International federation of fruit juice producers

The International Federation of Fruit Juice Producers (IFU)
represents the world-wide fruit juice industry on a global level.
IFU favours technical and commercial contacts between the national associations
and the juice producers of the various countries, and gathers information, regulations
and guidelines of the world-wide fruit juice industry. IFU also promotes the manufacture
and the consumption of fruit juices and vegetable juices and related products.

La Fédération internationale des producteurs de jus de fruits (IFU)
représente l’industrie des jus de fruits au niveau mondial.
L’IFU favorise le développement des échanges techniques et commerciaux entre
les associations nationales de producteurs de jus de fruits et les producteurs
eux-mêmes. Elle collecte des informations de toute nature, notamment
les réglementations et les recommandations qui concernent l’industrie des jus
de fruits. Elle promeut la fabrication et la consommation des jus de fruits et
de légumes ainsi que des produits dérivés.

Die Internationale Fruchtsaft Union (IFU) vertritt die weltweite
Fruchtsaftindustrie auf einem globalen Niveau.
Die IFU fördert die Entwicklung der technischen und Handelskontakten zwischen
den nationalen Verbänden und den Fruchtsaftherstellern der verschiedenen Länder
und sammelt Informationen, Regelungen und Richtlinien der weltweiten Fruchtsaftindustrie.
Die IFU fördert auch die Herstellung und den Verbrauch von Frucht - und Gemüsesäfte,
sowie verwandten Produkten.

La Federazione internazionale dei produttori di succhi di frutta (IFU)
rappresenta l'industria dei succhi di frutta a livello mondiale.
L'IFU favorisce lo sviluppo degli scambi tecnici e commerciali tra le associazioni
nazionali di produttori di succhi di frutta e i produttori stessi. Raccoglie
informazioni, regolamenti e raccomandazioni riguardanti l'industria dei succhi
di frutta a livello mondiale. Inoltre promuove la fabbricazione ed il consumo
dei succhi di frutta e di verdura e dei derivati.

16^th IFU CONGRESS

At the invitation of the Turkish association MEYED the 16^th IFU congress "Bridging juice with science, health and technology" was held 2-7 May 2010 in Istanbul, Turkey http://www.ifu2010istanbul.com

To download the outcomes of IFU Commissions meetings 2^nd and 3^rd May 2010 in Istanbul, Turkey click here

Outcomes from IFU Commissions meetings 15-16 June 2009 Parma, Italy click here
Fruit juice quality - issues and recent developments - Copyright Soft Drinks International
This article is published with permission from Soft Drinks International June 2008 www.softdrinksinternational.com
Click here to download the article

BUY AND DOWNLOAD OUR METHODS ON LINE

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.

16th IFU CONGRESS

16^th IFU CONGRESS