Frequently Asked Questions

There is no salt in the Tomato Paste. There is salt in our red pepper paste product in the ratio of 2%.

In accordance with the rules of Turkish Standards Institute (TSE) there could be no particle such as shell, seed, fiber, etc. within red pepper paste and these should be removed during production. Thus, the visible shell, seeds and fibers of red pepper are defined as foreign substance and they are not permitted to be included in the product.

There is salt inside Tomato Juice.

Winter Jam is made of orange, grapefruit and bitter orange. Especially grapefruit is a bitter fruit. In this kind of jams that are produced from citrus, bitter taste is a feature that is especially demanded.

There is no gluten in majority of our products.

We recommend you to keep our fruit juice products in a cool place and consume within 2 days after their covers are opened.

Yes, you can cook creamy tomato soup by putting a little milk in it.

They are suitable for every age group.

Yes they can.

Diabetic patients, persons on diet and people from every age can use our diabetic products. Diabetic patients should consult their doctors for consumption amounts.

Calorie and nutrition facts of our products vary. Necessary information can be obtained from the tables of energy and nutritional ingredients written on the product.

Food industry salt is used in TAMEK products. The only difference of food industrial salt from edible salt is that there is no obligation for it to be iodized.

'45 gr in 100 gr.' fruit ratio is the total sugar amount, while "68 gr. in 100 gr." means the dry substance amount of the jam.

Ready Dishes are ready for service, you can consume them as they come.

TAMEK Garniture products are boiled products. You can either roast them before adding into meal or directly prepare salad by mixing with mayonnaise and pickles.

Yes it can be consumed directly.

You can store it in the refrigerator with its cover closed to consume within 1 ? 3 days.

Boiled Products have the consistency of the products that are normally put in water 1 day prior to cooking and that are boiled. Thus, you can save both time and money. It will be enough to drain the water of boiled products, add them into the ingredients that you put into the pot in order to prepare your meal and cook them for 5 minutes.

TAMEK Canned Vegetable products are almost 70% cooked products as a result of the processes that they go through. It will be sufficient to add them into the ingredients that you put into the pot in order to prepare your meal and cook them for 5 minutes.

You can store paste products in the refrigerator by putting oil on them. Oil blocks the contact of the product with the air and thus your additive-free product can be stored for a longer time.

Brix is the amount of dry substance solved within water. For example; tomato paste has 3 types according to the content of dry substance.

'Additive-free' inscription can be affixed on the products that are produced without adding protection agent, colorant, sweetening agent, etc. although they are permitted to be used in accordance with Turkish Food Codex Regulation and Communiqué.

Souse juice can be used in meals.

The souse juice in the product might contain additives such as salt, vinegar, citric acid, sugar, etc. depending on the product type. Information about the ingredients can be obtained from the ingredients table on the label.

Producers use this expression only because there is some news in the press claiming that sometimes lard is used.

We put our products on the shelves by means of retail dealers. We apply the same price policy to all of our retail dealers. However, on the delivery from the dealer to the grocery, the price policies of the dealers are applied. For that reason, although there aren't serious price differences in groceries, there might be slight differences.

Citric acid is the acidity regulator. Citric acid is an organic acid that is abundant in many fruits, especially in citrus, and also produced in humans in grams daily. Citric acid is used as a food additive in a number of food types, especially in fruit juices and beverages.

There are additives that are free to use in product formulations in accordance with Turkish Food Codex. However, there is no additive in some products. In that event, the product can be labeled "additive-free". For example, citric acid is an additive and we use concentrated lemon juice instead.

Fruit juices are divided into four main categories according to the fruit ratio they contain. These are (as per orders of closeness to the fruit):

• Fruit Juice
• Fruit Nectar
• Fruited Beverage
• Aromatized Beverage

Fruit juice is completely composed of fruit. Its fruit ratio is 100% as per Turkish Food Codex.

However, not every fruit is suitable for 100% fruit juice process. While fruits such as orange, apple, pomegranate, pear, etc. are suitable for direct or 100% fruit juice process, some other fruit types are not suitable for production and consumption as 100% fruit juices. For example, since apricot and peach have a thick consistency, and since sour cherry and lemon taste is too bitter, they can't be consumed as fruit juices. These are diluted with water and the taste balance that is disturbed by water is regained by substances such as sugar. This group is the fruit nectar group.

Maximum amounts of sugar and minimum fruit ratios that are permitted to be added in the nectar are stated in Turkish Food Codex. Even though the fruit ratio varies, these are found between 25% and 99%. For example, this ratio is 25% in lemon nectar while 35% in sour cherry nectar, 40% in apricot nectar and 50% in peach nectar. 100% multi-fruit juice can be obtained with the mixture of these in certain ratios.

Fruit ratio in fruited beverages is at least 10%. Although fruit ratios of these products vary between 10% and 25%, the ones with higher fruit content are also marketed. It is wrong to name or promote these products as fruit juice or fruit nectar. This kind of beverages are fruited beverages.

Fruit ratios on the labels of beverages express what % of that beverage is composed of fruit.

These fruits can not be produced or consumed as 100% fruit juice individually due to their natures. Since apricot and peach have thick consistencies, they are not suitable for 100% consumption. For that reason, they are marketed by diluting with a certain amount of water and re-establishing the balance of taste with substances such as sugar. Fruit ratios are 35% for sour cherry nectar, 40% for apricot and 50% for peach.

Fruit juices maintain their qualities for at least 12 months after they are packaged under normal conditions. This period is called shelf-life.

However, it doesn't mean that the fruit juice is spoiled when the shelf-life ends. It means that color, taste or smell of the products, whose shelf life has ended, is not appreciated by the consumer. Within this period, fruit juices do not lose their qualities or features. For this reason, shelf-life of the fruit juices is adopted as 12 months in our country just like in EU. For this purpose, 12th month is specified as the expiry date or with the abbreviation of SKT on the package of fruit juices. If fruit juices are packaged on July 10th, 2008 then the expiry date is 'SKT: 10.07.09'.

Date information on the products is the expiry date of fruit juices. It is mandatory to specify the expiry date on the labels of all foods including fruit juice in accordance with Turkish Food Codex Labeling Communiqué.

As the packaging material of fruit juices, paper box, glass bottle or metal can is used. All of these packaging materials can be reutilized and recycled. Recollection and recycling are mandatory in accordance with the Regulation on the Control of Solid Wastes dated 14.03.1991 and also the Regulation on Package Wastes dated 26.06.2007 of the Ministry of Environment and Forestry. All of these package wastes are collected by licensed recycling organizations.

It is mandatory to specify the expiry dates on the labels of all foods including fruit juices whereas it is discretionary to specify the date of production in accordance with Turkish Food Codex Labeling Communiqué. Production dates can be specified at the discretion of the companies, however it is not mandatory.

While fruit juice is processed in factories, the process of squeezing is executed by different tools according to the fruit. For example, sour cherry, apple, pomegranate are squeezed by 'fruit press' while orange, lemon, etc. are squeezed by "citrus press" that features revolver head. Peach, apricot, etc. are processed in the gradual screen system that is called "palper" and thus mashed fruit or pulp is obtained. Shell, etc. is disposed as residue. The juice of the squeezed sour cherry, apple, pomegranate are generally clarified. Clarification is the removal of particles that cause blur in the fruit juice. For this purpose, fruit juice is heated up to 90-950C first and then cooled down to 45-500C so that residue is separated. Formation and sedimentation of residue can be accelerated by means of auxiliary substances such as gelatin and bentonite. The remaining part after the separation of residue is filtered and thus clear fruit juice is obtained.

In Turkey, peach nectar is consumed the most. It is followed by sour cherry and apricot nectar. In 100% fruit juices, the most preferred ones are mixed/multi products and this is followed by apple and pomegranate juice.

In Turkey, while fruit juice consumption per person was 0.4 liters in 1970's, this number reached 4.4 liters in 2000, 7.1 liters in 2005, 8.07 in 2006 and 11 liters in 2007. The most important reason for this increase is that people have become more conscious and attached importance to healthy diets and increased their consumption of fruit juice.

The taste of fruit juices vary depending on the regions of fruits used by the respective brand.

There is a lot of information on the label: manufacturer company, ingredients, party number, net amount, expiry date, etc.

In addition to this information, production permit, shelf-life and fruit ratio are specified on the label and this information is indeed more important in respect of the legality, safety and reality of the product.

The fruit juice that doesn't specify this information shouldn't be purchased even if packaged and returned.

The fruit juice that is kept in a cool place can be stored longer than recommended and if it is consumed it loses vitamins and nutrients. It doesn't damage health.

The expression 'This product complies with the communiqué on non-alcoholic products" that is stated by Turkish Food Codex for 100% fruit juices and nectars is specified on all Tamek Nectar and TAMEK 100% Fruit Juices.

The expression 'This product complies with the communiqué on non-alcoholic products" is also specified on TAMEK Fruited Beverages.

Aromatized beverages are also included in non-alcoholic beverages communiqué, however since TAMEK thinks that these products are not suitable for health, it doesn't produce aromatized beverages.

Under the covers of fruit juice products, there is a folio that blocks the contact of the product with air. When the cover is opened the protective aluminum folio is also opened automatically.

Protective aluminum folio is opened automatically with the cover and stays within the cover. It doesn't fall in the product.

There is only the aroma of the fruit (natural aroma) that it loses during processes.

This symbol specifies a system that has been developed for the control of the net amount of the product. This is necessary for the sales of the product in member states of EU. It means that net weight and volume of the products can not be less than the weight and volume written on the packages of those products for a product party.

The amount specified on the package; for example if it is 100 gram, then it should be 100 gram for each package. The producer fills the package so that its average weight is net 100 gram after the permit is granted to use 'e' symbol'.

If the protection agents that are free to be used in the formulation of the product in accordance with the Food Codex, then the expression 'This product doesn't contain any protection agent' can be used on the labels.

Concentrate is obtained by evaporating and removing in certain amounts the juice from the fruit juice or mashed product that is obtained after the fruits are squeezed. In the meantime, nutritional value is tried to be maintained as much as possible. Since the evaporation of the juice is realized under low pressure and low temperature in devices that are called evaporator, quality is maintained at maximum level.

Since the cultivation and harvest times of fruits vary, it is not possible to find all of the fruits in all seasons. In some periods, within the frame of the demands of consumers, concentrated fruits are produced. While concentrated fruit juice is produced, water is added in amounts that are separated by physical methods and in such a way not to affect the quality of the fruit juice and in suitable qualities in sensual, microbiologic and chemical respects and in accordance with 'Communiqué on Waters for Humanistic Consumption Purposes'. Natural qualities of the product is maintained as much as possible during the production and reflected on the fruit juice.

Mashed fruits that are obtained from peach in summer are kept fresh throughout the year, its water is vaporized, it is processed into concentrated mashed fruit and filled aseptically (purified from micro-organisms harmful to health) and kept in cool places. While peach nectar is obtained out of mashed peach concentrate, water is added in the amount that was vaporized before. Meanwhile, the natural properties of peach are maintained as much as possible and reflected on the nectar. Mashed peach concentrate is packaged within multi layer aseptic bags after a heating process for 30 ? 60 seconds at 95-105 0C and packages are placed within barrels. Then concentrated peach is stored under normal temperatures.

It has been defined in World and Turkish Food Codex which additive, colorant and sweetening can be added in fruit juices. However, it is not permitted to add additive in fruit juices in accordance with Food Codex since 1980's. The protection technology that is applied doesn't require the utilization of protection agents. The presence of protection agent is determined by means of fermentation test in laboratories.

For a long shelf-life, first of all the micro-organisms that cause spoiling in fruit juices should be deactivated and then fruit juices should be packaged in such a way not to be contaminated by micro-organisms. Fruit juice is kept at 95-99 0C for 30-60 seconds in order to deactivate micro-organisms and then cooled down to 20 0C and filled within a sterile package in an aseptic section and immediately covered.

If the package is a glass bottle or metal can, then hot filling is applied. Pasteurized fruit juices are directly bottled and cooled in a showered tunnel after they are covered. Protective chemical agents can not be used for the storage of fruit juices. Protection effect continues as long as the package is not opened. If products contain protective agent, they do not get spoiled even after the package is opened.

No substance used in the fruit juices is carcinogenic. Unfortunately, citric acid that is added in fruit juices as acid regulator and that is named E330 is dangerous and defined as carcinogenic. However, citric acid is a natural acid that is also called lemon acid that is naturally contained in citrus such as orange and lemon. Toxicological researches demonstrate that citric acid is not harmful. For this reason, not only in Turkey, but also in the USA and EU countries it is permitted to be used as acid regulator.

The production of food additives is permitted in accordance with the regulations of international institutions as a result of long researches. The joint organization of United Nations WHO and FAO 'Codex Alimentarius' Commission has prepared a harmonized 'Food Additives General Standard'. Joint FAO/WHO expert committee on food additives (JECFA) is the only organization that regulates and executes toxicological studies of food additives and that evaluates the results all around the world.

Only the additives that are evaluated by this organization are permitted to be traded. This committee of experts permits the utilization of each food additive if there is a technological necessity for their utilization and if they do not pose any threat to the health of the consumers. This committee then determines the amounts that humans can consume daily lifelong without any risk for health. These determinations are made as a result of toxicological carcinogenic researches on food additives. At the same time, this committee requires that the permitted food additive has an analysis method that has international validity and this is stated on the package of the food.

The utilization of food additives in our country has been made in accordance with the Law on the Acceptance of the Amendment of the Statutory Decree on the Production, Consumption and Inspection of Foods numbered 5179 and also with Turkish Food Codex Communiqué that was published in the Official Gazette dated November 16th, 1997 and numbered 23172. The current food additives legislation was prepared in accordance with the EU legislation and being updated immediately in accordance with the changes in the EU. Moreover, the studies of JECFA are followed and taken into account. Since, World Trade Organization (WTO) requires that every country should comply with Codex Alimentarius documents while preparing their own legislation in accordance with the agreement adopted and signed by all of the countries of the world.

As we pointed out above, the decision pertaining to food additives is given by JECFA. All countries have to prepare their legislation according to the decision given by JECFA. Otherwise they will be reported and sentenced for conducting commercial prevention to WTO.

The safety of additives, their maximum doses of use in foods and the legislations relevant to special foods that are permitted are determined as a result of many scientific studies. Our firms that carry out registered industrial production as a member of Fruit Juice Industry Association (MEYED) add the food additives in their productions according to the recommendations of JECFA, WHO, FDA and EFSA (European Food Standards Association). Moreover, our industrialists use additives under the maximum doses that are permitted.

Deleteriousness status of additives is determined with scientific researches. In order to define the safe utilization conditions and the dose of deleteriousness, the letter 'E' as the EC symbol EU and three digit codes are used. The specification of 'E' for the food additives on the package of fruit juices is an indexing system that European Union countries use in order to indicate the word 'Europe' and this means that European countries permit the utilization of additives in foods. E code is used with the aim that additives in the foods are known by the consumers. These codes are determined for each additive by the EU. E 330 is the code that is assigned to citric acid.

The permission for foods is granted by the General Directorate of Protection and Control of the Ministry of Agriculture and Rural Affairs on behalf of the Ministry of Health in accordance with the STATUTORY DECREE ON THE PRODUCTION, CONSUMPTION AND INSPECTION OF FOODS numbered 560 that was published in the Official Gazette dated June 28th, 1995 and numbered 22327. This also covers fruit juices. All of the fruit juice producers that are a member of MEYED have this permit. They can't become a member of the association without obtaining this permit.

There might be rotten fruits among tons of fruits that are delivered to the factory. There might be also raw ones. For this reason, one of the principle steps in transforming the fruit into concentrated state is the process of picking. The worker that works at this phase is ordered to "pick the ones that you can't eat!" Moreover, there is a two-stepped washing process.

The color and taste of the rotten and moldy fruit are also reflected on the fruit juice and detected by the consumer easily. Furthermore, this is also easily detected by patuline analysis in food control laboratories. Patuline amount can not exceed 50 micrograms per liter in fruit juices. No producer can take this risk.

Fruit juices are a good source of vitamin and mineral. At the same time, they increase the absorption of iron in vegetable sourced foods. However, consumption in excessive amounts might cause replacement of human milk and anorexia against other foods that feature high nutritional values. For this reason it is recommended not to consume more than 250 ml in a day.

It is important in respect of bio-usefulness of the foods to consume after snacks. Consumption between 50-100 ml in meals increases the bio-usefulness of other foods. The first fruit juice to be started for babies is apple in winter and peach in summer. Since the consumption of citrus might cause gas in babies, they are suitable for consumption after 6th - 9th months.

Sugar can be used in accordance with the fruit juice codex in fruit juice production, however if sugar is used for regulating acidity maximum 15 gram per liter can be used and if it is used as sweetening then maximum 150 gram can be used.

Sugar, fructose syrup, fruit type sugars and honey can be added into fruit nectar. However, the added sugar and/or honey can not be more than 20% of the total weight of the end product as per the fruit juice codex. Sugar and fructose syrup can be added into the fruit juice produced out of concentrate.

What enables packaged fruit juices to be long-lived is the deactivation of the mico-organisms that cause spoiling by means of heat and prevention of subsequent micro-organisms from contacting with the product. Natural fruit juices that do not contain additive get spoiled after their packages are opened. Spoiling period is longer in the refrigerator (7-8 days) while outside it is shorter (2-3 days). After fruit juices are opened there might be spoiling depending on the properties of the environment.

Fruit juice gets moldy in a certain time when it is kept in room temperature after its cover is opened and it means that it is additive-free. If it doesn't become moldy, then it means that it contain additives.

Since fruit juices don't contain gluten, celiac patients can consume safely. However, it will be convenient to consult a physician.

Citric acid is an acid which is also called lemon acid and that is contained in citrus such as orange and lemon naturally. Toxicological researches have demonstrated that citric acid is not harmful. It is completely at the discretion of the companies to use it or not.

There are slight differences between the fruit juices prepared at home and ready-made fruit juices in respect of nutritional value. There are slight losses in vitamin values depending on the time and period of exposure to temperature both during clarification applied for obtaining fruit juice and also during the heating process applied in order to deactivate microbes. In other nutrition elements ? in its energy, flanovids and minerals ? there is no loss.

Antioxidant capacity of some fruit juices is higher than others (For example sour cherry, grape and pomegranate juice). However, antioxidant composition and effect of each fruit juice is different. For that reason it will not be right to compare one to another.

Moreover, fruit juices contain not only antioxidants but also vitamins, minerals, etc. Distribution of these substances vary. For this reason it is the healthiest method to consume all fruit juices.

Antioxidant capacity of some fruit juices is higher than others (For example sour cherry, grape and pomegranate juice). However, antioxidant composition and effect of each fruit juice is different.

The typical qualities of fruit juice in respect of nutrition physiology are as follows: high amount of water, minerals (potassium, magnesium, etc.), vitamins (A, C, E, folic acid, etc.) and antioxidants (polyphenol, carotene, anthocyanin, etc.) in sufficient amounts, low amount of sugar and fast transformation into energy while not containing fat. For that reason, nutritionists put forward lost of reasons in order to consume fruit juice.