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FruitSmart, Inc. Blackberry Juice NFC
FruitSmart, Inc. Blackberry Juice NFC is produced from quality blackberries to retain the characteristics of fresh blackberry juice. Not from Concentrate (NFC) juices are preferred due to their clean label and minimal processing. 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
Food & Nutrition — Food
- Confectionery
- Desserts & Fruit Preparations
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Fruit Products & Extracts
Other characteristics
- Features
Antioxidant Properties, Fiber Enrichment, High Protein Content, High Quality, Rich in Vitamins
- Ingredient Name
- Blackberry Juice
- Labeling Claims
- Clean Label, Kosher, Natural, Naturally Derived
- Clean Label
- Kosher
- Natural
- Naturally Derived
- Certifications & Compliance
- Kosher, cGMP
- Flavor
- Typical blackberry juice
- Markets
- Food & Nutrition
- Shelf LIfe
- 36 Months
- Ingredient
- Blackberry Juice
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Pails
- Ingredient Origin
- Natural Origin
- Food Ingredients Features
- Antioxidant Properties
- Fiber Enrichment
- High Protein Content
- High Quality
- Rich in Vitamins
- Certifications and Compliance
- Kosher
- cGMP
- Food and Nutrition Applications
- Alcoholic Beverages
- Beer
- Candies
- Desserts
- Jams
- Juices
- Wine
Technical data
Table 1 of 2
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Brix | 8.5 - 11.5 | Degree | AOAC 932.13 |
| Insoluble Solids Content | 0.30 - 4.5 | % | Centrifuge |
| pH | 2.8 - 3.5 | — | pH meter |
| Titratable Acidity | 0.54 - 1.48 | — | AOAC 942.15 |
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 |
