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close this bookThe Packaging of Fruit Juice and Non-Carbonated Fruit Drinks (CDI, 1998, 87 p.)
close this folderANNEXES
View the documentANNEX 1 - BIBLIOGRAPHICAL REFERENCES
View the documentANNEX 2 - DIFFERENT FRUIT DRINKS DEFINITIONS
View the documentANNEX 3 - LIST OF PRESERVATIVES
View the documentANNEX 4 - SOME SUPPLIERS OF PACKAGING MATERIALS IN EUROPE
View the documentANNEX 5 - SOME SUPPLIERS OF PACKAGING MACHINES
View the documentANNEX 6 - SCHEDULE OF SPECIALISED EUROPEAN AND AFRICAN EXHIBITIONS
View the documentANNEX 7 - LIST OF SOME INTERNATIONAL OR PROFESSIONAL ORGANISATIONS LINKED TO PACKAGING
View the documentANNEX 8 - CDI, A TOOL FOR THE DEVELOPMENT OF INDUSTRIAL ENTERPRISES IN ACP COUNTRIES

ANNEX 2 - DIFFERENT FRUIT DRINKS DEFINITIONS

Fruit juice:

Juice obtained from fruit through mechanical processes, fermentable but not fermented, with the colour, smell and taste characteristic of the original fruit.

Fruit nectar:

The unfermented but fermentable product obtained by the addition of water and sugar to a fruit juice, a crushed fruit concentrate or a mixture of these products. The minimum fruit juice content varies under European law from 25 to 50% depending on the fruit: 25% for guava or passion fruit, 50% for citrus fruit.

Fruit drink, drink with fruit juice, or fruit drink with pulp:

Drinks which combine the major ingredient water with fruit juice, concentrated fruit juice, fruit or a mix of these ingredients in equal or greater proportions, corresponding to at least a minimum of 12% juice.

Flavoured drink:

A clear drink consisting of water, sugar and flavouring.

Concentrated Syrup/Squash

A sugared drink based on concentrate or flavouring which the consumer dilutes with water before drinking.

Remark: In Africa the word "Fruit Juice" often includes the entire family of fruit drinks without any real differentiation.