Martin Greeve

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Seminario Calidad e Innovacin en el sector de zumos y nctares Madrid, 5 de noviembre, 2008

AIJN COP up-date by Martin Greeve Chairman of the COP Expert Group
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Content
1. Objectives Code of Practice Expert Group 2. Introduction to the individual reference guidelines 3. Specific comments to water quality 4. Orange and grapefruit juice - water soluble pectin 5. Reference guideline for carrot juice 6. Grape juice - titratable acidity 7. Lemon juice - sodium content 8. Revision blackcurrant, sour cherry and raspberry 9. Alicyclobacillus Best Practice Guideline Pending issues 10. Revision aroma guideline 11. Carry over of foreign fruits 12. Brix values in Fruit Juice Directive
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AIJN Code of Practice

www.aijn.org
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1. Objectives AIJN COP To provide clarifications for issues not clearly defined in EU legislation and which are relevant for our industry (fair competition) Transform them into proposals for further discussion/decision in the AIJN TC and final approval by GA

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General

2. Introduction to reference guidelines

This reference guideline seeks to define various acceptability parameters. The parameters are listed under 2 sections: Section A contains various parameters that characterise the absolute quality requirements. They are considered as being mandatory for a specific juice in the EU. Section B contains various criteria relevant to the evaluation of identity and authenticity. It also contains some less critical quality criteria. It is crucial for users of this guideline to understand that a valid conclusion, regarding the authenticity of a particular sample, can only be reached providing the whole analytical picture has been subject to expert interpretation. If some parameters do not fall all within the values quoted in Section B this does not mean, automatically, that the sample is adulterated.
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General

2. Introduction to reference guidelines

The values and comments in this guideline are based on pure, authentic juices, without permitted ingredients and/or additives, exhibiting the characteristic colour and flavour of the named fruit. It is understood that botanical name of fruit mentioned explanation difference between juice (w/v) or puree (w/w) reference for appropriate water for reconstitution (5.3.a) reference to in-line extraction and the specific water criteria (5.3.b.) Various types and origins of fruit of industrial significance were subject to comprehensive analysis to provide the values in this guideline. To help in their interpretation please read carefully the commentary notes.
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3. Specific comments to water criteria


Specific comments 5.3.a - Water for reconstitution Water used for reconstitution should as a minimum meet the standards of water intended for human consumption as laid down in the current Council Directive for potable water

However, it is recommended to keep the sodium and nitrate values of the water as low as possible and preferably lower than 50mg/l for sodium and 25 mg/l for nitrate. The figures retaken in the reference guidelines refer only to natural figures of the fruit juice/puree itself without the influence of the water for reconstitution of the concentrate.

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3. Specific comments to water criteria


Specific comments 5.3.b - Water used for processing fruit juices The water used for in line extraction of the pulp or for treating products for further processing, should have appropriate characteristics, particular from a chemical, microbiological and sensorial point of view to maintain the requirements of the original juice as described in these reference guidelines.

This practically means that water for processing should be either demineralised or evaporator water

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4. Orange and Grapefruit juice - w.s. pectin


The max. value of 500 mg/l changed into a range 200 - 500 mg/l Commentary notes: The range given represents the values found in the majority of industrially processed juices that have a pulp content of 10% or lower. However, even at these pulp levels, if pectin concentrations are found that well exceed the upper value it does not, necessarily, indicate an illegal treatment. Soft fruit due to climatic conditions, modern processing techniques, such homogenisation, pulp contents greater than 10% and higher amounts of fruit cells can all, easily increase the water -soluble pectin concentration by 200 mg/l or more.

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5. Reference guideline for carrot juice


Some characteristics: Brix value direct juice : min 7.0 Brix value juice from concentrate: min 8.0 Acidity: depends mainly on malic acid (1.0 - 4.0 g/l) High natural sodium content (150 - 1000 mg/l) High natural potassium content ( 2000 - 4500 mg/l) High nitrate content (max. 400 mg/l) High carotenoids content (30 - 300 mg/l) and beta carotene approx. 70-80% of the total carotenoids. Glucose: fructose ratio normally higher than 1.0 up to 1.5; lower than 0.9 indicates microbiological degradation.
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6. Grape juice - titratable acidity


Titratable acidity at pH 8.1 changed from 60 - 160 mval into 30-160 mval due to weather related low acid seasons once in a while. Earlier revision indicated that in grape juice from concentrate the values for tartaric acid, ash and potassium are effected by the concentration step (precipitation of tartrate salts). Please, read the comments.

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7. Lemon juice - sodium content


Max level for sodium remains but the commentary note has been revised in order to accommodate findings in Spain. Commentary note: Normally the sodium content is under 10 mg/l. In the case of values over 30 mg/l, the origin of the raw materials or the technology should be investigated. In lemon juices originating from Northern Spain higher values can occasionally be found. This is as a result of fluctuating sodium levels in the ground water.

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8. Revision black currant, sour cherry and raspberry


In all 3 reference guidelines changes were made due to additional data obtained. Most changes are related to a reduction in the content of acids and minerals seen in the last decade (weather influenced?) Please, carefully read the 3 reference guidelines

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9. Alicyclobacillus (ACB) Best Practice Guideline


ACB Best Practice Guideline has been developed by AIJN in cooperation with well respected microbiology experts of the industry Objectives: and to identify good manufacturing practices for the reduction control of ACB to identify control measures to highlight control points to identify and suggest various testing options to indicate gaps in our current knowledge and recommend further research.

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9. Alicyclobacillus (ACB) Best Practice Guideline


Content: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
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Objectives Definitions Introduction Summary of recommended control points Water Fruit Processing Filling factory / bottler Microbiology Recommendations for further research Apendices
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9. Alicyclobacillus (ACB) Best Practice Guideline


Introduction: ACB is an acid tolerant thermophylic micro-organism which as a spore is very heat resistant and will survive the usual heat processes in the fruit juice industry. The presence of this organism in consumer packaged products has been widely reported to cause spoilage problems described as smokey bacon, hammy or even antiseptic ACB can be present and detectable in a wide variety of common raw materials used by packers. ACB is not known to pose a safety hazard. Current understanding is that it is not a pathogenic organism.

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9. Alicyclobacillus (ACB) Best Practice Guideline


Introduction: The best strategy to deal with ACB is to adopt the principles of HACCP GMP is considered a pre requisite in line with The AIJN Guide of Good Hygiene Practice It is unrealistic to guarantee that any product will be absolutely free from ACB The risk of ACB contamination will vary according to product type and the process used in their production.

See AIJN web site: just click on banner and available for everybody

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10. Revision Aroma guideline


1st issue was to define which aromas could be used as restoration aromas according to the Fruit Juice Directive 2001/112 (see guideline 2002). This included: source from which aromas can be derived includes e.g. peel oil for citrus juice technical processes permitted includes e.g. refining, fractionation, etc. additives and solvents permitted non-GMO ethanol and water labelling requirements

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10. Revision Aroma guideline


Reason to start new COP work: revision of the EU Fruit Juice Directive and to align with CODEX which indicate the optional restoration of aromas to juice from concentrate. decision of AIJN to maintain in this case the mandatory restoration for one and two fruit juices and for at least one fruit juice in multijuices (self-regulation) Alarming results of market analyses without or with just very small amounts of aromas (unfair competition). Publications about the lack of aromas in fruit juices by consumer organisations.
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EQCS orange juice campaign 2007


sum n-ethylbutyrate + ethylhexanoate in orange juice from concentrate / not from concentrate EQCS-campaign 2007 - sorted by value
1000 900 800 700 600 g/ 500 400 300 200 100 0 1 8 15 22 29 36 43 50 57 64 71 78 85 92 99 106 113 120 127 134 141 148 155 162 169 176 183 190 197 204 211 218 225 232 239 sample

orange juice from concentrate

orange juice nfc

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10. Revision Aroma guideline


2nd issue is to deal with the question how to prove that restoration has taken place and whether this was sufficient (work in progress). aroma restoration is a legal requirement at the moment level of restoration is not quantified in legislation but described (interpretation) restoration level has a price consequence (unfair competition consequence) Question: can we find an acceptable solution which should be defendable to others (in compliance with legislation) and be feasible for the industry?
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10. Revision Aroma guideline


Status COP January 2008
Where legislation or AIJN self-regulations this requires: 1 Characteristic flavours of the named fruit have to be restored. 2 A characteristic fruit typical flavour can be observed in the consumer pack by sensory analyses 3 A certain level of fruit own flavour is present whereby a minimum level clustered in one or more characteristic groups of aromatic substances (e.g. esters, ketonen, terpenes, etc.) will be indicated in each AIJN COP reference guideline and linked to a analytical method in chapter 7 This proposal has been discussed in the March 2008 TC but no agreement yet. Request for further study and involve more flavour experts
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10. Revision Aroma guideline


Meeting June 2008 ?
Objectives for meeting with flavour experts:

To review the current legislation, application and practicalities of aroma restoration Consider opinions, presentations and draw conclusions Report to AIJN bodies for policy development and action

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10. Revision Aroma guideline


Summary meeting June 2008: The current juice directive is applicable (2001/112(EC) Aroma/flavour restoration is therefore obligatory for juice from conc. There is a need for restoration standards to be defined: a description of flavour restoration flavour descriptors for restored fruit juices minimum levels for flavour chemicals may be useful* A standard will help to ensure fair competition and uniform interpretation of legislation to all parties involved Any standard must allow for innovation and flexibility to distinguish between flavours and brands. * establishment of min. levels was a contentious point. It was agreed to investigate the possibilities of min. levels, to consider the pros and cons and to provide a balanced expert group recommendation. This process does not oblige the automatic establishment of minimum values. 05-11-2008 Seminario Madrid 25

10. Revision Aroma guideline


Also to consider: Variation - in the natural product, permitted processes for obtaining aromas, processing, packaging and storage of the juices have to be considered. Diversity - differences in flavour types and intensity should remain possible. Economics - restoring aromas has a price consequence (approx. Euro 0,01 - 0,03 / litre) and thus has a consequence on fair competition. Organoleptic effect and analytical levels are probably not directly linked Industry position should be based on thorough arguments and defendable to third parties

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10. Revision Aroma guideline


Next steps: The summary to be presented to the AIJN GA (25-06-2008) this was done Conclusion: all delegations agreed with the proposed development of aroma standards as presented with the exception of Italy (no position yet).

Further steps: COP Expert group discuss together with aroma experts Proposal for further discussion in TC (October 16) Further information GA on November 26, 2008 Further work in first Cop and TC meeting in 2009 Final proposal to Summer Assembly 2009

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10. Revision Aroma guideline


Meeting September (COP Expert Group and aroma experts)
Martin GREEVE, Chairman COP Expert Group Victor ARA Chelab Idwin BOUMAN Friesland Foods Morton FRIIS Agrana Antonio C. GONCALVES Louis Dreyfus David HAMMOND, Eurofins Martin HAUG Symrise Mikko HOFSOMMER GFL Ian HOWARD Gerber Juice Andreas KADI Coca Cola Dana KRUEGER KFL John MARGETTS Mastertaste Olaf MEYN Givaudan Marc PESSERS Firmenich Eddy POST Refresco Bernd REITZE Wild Willi RIETH SGF Peter SPAARGAREN Cargill Joachim TRETZEL Dhler Josef WEISS Verband Fruchtsaft Industrie Austria Secretariat : Jan Hermans
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10. Revision Aroma guideline


Objectives: meeting COP with aroma experts in September:

To define aroma restoration in a descriptive form. To discuss how we can verify whether the definition is met in practice whereby the following issues will be investigated: potential marker(s) indicating that the characteristic components are present literature research for peer reviewed ranges (fresh fruit, processed juices) an acceptable minimum level for the identified markers. a peer reviewed analytical (organoleptic) methodology to obtain reliable and comparable data. Investigate and discuss the availability of restoration aromas for the various fruit flavours.

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10. Revision Aroma guideline


Summary of September meeting:
Aroma restoration description For citrus juices Aroma restoration of citrus juice from concentrate is confirmed by the presence of oil (peel & essence) and water phase compounds, recovered during the processing of fruit into juice and concentrate, in sufficient quantity that will give a noticeable impact* on the juice after packing and during shelf life For other fruits Aroma restoration of fruit juice from concentrate is defined by the presence of water phase compounds, recovered during the processing of fruit into juice and concentrate, in sufficient quantity that will give a noticeable impact* on the juice after packing and during shelf life
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10. Revision Aroma guideline


Further outcome: Still to be confirmed and supported by sensory methods: * Until validated analytical parameters (markers) are available the noticeable impact will be determined predominantly by the

organoleptic properties. No consensus verification method for restored aromas (neither for analytical markers and levels nor for only sensory analysis). Formation 2 working groups:

WG 1 to investigate the possibility to establish markers and levels WG 2 to describe the process of verification for restored aromas,
including e.g. sensory analysis, profile, traceabilty, etc. and if WG 1 come to a proposal also the markers and levels will be included.
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10. Revision Aroma guideline


Time schedule

In the Technical Committee on October 16 the status of the discussions has been presented; By mid-November both working groups ought to have a more detailed outline ready of the work (with timetable) they will carry out; The detailed working plan will be presented to the November 26 General Assembly; A draft proposal should be ready for presentation to the Summer Assembly in 2009;

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10. Revision Aroma guideline


Still To be considered: Are sufficient restoration aromas available for the EU market at the moment? If yes, a practical restoration description c.q. level or range will be possible If no, we should ask the question - why not? Does the fruit has no aroma? Does the fruit has aroma but can it technologically not be recovered in good quality or for other reasons? Does the fruit has aroma but is it not recovered due to lack of demand or not economic or .........? A serious evaluation will be necessary in order to be able to take a position and to defend this also to third parties

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11. Carry over foreign fruit


Majority decision in October TC on following text:
In industrial production of fruit juices and concentrates possible carry-over with other kind of fruits can occur through the supply chain. It is the responsibility of all manufacturers to ensure that such instances are kept to the lowest level possible Cases, where traces* of one fruit are found in another, must be investigated. It is critical to distinguish between specific incidents caused by the limitations of GMP and those of deliberate adulteration. *Traces, as isolated incidents, should not be more than 1% (not approved) Whole text still to be approved by GA in November 2008

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12. Brix values in FJ Directive


The earlier discussed alignment of FJD and CODEX standard is cancelled for the time being Possibility to include Brix values still exists. Explanation for difference between AIJN COP and CODEX to be provided.
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12. Brix values in FJ Directive


Fruits Common Name Apple Apricot Banana Blackcurrant (Cassis) Grape Grapefruit Guava Botanical Name CODEX Alinorm 05/28/39 11,5 11,5 11,0 16,0 10,0 8,5 Reconstituted juice AIJN COP 11,2 11,2 21 11.0 15.9 10.0 9.5

Malus Domestica Borkh

Prunus armeniaca L. Musa species (plantains excluded) Ribes nigrum L.


Vitis Vinifera L.or hybrids thereof Vitis Labrusca or hybrids thereof

Citrus grandis Citrus x paradisi Macfad


Psidium guajava L.

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12. Brix values in FJ Directive


F r u its C om m on N am e B o ta n ic a l N a m e CODEX A lin o r m 0 5 /2 8 /3 9 R e c o n s titu te d ju ic e A IJ N C O P

Lemon Mandarine / Tangerine Mango Orange Passionfruit

Citrus limon (L.) Burm. f. Citrus limonum Rissa Citrus reticulata Blanca Mangifera indica L. Citrus sinensis (L.) Osbeck Passiflora edulis Sims. f. edulus Passiflora edulis Sims. f. flavicarpa O. Def.
Prunus persica (L.) Batsch var. persica

8,0 11,8 13,5 11,2 11,8 12,0

8.0 11.2 15.0 11.2 13.5

Peach Pear Pineapple

10,5 12,0 12,8

10.0 11.9 12.8

Pyrus communis L. Ananas comosus (L.) Merrill Ananas sativis L. Schult. f.

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12. Brix values in FJ Directive


Fruits Common Name Apple Apricot Banana Blackcurrant (Cassis) Grape Grapefruit Guava Botanical Name CODEX Alinorm 05/28/39 11,5 11,5 11,0 16,0 10,0 8,5 Reconstituted juice AIJN COP 11,2 11,2 21 11.0 15.9 10.0 9.5

Malus Domestica Borkh

Prunus armeniaca L. Musa species (plantains excluded) Ribes nigrum L.


Vitis Vinifera L.or hybrids thereof Vitis Labrusca or hybrids thereof

Citrus grandis Citrus x paradisi Macfad


Psidium guajava L.

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12. Brix values in FJ Directive


F ru its C om m on Nam e B o ta n ic a l N a m e CODEX A lin o r m 0 5 /2 8 /3 9 R e co n stitu te d ju ic e A IJ N C O P

Raspberry (Red) Cherry, Sour


S tra w b e rr y

Rubus idaeus L. Rubus strigosus Michx. Prunus cerasus L.


F ra g a r ia X . a n a n a s sa D u c h e s n e (F r a g a ria c h ilo e n s is D u c h e s n e x F ra g a r ia v irg in ia n a D uchesne)

8,0

7.0

14,0
7 ,5

13.5
7 ,0

AIJN opinion: AIJN COP values are based on experience and should be maintained

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