Looking back at the last 12 months with the IFU, Caroline Whibley spoke to John Collins, Executive Director for the International Fruit & Vegetable Juice Association (IFU)

CW: What were the aims of the IFU when the organisation was originally set up and how have they changed as time and other factors have come along to challenge the organisation?

JC: Although officially established as an organisation by European and International fruit juice producers in 1949, the first congress was held in Paris in 1948, where the association is today proudly registered. Ever since then it has been a core activity to hold industry events for the review of economic and technical matters plus an opportunity for those in the industry to network.

Though I was not around in 1948 it must be certainly easier to maintain a regular international network today than ever before with the advent of the internet, e mail, social media and availability for fast international travel. This is also reflected in the frequency and reach of our events in 2018.  We held 5 roadshows in conjunction with the SGF in Africa, co -hosted with AIJN and SGF the Juice Summit in Antwerp, a Juice Conference in Thailand, a Technical Workshop in Cologne and supported many other events around the world including China, Thailand and Canada.

Since 1949 we have seen the development of International Organisations and another core activity has been for IFU to represent the International Juice community at their functions. The IFU is for example a registered NGO at the Codex Alimentarius which was formed in 1968 by the FAO and WHO as the organisation to establish international food standards, guidelines and codes of practice which contributes to the safety, quality and fairness of this international food trade. As codex standards are adopted into national legislation and used for international trade is very important for us to monitor developments but also seek members advice to provide sound scientific input. In 2018 IFU monitored the work of 13 committees, attended 6 and followed 21 electronic working groups. This is only possible with the voluntary support, commitment and dedication of our member experts. The IFU really is driven by industry experts for the industry.

CW: And what about product changes over that period?

JC: Since 1949 fruit juices have become more widely available and in a variety of formats. We have seen the development of packaging to provide shelf stable bottles and cartons, enabled the development of  short shelf life chilled distribution products, innovative processing techniques such as HTST heat exchangers,  HPP and PEF, the development of exotic fruits processed into juice and the shortening and transparency of global supply chains. All these developments have provided a rich variety of topics to be discussed and reviewed at IFU events and we expect that to continue in the future.

CW: How has the last 12 months been – what did you set out to do and what do you feel you have succeeded in? What does success look like?

JC: The IFU has been building upon the core and more strategy in 2018. We held the first Juice Conference in Bangkok on the 28^th May and attracted over 140 attendees with c70% from the region. It was a huge success where attendees could listen to expert presentations on the local and international markets, product and processing developments and packaging.  Sponsors could display their products and services in an exhibition area and there was an opportunity to network at 2 evening events.

In conjunction with the SGF we held 5 roadshows in Africa in Nigeria, South Africa with our member The South African Juice Association, Egypt, Kenya and finally with our member The Algerian Beverage Association in Algeria. In total over 500 enthusiastic participants enjoyed the events.

Working groups

Our new Science and Technology Commission chair after seeking the views of members has facilitated the formation of new working groups to develop nutrition and scientific research and produce a series of Best Practice Guidance documents. The first one on fruit washing is available on our new website: www.ifu-fruitjuice.com, in addition the new service provides an opportunity for members to network via our social link facility which also includes an app for smart phones and tablets. Unique for the juice industry.

The legislation commission monitored the work of 13 committees, attended 6 and followed 21 electronic working groups, a record year for participation and engagement. By providing expertise and in conjunction with other industry organisation the lead level in grape juice was adopted on an ALARA basis and the lead level in tomato puree was revoked.

The methods of analysis commission have developed and filmed 4 e-learning videos about some of the simple tests carried out in juice operations.

The micro biological working group has been revising the method for the determination of alicyclobacillus. The group are now putting the finishing touches to the method and it will be available in early 2019.

New commission

A new Marketing Commission was established during the year which will guide the association with the development of conferences, workshops and communications.

Industry awards

We gave 2 IFU awards this year too: Significant contribution award to Prof Helmut Dietrich, past Chair of the IFU Science and Technology Commission and long-time supporter of the juice industry and IFU. Author of the nutrition policy paper which provides an extensive scientific review on the nutrition benefits of juices. This is available to the public on the IFU website. Plus, an Innovation Award to PepsiCo and Citrosuco for their development of NFC orange and the aseptic bulk supply chain.

This year we will have 2 new awards:  The Commission Excellence Award. The aim is to provide a way for IFU to praise and recognise commission members that voluntarily give their time and expertise to achieve IFU objectives and support the industry as a whole. Also the new Student Excellence Award. The objective is to provide an annual award to a student that has completed an outstanding thesis or project of interest and application to the juice industry.

CW: You were founded in 1949 – so 70-year anniversary in 2019 do you have any plans?

Yes, we do. This year we will hold the Juice Conference in Cancun – Mexico. There will 3 days of celebrations on the 28^th, 29^th and 30^th May. More details to come but it will be an exciting experience.

CW: What were the best quotes you heard from speakers or members?

Roadshow and technical workshop quotes:

“Yet again a very rounded selection of speakers. Always something to take away from the event to share with colleagues”

“Very good presentations. Many good questions due to the fact that people can ask through the app.”

“Surprising high attendance, excellent networking”

“I really enjoyed the varied subjects that were discussed from agriculture, processing of fruits, legislative frameworks, quality analysis, monitoring and management, packaging and marketing.”

“It was multi-faceted and holistically interesting as the topics spanned from quality and assurances to analysis methodology to machinery and sustainability. The breaks were also well timed, and the availability and quality of the food and refreshments was good.”

What is Food Fraud?

According to Spink and Moyer “Food fraud is a collective term used to encompass the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product for economic gain.”.

Therefore, it is necessary to differentiate between unintentional and intentional scenarios in food safety management: Unintentional scenarios represented by the “classical” hazards are being controlled via HACCP systems since many years. Intentional scenarios may result from ideological motivations – here we are talking about threats that are managed in Food Defence programs.

Regulatory Requirements and Food Safety Management Standards

Regulation (EC) No 178/2002 of the European Parliament and of the Council names in its general objectives beneath the high level of protection of human life, health and the consumers’ interests the safeguarding of fair practices in food trade along the supply chain. Furthermore, the legislators refer to international food safety management standards: where these standards exist or their completion is imminent, they shall be taken into consideration in the development or adaption of food law.

By this, food safety management standards, especially GFSI (Global Food Safety Initiative) recognised standards, represent state-of-the-art and useful approaches for food business operators to ease their fulfilment of due diligence. Within the GFSI-framework the FSSC 22000, IFS Food, BRC and SQF constitute the most important ones. All of them rest upon the principles of HACCP, Food Safety Management Requirements and Good Industry Sector Practice Requirements and the most recent GFSI clauses contain the topic “Food Fraud”. Together with HACCP and Food Defence Systems it is necessary for food business operators to establish a VACCP System (Vulnerability Assessment of Critical Control Points) to mitigate and minimise risks from identified food fraud vulnerabilities.

Food Fraud in the Juice Sector – Literature and SGF/IRMA’s Experience in 2017

Periodically together with other foodstuffs (e.g. honey and olive oil) fruit juices rank in the top 10 of economically motivated adulteration of food. In 2014 Johnson reported fraudulent activities like water addition, cutting down expensive juices with cheaper ones or addition of sugars.

As far as the authenticity of semi-finished fruit juice products is concerned, we could find only 2% of the analysed samples from 2017’s audits at SGF/IRMA members being in the atmosphere of food fraud (substitution, addition, tampering, misrepresentation and misleading statements).

Noteworthy observations in 2017 were especially the addition of foreign fruits, the addition of sugar, the addition of citric acid, the addition of water and detectable contents of sulphur dioxide in organic grape juices / juice concentrates.

Even if this low percentage sounds like negligible impacts for our sector – being concerned with such fraud could cause serious, especially as consumer organisations and media are very aware of the topic food fraud. Nevertheless, a high-level market transparency in raw material and intermediates production is proven by these results from our control work and demonstrate the high addiction of SGF certified companies to authenticity, quality and safety.

How to protect yourself against Food Fraud with SGF International e.V.?

Successful strategies for our industry are necessary to meet these challenges and to avoid scandals and bad news for the fruit juice business. Therefore, a holistic view in raw material procurement is necessary and the VACCP team should be composed of representatives of the departments being involved in all key processes from raw material purchase to the release of the final product.

Risky raw materials could be described as being expensive, rarely available and analytically insufficient described. A further factor contributing to risky purchases lies in the chemical composition of fruit juices / juice concentrates and their wide variation (geographical and/or harvest-specific characteristics). Nevertheless, putting every fruit juice or every supplier under general suspicion is not only unfair, but also very expensive considering analytical and/or audit costs.

To reduce quality costs a suitable approach to (self-) protection from food fraud consists in active participation in the Voluntary Control System, as well as making use of the services for members offered by SGF. In the meantime, these added values have been acknowledged by FSSC 22000: “supplier certification (forward and backward) by sector specific control systems which are specialized to prevent or mitigate food fraud can substitute own analytical routine screening. An example is supplier certification via a voluntary certification scheme in the sector of fruit and vegetable juices and purees⁴.” The footnote directly refers to the Voluntary Control System of SGF.

There is more to active participation in the Voluntary Control System than just a successful audit and unobjectionable analyses of the samples taken during the audit. Following the continuous process suggested by U.S. Pharmacopeia, SGF services may support especially the pre-screening, vulnerability assessment and the development of the preventive control plan:

• The Pre-Screening describes the process of collecting all purchased raw materials and intermediates and the identification of potential risks. SGF’s Business Reports, bi-monthly News and Early Warnings keep our member companies regularly informed about quality deviations in semi-finished and consumer goods – valuable information to support member companies in possible adjustments of sampling schedules and analytical scopes.
• In the Vulnerability Assessment the differentiation between controllable and uncontrollable factors is key. Controllable and safeguarded factors are e.g. the supply chain, audit strategies or the susceptibility of quality assurance methods. These factors are supported by SGF Audits along the supply chain from tree to bottle, by SGF’s analyses randomly applied on samples taken during our audits.
• The Preventive Control Plan is key to get on track at risky raw materials. With the help of risk-oriented and susceptible analytical scopes based on SGF’s experience, possible damages of food fraud are mitigated. Evaluation of analytical results may be supported by the use of SGF’s Database of Authentic Samples and SGF’s Technical Hotline.

About SGF International e.V. and the Voluntary Control System

The SGF history is characterised by the fact that already in the 1970s, the sector image was in jeopardy from product adulterations and unfair competition. As a result, the “Schutzgemeinschaft”, an association to protect the fruit juice industry, was then set up as an instrument of industrial self-control in order to restore clean, fair market conditions and connecting quality-conscious players in the global juice industry.

For more than 40 years now, SGF International e.V. has played an active role when it comes to combatting food fraud, developing effective strategies in order to help the individual member with self-protection measures, protect the branch image and particularly promote fair competition. SGF is therefore the only system in the world to combine independent system and product controls, taking consistent measures to prevent the recurrence of non-conformities, even including court action if necessary.

The control system that permits the traceability of a juice “from the tree to the bottle” is based on voluntary participants who open the doors of their semi- and finished goods facilities for the SGF auditors and allow samples to be taken of the semi- or finished goods from on-going production and from the warehouse for corresponding testing, together with hygiene audits of the plant facilities.

The “complete control chain”, from processing the fruit through to the finished product can provide verification of perfect quality within next-to-no time, even if natural changes resulting from origin, growth or variety characteristics cause deviations from normal expectations. At the same time, it is easy to detect, localise and prove illicit product manipulation. Any infringements against the food regulations or against the rules of the system trigger corrective action by the SGF with corresponding follow-up inspections.

Literature cited

This year’s Juice Summit in Antwerp was another great success for the organisers, reports Caroline Whibley

In a packed programme the AIJN, together with its partners the IFU and SGF, produced an outstanding agenda that managed to cover a very wide variety of issues and challenges for the future of the fruit juice industry.

Challenges it seems are many, perhaps never before has the food & drink industry so much change and uncertainty. Roll back 50 years or so and a marketer’s biggest problem would be how to introduce new brands, how to get people to switch – a tough challenge. Today however we seem to be hopping about all over the place – achieving long term ‘brand loyalty’ with something new is to be dreamed about.

So much of the talk in the crowd was about steps to reduce sugar, ‘mindful choices’ just one of the many phrases, ‘putting a fresh spin’ on everything and how to deliver ‘novel experiences’ – what happened to producing fruit juice hey!?

Slavery-free-products were talked about across the fruit juice industry with some surprising facts that needed more time and new non-thermal tech in the processing sector with ultra-rapid processing key to speeding up the fruit-to-product process with new microbiological breakthroughs.

Speakers and panellists at the Summit went on to share their vision in a number of stimulating sessions over a two-day programme including: Dynamics of the Global Fruit Juice Market, Trends & Challenges for the Agro-Food & Fruit Juice Industry, The Juice Supply Chain – Outlook & Challenges, Tapping into the Mind of the Consumer, and various regional market updates.

“92% of 18-35 year olds

are now consuming

snacks instead of meals”

What are the global trends and where are the emerging markets? What are the challenges?  Crop disease, disastrous weather patterns, political manoeverings, China, and of course Brexit. If only we had a crystal ball on that one.  I’m hoping, that Brexit becomes like the millennium bug we all worried about and we just move forward in a rational manner and continue doing what we do best with no disasters. But I think I am a glass is half full person . . .

‘Snackification’ was a term Welch’s used which stood out for me, referring to a study that stated that 92% of 18-35 year olds are now consuming snacks instead of meals. We have seen a 25% increase in fruit & vegetable snack launches from 2012-16. They also commented that words like ‘healthfulness’ resonated with customers when making their purchasing choices.

It does seem sort of ironic that the ‘healthfulness’ marketing might be getting through, i.e. consumer thinks they have done something healthy because they have been told the product is healthy for them . . . but are they actually being healthy if they rely on ‘snacking’ for sustenance? I don’t know? Breakfast, lunch and dinner is looking to be on the way out as a timetable for eating and drinking with young people, I’m just wondering what the long term effect will be.

Tetrapak also refer to consumers increasingly looking for an easy shopping experience, and the effect of the growth of online retail. Packaging it seems needs to be able to survive in an e-commerce world, as new digital printing code-based consumer ‘engagement’ solutions were discussed.

I thought the Nova School of Business Economics presentation by Jao Castro was ‘novel’ in itself, with the use of ‘Economist’ magazine cover statements to illustrate his point. Changing consumer behaviour he’s noting is something that worries marketers who would like to put people into their little boxes and keep them there, but change also provides an opportunity, the very fact that consumers ‘bring on’ change far more easily than they used to decades ago, shows that we are increasingly becoming receptive to new ideas and new thinking and this can only provide opportunities. Moreover it provides opportunities for new companies and start-ups too who would previously found too many barriers to launch. Online marketing, social media marketing are perfect for ‘guerrilla brands’ to sneak in and gain an audience.

The Juice Summit is organized by and for the industry, which makes it a unique experience in this field. Thanks to its success over the last six events, the Juice Summit is now a global, annual conference which guarantees the presence of renowned industry experts who are active on both the European and international juice scene.

For more information regarding the speakers and programme e: charlotte.meuwis@aijn.org

Grapefruit juice could be the next big thing if marketers get it right suggests Caroline Whibley. 

The health benefits of this wonder fruit really are encouraging.

It wasn’t long ago households regularly bought grapefruit for breakfast or drank the ‘tart’ grapefruit juice, and told themselves they were being healthy. In fact, back in the 30s the Grapefruit Diet, also called the Hollywood Diet, involved having grapefruit or grapefruit juice with every meal while cutting back on calories.  People swore by it. Grapefruit has a long history with being associated with good health so where is it heading now?

‘In tests mice fed fatty foods

and juice gained 18%

less weight than others’

Lately the consumption of grapefruit juice has declined sharply, following the accidental discovery of the interaction between grapefruit juice and certain drugs, particularly statins, extensively prescribed as cholesterol reducers. Grapefruit juice was found to interfere with the absorption of the drugs in the small intestine, thus affecting their bioavailability and increasing their toxicity. Suddenly you find the juice on the no-no list of what not to consume from your doctor.  However rather than spending a lifetime on statins surely we need to be teaching the public to consume food & drinks and health regimes that help them to keep a lower cholesterol – are statins a sticky plaster rather than really treating anything at all, and yes they benefit many, however . . .

Long term I think we all want to see more healthy remedies to our ills, so I’m pretty positive about grapefruit juice and think it’s one to watch out for, if we can get the marketing right this dynamo juice really has some excellent benefits according to organic associations, health specialists and the science arena . . .

Grapejuice helps reduce the effect of fatty food

According to scientists grapefruit juice really can help us lose weight.  It is said drinking grapefruit juice when eating fatty food can help reduce weight put on by a fifth – now that is a nice statistic. They also say fruit juice could keep blood sugar levels under control. In tests mice fed fatty foods and juice gained 18% less weight than others. The research also suggested that grapefruit could be as good as prescription drugs at keeping blood sugar levels under control – a key part of managing diabetes. Professor Joseph Napoli, of the University of California, Berkeley, said: “We see all sorts of scams about nutrition.

But these results, based on controlled experiments, warrant further study of the potential health-promoting properties of grapefruit juice.” The British Dietetic Association said the fruit now needs to be thoroughly tested in humans to see if it could help with weight loss and stem the rise of obesity and diabetes.

Benefits

Grapefruit juice carries a range of health benefits, they are low in calories but are full of nutrients, and an excellent source of vitamins A and C.

Harvard Medical School states that grapefruit has a glycemic index of 25. This suggests that it does not significantly affect blood sugar and insulin levels. Many studies have suggested that increasing the consumption of plant foods such as grapefruit decreases the risk of  obesity, diet, heart disease and overall mortality while. It is also said to promote a healthy complexion, increased energy, and lower overall weight.

Stroke

According to the American Heart Association, eating higher amounts of flavonoid may lower the risk of ischemic stroke  for women. Flavonoids are compounds found in citrus fruits like oranges and grapefruit. The risk of ischemic stroke was 19% lower for those who consumed the highest amounts of citrus than for women who consumed the lowest amounts.

Blood pressure and heart health

The powerful nutrient combination of fiber, potassium, lycopene, vitamin C, and choline in grapefruit juice all help to maintain a healthy heart. In one study those who consumed 4069 milligrams (mg) of potassium per day had a 49% lower risk of death from ischemic heart disease compared with those who consumed less potassium. According to the United States Department of Agriculture (USDA) National Nutrient Database, one grapefruit with a 3-to-3.5-inch diameter contains 139 mg potassium. Grapefruit juice is an excellent option for helping to increase the daily intake of potassium. Increasing potassium intake is also important for lowering blood pressure because of its powerful vasodilation effects. Vasodilation widens the arteries. The DASH diet, designed to reduce blood pressure through dietary options, includes grapefruit as a recommended food.

Cancer

Grapefruit juice is a rich source of antioxidants, such as vitamin C. These can help combat the formation of free radicals known to cause cancer. Lycopene intake  has been linked with a decreased risk of prostrate cancer in several studies.

Digestion & hydration

The Grapefruit , because of its water and fiber content, helps to prevent constipation and promote regularity for a healthy digestive tract. Grapefruit consists of 91% water. This makes it one of the most hydrating fruits available. Grapefruit juice is also full of electrolytes.

‘The juice or grapefruit itself contains valuable and natural quinine, which is advantageous for the treatment of malaria’

Skin

Grapefruit juice has been linked to healthy skin. However, caution is advised for people who spend a lot of time in the sun.

The antioxidant vitamin C can help to fight skin damage caused by the sun and pollution, reduce wrinkles, and improve overall skin texture when eaten in food or applied to the skin. Vitamin C plays a vital role in the formation of collagen , the main support system of the skin. Regular hydration and vitamin A are also crucial for healthy-looking skin. Grapefruit provides both of these.

Treat Influenza

Grapefruit juice is a valuable remedy for influenza since it helps minimize acidity in the system. The bitter properties arising from an essence called ‘naringin’ in grapefruits tone up the system and the digestive process.  Naringin is also considered a flavonoid, which is a powerful antioxidant. Antioxidants have antiviral, antifungal, antibacterial, anti-cancer, and anti-inflammatory qualities, making them one of the most important lines of defense in the immune system, protecting against influenza as well as many other serious conditions.

Treat Malaria

The juice or grapefruit itself contains valuable and natural quinine, which is advantageous for the treatment of malaria. Quinine is an alkaloid with a long history of treating malaria, as well as lupus, arthritis and nocturnal leg cramps.  It is not an easy component to find in many foods, so grapefruits are a beneficial and rare example. The quinine can be easily extracted from the fruits by boiling a quarter of grapefruit and straining the pulp.

Cure Fever

The pulp or the juice of grapefruit helps patients recover quickly from fever, and it reduces the burning sensation that occurs when the body reaches a high temperature. It is also known as a way to boost the immune system against cold and other common illnesses. Grapefruit juice, when combined with water, can quench thirst very quickly and keep you hydrated for longer. Most of these benefits come from the high content of vitamin C in grapefruits, which acts as a general immune system defense system and can help the body in fighting the fever.

Promote Sleep

A glass of grapefruit juice, if consumed before going to bed, can promote healthy sleep and alleviate the irritating symptoms and repercussions of insomnia. This is due to the presence of tryptophan in grapefruits, the chemical we often associate with becoming sleepy after big meals. The levels of tryptophan in grapefruit juice enable us to nod off peacefully.

Treat Urinary Disorders

Grapefruit juice is quite rich in potassium and vitamin C, so it is one of the best treatments for issues related to urination often caused by liver, kidney or heart problems. Furthermore, its high potassium content works as a vasodilator, meaning that blood vessels and arteries relax, thereby reducing blood pressure and lessening the risk of heart attack and stroke.  Also, increased levels of potassium have been associated with higher cognitive function because of increased blood and oxygen flow to the brain!

STATS

• Revenue in the Grapefruit Juice segment amounts to US$276m in 2018. The market is expected to grow annually by 0.8% (CAGR 2018-2021).
• From an international perspective it is shown that most revenue is generated in the United States (US$314m in 2018).
• Sources: Science Direct, Medical News Today, Organicsfacts.net, Healthline.com, Mail Online, Statistica.com