How to Read a COA for Juice Concentrates, Purees & NFC Juices (What to Check)
A COA (Certificate of Analysis) is one of the most important documents in bulk ingredient procurement— and also one of the most misunderstood. Many teams treat COAs like a formality: a PDF attached to a shipment that gets filed and forgotten. In reality, a COA is your first line of defense against costly production problems and QA holds. A well-read COA can help you prevent flavor drift, viscosity surprises, microbial risk, label non-compliance, and traceability failures that complicate recalls. This guide explains how to read a COA for juice concentrates, aseptic purees, and NFC juices, what the key line items mean, and which red flags should trigger holds or additional testing.
For how to write consistent spec targets (°Brix, acid, pH), see Topic 095. For microbiology limits and what to request, see Topic 094. For traceability and lot coding, see Topic 099.
Start with the “identity block” (if this is wrong, nothing else matters)
Before looking at analytical values, confirm the COA clearly identifies the material you ordered. This sounds obvious, but mix-ups happen—especially with similar SKUs (e.g., apple juice concentrate vs apple puree concentrate). Verify: product name, format (concentrate vs puree vs NFC), concentration strength (for concentrates), pack size and packaging type, lot/batch number, and production date. Confirm the lot number on the COA matches the lot number on the drum, tote, or bag-in-box. If your receiving team doesn’t record lot numbers, fix that—lot coding is the backbone of traceability.
°Brix: what it tells you (and what it doesn’t)
°Brix is typically the first number buyers look at because it is a proxy for soluble solids. For concentrates, °Brix is a key identity and yield parameter. For NFC juices and some purees, °Brix helps indicate ripeness and sweetness but is less “identity-defining.” When reading °Brix on a COA: confirm it matches your purchase spec, confirm the measurement temperature (°Brix is temperature dependent), and confirm whether it is reported “as is” or adjusted to a standard temperature. If °Brix is out of range, you will often see immediate downstream effects: yield changes, sweetness changes, and even freezing behavior changes in frozen applications.
For how to set °Brix targets and tolerances for consistent batches, see Topic 095.
Acidity and pH: the stability and flavor control center
Acidity and pH are often conflated, but they matter for different reasons. pH influences microbial growth potential and color stability (especially anthocyanins in berry systems). Titratable acidity correlates more directly with perceived tartness and flavor balance. A COA might list one or both. You should verify that the pH and acidity align with your formulation needs. Even small shifts can change: flavor brightness, protein stability in dairy systems, and color stability in berry products. If your COA only reports one, consider whether you need the other for your application.
Ratio (°Brix/acid): why many beverage teams rely on it
Some COAs report a “ratio” value, often °Brix divided by acidity. This can be a useful single-number indicator of balance for certain juice systems, especially citrus or fruit beverages where sweetness and tartness must be consistent. A ratio drifting from your baseline can predict sensory drift even when °Brix appears normal. If you run high-volume beverage production, ratio can be a practical intake checkpoint because it correlates with “drinkability.” If you don’t currently use ratio, it may be worth adding as an internal QC calculation when both °Brix and acidity are available.
Insoluble solids / pulp: critical for puree behavior
For purees, insoluble solids and pulp content influence mouthfeel, viscosity, and stability. If insoluble solids are higher than expected, you may see: thicker viscosity, increased settling risk, or higher “graininess.” If they are lower, the puree may feel thin and less “fruit forward.” COAs vary: some list “pulp,” “insoluble solids,” “suspended solids,” or “screen size.” The key is to map whatever the supplier reports to your internal expectation and your process constraints (pumping, filling, blending). For high-speed filling lines or dispensing systems, particle specs can be as important as °Brix.
For particle and viscosity impacts in filling operations (principles apply broadly), see Topic 064.
Viscosity: sometimes missing, often critical
Many COAs do not list viscosity unless the ingredient is sold into applications where viscosity is a primary control. If you are buying purees for: yogurt fruit prep, pouch filling, foodservice dispensing, or dessert swirls, viscosity is often a make-or-break parameter. If viscosity is not on the COA, you can still control it by: adding viscosity to your specification, requesting it on COAs, or implementing a simple incoming viscosity check (even a relative method can help). Viscosity also depends on temperature and shear, so ensure you define the test method and conditions.
Color and turbidity: manage risk in products where appearance sells
COAs sometimes include color values (instrumental or descriptive). If your finished product depends on appearance—berry beverages, dairy with fruit ribbons, or premium sauces— color drift is a serious commercial risk. Turbidity or haze may be relevant for NFC or clarified juice concentrates. If your process requires clarity, haze metrics and filtration notes matter. If haze is acceptable or desirable (e.g., certain fruit beverages), you still want it to be consistent. The main point: if color or haze affects your brand, it should be a spec, and it should be controlled with COA data.
Microbiology: how to interpret the most important section
Micro results are usually where QA teams focus, and for good reason. But micro is only useful if you understand: which organisms are tested, which methods are used, the reporting format (e.g., “<10 CFU/g”), and how results compare to your internal limits. COAs may list total plate count, yeast & mold, coliforms, E. coli, Salmonella, Listeria, or others depending on product and risk profile. Aseptic ingredients should have strong micro posture, but remember: aseptic refers to the packaging/process, not a magical guarantee against post-opening risk. If results are missing, vague, or inconsistent with your approval process, that’s a red flag.
For a deeper micro spec playbook, see Topic 094.
Additives, preservatives, and label compliance
Some fruit ingredients are standardized with permitted processing aids or preservatives depending on the product category and market. Your COA (or accompanying spec sheet) should clearly state if anything is added. Even if you are fine with an additive technically, your label position may not be. Always align COA declarations with your label and regulatory requirements. If the COA is silent on additives but your spec requires “no preservatives,” request a signed statement or specification sheet that confirms it.
Allergens, cross-contact, and facility statements
Fruit ingredients are not common allergen sources, but cross-contact is still a real procurement topic—especially for shared facilities. A COA may not contain full allergen details; you may need a separate allergen statement. The key is to ensure your QA file includes: allergen declaration, cross-contact statement, and any relevant facility handling notes. If you supply into sensitive categories (baby food, medical nutrition), these documents are often non-negotiable.
For allergen and cross-contact checklist guidance, see Topic 098.
Country of origin, traceability, and lot coding: audit-proofing your supply
Many COAs include country of origin, but not all. When origin matters (claims, tariffs, customer requirements, or risk management), require a clear origin statement and a traceability pathway. Lot coding is essential: it ties the COA to the physical product and to upstream records. If your COA does not include lot identifiers clearly, request improvements. Good suppliers support your traceability program; weak documentation becomes your problem during audits.
For a traceability playbook, see Topic 099.
Common COA red flags (when to hold product)
A COA should reduce uncertainty. If it increases uncertainty, treat that as a signal. Common red flags include: missing lot number or mismatch with packaging, out-of-spec °Brix or pH, micro results missing or reported in unclear terms, COA values that look copied or repeated identically across many lots (possible “template COA” behavior), unclear additive statements, and inconsistent units or methods. If you see a red flag, the best practice is to place the lot on hold, request clarification, and run confirmatory testing when appropriate. In many organizations, these decisions are defined in a written receiving SOP—so the response is consistent and audit-ready.
Build a simple internal COA checklist
The best COA systems are boring: every lot is checked the same way. A practical internal checklist includes: identity verification (product, lot, pack), key analytical checks (°Brix, pH, acidity), micro presence and compliance, packaging integrity and temperature condition at receipt, and documentation completeness (allergen, origin, certifications). If your team is scaling, standardize this checklist and train receiving staff to use it. It reduces errors and speeds approvals.
If you want a procurement-ready spec template, see Topic 100.
Next steps
If you share your application (beverage, dairy, baby food, sauces, frozen), the documentation your QA team requires, and your internal acceptance limits, PFVN can recommend the right COA parameters to request and help you build a receiving checklist that matches your risk profile. Use Request a Quote or visit Contact. You can also browse Products and Bulk Juice Concentrates.
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