Brix: The measurement of dissolved solids in a liquid. For juices, concentrates, and purees Brix measures the sugar content.
Clean Label: Products that are designed to have fewer, simpler ingredients, helping the consumer understand ingredient statements easier.
Concentrate: Used to describe fruit and vegetable juices and purees that have undergone an evaporation process, removing the water, and concentrating the sugars.
Density: The relationship between the mass (weight) and the volume of a substance.
Dry/Dehydrate: Removal of moisture from fruits and vegetables to create a low moisture, low water activity product that is stable and sold in various particle sizes.
Essence: A water soluble, clear liquid that contains the main flavor components and aromas of the named fruit.
Fold: How the strength of essence is measured. A typical essence is 150-fold, this means that 150 gallons of juice will create 1 gallon 150 essence.
Insoluble Solids: Solids that are not soluble in water.
NFC or Not from Concentrate: A form of juice or puree that has not undergone the evaporation process to remove the water implying minimal processing.
SmartBlend: Custom, specialized blends designed to maximize benefit and often reduce cost in applications. Made with other natural flavors and products to replicate a specific fruit profile at a more economical price point.
Upcycle: The process of transforming by-products and potential waste material into new materials or value-added products.
