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FruitSmart, Inc. Cranberry Juice
FruitSmart, Inc. Cranberry Juice is produced from quality cranberries to retain the characteristic color and flavor of the whole fruit. This juice is locally sourced, and only the best raw materials are used. It is ideal for a wide range of applications, including hard ciders, brews, wine, spirits, and natural and premium juices and beverages. This product is processed, packaged, and shipped in accordance with current Good Manufacturing Practices and in compliance with the United States Food, Drug, and Cosmetic Act of 1938 as amended.
Product families
Applications
Food & Nutrition — Beverage
- Beer Brewing
- Juice & Juice Drinks
- Liquor & Spirits
- Oenology
- Other Non-Alcoholic Beverages
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Fruit Products & Extracts
Other characteristics
- Features
High Quality, Promotes Healthy Gut Microflora, Reduction in Blood Glucose Level
- Ingredient Name
- Cranberry Juice
- Labeling Claims
- Clean Label, Kosher, Natural, Naturally Derived
- Clean Label
- Kosher
- Natural
- Naturally Derived
- Certifications & Compliance
- Kosher, cGMP
- Flavor
- Typical cranberry juice
- Markets
- Food & Nutrition
- Shelf LIfe
- 36 Months
- Ingredient
- Cranberry Juice
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Pails
- Ingredient Origin
- Natural Origin
- Food Ingredients Features
- High Quality
- Promotes Healthy Gut Microflora
- Reduction in Blood Glucose Level
- Certifications and Compliance
- Kosher
- cGMP
- Food and Nutrition Applications
- Alcoholic Beverages
- Beer
- Juices
- Wine
Technical data
Table 1 of 2
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Brix | 7.0 - 11.0 | Degree | AOAC 932.13 |
| pH | 2.4 - 3.0 | — | pH meter |
| Titratable Acidity | 1.3 - 2.5 | — | AOAC 942.15 |
| Turbidity | max. 50 | — | Turbidimeter |
Table 2 of 2
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Plate Count | max. 1,000 | cfu/g | AOAC Method 990.12 |
| Mold | max. 50 | cfu/g | AOAC Method 997.02 |
| Yeast | max. 500 | cfu/g | AOAC Method 997.02 |
