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AIJN COP up-dateby

Martin GreeveChairman of the COP Expert Group

05-11-2008 Seminario Madrid 1

Seminario

Calidad e Innovacin en el sector de

zumos y nctares

Madrid, 5 de noviembre, 2008


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Content1. 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 content8. 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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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

This reference guideline seeks to define various acceptability parameters.

The parameters are listed under 2 sections:

Section A contains various parameters that characterise theabsolute 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 qualitycriteria. 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 notfall all within the values quoted in Section B this does not mean,

automatically, that the sample is adulterated.


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General

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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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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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 appropriatecharacteristics, 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 de-

mineralised or evaporator water


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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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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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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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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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In all 3 reference guidelines changes were made due to additional

data obtained.

Most changes are related to a reduction in the content of acidsand minerals seen in the last decade (weather influenced?)

Please, carefully read the 3 reference guidelines


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ACB Best Practice Guideline has been developed by AIJN in co-

operation with well respected microbiology experts of the industry

Objectives:

to identify good manufacturing practices for the reduction

and 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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Content:

1. Objectives

2. Definitions

3. Introduction

4. Summary of recommended control points

5. Water

6. Fruit Processing

7. Filling factory / bottler

8. Microbiology9. Recommendations for further research

10. Apendices


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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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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 beabsolutely 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

was to define which aromas could be used asrestoration 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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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 multi-

juices (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

0

100

200

300

400

500

600

700

800

900

1000

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

g/

orange juice from concentrate

orange

juice nfc


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is to deal with the question how to prove thatrestoration 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 butdescribed (interpretation)

restoration level has a price consequence (unfaircompetition consequence)

Question: can we find an acceptable solution which should

be defendable to others (in compliance with legislation) andbe feasible for the industry?



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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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Meeting June 2008 ?

Objectives for meeting with flavour experts:

To review the current legislation, application andpracticalities of aroma restoration

Consider opinions, presentations and drawconclusions

Report to AIJN bodies for policy development andaction



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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 restorationflavour descriptors for restored fruit juicesminimum levels for flavour chemicals may be useful*

A standard will help to ensure fair competition and uniforminterpretation 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 toinvestigate 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.



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Also to consider:

Variation - in the natural product, permitted processes forobtaining 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 onfair competition.

Organoleptic effect and analytical levels are probably notdirectly linked

Industry position should be based on thorough arguments anddefendable to third parties



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Next steps:

The summary to be presented to the AIJN GA (25-06-2008)this was done

Conclusion: all delegations agreed with the proposed developmentof aroma standards as presented with the exception of Italy (noposition yet).

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



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Meeting September (COP Expert Group and aroma experts)

Martin GREEVE, Chairman COP Expert GroupVictor ARA ChelabIdwin BOUMAN Friesland Foods

Morton FRIIS AgranaAntonio C. GONCALVES Louis DreyfusDavid HAMMOND, EurofinsMartin HAUG SymriseMikko HOFSOMMER GFLIan HOWARD Gerber JuiceAndreas KADI Coca ColaDana KRUEGER KFLJohn MARGETTS MastertasteOlaf MEYN GivaudanMarc PESSERS FirmenichEddy POST RefrescoBernd REITZE Wild

Willi RIETH SGFPeter SPAARGAREN CargillJoachim TRETZEL DhlerJosef WEISS Verband Fruchtsaft Industrie AustriaSecretariat : Jan Hermans



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: 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 thevarious fruit flavours.



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Aroma restoration description

For citrus juices Aromarestoration of citrus juice from concentrate is confirmed

by the presence of oil (peel & essence) and water phasecompounds, recovered during the processing of fruit into juiceand concentrate, in sufficient quantity that will give anoticeable impact* on the juice after packing and during shelflife


For other fruits Aromarestoration of fruit juice from concentrate is defined b

the presence of water phase compounds, recovered during theprocessing of fruit into juice and concentrate, in sufficientquantity that will give a noticeable impact* on the juice aftepacking and during shelf life


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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 theorganoleptic properties.

No consensus verification method for restored aromas (neither foranalytical 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 guidelineTime 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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Still To be considered:

Are sufficient restoration aromas available for the EU market at themoment?

If yes, a practical restoration description c.q. level or range willbe 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 ofdemand or not economic or .........?

A serious evaluation will be necessary in order to be able to take aposition and to defend this also to third parties



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11. Carry over foreign fruitMajority decision in October TC on following text:

In industrial production of fruit juices and concentrates possiblecarry-over with other kind of fruits can occur through the supplychain. It is the responsibility of all manufacturers to ensure thatsuch instances are kept to the lowest level possible

Cases, where traces* of one fruit are found in another, must beinvestigated. It is critical to distinguish between specific incidentscaused by the limitations of GMP and those of deliberateadulteration.

*Traces, as isolated incidents, should not be more than 1% (notapproved)

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 FJDand CODEX standard is cancelled for

the time being

Possibility to include Brix values stillexists.

Explanation for difference betweenAIJN COP and CODEX to be provided.


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Fruits

Common

Name

Botanical NameCODEX

Alinorm

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Reconstituted

juice

AIJN COP

AppleMalus Domestica Borkh

11,5 11,2

Apricot Prunus armeniaca L. 11,5 11,2

Banana Musa species (plantains

excluded)

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Blackcurrant

(Cassis)

Ribes nigrum L. 11,0 11.0

Grape Vitis Vinifera L.or hybrids thereofVitisLabrusca or hybrids thereof

16,0 15.9

Grapefruit Citrus grandis Citrus xparadisi Macfad

10,0 10.0

Guava Psidium guajava L. 8,5 9.5


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Fruit s

C o m m o n

N am e

B otan ica l N am eC O D E X

A lino rm

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R eco n st ituted

ju ice

A IJ N C O P

Lemon Citrus limon (L.) Burm. f.

Citrus limonum Rissa

8,0 8.0

Mandarine /

Tangerine

Citrus reticulata Blanca 11,8 11.2

Mango Mangifera indica L. 13,5 15.0

Orange Citrus sinensis (L.) Osbeck 11,2 11,8 11.2

Passionfruit Passiflora edulis Sims. f.edulus

Passiflora edulis Sims. f.

flavicarpa O. Def.

12,0 13.5

Peach Prunus persica (L.) Batsch var.persica

10,5 10.0

Pear Pyrus communis L. 12,0 11.9

Pineapple Ananas comosus (L.) Merrill

Ananassativis L. Schult. f.12,8 12.8


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Fruits

Common

Name

Botanical NameCODEX

Alinorm

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Reconstituted

juice

AIJN COP

AppleMalus Domestica Borkh

11,5 11,2

Apricot Prunus armeniaca L. 11,5 11,2

Banana Musa species (plantains

excluded)

- 21

Blackcurrant

(Cassis)

Ribes nigrum L. 11,0 11.0

Grape Vitis Vinifera L.or hybrids thereofVitisLabrusca or hybrids thereof

16,0 15.9

Grapefruit Citrus grandis Citrus xparadisi Macfad

10,0 10.0

Guava Psidium guajava L. 8,5 9.5


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Fruits

C o m m o n

N a m e

Bot an ica l Nam eC O D E X

Alinorm

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Reconst ituted

ju ice

A I JN C O P

Raspberry

(Red)

Rubus idaeus L.

Rubus strigosus Michx.

8,0 7.0

Cherry, Sour Prunus cerasus L. 14,0 13.5

Strawberry Fragar ia X. ananassa

Duchesne (Fragaria

chi loensis Duchesne xFragaria virginiana

Duchesne)

7 ,5 7 ,0

AIJN opinion:

AIJN COP values are based on experience and should bemaintained


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