazing to learn about all the juice innovations and opportunities available. So, if you have or know of a great juice related innovation that can be product, processing or packaging related why not enter it for the IFU innovation Award – The World Cup of the Juice community? All you need to do is send us an email with the details and we will put it forward for consideration. The Award will be presented at the Juice Summit in front of over 500 participants, so it can be a great showcase and unique publicity for the winner.This year the Juice Summit will take place again in Antwerp from the 17th to 18th of October - registrations are now open (click here). Don’t forget that as an IFU member you get €200 registration fee discount per person, so if just a few of you attend from the same company it can be a huge saving and great value for your membership fee.We applaud the fantastic work our commission members voluntarily do on behalf of the industry. You can learn more in this issue. Our commission meetings and Assembly of Delegates will take place on the 16th October in Antwerp and are open to all members, so if you would like to come along, learn what is going on and take part - just drop us an e mail or register via the website. We look forward to seeing many of you there!
JOHN AND MARIA
JULY 2018 www. ifu-fruitju ice.com
We have created 4 new e-learning videos based on IFU methods and these will be posted on YouTube over the coming months. The first one available is the Determination of Sulphur Dioxide (IFU method 7a). Filmed at the GfL laboratory in Berlin and starring Dr. David Hammond the videos visually demonstrate what is described in the method. As the determination of sulphur dioxide can be quite tricky with a number of critical control points to follow this has been published first. It can be accessed via a link in the methods of analysis database, which is available to subscriber members. To follow will be IFU 1 – Relative Density (using a density meter), IFU3 – Titratable Acidity and IFU8 Soluble Solids (indirect using a refractometer). There is also an introduction video which gives an overview of the series that is freely available to watch via this YouTube link.
Hollywood comes to the IFU
IN T
HIS
IS
SU
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Report on the IFU Technical Workshop 2018 in Cologne
Report on the SGF IFU Africa Roadshow
Report on the IFU Juice Conference Bangkok
Commission Reports
New members in 2018
Nigel Jacobs appointed as new Chairman of the South African Juice Association
Dates for the Diary
Bioavailability and pharmacokinetic profile of grape pomace phenolic compounds in humans
Fruit Juice Focus
Use of Plum and Prune juice concentrates as ingredients
Best of #juicy5
Juiceletter
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The IFU Technical Workshop this year was held by the Rhine in the famous cathedral city of Cologne, which is also well known for its trade fairs. The date and location were chosen so the workshop could be held just before the Anuga Tec fair to which complimentary access was granted for all workshop participants. Anuga Tec is a leading global food fair where industry provides innovations and technological visions attracting 50,000 visitors from 152 countries. Dirk Lansbergen, IFU President and Citrosuco, welcomed an International audience from not only Germany, but also Australia, Austria, Belgium, France, Greece, Israel, Italy, Mexico, the Netherlands, Portugal, Spain, Russia, South Africa, Switzerland, Taiwan, Turkey and the UK. GfL were thanked for their sponsorship of the networking evening, SIG for providing the water plus Valensina and Rabenhorst for a quality selection of juices and smoothies.
The workshop opened with two contrasting presentations on organic and conventional agriculture. Boris Voelkel is the 4th generation family member of an organic juice company – Voelkel. With such a strong organic tradition and expertise Boris gave a passionate case for supporting organic products explaining how increasing consumer driven demand will make a great contribution to a sustainable future. The integrated farm assurance scheme of Global Gap was then described by Tanja Schmidt of Global Gap. It is the
international standard leading to certification. The risk based critical control points and compliance criteria were
shown which if applied provides a good system for the use and management of crop treatments.Vegetable juices and purees are becoming popular, both as a product on their own or blended with other fruit juices. Mia Schellekens of SVZ explained these trends with some newly launched product examples and then followed on with an explanation of the vegetable puree and juice manufacturing process highlighting the technological challenges faced and how they are addressed.Rheology is the science of deformation and flow of matter. This is important to the juice industry as viscosity affects product flow through equipment, heat transfer and
organoleptic experience. Dr. Antonio Trifiro from the Stazione Sperimentale Parma gave the workshop a thorough understanding of the science including factors affecting rheology and measurement.
The traditional technique used to assess the soundness of tomatoes used to make tomato juices and pastes is the Howard Mould Count. Dr. Achim Gessler of riha-Wesergold showed that the measurement of ergosterol is a new alternative application that has been incorporated into the AIJN Code of Practice and an IFU Method of Analysis has also been published. Isotopic determination can be used to detect added sugar in juices and added water in NFC juices. These principles were explained by Dr. Ana Cabanero Ortiz from the Spanish Ministry of Agriculture and Fisheries and data on the isotopic measurement of water in Spanish NFC juices were shared with the audience. Continuing with the analytical theme Dr. Detlef Jensen of Thermo Fisher Scientific
Report on the Cologne technical workshop – 19th March.
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provided information how ion chromatography can be used for the analysis of juices. It is particularly useful for the detection and measurement of anions, organic acids, cations, amines and carbohydrates. Systems and chromatograms were shown.
The IFU microbiological working group has been developing a revised method for the detection of Alicyclobacillus sp. The changes were reviewed, the validation process outlined, and initial results presented by Barbara Gerten from Merck and
Antonio Deban Valles formerly from Neogen Europe. The
data validation data looks good, but the experts prefer to wait until August before publishing the final version of the method.Markus Jungen of the SGF returned to the theme of risk-based quality management in the global juice industry and how the SGF is fighting food fraud. He showed how SGF can support company’s food fraud vulnerability assessment and control program. Extensive data was shared summarising the samples taken for analysis and the results obtained. Oxygen has a significant affect on the shelf life of oxygen
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sensitive products in aseptic cartons. Dr. Sonja Bischoff from SIG explained oxygen tolerance testing and how it can be used in shelf life determination. Orange juice quality parameter data over the products shelf life data was shared for a range of different quality parameter highlighting how the test can be applied.Biofortification has been a topic of discussion at
codex recently. Dr. Gordon McDougall of the James Hutton Institute gave the concluding workshop presentation on the health benefits of berries: Enhancing bioactive content in fruit juices. The health benefits of a range of berries from their polyphenol content were shown. Genetic/genomic advances have produced markers for the accelerated breeding of new varieties with enhanced polyphenol content.
The workshop concluded with special thanks to the Aintzane Esturo of SGF for their contribution to organising the event.A casual networking evening took place at the Hoehnerstall near the city centre. Many glasses of Kölsch were enjoyed and a special presentation was made to
Prof. Helmut Dietrich who retired as Chair of the Science and Technology Commission. He was thanked for his dedicated work for the IFU, though we are pleased that he will continue to participate in future commission meetings.A technical tour was again organised the following day. The first stop was at the well renowned Rabenhorst juice company, which is over 200 hundred years old. The group were able to see at first-hand how juices are processed, bottled and packaged as well as sampling and enjoying their range of healthy juice products.Afterwards the SIG Combibloc kindly provided a buffet lunch before showing how juice cartons are printed and laminated along with a demonstration of filling equipment that utilises the packaging format. One satisfied participant commented “It was a very informative tour conducted by passionate employees of SIG Combibloc who were very knowledgeable about their products and applications”
Post workshop survey.Once again, we received very favourable feedback through the survey monkey and some great ideas for future workshop topics. All those who completed the survey were entered in a draw for a free 2019 workshop ticket. The winner was Yuval Ghendler, congratulations Yuval!
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SGF IFU Africa Roadshow 2018The SGF IFU Roadshow went into a third round: This year, we kicked it off in the capital of Nigeria, Lagos, then passed the ball to SAFJA, the South African Fruit Juice Association for another show in Stellenbosch, South Africa, a beautiful town famous for its wine and its university, and booted it to the capital of Egypt, Cairo. In September, we will bring the game into extra time and throw the ball first into Nairobi, the capital of Kenya, and finally complete the 2018-roadshow in October in Algiers, the capital of Algeria.
Please find here the match reports from our first three rounds plus some details for the upcoming seminars.
ROADSHOW NIGERIADate: Tuesday, April 24, 2018
Place: Lagos, Nigeria – Ibis Ikeja Hotel
(Co-)organized with: SGF, Best Produce International (UK) Ltd.
Speakers: Mr Ahmed Umar Goni representing Hon. Minister of State for Industry, Trade and Investment Ms. Aisha Abubakar, Ms. Patricia Obichukwu - Managing Director Best Produce, Mr. Akin Sawyerr – CEO AFGEAN, Mr. Ezeagu - Director, Product Dev.( Nigeria Export Promotion Council), Mr. Henrii Nwanguma –MD /CEO West Atlantic Cold Chain and Commodities Ltd, Ms. Ugochi Duru – Instant Juice, Mr. Dodoyi West– Deputy Director Food Safety and Applied Nutrition – NAFDAC, Ms. Jane Omojokun – MD Nugata Consults Limited, Ms. Tonia Nzekwe – CEO (Ecclesia E-Consult Ltd), Dr. Bello Dogondaji – National General Sec. Federation of Agricultural Commodities Association of Nigeria (FACAN), Mrs. Ngozi Ekwueme – Asst. Director Food Safety (Standard Organisation of Nigeria), Mr. Madugba Obinna - Food & Beverage Country Sales Manager Life Science Division at Merck Group, Mr. Gian Luca Monica – John Bean Technologies, Ms. Aintzane Esturo – SGF, Ms. Maria Schlaffer - IFU
Number of Delegates: 90
Sponsors: John Bean Technologies, CibusTec, Anuga FoodTec
Additional program: Ms. Aintzane Esturo held a workshop on “Project Work” a day prior to the seminar for ladies from the community, which was very well received and appreciated. After the roadshow seminar, delegates and speakers could network at a get-together in the conference venue.
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ROADSHOW SOUTH AFRICADate: Wednesday, May 9, 2018
Place: Stellenbosch, South Africa – Spier Hotel
(Co-)organized with: SGF, SAFJA
Speakers: Mr. Johan de Kock - Chairman SAFJA, Dr. Eric Jamin - Authenticity Business Unit Manager Eurofins. Mr. David Berryman - Director David Berryman Ltd., Mr. Richard Collins - John Bean Technologies, Mr. Michael Huppert - Area Sales Manager Bucher Unipektin AG, Ms. Giulia Pelliccioni -Tetra Pak, Ms. Akhona Qambela Anton Paar, Ms. Elmé Coetzer - Global GAP, Mr. Michael Orang’I Onchabo - Rainforest Alliance, Mr. Robert Young - SGF auditor, Dr. Susanne Koswig - Technical Manager SGF, Ms. Aintzane Esturo - Head of Communications and Technical Manager SGF, Ms. Maria Schlaffer - Marketing Director IFU, Mr. John Collins - Executive Director IFU.
Number of Delegates: 130
Sponsors: John Bean Technologies, CibusTec, Anuga FoodTec, Bucher Unipektin, Citrosuco, Eurofins, Tetra Pak
Additional program: IFU, SGF, SAFJA and interested sponsors were invited to visit the laboratories of the University of Stellenbosch on Monday, which was perfectly organized by Ms. Heleen Van Wyk, who is chairing the SAFJA Technical Commission. On Tuesday, we had the chance to visit Ceres Fruit Processors and Pioneer Foods, which were both very welcoming and willing to give us an insight-view into their operations. Especially for our sponsors, these factory visits are very valuable add-ons, besides the benefits of generating new contacts at the roadshow itself.
Wednesday evening, after the seminar, all attendees were invited to join the networking evening at Spier Hotel. It was a wonderful opportunity to engage with the South African juice industry! However, the diversity of their great wines made it also a little difficult to get up in time for the SAFJA General Assembly on Thursday! Being invited to this General Assembly made us feel very honoured, and we felt even more honoured as we could attend Mr. Johan de Kock`s last meeting serving as the SAFJA Chairperson, which he did since 2014. And how nice it was when we heard that the new Chairperson will be our host from Tuesday, Mr. Nigel Jacobs, Marketing Manager at Ceres Fruit Processors! How lucky are we to know both of these two big influencers in the South African Juice Community!
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ROADSHOW EGYPTDate: Monday, June 25, 2018
Place: Cairo, Egypt – Conrad Hotel
(Co-)organized with: SGF, Blue Moon Ltd., supported by ABA
Speakers: Ms. Mounira Jazzar Secretary General of Arab Beverages Association, Mr. David Berryman - Director David Berryman Ltd., Mr. Alex Baisch - Director ThatDrum International, Mr. Tony Haddad - CEO Technica International, Mr. José Lorente - Technical Manager John Bean Technologies, Mrs. Manal Saleh - General Manager Blue Moon Ltd., Mr. John Collins - Executive Director of IFU, Ms. Aintzane Esturo - Head of Communications and Technical Manager SGF, Dr. Susanne Koswig - Technical Manager SGF, Ms. Maria Schlaffer - Marketing Director IFU
Attendees: 32
Sponsors: John Bean Technologies, Technica International, ThatDrum International, CibusTec, Anuga FoodTec
Additional program: On Sunday, the day before our seminar, IFU, SGF and interested sponsors were invited to visit the facilities of Doehler Egypt, Juhayna and El-Marwa. Although it was a little bit exhausting to visit three plants in one day – and all three of them have huge facilities! – we would not have liked to miss only one minute of the tours we received and discussions we had! With our stomachs full of Arabic treats and delicious juices, drinks, purees and pastes from the tasting sessions, it was easy to skip lunch to make sure we had enough time for all three visits, and we once again want to thank our hosts for their patience with us running late!
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REPORT ON THE IFU JUICE CONFERENCE IN THAILAND
More than 140 attendees, mainly from Thailand and surrounding countries, came together for the IFU Juice Conference 2018.
The day before the IFU Juice Conference, we started with a Welcoming Reception in the beautiful Sky Lounge at the conference venue, the Eastin Grand Hotel Sathorn in the heart of Bangkok.
Cutrale as sponsor of this dinner made sure that we really had an unforgettable evening!
The Conference on Monday was opened by our IFU President Dirk Lansbergen, thanking all participants for their coming, the hotel for their hospitality and great service and of course the sponsors of the Conference for their support, as without them, this event would not have been possible: Citrosuco, Doehler, Prodalim, ADM, Schoeller Allibert, Chabaa, Thai Green Nation, Directus and Bucher Unipektin!
See photos of the IFU Juice Conference 2018 in Bangkok on our IFU Facebook Page:
https://www.facebook.com/IFUjuice
Click here to read our press release!
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Commission Reports LEGISLATION COMMISSION (LC)Chairperson: Romana Vanova-Hrncirik
Influencing codex developments by participating in committee meetings and Electronic Working Groups (EWG’s)
IFU has been actively involved in Codex developments through the Electronic Working Groups (EWG’s) and by participating in committee meetings in line with the key objectives confirmed by the Legislation Commission at the last meeting. In comparison to 2017, Codex initiated work on many new subjects:
Here is a review of the key issues
CODEX COMMITTEE ON CONTAMINANTS IN FOODS (CCCF).
The committee has been reviewing lead ML’s in grape juices. This was due to health concerns for small children who often consume this type of juice and the fact that lead is a developmental toxin. To assist the committee in conducting a scientific based review and decision based on ALARA principle, IFU member data was collected and submitted via the WHO database. At their meeting in Utrecht (CCCF 12 12th to 16th March) the ML was reduced from 0.05 mg/kg to 0.04 mg/kg. Prior to this decision an ML of 0.03mg/kg was being considered, the Peruvian delegation even proposed 0.02mg/kg therefore the agreed figure was a satisfactory compromise. The newly established ML does reflect the data provided by IFU members -data does not show the new threshold will pose a problem for international trade.
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LEAD ML IN PROCESSED TOMATO CONCENTRATE. Working in conjunction with the World Tomato Processing Council (WTPC) we expressed concern about the proposed reduction from 1.5 mg/kg to 0.08 mg/kg. The proposal was rejected by the committee and the existing ML for fresh tomatoes will be used considering the concentration factor.
Both decisions will progress to the next Commission meeting in July for approval. IFU was represented at the meeting by Romana Vanova-Hrncirik and Dr. David Hammond.
Next, it has been suggested by the EWG chair that further work may arise to revise the ML in juices from berries and other small fruits, bringing them into line with grape juice. We will monitor this.
In addition, CCCF agreed to re-establish the EWG, led by Brazil, to prepare a revised discussion paper and project document for which new commodities should be considered for a reduction in the ML for lead (it might potentially include juices for kids and vegetable juices).This paper should take into consideration exposure (consumption) data, as well as trade volumes and values. JECFA will issue a new call for data accordingly to assist in this prioritisation process.
CCCF also agreed to establish an EWG chaired by the US, co-chaired by the United Kingdom, to prepare a discussion paper on the revision of the Code of Practice for the Prevention and Reduction of Lead Contamination in Foods. The US delegation has already proposed that areas where work should be considered is on the filtration aids used during juice & wine production and processing equipment.
IFU will closely monitor these subjects and participate in discussions as they evolve. We encourage our members to keep monitoring the levels of lead through their supply chain (Codex may issue the new call for data in the near future).
CODEX COMMITTEE ON FOOD ADDITIVES (CCFA).An EWG on the approval of additives in various commodities including fruit and vegetable juices, nectars and concentrates published their report in January. Following our discussions, IFU and many IFU members & their respective government officials opposed the proposal for additives that are not technologically justified and are not naturally present in fruit and vegetables since these would compromise the quality and authenticity of juices and consumers’ expectations for natural product and clean labelling. We were pleased to note the proposal to add xanthan gum and other thickeners to juices, nectars and concentrates was recommended for referral
to the Committee for Processed Fruits and Vegetables (CCPFV) as already agreed at the CCFA plenary session in 2017. This was endorsed at the EWG physical working group and the CCFA plenary session 26th to 30th March this year. We were concerned however to see a recommendation for acidity regulators in general and calcium lactate (for fruit juices), phosphate and tartrate (for vegetable juices) in particular be adopted. The proposal was rejected by the physical working group and plenary session and will also be referred to the CCPFV.
We also noted that colours, i.e. Azorubine, Caramel II, Tartrazine and Zeaxanthin (some of which are Southampton azo-dyes) were also proposed for vegetable juices and nectars in GSFA, Table II, though these were not reviewed by the EWG. The IFU were strongly against the approval of these colours to the product categories of vegetable juices and nectars.
IFU were represented at the meeting by Dr. Hany Farag and John Collins.
The EWG discussions highlights a fact that some stakeholders confuse juices versus juice containing beverages, there is a need to build awareness about juice extraction/production technologies that deliver juice/nectars of high quality and authenticity, as well as that a commodity standard does not exsist for vegetable juices, nectars and concentrates, though this has been considered by IFU and codex in the past. The Legislation Commission may now wish to consider again the merits of proposing an (industry) standard.
CODEX COMMITTEE ON PROCESSED FRUITS AND VEGETABLES (CCPFV).This has been working electronically to determine their priorities and future schedule. IFU has recommended they adopt their proposal to establish an EWG to consider matters referred by the CCFA and hold a plenary session in September 2019. This was approved at the subsequent Codex Commission meetings.
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CODEX COMMITTEE ON METHODS OF ANALYSIS AND SAMPLING (CCMAS).The process of checking methods to be listed in standard 234 continues with methods for milk and milk products part completed. Oils and fats will start next with an EWG. IFU was represented at the meeting by Dr. David Hammond. We keep monitoring these activities as they serve as a benchmark for the future IFU methods revision under the juice commodity standard. We are also working on the plan to include the new/updated IFU methods into the Codex standard.
IFU have also joined the EWG on the Revision of the Guidelines on the Measurement Uncertainity.
CODEX COMMITTEE ON PESTICIDE RESIDUES (CCPR).The Estimate Short Term Intake (IESTI) equation for the safety assessment of crop protection products has been under review. Changes proposed could have had a significant impact reducing those product MRL’s. An EWG was established to conduct a review of the proposals and this was reported at the 2018 plenary session 9th April to 14th April, where the IFU was represented by Dr. David Hammond. The report was well received but further work is needed to address the advantages / challenges that a revision might pose and an impact assessment on risk management, consumer protection and international trade. IFU is an active member of the EWG and will keep partnering on this subject with the CropLife International.
It has been suggested that the IFU can assist the working group by providing information on bulking and blending of juices. A list of revised crop protection product MRL’s affecting fruits and vegetables has been published and this has been circulated to members.
At that plenary session the US delegation gave a presentation on the potential impact of the IESTI equation changes with one of the 3 case studies given on Orange Juice. This presentation is on the Legislation Commission members area of the website: www.ifu-fruitjuice.com . It is interesting to note that USDA pesticide monitoring of oranges showed not detectable pesticide residues in most of the samples taken and those that were detected were well below the established codex MRL. Also, residues measured in orange juice were not surprisingly considerably lower than residues measured in oranges.
CODEX COMMITTEE ON FOOD LABELLING (CCFL).IFU has joined an EWG on guidelines for the development of front of pack labelling (FOPL) and the draft revision on the labelling of non-retail containers (NRC). After consultation with members we submitted comments. For FOPL, IFU requests that nutrition information is clear, fact based and shall not mislead consumers. It is also necessary, that not only negative aspects are shown on a FOPL, but also positive, especially as 100% juice in the diet is an important source of key micronutrients and also contributes to “1 of 5 a day”.
For NRC labelling, the Codex Fruit Juice Standard already defines these criteria, hence we request that new NRC labelling guidelines do not contradict the existing standard, are practical - support the fair, safe and efficient supply chain and flexible - prevent unnecessary burden of the international trade.
Further, CCFL has recently opened consultations on the new CCFL initiatives ranging from e-commerce/internet sales, “high in sugars”, allergen labelling, labelling of multipacks to Innovation - use of technology in food labelling.
These consultations are of importance to our sector as they are relevant to labelling of juices, innovation and may impact the international trade. IFU have sought the members for input especially on challenges and opportunities that they face and should be addressed by CCFL in the effort to create/harmonise international standards. IFU has submitted comments in due time and will participate in discussions as they evolve.
FUTURE CODEX MEETINGS IN 2018Please see the timetable below of future codex meetings. We will participate in those committee discussions according to the agenda. We will attend the CCFSDU meeting, which is of major importance to us, especially if the establishment of nutrient profiles becomes an agenda item. More details will follow closer to the events.
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Committee ScopeDates Location
From To City Country
CAC Commission 01/07/2018 06/07/2018 Rome Italy
CCFICSFood Import and Export Inspection and Certifica-
tion Systems22/10/2018 26/10/18 Brisbane Australia
CCFH Food Hygiene 12/11/18 16/11/18 Panama City Panama
CCNFSDU Nutrition and Foods for Special Dietary Uses 26/11/18 30/11/18 Berlin Germany
WHOThe World Health Organization (WHO) Childhood Obesity Surveillance Initiative (COSI) recently published a new factsheet including the latest figures.
WHO also published the Guideline: implementing effective actions for improving adolescent nutrition
IFU keeps monitoring WHO activities.
Details on IFU CL activities and IFU positions can be found: www.ifu-fruitjuice.com
Finally, we want to thank to all IFU members who have been providing actively partnering in the CL activities, as well as supporting the IFU position through your regional/national Codex officials.
Your voice is the key to form the IFU position that addresses your needs and advocate for it successfully.
Participation in the Legislation Commission is open to all IFU members so if you are interested and wish to contribute to the LC work please let Romana or John know.
You are also invited to the IFU LC meeting that will take place on 16th October during which we will be discussing all legislation subjects in more detail, as well as aligning on key priorities for upcoming 3 years. The registration email will follow.
Legislation Commission participants from 2017
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METHODS OF ANALYSIS COMMISSION (MAC)Chairperson: Mikko Hofsommer
The group met after the Technical Workshop in Cologne. New members were welcomed:
• Dr. Silke Hillebrand (Symrise)• Dimitry Shashin (Multon)• Maria Markova (Multon)• Henk van Hoven (Labojuice)• Joris Groenevald (Labojuice)
And there was a warm welcome back to the group of Antonio Trifiro from the Stazione Sperimentale.
IFU recommendation No. 13 The Use of DNA Methods in the Analysis of Fruit Juices, Purées & Concentrates was approved, published at the end of March and is available to download from the methods section of the website. www.ifu-fruitjuice.com
• The group are currently working on the following:• Chlorophyl detection in pineapple – At ring test stage• Bentonite – Awaiting studies in 2019• Soluble solids and correction for salt – labs are
assessing the impact of salt on relative density• Ascorbic acid titration– drafting• Polyphenols – Ring trial stage• Velcorin – Ring trial stage• Aroma – Drafting• Pesticides - Drafting
A project will commence to draft some of the more popular methods into the following foreign languages: Japanese, Spanish, Arabic, Chinese, French.
1H-NMR screening of an apple juice and assessment of it likely country of origin.
NEW IFU RECOMMENDATIONRecommendation No 12 (2018) Methods for the Conformation of Country of Origin has now been published and is available for download from the methods area of the website.
There may be occasions when it is necessary to analytically test for the country of origin of a juice or puree. This could be due to legal reasons or if special geographical origin is a particular product characteristic. This recommendation reviews the options available to an analyst which include mineral profile and trace elements, multi component chemical approach, isotopic analysis and finger printing methods. There is also a discussion on multivariate statistical procedures.
Origin determination is sometimes impossible as the levels for the parameters chosen overlap for regions within a country and/or between countries. Whereas if a product has a nominal defined origin it is far easier to determine if an analytical value or set of values are consistent with the defined origin or not.
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SCIENCE AND TECHNOLOGY COMMISSION (STC) Chairperson: Mario Gozzi
Working GroupsIn our December 2017 Juiceletter the new STC Chair – Mario Gozzi (CFT) outlined his future vision for the commission.
Since then work has started to bring that vision to life. Prior to the March STC meeting the members were surveyed on the importance, urgency and their availability to contribute on the following specific topics:
1. Research Centres and Pilot Scale Lines DATABASE 2. IFU Best Practice Series – Stability of Juices3. IFU Best Practice Series – Thermal and Non-Thermal
Treatments for Fruit Juices 4. Working Group on Additives and Processing Aids in
Fruit and Vegetable Juices5. Working Group on Nutritional Aspects and Health
Claims in Fruit Juices 6. IFU Best Practice Series – Heavy Metal
Contamination in Fruit Juices 7. Working Group by Products and Side streams from
juice processing 8. Other
The results of the survey are shown in the following charts
Members of those working groups have been established and kick off telephone calls have taken place for Thermal & Non-thermal treatments and Stability of Juices.
Best Practice Guidelines are now being developed for:• Fruit washing and sanitation (Mario Gozzi and Miguel
Sanchez)• Cloud stability (Edgar Zimmer and Stefan Pecoroni)• Heavy metals in juices (Bianca May)
An outline of content was shown by the authors at the STC meeting. Final documents should be ready for approval at the next meeting on the 16th October.
SUPPORTING LEGISLATION The STC will continue to provide valuable scientific support for the Legislation Commission, particularly on codex developments which are science based. The legislation Chair Romana Vanonva-Hrncirik gave an overview of the current codex landscape and future activities at the March meeting. Manfred Goessinger presented information on the effect of xanthan gum in juices, concluding that it is not desirable in apple juice.
ParticipationIf you are interested in participating in a working group then please contact either Mario or John.
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NEW IFU MEMBERS IN 2018New IFU Members in 2018
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Nigel Jacobs appointed as new Chairman of the South African Juice Association
Nigel Jacobs has been the Marketing Manager of Ceres Fruit Processors for the past 5 years. He holds a marketing degree and has studied in Cape Town and Germany and also holds a certificate in production management.
He has 10 years prior marketing experience in the beverage industry having been employed previously at Parmalat and Ceres Fruit Juices.
Nigel was a board member of SAFJA for 2 years and elected as Chairperson from 10/5/18.
We were delighted to meet Nigel and his colleagues at the South African Juice Conference and Roadshow and at the Ceres facility during the technical tour where we were warmly welcomed.
Organisation Event Location Dates
VdFMarket, price and image of fruit and vegetable juice
Rauenberg, Germany 12th July
IFU and SGF Roadshow Nairobi, Kenya first half of September
BSDAEffective negotiation skills for soft drinks sales & account managers
London, UK 11th to 12th September
ICBC International Citrus and Beverage Conference Clearwater, USA 18th to 21st September
BSDA Fruit Juice Manufacture Course Wyboston, UK 26th September
IFU and SGF Roadshow Algiers, Algeria 1st October
JPA Fall meeting Atlanta, USA 4th to 6th October
IFU
Executive Committee meeting Antwerp, Belgium 15th October
Commission meetings Antwerp, Belgium 16th October
Assembly of Delegates Antwerp, Belgium 16th October
IFU, AIJN, SGF Juice Summit Antwerp, Belgium 17th to 18th October
ABA Arab Beverages Conference & Exhibition Dubai, UAE 4th to 5th November
DATES FOR THE DIARY 2018
JULY 2018
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www. ifu-fruitju ice.com
Bioavailability and pharmacokinetic profile of grape pomace phenolic compounds in humansNutrition colleagues from Parma University who participate in our nutrition working group have brought to our attention this article that was published in Archives of Biochemistry and Biophysics 646 (2018) 1-9.
In summary, grape pomace is a by-product of the juice industry and is a source of bioactive phenolic substances. The capability of phenolic compounds to exert beneficial actions is strictly related to their bioavailability and the products of their metabolism. Despite the number of research studies on the subject the metabolic fate of phenolic compounds after ingestion in humans remains poorly understood. This study was focused on the analysis, by UHPLC-ESI-MS/MS techniques, of human and/or microbial phenolic metabolites present in plasma and urine samples of 10 volunteers after the acute administration of a drink prepared with a red grape pomace extract. A high inter-individual variability was shown both in urine and plasma samples, and different patterns of circulating metabolites were unravelled by applying unsupervised multivariate analysis. Regardless of the individual differences, it can easily be concluded that the intake of a drink prepared from red grape pomace can deliver significant amounts of different phenolic metabolites to the human system. Future investigations should focus both on the causes behind the observed inter-individual variability and how these differences may impact on the putative health properties of this drink.
The full article is available in the STC section of the IFU website.
Fruit Juice Focus reaches 80% of the world
Since its launch in January 2017, Fruit Juice Focus has been read by more than 10 000 individual readers in 155 countries. So firstly, I’d like to thank all of those people for taking the time to read the magazine.
Secondly, I’d like to thank everyone that has contributed to the content of the publication. I know that the magazine is only being read because of the substance. Our researchers and myself continue to endeavour to find interesting features that will be both relevant and useful to our industry, but it is the contributors that really make the magazine. So, if you have any ideas for articles, no matter how unusual you think they may be, we would really like to hear about them. We’d be particularly interested in any innovations in processing machinery. Anything that will help to make the process of turning fruit to juice easier, more economical and/or more sustainable.
Last, but certainly not least, I’d like to thank our advertisers. The magazine is entirely supported by advertising and the global reach that the magazine has realised has surpassed original expectations – there are 195 countries in the world, so we’ve only got 40 more to go!
Stef WorsleyEditor Fruit Juice Focus and Juice Market
Click on logos to visit website
JULY 2018
Page 20 IFU JUICELETTER
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Use of Plum and Prune juice concentrates as ingredients.IFU member Bösch Boden Spies have shared their suggestions for the use of plum and prune juices as alternative ingredients in sauces.
In sauces, plum ingredients enhance naturally existing flavours, such as those of herbs and spices, and reduce undesirable off-tastes such as the metallic flavour of tinned tomatoes. Dried plum puree in particular gives dark sauces a thick consistency and an attractive brown colour, thus eliminating the need to use caramel colouring. At the same time, plum ingredients can significantly reduce overall sugar content in sauces. Due to their naturally high sorbitol content, more than 25 percent of the total sugars is actually a naturally occurring sugar alcohol, which does not count towards sugar content and contains just 2.5 kilocalories per gram. The natural acidity of the fruit also enhances the sensation of sweetness and flavour
By enhancing flavours and seasonings, plum ingredients also allow the significant reduction of the salt content e.g. by about 30 to 70 percent in barbecue sauces. These characteristics make the plums particularly adapted for use in sauces based on either tomatoes or soy, where the sugar or salt level may often be higher than desired. Even when used as the primary ingredient in tomato sauces, for example, the plum will not impart a fruity note but rather enhance the depth of the desired tomato flavour, reducing both the need for sugar, sodium and spices.
Kids Tomato Ketchup• Tomato from paste 75% • Plum juice concentrates 7% • Acerola juice concentrate 2,8% • Water, sugar, vinegar, salt, spices,
pepper extract
BBQ Sauce• Tomato from paste 50% • Prune juice concentrate 7% • Ginger juice 3% • Water, sugar, vinegar, molasses,
salt, smoke flavour, spices, pepper extract
15 months ago, we started our campaign #juicy5: to bring juice back into the spotlight!
Every 5th of the month, we celebrate #juicy5. This campaign reminds us, that we should eat 5 portions of fruits and vegetables per day – and one of these portions can be a glass or our our beloved juice!
Please find here our favourite #juicy5 pictures of the last months and use them as a motivation to upload your own juicy pictures to your favourite social media channels – but don`t forget to link IFU and use the hashtag #juicy5!
Best of
Perfect for a BBQ!
JULY 2018
Page 21 IFU JUICELETTER
www. ifu-fruitju ice.com
JULY 2018
Page 22 IFU JUICELETTER
www. ifu-fruitju ice.com
IFUInternational Fruit and Vegetable Juice Association
www.ifu-fruitjuice.com
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[email protected]: +44 1934 627844
Mobile: +44 7850 910989
