Fruit juice concentrate is juice or puree from which a significant portion of water has been removed by evaporation, measured in Brix degrees, reducing volume for transport and storage before reconstitution by the buyer.
In trade practice
Buyers specify the minimum Brix level, acidity range and whether the product is supplied aseptic, frozen or hot-filled, and these parameters are verified by an accredited laboratory at origin or on arrival. Suppliers provide a certificate of analysis for each batch covering Brix, pH, colour, microbiology and absence of preservatives. A common error is failing to align the Brix specification with the buyer’s reconstitution ratio, leading to off-flavour in the finished product. Aseptic concentrate requires validated filling conditions and integrity-tested packaging, which should be confirmed in the supplier audit.
In a specification
A product specification states the minimum Brix value, acidity expressed as a percentage of the dominant acid, and the preservation method, with microbiological limits referenced to the buyer’s internal standard or a named food-safety scheme.