Fruit Concentrate Vs. Extract

Among consumers, there is some confusion as to the difference between fruit concentrate and fruit extract. The U.S. Food and Drug Administration has implemented strict labeling guidelines to determine the classification of these products to ensure proper labeling. Fruit concentrate and fruit extract are two of the more easily distinguishable fruit byproducts.

Fruit Concentrate

Fruit concentrate is made by removing water from the fruit juice during processing and re-adding water during reconstituting. Water is typically removed from fruit juice to reduce the juice weight and volume, making it easier to transport.

Nutritional Value of Fruit Concentrate

Fruit concentrate is just as nutritious as fresh-squeezed juice as long as the beverage is labeled 100-percent juice. In the case of 100-percent juice, the same amount of water is removed during processing as is added during reconstituting, and the nutritional profile of the juice has not changed.

Fruit Extract

Fruit extract is a concentrated fruit-flavor profile made by reducing a fruit concentrate until it is syrup and combining with alcohol. Fruit extracts produce a very intense fruit flavor.

Nutritional Value of Fruit Extract

The nutritional value of fruit extracts is less than the original fruit juice due to the extraction process and combination with a solvent other than water.

Applications

Fruit concentrate is most commonly used in fruit juices, cocktails and beverages because it is easily reconstituted with water. Fruit extract is most commonly used in cooking and baking due to its intense flavor.

References

• U.S. Food and Drug Administration
• Fruit Juice Facts
• CNN.com

Resources

• International Federation of Fruit Juice Producers