Problems in the fruit juice industry can be serious when it comes to raw materials for the production of fruit juices. Cheaters use sugar syrup or dry sugar to concentrate fruit juices and thus increase the percentage of dry matter. In this case, the problem is much bigger, because cheaters are trying to accelerate the evaporation process with the addition of sugar when concentrating fruit juices, which is associated with lower energy consumption and a shortening of time during the concentration process. Such a concentrate is then difficult to detect as a scam, whether it has added sugars or if its origin is only from fruit. Another way, which is much more present, is that the fruits are sipping into sugar syrups. They call this “the new osmotic drying technology”, and in fact, the osmosis is carried out, and then the fruit, based on the difference in osmotic pressure, releases juice into that sugar syrup. At the end of the process, on the one hand, “candied fruit” which is referred to as “osmotically dried fruit” is produced and, on the other hand, a “concentrated fruit juice” which is actually a sugar syrup with flavorings and fruit colors.
For example, the following pictures show the osmotically dried blueberries and osmotically dried orange …
On the other hand, the “concentrated fruit juices” of blueberries and oranges are obtained. These products are then used not only in the production of 100% natural fruit juices, but also in the production of fruit brandy, fruit wines, and represent a raw material that is very difficult to detect as such.
EIM-Module-IRMS is able to detect whether concentrated fruit juice is really 100% yielded from fruit!
This fact opens up the possibility of inspections to analyze raw materials from producers of fruit juices and to determine what kind of raw material producers use in the production of their products. And furthermore opens up the possibility for producers to check the authenticity of raw materials which they buy from the third parties and for their own production of fruit juices.
Another problem is related to the production of freshly squeezed natural fruit juices without the addition of sugar or water in relation to reconstituted fruit juices obtained from fruit concentrates by water dilution. This problem is especially present in the production of fruit juices produced from citrus fruits. The problem which is related to the production of freshly squeezed natural fruit juices from citrus is particularly associated with the fact that citrus fruits are grown at locations close to the Equator. The biggest challenges are related to transport conditions because the transport of freshly squeezed natural fruit juices from these locations to Europe and to other locations in the world is a major problem due to spoilage of goods. That is why concentration is carried out and in this way, it reduces the possibility of spoilage during the long-term transport of fruit juices. These concentrates are then again diluted with water when they arrive at the location of production and reconstituted fruit juices are placed on the market as such.
For these reasons, the price of fruit juice which is obtained from fruit concentrates in relation to freshly squeezed natural fruit juice is not the same, and freshly squeezed natural fruit juices are always more expensive compared to reconstituted fruit juices produced from fruit concentrates. Consequently, it is fraudulent to misleading such products and to mislead consumers to believe that it is a matter of freshly squeezed natural fruit juice and in this way to achieve economic profit by fraud.