Fruit Jargon Guide

Fruit Jargon Guide

Read our quick guide to processed fruit terminology and you'll be fluent in all things fruit in no time.


Abbreviations

• NFC = Not from Concentrate
• FC = From Concentrate
• CONC = Concentrate
• AJC = Apple Juice Concentrate
• BIB = Bag in box
• JC = Jerry can
• MOQ = Minimum order quantity
• RTD = Ready to Drink
• FCOJ = Frozen Concentrate Orange Juice
• BX = Brix
• FRZ = Frozen
• ASE = Aseptic


Product Grades

De-ionised
Deionised juice is processed to remove most of the naturally occurring acids, colours and flavours, leaving a near-colourless product containing all the natural sugars from the fruit. Deionised products are increasingly used by manufacturers to naturally sweeten products

Clarified
Clarified juices are processed to remove the fine suspended particles of pulp that naturally give most juices a cloudy appearance. There are a number of methods by which this can be undertaken, depending on the type of fruit and processing facilities available. This is undertaken in a manner that minimises the impact of the extra processing on the quality of the fruit.Clarified juices can be particularly useful in applications where the appearance of the product is a key attribute.

Cloudy
Most juices are naturally cloudy when squeezed/pressed from the fruit. This is due to fine pulp particles suspended in the product scattering light rays such that they cannot pass directly through the product. Cloudy juices undergo less processing than their clarified counterparts and so retain slightly more of the natural character of the fruit from which they are made.


Fruit Formats

Not from Concentrate (NFC)
NFC juice aims to retain as much of the character of the raw fruit as possible. In general, the only components of the fruit that are intentionally removed in the production process are the insoluble pulp, skin and seeds. For more information about fruit juice NFC's and how they are processed please click here.

Fruit Juice Concentrate
The juice concentrate is processed to remove a defined proportion of the natural water content found in the fruit and produce a concentrated product which is smaller in volume. This can greatly reduce the costs required for transportation and the concentrate can, if required, be returned to its single-strength state by reconstituting with water once it reaches the final processing destination. For more information about fruit juice concentrates and how they are processed please click here.

Fruit Puree and Puree Concentrates
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 increase shelf life. Fruit purees also retain all of the juice and a large proportion of the fibrous matter naturally found in the raw fruit. Only excess insoluble fibres are removed. For more information about fruit purees and puree concentrates and how they are processed please click here.

Comminute
A comminute is effectively a puree made from whole citrus fruit. Unlike most juices and purees, which are made from whole fruit, citrus juices are generally produced from just the endocarp (the fleshy parts one would normally eat) and do not include any of the outer layers of the fruit. The juices, and in some cases also some of the "cells" (juice vesicles) of which the edible parts are comprised, are extracted such that the rest of the fruit is left behind. Click here for more information.

Individually Quick Frozen (IQF)
Individual quick freezing is a processed use to preserve whole or partial fruits for long-term storage and transportation.

Fruits are typically washed, cleaned and sorted to remove contaminants (twigs, leaves, residual soil etc). Where required, the fruit may then be chopped or diced to the required size, but many smaller fruit (e.g. Berries) are frozen whole. Click here for more information.