How many consumers know that the juice carton featuring large images of oranges‚ the word “Orange” and “100%” probably only contains 50% orange juice‚ and “reconstituted” from frozen concentrate‚ at that?
Probably very few.
Dr Cindy Hunlun‚ who did the first investigative study of its kind in South Africa on the content and health value of locally produced orange juice‚ for which she was awarded a doctorate in Food Science Stellenbosch University last month‚ is recommending a change in the applicable legislation in order to protect consumers.
Most orange juice sold in South Africa is made from concentrate which is frozen and then sold to juice producers. Hunlun found that it has far less health value than a glass of freshly squeezed juice — lower phenolic levels and fewer anti-oxidants.
Plus‚ orange juice made from frozen concentrate is further diluted by the addition of other fruit juices‚ hence the description on most South African orange juice packs‚ “100% fruit juice blend”.
The formulation of juice is determined by Department of Agriculture legislation‚ which allows for juice of a specific fruit type such as orange to be diluted by up to 50% with other fruit juices — typically apple‚ pear or grape or a combination — and be sold being described as‚ for example‚ Orange “100% juice blend”.
“In the process‚ however‚ this drink loses many of the healthy characteristics which consumers assume are part of the juice made from a specific kind of fruit‚” Hunlun said.
“Many juice formulations only include the minimum amount of orange juice allowed by law — 50% — possibly due to cost as well as the high acidity of citrus.
“So to make it sweeter they add other fruit juices. My recommendation would be to increase the minimum percentage of the named fruit to perhaps 80%.
“That would allow the juice manufacturers to achieve the desired acidity while increasing the phytonutrient content that is specific to citrus fruit.”
First prize would be to produce 100% orange juice solely derived from citrus‚ she said.
Hunlun‚ who worked in the juice industry for five years before being appointed as lecturer at the Cape Peninsula University of Technology‚ investigated the chemical and phenolic content of three widely cultivated South African orange varieties — mandarin‚ navel and valencia — in both the Western and Eastern Cape‚ over three seasons.
She found that the anti-oxidant levels of the Eastern Cape oranges were higher than those of the Western Cape‚ making them more nutritious.
Dr Gunnar Sigge‚ Hunlun’s supervisor and head of Stellenbosch University’s Food Science department‚ said while a lot of work had been done on the cultivation and packaging of citrus fruit‚ local research into its health value had been minimal.
As much as two million tons of oranges are harvested annually for the export market and local consumption‚ some of them processed into orange juice.
CONSUMER REPORT: Orange juice‚ at a squeeze
How many consumers know that the juice carton featuring large images of oranges‚ the word “Orange” and “100%” probably only contains 50% orange juice‚ and “reconstituted” from frozen concentrate‚ at that?
Probably very few.
Dr Cindy Hunlun‚ who did the first investigative study of its kind in South Africa on the content and health value of locally produced orange juice‚ for which she was awarded a doctorate in Food Science Stellenbosch University last month‚ is recommending a change in the applicable legislation in order to protect consumers.
Most orange juice sold in South Africa is made from concentrate which is frozen and then sold to juice producers. Hunlun found that it has far less health value than a glass of freshly squeezed juice — lower phenolic levels and fewer anti-oxidants.
Plus‚ orange juice made from frozen concentrate is further diluted by the addition of other fruit juices‚ hence the description on most South African orange juice packs‚ “100% fruit juice blend”.
The formulation of juice is determined by Department of Agriculture legislation‚ which allows for juice of a specific fruit type such as orange to be diluted by up to 50% with other fruit juices — typically apple‚ pear or grape or a combination — and be sold being described as‚ for example‚ Orange “100% juice blend”.
“In the process‚ however‚ this drink loses many of the healthy characteristics which consumers assume are part of the juice made from a specific kind of fruit‚” Hunlun said.
“Many juice formulations only include the minimum amount of orange juice allowed by law — 50% — possibly due to cost as well as the high acidity of citrus.
“So to make it sweeter they add other fruit juices. My recommendation would be to increase the minimum percentage of the named fruit to perhaps 80%.
“That would allow the juice manufacturers to achieve the desired acidity while increasing the phytonutrient content that is specific to citrus fruit.”
First prize would be to produce 100% orange juice solely derived from citrus‚ she said.
Hunlun‚ who worked in the juice industry for five years before being appointed as lecturer at the Cape Peninsula University of Technology‚ investigated the chemical and phenolic content of three widely cultivated South African orange varieties — mandarin‚ navel and valencia — in both the Western and Eastern Cape‚ over three seasons.
She found that the anti-oxidant levels of the Eastern Cape oranges were higher than those of the Western Cape‚ making them more nutritious.
Dr Gunnar Sigge‚ Hunlun’s supervisor and head of Stellenbosch University’s Food Science department‚ said while a lot of work had been done on the cultivation and packaging of citrus fruit‚ local research into its health value had been minimal.
As much as two million tons of oranges are harvested annually for the export market and local consumption‚ some of them processed into orange juice.
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