Fruchtsaft Bayer

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An A-Z of Juice Terminology

VEGETABLES

As the raw material of our vegetable juices, the vegetables that we process have to live up to the highest demands in terms of quality. That is to say, in order to guarantee the high quality standard of our products, we only process vegetables into juice which are ripe, healthy, clean and fresh.

At the same time, our range of products stretches from A for artichoke juice to Z for zucchini marrow juice.

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Conventional

Biological

Lemon sour

Fermented – milk sour

Sweet

Concentrate

Purée

Article	Conventional	Biological	Lemon sour	Fermented – milk sour	Sweet	Concentrate	Purée
Artichoke extract	X	X	X		X	X
Cauliflower	X		X
Beans	X					X
Stinging nettle	X	X
Broccoli	X	X				X	X
Dill	X
Fennel	X	X
Vegetable base	X	X	X	X		X
Vegetable juice	X	X	X	X		X
Mixed vegetables	X	X	X	X		X
Green cabbage	X		X
Cucumbers	X	X	X	X	X	X
Carrots	X	X				X	X
'Nutri-Red' Carrots	X	X	X	X		X	X
Garlic	X		X
Pumpkin	X		X			X	X
Leek	X		X
Dandelion	X	X
Horseradish	X
Pepper 'yellow/red'	X	X	X				X
Parsnip	X	X	X
Parsley	X
Rhubarb	X
Beetroot	X	X	X	X		X
Red cabbage	X	X	X			X
Sauerkraut	X	X		X		X	X
Black carrot	X	X	X			X
Black radish	X	X	X	X
Celery	X	X	X	X		X
Asparagus	X	X	X	X	X	X
Spinach	X	X
Tomato	X	X				X
Wheat extract	X	X				X
Zucchini marrow	X
Onion juice	X	X