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Cranberry juice

Standards/Regulations

Regulations in Canada

For Canadian markets, cranberry juice is regulated as a processed product under fruit juices. Cranberry juice must be made from sound, clean, and ripe cranberries. One or more of the following dry sweetening ingredients may be added: sugar, invert sugar, and dextrose. According to the Canadian Food Inspection Agency (CFIA), the common name of this product may appear as “cranberry juice drink/cooler” if at least 25% of the named juice is contained within the net quantity of the product.

Regulations in the United States

For US markets, cranberry juice from concentrate is a blended mixture of cranberry juice or cranberry juice concentrate, water, sweeteners, and ascorbic acid. The cranberry juice or concentrate in the mixture must be produced from clean, sound, mature, well-colored, and washed, fresh or frozen cranberries (Vaccinium Macrocarpon). One or more of the following sweetening ingredients may be added: sucrose, liquid sugar, invert sugar syrup, or high fructose corn syrup (40% or greater). The use of food additives (color, flavours, or acids) into cranberry juice depends on the percentage of cranberry juice or concentrate by volume. Cranberry juice mixtures with 25% or 27% contain none of the mentioned additives, except for ascorbic acid. Cranberry juice mixtures with 22% contain no added color or flavors, but citric acid may be added. Cranberry juice mixtures with 20% may contain color, flavors, and citric acid. The finished cranberry juice from concentrate product should yield a minimum of one one part cranberry juice concentrate to three parts water with a minimum Brix level of 12°. Additionally, each cranberry juice product should be fortified with Vitamin C (Ascorbic Acid), with each serving size delivering not less than 100% of the current US Referenced Daily Intake. The minimum titratable acidity of the cranberry juice product must be 1.67% wt/wt, measured as citric acid.