Quality and Code of Practice

Offering high quality juices is a priority for the European fruit juice sector.  We want juice to taste good and do good! So the sector keeps improving, implementing production practices that assure consumers they’re receiving the best quality juice – made safely and with its nutritional benefits intact.

European fruit juice producers keep consumers’ well-being top of mind throughout all stages of production, following international CODEX standards, EU legislation to ensure that only safe and high-quality juices make it to customers.1 The sector also partners with the European Quality Control System (EQCS), an independent association, which has established local market and packer controls to further ensure the quality and food safety of juice products.

Committed to protecting both consumers and the juice that they drink, AIJN established its own Code of Practice for best practices in the juice supply chain, recognised by the European Commission and used internationally by countries beyond Europe. Among other juice standards, the Code of Practice Expert Group provides Reference Guidelines for fruit and vegetables juices, which help to quantify the effects on juice from a wide range of factors and better evaluate its quality, authenticity and identity.

Fruit juice is squeezed, pasteurised and packed in a way that helps protect its natural nutrients and quality – and the proof is in the glass! Comparing orange juice pasteurised at different temperatures, tests from one packager show that pasteurisation causes no significant vitamin C loss in juices – often retaining 95% or more of the juices’ original level of this essential vitamin.

(Disclosure to note: tests implemented as part of a packager initiative for a policy white paper).



1. Codex General Standard for Fruit Juices and Nectars (247-2005). Available at: http://www.codexalimentarius.org/. [Last accessed: 4 February, 2017].
2. AIJN Code of Practice. Available at: http://www.aijn.org/publications/code-of-practice/the-aijn-code-of-practice/. [Last accessed: 15 March, 2017].
3. Whitepaper: Vitamin C retention in orange juice production: getting past the myths and doing more with less. Available at:
https://endpoint895270.azureedge.net/static/documents/processing/vitaminc-retention-white-paper.pdf [Last accessed: 15 March, 2017].



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