Study on Functional Ingredients and Claims of Ready to Drink (RTD) Fruit Juice in Modern Retail
Fruit juices are well known as healthy food. Consumers consume fruit juices not only to get refreshment, but also to get health benefits. The aims of this research are to identify health-related claims in juices and functional ingredients used to meet the regulation on claim requirement. The research was conducted by collecting RTD (ready to drink) juice in modern retail. All of the information on the label is recorded, identified, and classified based on regulation document, then processed and analyzed statistically. The result show, 70% of product samples provide claims on the label. Claim on vitamin C is the most favorite one. As much as 52% of claimed products contain vitamin C – related claim. After vitamin C, the next popular claims are regarding dietary fiber (11%) and vitamin A (10%). Interestingly, 63% of claimed products provide more than one nutrient claims. They combine two or more nutrients content as the claim, such as vitamin C and vitamin A, fiber and vitamin C, etc. There is 20% of RTD fruit juice enriched or fortified by functional ingredients, mostly in vitamin premix. It means, claims are not only given by addition of functional ingredients from the outside. RTD juice industries are still able to provide the claim, without fortification or enrichment, if they can maintain the nutrient content of raw material to meet requirement of regulation on claim.
Copyright (c) 2019 Journal of Functional Food and Nutraceutical
This work is licensed under a Creative Commons Attribution 4.0 International License.
Research Center Food and Health Swiss German University is in the business of publishing journals and wishes to procure a license to publish the Author’s Manuscript, WHEREAS, the Author(s) wish (es) to publish the Author(s) original work (“Manuscript”) in the Journal of Functional Food and Nutraceutical (JFFN).
SECTION 1: License to Publish
The Author(s) hereby grant(s) to Research Center Food and Health Swiss German University an exclusive, royalty-free, worldwide license to:
1.1. publish, reproduce, store, distribute, transmit and communicate to the public, the Manuscript and any supplemental material in whole or in part, in print and/or digital form, whether or not in combination with the works of others, under The Copyright Law in Indonesia
1.2. create adaptations, summaries or extracts of the Manuscript and any supplemental material or other derivative works based on the Manuscript and any supplemental material and exercise all of the rights in such adaptations, summaries, extracts and derivative works;
1.3. include the Manuscript and any supplemental material, in whole or in part, in a computerized database and to make this database available to third parties;
1.4. include the Manuscript and any supplemental material, in whole or in part, in a reader or compilation; and
1.5. rent or lend the Manuscript and any supplemental material to third parties.
SECTION 2: Copyright Ownership
2.1. Subject to the license grant in 1 above, the Author(s) shall retain all copyright rights held by the Author in the Manuscript.
2.2. This Agreement shall have no bearing on the moral rights of the Author(s) in the Manuscript, i.e. the right to be identified as the author and the right to object to derogatory treatment of the Manuscript.
2.3. Notwithstanding the copyright ownership set out in this clause, the Parties agree that third parties shall attribute the Journal of Functional Food and Nutraceutical and Research Center Food and Health Swiss German University when reproducing or otherwise using the Manuscript.