KENYA STANDARD                                   
 
  
  DKS 2956:2021  
ICS 67.100.10   
 
  
 © KEBS 2021   
   
 
Vegetable juices and drinks — 
Specification  
 
 
 
 
 
 
 
 
                                                                                                                                               First Edition   
  
 DKS 2956 : 2021  
ii  © KEBS 2021  – All rights reserved  
 TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on the Technical Committee:  
Jomo  Kenyatta University of Agriculture and Technology — Department of Food Science and Technology  
Kevian Kenya Ltd.  
Government Chemist's Department  
Premier Foods Ltd.  
Ministry of Agriculture, Livestock and Fisheries  
Kenya Plant Health Inspectorate Services  
National Public Health Laboratory services  
Njoro Canning Factory  
Coca -Cola East Africa Ltd.  
Del Monte Kenya Ltd.  
Kenya Bureau of Standards — Secretariat  
 
REVISION OF KENYA STANDARDS  
In order to keep abreast of progress in industry, Kenya Standards shall be r egularly reviewed.  Suggestions for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome.  
© Kenya Bureau of Standards, 2021  
Copyright. Users are reminded that by virtue of Section 25 of the Copyrig ht Act, Cap. 130 of 2001 of  the Laws of Kenya, copyright subsists in 
all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of Standa rds may 
be reproduced, stored in a retrieval system in any for m or transmitted by any means without prior permission in writing from the Managing 
Director.  
  KENYA STANDARD  DKS 2956 : 2021  
ICS 67.100.10   
First Edition  
 
© KEBS 2021  – All rights reserved  iii 
  Vegetable Juices and drinks  — Specification  
 
 
Kenya Bureau of Standards,  Popo Road, Off Mombasa Road,  
P.O. Box 54974 - 00200,  Nairobi, Kenya  
 +254 020 6948000, + 254 722202137, + 254 734600471  
 info@kebs.org  
 @KEBS_ke  
 kenya bureau of standards (kebs)  
  
DKS 2956 : 2021  
iv  © KEBS 2021  – All rights reserved  
 Foreword  
This Kenya Standard was prepared by the processed fruits and vegetables  Products Technical Committee under 
the guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya 
Bureau of Standards  
This Kenya Standard specifies the safety and quality requirements for the Vegetable juices an d drinks . 
In the preparation of this standard the views of all the relevant stakeholders have been taken into consideration  
During the preparation of this standard, reference was also made to the following document:  
a) CODEX Alimentarius Commission, CODEX STAN 247 -2005, General Standard for Fruit Juices and Nectars;  
b)  KS EAS 77; Fruit drinks – Specification  
c) KS EAS 948; Fruit Juices and nectars  
Acknowledgement is hereby made for the assistance derived from this source.  
 
 
 
 
 
 
 
 
 
 
 
  
 KS 2956:2021    
 
© KEBS 2021 – All rights reserved   
 Vegetable Juices and drinks  — Specification  
1 Scope  
This Kenya Standard specifies requirements and methods of sampling and test for vegetable juices and drinks 
intended for direct human consumption or for further processing  
2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the edition cited applies. For undated references, the 
latest edition of the reference d document (including any amendments) applies.  
EAS 38, General standard for labeling of prepackaged foods   
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry   
Codex stan 192, General standard for food additives  
EAS 153, Drinking water ─ Specification  
KS EAS 12, Potable water specification that has been quoted in the standard.  
KS EAS 36, Honey Speci fications in the normative reference  
EAS 803, Nutrition labelling — Requirements   
EAS 804, Claims on food — Requirements    
EAS 805, Use of nutrition and health claims — Requirements  
ISO 874, Fresh fruits and vegetables -- Sampling  
KS EAS, Code of hygienic practice for dried fruits  
Codex Stan 193, General standard for contaminants and toxins in foods ISO 4833 - 2, Methods for the  
microbiological examination of foods ─ Part 2: General Guidance for the Enumeration of Micro -Organisms -Colony 
Count Technique at 30 °C    
ISO 21527 -1, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts 
and mou lds -- Part 1: Colony count technique in products with water activity greater than 0,95 ISO 7251, 
Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of 
presumptive Escherichia coli — Most probable number te chnique   
ISO 763, Fruits and vegetable products ─ Determination of ash insoluble in hydrochloric acid   
ISO 2448, Fruit and vegetable products ─ Determination of ethanol content    
ISO 2172, Fruit juice ─ Determination of solids content ─ Pyknometric method   
ISO 2173, Fruit and vegetable products ─ Determination of soluble solids ─ Refractometric method  
ISO 5522 , Fruits, vegetables and derived products – Determination of total sulphur dioxide content   
ii  © KEBS 2021  – All rights reserved  
 ISO 5523, Liquid fruit and vegetable products – Determination of sulphur dioxide content – (Routine method)  
ISO 6561 -1, Fruits, vegetables and derived products — Determination of cadmium content — Part 1: Method 
using graphite furnace atomic absorption spectrometry  
ISO 17240, Fruit and vegetable product s — Determination of tin content — Method using flame atomic absorption 
spectrometric  
ISO 6633  Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic absorption 
spectrometric method  
KS ISO 4833 -1, Microbiology of the f ood chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique   
KS ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping 
of Salmo nella — Part 1: Detection of Salmonella spp  
3 Terms and definitions  
For the purposes of this document, the followi ng terms and definitions apply.  
3.1  
Aseptic packing  
Product, which has first been rendered commercially sterile, is packaged, under aseptic conditions, in a sterile 
container, which is then hermetically sealed  
3.2  
Authenticity  
Maintenance in the product of the essential physical, chemical, organoleptical  and nutritional characteristics of 
the fruit or vegetable from which the product is made  
3.3  
Brix  
Soluble solids content of the juice  
3.4  
Commercially sterile  
Product has been subjected to a thermal or other physical process, which prevents the survival of viable micro -
organisms  
3.5  
Food grade material  
Material that will safeguard the hygienic, safety, nutritional, technological, and organoleptic qualities of the 
product.  
3.6  
One gas (carbonation) volume   
© KEBS 2021  – All rights reserved  iii 
  Amount of carbon dioxide the water volume absorbs at the standard atmospheric pressure at 15.6 °C  
3.7  
Carbonation  
Process of addition of carbon dioxide to Vegetable juices or drinks to achieve the characteristics of the product at 
the specified temperature and pressure  
Process of addition of carbon dioxide to fruit drinks……… The standard is for vegetable juices and drinks 
 Rephrase to read: process of addition of carbon dioxid e to vegetable juices/ drinks………  
3.8  
Preserved by physical means  
Product treated in one of the following ways:  
a) Canned;  
b) Subjected to aseptic packing;  
c) Blanched and frozen;  
d) Pasteurized and refrigerated; or  
e) Dehydrated  
3.9 
Reconstituted ( from concentrate)  
Product prepared by adding potable water and other permitted ingredients to a concentrated vegetable juice  
3.10 
Single vegetable juice/drink  
Juice or drink obtained from one kind of vegetable  
Juice obtained from one kind of vegetable – The scope of the standard covers drinks too.  Rephrase to read: 
Juice or drink obtained from one kind of vegetable  
 4 Description  
4.1 Product description   
4.1.1 Vegetable juice   
Vegetable juice is the unfermented liquid obtained from the edible parts of s ound, appropriately mature and fresh 
vegetable or of vegetable  maintained in sound condition by suitable means.  
Replace the words fruit with vegetable  
4.1.1.1 Juices shall be processed without pips, seeds and peel.  
4.1.1.2 Some parts or components of pip s, seeds and peel, which cannot be removed by Good Manufacturing 
Practices (GMP), shall be acceptable.   
iv  © KEBS 2021  – All rights reserved  
 4.1.1.3 Juice shall be prepared using processes which maintain the essential physical, chemical, organoleptic 
and nutritional characteristics of the juic e of the fruit or vegetable from which it is derived.  
4.1.1.4  Juice may be cloudy or clear and may have restored aromatic substances and volatile flavour components.  
4.1.1.5 Where juice contains restored aromatic substances and volatile flavour component s, these shall be 
obtained by suitable physical means and shall be recovered from the same kind of fruit or vegetable.  
NOTE 1  Pulp and cells obtained by suitable physical means, from the same kind of fruit or vegetable, may be 
added.  
NOTE 2  for citrus fr uits, pulp or cells are the juice sacs obtained from the endocarp  
4.1.1.6 Juice shall be obtained as follows:   
a) Juice directly expressed by mechanical extraction processes; and  
a) b) Juice from concentrate by the process of reconstituting concentrated Ve getable juice (4.2.2) with 
potable water that meets the requirements of EAS 12.  
4.1.2 Vegetable drink (ready to drink)  
It is a manufactured beverage intended for direct human consumption which contains vegetable juice, vegetable 
pulp or other edible parts of the vegetables. It may be made from a single or a mixture of two or more 
vegetables. It may be sweetened with nutrit ive or/ and  non-nutritive (intense) sweeteners with or without added 
carbon dioxide and other permitted food additives. These beverages may be clear, cloudy, or may contain 
particulate matter (for example, fruit pieces, crushed pips, seeds and/or peel of t he fruit).  
4.1.3 Vegetable and fruit juice/drink blend   
Liquid food obtained from either vegetable juice pulp or purées from different kinds of vegetable species, 
blended with fruit juice or drink  
 
4.1.4 Concentrated vegetable juice  
4.1.4.1 Product that complies with the definition of vegetable juice, except that water has been physically removed 
in an amount sufficient to increase the Brix level to a value at least 50 % greater than the Brix value for 
reconstituted juice from the same vegetable.  
4.1.4.2 In the production of juice that is to be concentrated, suitable processes shall be used and may be combined 
with simultaneous diffusion of the pulp cells or pulp by water, provided that the water extracted soluble solids are 
added in -line to the primary ju ice, before the concentration procedure.  
4.1.4.3 Juice concentrates may have restored aromatic substances and volatile flavour components.  
4.1.4. 4 Where juice concentrates contain restored aromatic substances and volatile flavour components, these 
shall be obtained by suitable physical means and shall be recovered from the same kind of fruit or vegetable.  
NOTE Pulp and cells obtained from the same kind of fruit or vegetable may be added.  
4.1.5 Water -extracted vegetable juice  
4.1.5.1  Water -extracted veg etable juices may be concentrated and reconstituted.   
© KEBS 2021  – All rights reserved  v 
  4.1.5.2  The solids content of the finished product shall meet the minimum Brix level for reconstituted vegetable 
juice specified in the Table 1.   
4.1.6 Vegetable purée for use in the manufacture of veg etable juices  
4.1.6.1  Vegetables used in the manufacture of purées shall be sound, appropriately mature, and fresh or 
preserved by physical means or by treatments applied in accordance with the applicable provisions of the CODEX 
Alimentarius Commission.  
4.1.6.2  Vegetable purée may have restored aromatic substances and volatile flavour components.  
4.1.6.3  Where vegetable purées contain restored aromatic substances and volatile flavour components, these 
shall be obtained by suitable physical means recovere d from the same kind of vegetable pulp and cells.  
4.1.7 Vegetable Pulp  
Edible portions of the vegetable, mashed, or cut into pieces, but not reduced to a puree’  
4.1.8 Blended or mixed vegetable juice or drink  
Blended or mixed vegetable juice and drink is the product obtained by adding water with or without the addition 
of sugars, syrups and/or honey, and/or sweeteners, obtained from two or more different kinds of fruits. The blend 
can be obtained from the following;  
i. vegetable  juice or drink  
ii. Vegetable juice or drink fruit blend  
iii. Concentrate d vegetable juice  
iv. Water extracted vegetable juice,  
v. vegetable puree,  
vi. Concentrated vegetable puree.  
vii. Fruit pulp  
 
4.1.9 Fresh vegetable Juices  
Fresh vegetable juice is the unfermented but fermentable liquid obtained fro m the edible part of sound, 
appropriately mature, ripe and fresh  vegetable , freshly squeezed or extracted and packaged as appropriate and 
which;  
a) Contains no additives  
b) Has not been subjected to any preserving process other than chilling  
c) Clean and free from exogenous foreign matter  
d) Is practically free from endogenous foreign matter like seeds and bits of peel  
e) Is intended to be sold for consumption within two hours of extraction or six hour s with refrigeration  
 
NOTE 1 Introduction of aromas and flavours are a llowed to restore the level of aromatic substances and volatile flavour 
components in accordance with good manufacturing practices (GMP).  
NOTE 2 for citrus fruits, pulp or cells are the juice sacs obtained from the endocarp.   
4.2 Species description  
The species indicated as the botanical name in the Annex  A shall be used in the preparation of vegetable juices 
and drinks bearing the product name for the applicable vegetable.   
For Vegetable species  not included in the Annex A , the correct botanical or com mon name shall apply.   
vi  © KEBS 2021  – All rights reserved  
 5 Requirements  
5.1 General  
5.1.1 Vegetables intended for use or processing of the product shall comply with relevant Kenya standards for 
fresh vegetables . The vegetable juices and drinks shall have the characteristic colour, aroma and flavour of juice 
from the same kind of vegetable and fruit from which it is made.  
5.2 Composition and quality  
5.2.1 Composition  
5.2.1.1 Basic ingredients  
5.2.1.1.1 The Brix level of directly expressed vegetable juices shall be the Brix as expressed from the vegetable, 
and the soluble solids content of the single strength juice shall not be modified, except by blending with the juice 
of the same kind of vegetable.  
5.2.1.1.2 Reconstitution of concentrated vegetable juice shall be in accordance with th e minimum Brix level in 
table 1 , excluding the solids of any added optional ingredients and additives.  
5.2.1.1.3 Where no Brix level is specified in table 1 , or in the case of vegetables, minimum Brix shall be calculated 
on the basis of the soluble solids  content of the single strength juice.  
5.2.1.1.4 Potable water shall be used in the reconstitution of vegetables juices and drinks  
5.2.1.2 Other permitted ingredients  
5.2.1.2.1 Sugars (Sucrose, glucose (dextrose anhydrous) or fructose) and  / or non – nutritive sweeteners with 
less than 2% moisture may be added only to products intended for sale to the consumer or for catering purposes.  
Honey may also be added.  
 
The quality of honey used shall comply with KS EAS 36.  
 
Both sugars and acidifying agents shal l not be added to the same vegetable juice or drink  
5.2.1.2.2 Syrups, liquid sucrose, invert sugar solution, invert sugar syrup, fructose syrup, liquid cane sugar, 
isoglucose and high fructose syrup are allowed only in vegetable juice from concentrate, co ncentrated vegetable 
juices and concentrated vegetable purée  
NOTE 1 5.2.1.2.1 and 5.2.1.2.2 are applicable only to products intended for sale to the consumer or for catering 
purposes.  
NOTE 2 the addition of both sugars defined in 5.2.1.2.1 and 5.2.1.2.2 and acidifying agents as listed in the  
General Standard for Food Additives (GSFA) to the same vegetable juice is prohibited.  
5.2.1.2.6 Salt, spices and aromatic herbs and their natural extracts may be added to tomato and vegetable juices.  
5.2.1.2.7 For the purposes of product fortification, when permitted by national legislation, essential nutrients such 
as vitamins and minerals may be added to products described in 4.1. Such additions shall comply with the most 
recent versions of relevant CODEX Alimentarius Commission standards.  
NOTE  Any optional ingredients added are subject to ingredient labelling requirements (see Clause 12). 
5.2.1.2.8 Non -nutritive sweeteners approved for use in the most recent version of the CODEX General Standard 
for Food Additives (GSFA) may be used in vegetable drinks, as specified in the GSFA.  
5.2.2 Quality criteria   
© KEBS 2021  – All rights reserved  vii 
  5.2.2.1 Vegetable juices and drinks shall have the characteristic colour, aroma and flavour of juice from the same 
kind of vegetable from which it is  made.  
5.2.2.2 The vegetable shall retain no more water from washing, steaming or other preparatory operations than 
technologically unavoidable.  
5.3 Verification of composition, quality and authenticity  
Vegetable juices and drinks shall be subject to te sting for authenticity, composition, and quality where applicable 
and where required. The analytical methods used should be as specified in table 1.  
5.2 Specific requirement   
The vegetable juices and drinks shall conform to the requirements in Table 1.  
Table 1 — Requirements for Vegetable juices and drinks  
 
 
 
 
 
 
 
 
 
 
6  Food additives  
6.1 Food additives listed in the CXS 192; General Standard for Food Additives (GSFA) in Vegetable juices may 
be used in foods subject to this Standard. GSFA approved food additives may be used in related products not 
listed above.  
7  Processing aids  
7.1 Processing aids listed in Table 2 may be used in the production of foods subject to this standard.  
7.2 Processing aids shall be used as specified in Table 2 and or as limited by GMP  
Table 2  
Table 2 ─ Maximum level of use of approved food processing aids in line with good manufacturing 
practices  
Function  Substance  
Antifoaming Agent  Polydimethylsiloxa nea) Characteristic  Requirement  Method of test  
Ethanol content, %, max.  0.3 ISO 2448  
Acid insoluble ash, %, max.  0.02 ISO 763  
Min (%) of fruit juice/fruit puree in 
the final product;  
vegetable  juice drink(RTD)  
Vegetable Juice   
 
10 
Not less than 25  GMP  
pH: 
Vegetable drink (Min)  
Vegetable Juice (Max)   
2.5 
4.5 PH Meter  
Total soluble solids (0Brix), min (%)  10 ISO 2173  
CO 2 content (if added)  
  Not less than one  gas 
volume  Annex B 
Note 1; those vegetable juices with less than 10 % brix , shall be characteristic of the 
natural vegetable brix   
viii  © KEBS 2021  – All rights reserved  
 Clarifying Agents  Adsorbent clays (bleaching, natural or activated earths)  
Adsorbent resins  
Activated carbon (only from plants)  
Bentonite  
Calcium hydroxideb) 
Cellulose  
Chitosan  
Colloidal silica  
Diatomaceous earth  
Gelatin  (from skin collagen)  
Ion exchange resins (cation and anion)  
Filtration Aids  Isinglassc) 
Flocculating Agents  Kaolin  
Perlite  
Polyvinylpolypyrrolidone  
Potassium casseinatec)
 
Potassium tartrateb)
 
Precipitated calcium carbonateb)
 
Rice hulls  
Silicasol  
Sodium caseinatec)
 
Sulphur dioxideb), d)
 
Tannin  
Enzyme preparationse Pectinases (for breakdown of pectin),  
Proteinases (for breakdown of proteins),  
Amylases (for breakdown of starch) and  
Cellulases  (limited use to facilitate disruption of cell walls).  
Packing gasf Nitrogen  
Carbon dioxide  
a) 10 mg/L is the maximum residue limit of the compound allowed in the final product.  
b)  
Only in grape juice  
c)  
Use of these processing aids should take into account their allergenic potential. If there is any carryover of these processi ng 
aids into finished product, they are subject to ingredient declaration in accordance with KS EAS 38.  
d)  
10 mg/L maximum limit (as residual SO
2) when determined in accordance with ISO 5522 and ISO 5523  
e) Enzyme preparations may be used as processing aids provided these preparations do not result in a total liquefaction and do 
not substantially affect the cellulose content of the processed vegetable.  
f) May also be used for example, for preservation  
 
8 Contaminants  
 
8.1 Pesticide residues  
  
© KEBS 2021  – All rights reserved  ix 
  The products covered by the provisions of this Standard shall comply with maximum residue limits (MRLs) for 
pesticides as established by the CODEX Alimentarius Commission for these products, where no National 
Regulation exists.  
 
8.2 Heavy metal contaminant s 
 
The products covered by the provisions of this standard shall conform to those maximum limits for Heavy metals 
contaminants established by the Codex Alimentarius Commission for these products in Table 5.  
 
Table 5 — Maximum limits for h eavy metal contami nants  for vegetable juices and drinks  
 
S/N  Contaminant  Maximum level  
(mg/kg)  Test method  
ii) Lead (Pb)  0.3 mg/kg  KS ISO 9526  
vi) Tin (Sn)  150 mg/kg  KS ISO 2447  
viii) Cadmium (cd)  0.2 mg/kg  KS ISO 6561 -1 
 
8.3 Other contaminants  
 
The products covered by the provisions of this Standard shall comply with the maximum residue limits (MRLs) for 
contaminan ts as established by the CODEX Alimentarius Commission for these products, where no national 
regulations exist.  
 
 
9 Hygiene  
 
9.1 The products covered by the provisions of this Standard shall be prepared and handled in accordance with 
KS EAS 39 and other relevant Codes of Hygienic Practice and Codes of Practice.  
 
9.2  The products shall conform to microbiological criteria in Table 6 and those provided in KS 2455.  
 
Table 6 — Microbiological limits for vegetable juices and drinks  
 
S/N Microorganism  Limit (CFU/G)  
 Test method  
i) Total plate count (cfu/g), max.  1000  ISO 4833  
iii) Escherichia coli,  per 25 g, 
(cfu/g), max.  Absent  KS ISO 7251  
iii) Yeasts and moulds (cfu/g), max.  30 KS ISO 6888 -1 
iv) Listeria spp.,  per 25 g  Absent  ISO 4833 -1 
 L.monocytogenes  Absent  KS ISO 11290 -1 &2 
v) Salmonella,  per 25 g  Absent  KS ISO 6579 -1 
vi) Enterobacteriaceae, per g  10  
 
 
10 Packaging  
The products shall be packaged in food grade containers  
11 Weights and measures  
The products shall be packaged in accordance with the Weights and Measures regulations   
x  © KEBS 2021  – All rights reserved  
 12 Labelling  
12.1 General labeling requirements  
In addition to the requirements of EAS 38, 803,804 and 805 the following specific labelling requirements shall 
apply and shall be legibly and indelibly marked  on the container ; 
12.2 Name of the product  
The name of the product shall bear the name of the vegetable used as defined in 4.1.  
The vegetable name  shall be filled in the blank of the product name mentioned under this clause. These names 
may only b e used if the product conforms to the definition in 4.1 or which otherwise conform to this standard.  
Vegetable drink (ready to drink)  
Vegetable and fruit juice/drink blend  
Concentrated vegetable juice  
Water -extracted vegetable juice  
Vegetable purée  
Vegetable Pulp  
Blended or mixed vegetable juice and drink  
11.1.2  Vegetable Juice  
The name of the product shall be “_____ juice” or “juice of _____”.  
11.1.3  Concentrated Vegetable juice  
The name of the product shall be “concentrated ____ juice” or “____ juice concentrate”.  
11.1.4  Water extracted vegetable juice  
The name of the product shall be “water extracted_____ juice” or “water extracted juice of _____”.  
11.1.5  Vegetable Purée  
The name of the product shall be “______ purée” or “Purée of _______”.   
11.1.6  Vegetable Pulp  
The name of the product shall be “______ pulp” or “Pulp of _______”.  
11.1.7  Vegetable and fruit juice/drink blend  
In the case of vegetable juice products (4.1) man ufactured from two or more vegetables, and blended with fruit 
juice or drink, the product name shall include the names of the Vegetable juices comprising the mixture in 
descending order of proportion by weight (m/m) or the words "Vegetable and fruit juice/ drink blend", " a vegetable 
and fruit juice/drink mixture", "mixed vegetable and fruit juice/drink" or other similar wording.  
11.1.8  Products from concentrate  
For vegetable juice, if the product contains or is prepared from concentrated juice and water or  the product is 
prepared from juice from concentrate and directly expressed juice, the words “from concentrate” or “reconstituted”  
© KEBS 2021  – All rights reserved  xi 
  shall be entered in conjunction with or close to the product name, standing out well from any background, in clearly 
visible characters, not less than half the height of the letters in the name of the juice.  
11.1.9 Date of manufacture  
11.1.10 Expiry date.  
11.1.11 Brand /trade name.  
11.1.1 2 List of ingredients.  
11.1.1 3 Net contents.  
11.1.1 4 Instructions for use.  
11.1.1 5 Storage conditions.  
11.1.1 6 Name and address of the manufacturer.  
11.1.1 7 Country of origin.  
11.2.2  Additional requirements  
11.2.2.1  Products prepared by physically removing water from the vegetable juice  
For vegetable juices or mixed vegetable juices/drinks/purées, if the product is prepared by physically removing 
water from the vegetable juice in an amount sufficient to increase the Brix level to a value at least 50% greater 
than the Brix value established for reconstituted juice from the same  vegetable , as indicated in Table 1, it shall be 
labelled “concentrated”.  
11.2.2.2  Products one or more of the optional sugar or syrup ingredients are added  
For products defined in 4.1.1 to 4.1.5, where one or more of the optional sugar or syrup ingredient s as are added, 
the product name shall include the statement called “sugar(s) added” after the vegetable juice or mixed vegetable 
juice’s name.  
11.2.2.3  Products  to be reconstituted before consumption  
Where concentrated vegetable juice, concentrated veget able purée, or mixed concentrated fruit juice/ purée is to 
be reconstituted before consumption as vegetable juice, vegetable purée, or mixed vegetable 
juices/purées/drinks, the label shall bear appropriate directions for reconstitution on a volume/volume b asis with 
water to the applicable Brix value in the Table 1 for reconstituted juice.  
11.2.2.4  Varietal denominations  
Distinct varietal denominations may be used in conjunction with the common fruit names on the label where such 
use is not misleading.  
11.2. 2.5 Juice content declaration  
Vegetable juices and drinks shall be conspicuously labelled with a declaration of “juice content __%” with the 
blank being filled with the percentage of purée and/or vegetable juice computed on a volume/volume basis.  
The words  “juice content __%” shall appear in close proximity to the name of the product in clearly visible 
characters, not less than half the height of the letters in the name of the juice.   
xii  © KEBS 2021  – All rights reserved  
 11.2.2.6  Nutrition declaration  
Any added essential nutrients declaration s hall be labelled in accordance with US EAS 803, US EAS 804, US 
EAS 805.  
An ingredient declaration of “ascorbic acid” when used as an antioxidant does not, by itself, constitute a “Vitamin 
C” claim.  
For fruit nectars in which a food additive sweetener has been added in order to replace wholly or in part the added 
sugars or other sugars or syrups, including honey and/or sugars derived from vegetables any nutrient content 
claims related to the reduction in sugars shall conform to US EAS 803, US EAS 804 and US  EAS 805,..  
11.2.2.7  Pictorial representations  
A pictorial representation of vegetable(s) on the label shall not mislead the consumer with respect to the fruit so 
illustrated.  
11.2.2.9  Products containing added carbon dioxide  
Where the product contains a dded carbon dioxide minimum of one gas volume the term “carbonated” or 
“sparkling” shall appear on the label near the name of the product.  
11.2.2.10  Vegetable juice containing spices and/or aromatic herbs  
Where vegetable juice contains spices and/or aroma tic herbs in accordance with Section 5.1.2.6 the term “spiced” 
and/or the common name of the aromatic herb shall appear on the label near the name of the juice.  
11.2.2.11  Juice containing added pulp, cells, aromatic substances or volatile flavour componen ts 
Pulp and cells added to juice over that normally contained in the juice shall be declared in the list of ingredients.  
Aromatic substances, volatile flavour components, pulp and cells added to nectar over that normally contained in 
the juice shall be declared in the list of ingredients.  
 
12 Methods of sampling  
The fruit nectar and concentrate shall be sampled in accordance to ISO. 874  
 
 
 
 
 
 
 
 
 
  
© KEBS 2021  – All rights reserved  xiii 
  ANNEX A: LIST OF VEGETABLES COMMON NAME AND THEIR BOTANICAL NAMES  
 
ARTICHOKES Cynara scolymus  
ASPARAGUS Asparagus officinalis  
Broccoli Brassica oleracea var. botrytis  
Brussels sprouts Brassica oleracea var. gemmifera  
Cabbage (red, white, Savoy) Brassica oleracea var. capitata  
Cabbage, Chinese Brassica chinensis  
Cabbage, for fodder Brassica spp.  
Carrot, Daucus carota ssp. sativa  
Cauliflower Brassica oleracea var. botrytis  
Celery Apium graveolens  
Cucumber Cucumis sa tivus  
Eggplant Solanum melongena  
Endive Cichorium endivia  
Fenugreek Trigonella foenum -graecum  
Fig Ficus carica  
Kale Brassica oleracea var. acephala  
Leeks other alliaceous vegetable leeks Allium porrum  
Lettuce Lactuca sativa;  
Mustard Brassica nigra; Sinapis alba  
Okra Abelmoschus esculentus  
Pumpkin, edible Cucurbita spp.  
Radish Raphanus sativus (inc. Cochlearia armoracia  
Red beet Beta vulgaris  
Rutabaga (swede) Brassica napus var. napobrassica  
Spinach Spinacia oleracea  
Pumkins, Squash, Gourds Cuc urbita spp.  
Tomato Lycopersicon esculentum  
Turnip, edible Brassica rapa   
xiv  © KEBS 2021  – All rights reserved  
  
Note 1:  If a juice is manufactured from a fruit not mentioned in the above list, it shall, nevertheless, comply with all the provisio ns of the 
standard, except that the minimum Bri x level of the reconstituted juice shall be the Brix level as expressed from the  vegetable used to make 
the concentrate.  
Note 2:   For mixed and blended vegetables juices and drinks the brix of the product shall be declared in the label   
 
 
ANNEX B: Method of measuring gas volume  
 
Principle  
 
The method involves snifting of the top gas.  The pressure reading should drop to 2 psi, to remove the air before 
testing for carbon dioxide volume.  In so doing correction of altitude as per table shoul d be considered as pressure 
is affected by altitude.  
 
The apparatus consists of pressure gauge having a hollow spike with holes in its side.  The bottle is inserted from 
the side into the slot provided in the neck of the carbon dioxide tester and is secure d in place by tightening with a 
threaded system.  The pressure gauge is inserted until the needle point touches the crown cork.  There is a snift 
valve on the gauge stem which is kept closed until the needle point of the pressure gauge is forced through th e 
crown cork.  The reading is noted on the gauge.  
 
Procedure  
 
Clamp the bottle in the frame of the gas volume tester.  Pierce the crown cork but do not shake the bottle.  Snift 
off the top gas quickly until the gauge reading drops to zero.  Make certain t o close the valve instantly the needle 
touches zero in the pressure gauge.  Shake the bottle vigorously until the gauge gives the reading that additional 
shaking does not change.  Record the pressure.  Note the temperature and record.  Obtain the volume of  gas 
from pressure -temperature chart (Carbon dioxide chart)