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by the Heart Foundation. The Tick Guidelines (and related documentation) should not be used other than for the purposes of assessing a product for potential Tick approval.

Vegetable Juices
Background
Consumption patterns
Vegetable juices, as defined by the Australian Guide to Healthy Eating, are a component of the vegetables and legumes food group, and are a core food. Core foods are those that are best eaten every day as they provide valuable nutrients for good health. Vegetable juices are not specified in the Guide but are assumed to fall within the same food group of vegetables and legumes. On average (mean) an Australian male (19 years and over) consumes 140ml, and a female 109ml of fruit and vegetable juices daily. Average intakes ranged from 95-313ml across all segments of the population (children, adolescents and adults), National Nutrition Survey (1995). Fruit and vegetable juices and drinks were defined in the survey as including apple juice, pineapple juice and cordial. Determining intakes of vegetable juice only is not possible.

Category criteria
Tick definition of category
Vegetable juices, as defined for the purposes of the Tick Program, are the liquid portion, with or without pulp, obtained from vegetables. It also includes products that have been concentrated and later reconstituted with water to a concentration consistent with that of the undiluted juice from which it was made.

Tick priorities for criteria

Limit kilojoules/serve size of beverages. Limit sodium consumption. Encourage fibre, where possible.

Nutrition considerations in setting criteria

100% vegetable juices provide a range of nutrients including vitamins and minerals such as vitamin C, folate,

potassium and antioxidants. Juices contain many of the nutrients of their vegetable/fruit but have lower fibre contents and other beneficial non-nutrients present in the whole vegetable/fruit.
Vegetable juices may be considered a healthier alternative to fruit juices as they have fewer kilojoules (less

carbohydrate) but usually have more sodium.

Food technology considerations

Fibre Analysis of fibre Limited data is available on the fibre content of vegetable juices as fibre is not mandatory on the NIP (nutrition information panel) unless a nutrition content claim is made.
Dilution Vegetables are generally a dilute form of fibre compared with other concentrated sources of fibre such

as wholegrains and legumes. The fibre content of vegetable juice is therefore also dilute.
Processing Current criterion state that the fibre must be derived from fruit/vegetables not from other alternative

sources e.g. inulin.

For heart health information 1300 36 27 87 www.heartfoundation.org.au

2009 National Heart Foundation of Australia

Tick criteria/rationale Criteria

Energy 200kJ/serve or less; and 80kJ/100ml or less.

Rationale
The criterion reflects the average of current market. There are compositional differences between fruits and vegetables, vegetables being inherently lower in energy. The criterion reflects the average of current market. The average sodium content of vegetable juice market is 184mg/100ml, thus limiting sodium is appropriate. Level is defined as low sodium if 120mg/100g or less in the CoPoNC. Encourages integrity of foods from this core food group. Encourages a source of fibre in a serve of juice. Level is defined as source of fibre if 1.5g/serve or more in the CoPoNC. Encourages optimal nutritional benefits of vegetables and fruits. Discourages dilution through the addition of water e.g. mineral, plain or soda.

Sodium 120mg/100ml or less.

Fibre 1.5g/serve or more; from the fruit or vegetable.

Composition 98% or more juice vegetable juice at least 50%.

Added sugars is not a criterion

An added sugars criterion reinforces the common misunderstanding that sugars from natural and added sources are inherently different. It is difficult to distinguish through laboratory testing whether sugars are added or naturally occurring in food and beverages. The inclusion of an energy criterion addresses the potential for increased energy density through excess added sugars. Added sugar criterion was deleted in the last review for the above reasons, and it is consistent with revisions made in other categories. Note: per serve is the serve as defined by the manufacturer as stated on the NIP (nutritional information panel) on the food package.

For heart health information 1300 36 27 87 www.heartfoundation.org.au

2009 National Heart Foundation of Australia

Tick criteria compared to market values

The graph below reflects a a snap shot of the vegetable juices market independently surveyed in 2007. Represented are the per cent (%) of the vegetable juices that meets the Tick criteria overall represented by the all column and each criterion (energy, sodium, fibre and composition). Approximately 5% of the vegetable juices market meets all the Tick criteria for the category. For a product to earn the Tick ALL criteria must be met.

Percentage of Vegetable Juices Products Meeting Tick Criteria

100% 80% 60% 40% 20% 0% Energy per serve Vegetable Juices (n=26) Energy per 100g Sodium Fibre Meet All Criteria

The Heart Foundation calculation is based in part on data reported by Nielsen for the nominated categories during the requested periods of the Australian grocery market (Copyright for 2009 the Nielsen Company).

Tick approved products in the supermarket

For a list of products available in the supermarket, click here or use the following: www.thetick.org.au

NOTE TO HEALTH PROFESSIONALS The values selected for the various criteria for approval of foods into the Heart Foundation Tick program are not necessarily appropriate for people with heart disease or any other disease. The Tick Guidelines are not a substitute for individual nutritional advice from a qualified dietitian.

For heart health information 1300 36 27 87 www.heartfoundation.org.au

2009 National Heart Foundation of Australia