Single-Strength Apple Juice
Apple juice, single strength is an unfermented apple juice with a Brix value not exceeding 20, optionally containing added sugar or sweeteners. It is typically packaged in bulk or retail containers and requires chilled storage to preserve quality. The commodity is classified under softs and natural fibres and is subject to patulin contamination standards.
Prices, specifications and international trade for single-strength apple juice under HS 200971.
Single-Strength Apple Juice Price
Published reference · Jul 1, 2026
Single-strength apple juice is quoted in USD/t at DEU. Historical customs values may differ from the headline reference.
Explore single-strength apple juice pricesSingle-Strength Apple Juice Suppliers
Find single-strength apple juice suppliers and exporters for your specification, buying volume and preferred origin. Explore supplier locations, compare sourcing requirements and request a shortlist.
Explore single-strength apple juice suppliersSingle-Strength Apple Juice Exports and Imports
Germany led reported single-strength apple juice exports in 2025, at $166M.
Compare single-strength apple juice exporting countriesSingle-Strength Apple Juice Specifications and Quality
Single-strength apple juice grading factors include Brix, Acidity (TA), and Colour.
Grading Factors
Quality assessment for single-strength apple juice considers Brix, Acidity (TA), and Colour.
- Brix
Refractometric index indicating soluble solids; for single‑strength apple juice the Brix value must not exceed 20
- Acidity (TA)
Titratable acidity measured as percent lactic acid, used to assess flavor balance
- Colour
Visual colour characteristic of the apple variety and processing method
- Clarity
Absence of suspended particles; juice must be clear to meet consumer expectations
- Patulin level
Maximum allowable concentration of patulin, a fungal toxin, as defined in Codex Code of Practice
Typical Specification Ranges
Single-strength apple juice specifications record brix, moisture, patulin. These are typical ranges, not guarantees for an individual lot.
| Brix | 10–20 % |
|---|---|
| Moisture | 85–90 % (wet basis) |
| Patulin | 0–50 µg/kg |
Common Defects
Recorded defects for single-strength apple juice include Mould damage, Bruising, and Foreign matter.
- Mould damage
Fruit showing fungal growth or rot, a primary source of patulin contamination
- Bruising
Physical damage to apples that can lead to internal rot and off‑flavours
- Foreign matter
Visible debris, insects or other contaminants that must be removed before pressing
- Excess moisture
Abnormal external moisture or condensation that can affect juice quality
Certifications
Certifications documented for single-strength apple juice include Codex CXC 50‑2003 and USDA Grade Standards. Their applicability depends on the individual product and shipment.
- Codex CXC 50‑2003
Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice
- USDA Grade Standards
U.S. Extra Fancy and other grade specifications for apples used in juice production
Single-Strength Apple Juice Facts and HS Code
Single-strength apple juice belongs to juices within softs and tropicals. Its customs classification covers HS 200971.
Single-Strength Apple Juice HS Code
| Also known as | apple juice, clear apple juice, natural apple juice |
|---|---|
| Product type | Intermediate |
| Form | Concentrate |
| Position in the chain | Processed |
| Category | Juices — Softs and tropicals |
| HS codes | 200971 |
| HS6 description | Juice; apple, of a Brix value not exceeding 20, unfermented, (not containing added spirit), whether or not containing added sugar or other sweetening matter |
| Quoted in | USD/t |
| Reference location | DEU |
Production & Handling
Single-strength apple juice storage guidance: Store single-strength apple juice chilled or under aseptic conditions to prevent fermentation and spoilage. It must be protected from light and oxygen to maintain color and flavor, and any temperature abuse can lead to rapid quality deterioration.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Store single-strength apple juice chilled or under aseptic conditions to prevent fermentation and spoilage. It must be protected from light and oxygen to maintain color and flavor, and any temperature abuse can lead to rapid quality deterioration. |
| Production methods | Farmed |
| Processing steps |
|
Packaging
Typical single-strength apple juice packaging includes Carton, Tetra Pak, and Drum.
- Carton
Multi‑layer cartons (e.g., 1 t, 10 t) sealed to protect against light and oxygen
- Tetra Pak
Aseptic cartons of 0.5 t to 2 t capacity, commonly used for retail distribution
- Drum
Steel drums (200 kg) for bulk transport to processors
Uses & Risks
Single-strength apple juice is used in Beverage consumption and Ingredient for food products.
End Uses
- Beverage consumption
Ready‑to‑drink single‑strength apple juice sold to retail and food‑service channels
- Ingredient for food products
Used as a flavoring or sweetening component in confectionery, bakery, and dairy formulations
Uses and Related Commodities
| Downstream industries | Beverage manufacturers, Food processors, Catering and hospitality services |
|---|---|
| Standards |
|
Sourcing risks
| Risk | Mitigation |
|---|---|
Patulin contamination Food safetyHigh Patulin, a mycotoxin produced by Penicillium species, can develop in apples with mold damage and persist into juice if not properly controlled. | Implement rigorous sorting of raw apples, apply the CXC 50-2003 code of practice, and conduct regular patulin testing of juice batches. |
Weather‑related yield variability ClimateMedium Temperature extremes, frost, or drought in apple‑growing regions affect fruit quality and supply, influencing juice availability. | Source apples from diversified regions, use forward contracts to secure supply, and monitor weather forecasts. |
Microbial spoilage DiseaseMedium Bacterial or yeast growth can occur if juice is not pasteurized or stored at appropriate temperatures, leading to off‑flavors and safety concerns. | Apply pasteurisation, maintain cold chain (≤4 °C) during transport and storage, and monitor microbial counts. |
Microbial spoilage Food safetyMedium Unfermented apple juice with low Brix provides a favorable environment for yeast and mold growth if temperature control or sanitation is inadequate. | Maintain cold chain storage and ensure sanitary processing equipment. |
Temperature control during transport LogisticsMedium Improper temperature management can cause juice degradation, sedimentation, or microbial growth. | Use refrigerated containers, temperature‑controlled trucks, and real‑time monitoring devices. |
Undeclared sugar addition FraudLow Products classified as "single strength" must not exceed a Brix value of 20; adding hidden sugar can mask lower-quality juice and breach regulations. | Perform Brix testing and verify ingredient declarations at import inspection. |
Water usage in apple orchards SustainabilityLow Apple cultivation requires significant irrigation, impacting water resources in some regions. | Encourage growers to adopt water‑efficient irrigation practices and certify sustainable orchard management. |
Single-Strength Apple Juice Questions
- What are the key characteristics and handling requirements for single strength apple juice?
- Single strength apple juice is an unfermented juice with a Brix value not exceeding 20, which may contain added sugar or other sweeteners. It is typically graded by its Brix level and must meet patulin contamination standards such as those outlined in CXC 50-2003. The juice is packaged in bulk or retail containers, stored at refrigerated temperatures to preserve quality, and is used for direct consumption and as an ingredient in beverages and food products.