hedelmämehut

Hedelmämehut is the Finnish term for fruit juices, encompassing both natural and processed beverages derived from a wide variety of fruits including apples, pears, berries, citrus, grapes and tropical varieties. In Finland the practice of juice consumption dates back to the 19th century, when rising agriculture and improved transportation allowed domestic fruit production to be preserved and distributed beyond local markets. The modern industry began in the 1930s with the introduction of pasteurisation and, later, automatic fruit extraction systems, which increased shelf life and product consistency.

Fruit content is usually specified on the label; in Finland, a beverage containing at least 66 % fruit solids is defined as a fruit juice. The remaining 34 % may consist of water, sugar, acids, or flavouring. Regulations set by the Finnish Food Authority closely follow EU directives, establishing limits for additives, colourings, and preservatives. Organic and low‑sugar variants have emerged in the last decade, driven partly by consumer interest in nutrition and sustainability.

Municipal water supplies are commonly used in the production of fruit juices, and production processes generally include cleaning, crushing, clarification, pasteurisation, and bottling or packaging in PET bottles, cartons or glass. In recent years many producers have adopted cold‑press and high‑pressure processing techniques, which retain higher levels of natural enzymes and vitamins compared to traditional heat processing.

Consumption patterns in Finland show that fruit juices are most frequently consumed with meals, especially during breakfast and lunch, and as a beverage substitute for sugary soft drinks. The average adult consumes roughly 70 litres of fruit juice annually, although this figure varies with age and region. Health authorities recommend that fruit juice intake be moderate, due to its high natural sugar content, and advise that whole fruit remain a primary dietary source of fibre and micronutrients.