World Health Day 2015 – Food Safety

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Video message about Food safety from IFU members around the world

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Outcomes from the IFU Commissions meetings held on 13th October 2014 in Antwerp, Belgium can be found in the October issue of the IFU NEWS which is available for downloading from the members' area.

Review on the issue of carbendazim in orange juice

Fruit juice nutrition and health - IFU Scientific review

Fruit juice nutrition and health - IFU Scientific review - Summary

Australian paper on nutrition policy

Fruit juice quality issues and recent developments - Dr David HAMMOND


© Soft Drinks International
Published with permission from Soft Drinks International June 2008


Revision of two methods of analysis is now available :

  • IFUMA03 Determination of Titratable Acidity
  • IFUMA07A Determination of Total Sulphur Dioxide (SO2)

Are you involved in the analysis of fruit juices? Is the quality or authenticity of fruit juices important to you? If you answered yes to either of those questions you are at the right place on the Web!

For many years now the International Fruit juice Union (IFU) has been preparing, testing and have published methods of analysis to assist the fruit juice industry. The procedures have been prepared by experts in the fruit juice field, who sit on the IFU's analytical Commission.

Most of the modern methodologies have been collaboratively tested according to the principles of ISO 5725 to establish their performance criteria. Many of these procedures have gained international recognition as the basis of the Committee European Normalisation (CEN) methods in this product area.

They are also referenced in the Codex General Standard for Fruit Juices (247-2005) and the AIJN Code Of Practice (COP). The analytical procedures cover all important parameters such as the sugars, organic acids, minerals and other parameters using a range of procedures from wet chemistry to HPLC and enzyme linked assays.

The collection also contains a number of recommendations. These cover general areas such as patulin, heavy metals and oligosaccharide profiling methods. There is a separate collection of microbiological methods which covers the analysis of a range of different micro-organisms in fruit and vegetable juices.These include standard procedures for yeast and moulds to very specific procedures for the tainting organism Alicylobacillus (ACB/TAB).

These methods can now be downloaded from the IFU website for a fee, which can be paid by credit card,to allow you quick and easy access to these procedures.