Concentrated Fruit And Vegetable Juice
Concentrated fruit and vegetable juice is a blended juice concentrate in which vegetable derived juices are combined with fruit juices and the water removed by evaporation or membrane separation, giving a high solids liquid that is reconstituted or dosed into finished drinks.
Blending the two categories solves problems neither solves alone. Vegetable juices such as carrot, tomato, beetroot, celery and cucumber are low in sugar, high in mineral and nitrate content and close to neutral in pH, while fruit juices bring acidity, sweetness and the sugar to acid ratio that makes a drink palatable. The blend is therefore adjusted so the finished concentrate sits below pH 4.5, which allows pasteurisation rather than sterilisation and holds back Clostridium risk. Soluble solids for these blends usually run 40 to 65 Brix, lower than clarified fruit concentrates because vegetable pulp and pectin raise viscosity quickly.
The concentrate is an opaque, heavily pigmented liquid carrying carotenoids from carrot and tomato and betalains from beetroot. Both pigment families are heat and light sensitive, so process temperature and packing headspace control colour retention far more than the choice of raw crop does.
We source bulk Concentrated Fruit And Vegetable Juice from top China manufacturers for our partners, working with several of them. The manufacturers are in Fujian, Shandong and Zhejiang. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
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- Function
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Opaque viscous liquid, uniform after agitation |
| Colour | Characteristic of the blend, within agreed reference range |
| Flavour and odour | Clean vegetable and fruit character, no cooked or earthy off note |
| Soluble solids | 45.0 to 65.0 Brix at 20 degrees Celsius |
| pH | 3.6 to 4.4 |
| Titratable acidity as citric acid | Declared per blend |
| Suspended solids | Declared per grade, cloudy material |
| Nitrate | Declared per lot, low nitrate grade on request |
| Lead | 0.05 mg/kg maximum |
| Arsenic | 0.1 mg/kg maximum |
| Total plate count | 100 cfu/g maximum |
| Yeast and mould | 20 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
Grades are defined by the blend ratio and by the intended function. Nutrition led blends are specified on the percentage of vegetable juice they contain, since the vegetable fraction is what supports the claim. Colour led blends, sold as colouring foodstuffs, are specified on pigment concentration and on shade against a reference rather than on Brix alone. Flavour led blends, used in juice drinks, are bought on Brix, acidity and the Brix to acid ratio.
Physical grades cover clarified concentrate, where enzyme treatment and filtration remove pulp, and cloudy or pulp containing concentrate, which requires agitation and is priced on suspended solids and cloud stability. Nitrate level is separately specified for lots destined for infant and toddler products, and organic certification is traded as a distinct specification because the whole blend has to be certified, not just the fruit component.
Applications
- Reconstituted vegetable and fruit juice drinks, diluted to single strength before filling
- Multi vegetable juice blends of the tomato and carrot type, adjusted for acidity with fruit juice
- Smoothies and chilled functional drinks, contributing colour and fibre free solids
- Colouring foodstuffs for confectionery, dairy and bakery, replacing declared colour additives
- Infant and toddler drinks, using low nitrate blends with tight contaminant limits
- Sauces, soups and ready meal bases, where the concentrate carries vegetable flavour and colour
- Fruit and vegetable snack bars and chews, supplying solids without adding water
- Powdered drink mixes and solid beverages after spray drying with a carrier
- Frozen desserts and ice pops requiring natural colour with no added sugar declaration
Brands Using Concentrated Fruit And Vegetable Juice
Widely-distributed consumer products that list Concentrated Fruit And Vegetable Juice on the ingredient label.
- Burlap & BarrelRose Petal Spiced Sprinkles ↗Sprinkles coloured without synthetic dyes, with fruit and vegetable juice for colour and spirulina extract for colour named in the ingredient list.Label verified 2026-08-31
- Quest NutritionBlueberry Cobbler Crispy Hero Protein Bar ↗Protein bar whose ingredient list names vegetable juice concentrate as the colour.Label verified 2026-08-31
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Concentrated Fruit And Vegetable Juice
Top Concentrated Fruit And Vegetable Juice manufacturers in China.
- Fujian Changlu Food And Beverage Co., Ltd.1 ingredient in the directory
- Shandong Fortune Food Co., Ltd.3 ingredients in the directory
- Zhejiang Shishun Foods Co., Ltd.2 ingredients in the directory
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the European Union, Directive 2001/112/EC covers blends of this type where the product is presented as fruit juice from concentrate, since that directive extends to fruit juice with added vegetable juice only under defined conditions. Where the product is a juice drink rather than a juice, the general food law applies instead. Colouring foodstuffs are treated as ingredients rather than as colour additives provided they are produced by non selective physical processing, a distinction set out in Commission guidance and enforced on the basis of pigment enrichment ratios. Nitrate in vegetable derived material is subject to the contaminants framework, and stricter compositional expectations apply to infant products.
In the United States the product counts as a food, and juice processors operate under the hazard analysis and critical control point requirements at 21 CFR Part 120 and its five log pathogen reduction obligation. Vegetable juice concentrates used for colour are evaluated against the colour additive regulations, and material that functions as a colour rather than as a food ingredient requires a listed colour additive status. Percentage juice declarations follow the general juice labelling rules. Codex maintains a general standard for fruit and vegetable juices and nectars with reference Brix values for reconstitution.
Manufacturing Process
Fruit and vegetables are received and processed on separate lines because their pretreatment differs. Vegetables are washed, trimmed, and in the case of carrot and beetroot steam blanched to inactivate peroxidase and soften the tissue, then milled and either pressed or decanted. Fruit is milled and treated with pectinase before pressing. Both raw juices are screened and centrifuged, and where a clear blend is wanted they are depectinised, fined and filtered.
The juices are then blended to the target ratio in a batch tank, and the pH is checked and brought below 4.5 with the acid fruit component or with a permitted acidulant. The blend is preheated, deaerated and concentrated in a multiple effect falling film evaporator under vacuum, with reverse osmosis often used ahead of it to strip part of the water at ambient temperature and cut the heat load. Carotenoid rich blends are run at the lowest workable evaporator temperature and short residence time to protect pigment. The concentrate is pasteurised, cooled rapidly, and filled aseptically into bag in box or frozen in drums.
