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Fruit juice in Australia

The consumption of fruit juices in Australia declined in 2012. The decline in popularity of non-alcoholic beverages among Australians is not reflected in New Zealand, where the only category to see a significant decline was fruit juice.

The juice market in Australia

Consumption of soft drinks and fruit juices in Australia decreased in 2012 compared to 2008 figures, according to a recent study by market research organization Roy Morgan Research.

According to research, in 2012, 57% of Australians aged 14 years and older consumed soft drinks in an average of seven days, compared to 61% in 2008.

This decline was largely driven by reduced among Australians aged under 35 consumption, and can be motivated by a desire to beverages containing less sugar.

Rising popularity of non-alcoholic beverages among Australians is not reflected in New Zealand, where the only category to see a significant decline was fruit juice.

Production of fruit juice Australian

There is a strong desire for commitment to all producers of fruit juice Australian supply ingredients in local producers. Unfortunately for many types of fruits, local supply is not able to meet the demand of the juice industry and imported ingredients are used to ensure a continuous supply. Most imported ingredients are mixed with local ingredients.

Consumers like to have access to fruit juices throughout the year. Unfortunately, the fruits are in season. To overcome this dilemma producers expect the best opportunity to pick their fruit and send to processors where it is pressed.

Juice is then concentrated and stored until needed. Concentrate the juice allows it to be kept at extremely low temperatures so that the juice will keep much longer. It also allows it to be transported over long distances while minimizing damage to the juice.

Concentration of fruit juice means simply removing a portion of water from the juice. To use the concentrated again, the same amount of water is added to bring the juice to the same concentration of fresh juice.

An alternative to the use of concentrated juice is to use the juice you get if you press an orange. This juice is generally called NFC. This juice retains a number of properties that are lost when the juice is concentrated. However, due to higher costs of storage and shipping associated with NFC technology the finished product is often more expensive than those made ​​from concentrate juice.

A third option is to bottle the juice immediately after it has been pressed. To do this requires the shipment of whole fruit factory. Due to the seasonal nature of fruit and orchards distances between the freshly squeezed juice is the most expensive and the most sensitive to seasonal fluctuations. You may not be able to produce a product during a drought or after floods for example.

The Australian New Zealand Food Standards Code

The Australian New Zealand Food Standards Code (FSC) establishes the mandatory requirements for fruit juices. These standards are to ensure that consumers can have any confidence in the safety and quality of juice they buy.

FSC sets limits for food additives, when used, ensure that the product is not contaminated by pesticides or other pollutants. Labeling requirements are also made ​​to ensure that the consumer can buy the juice of their choice, is satisfied that the container clearly states the ingredients and if the juice is squeezed into juice or concentrate.

All drinks produced by members the Australian Council of beverages shall comply with the strict rules set by Food Standards Australia New Zealand.

Australian brands of juice

From Berri to Ripe. 7 link