이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 105개와 수입업체 151개가 색인되어 있습니다.
425건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 3건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-03-30.
비트 주스에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 425건을 분석하고, 월간 단가 벤치마크로 비트 주스의 수출 경쟁력과 소싱 리스크를 추적하세요.
비트 주스 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
비트 주스의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
비트 주스의 YoY 변동 상위 국가는 스페인 (+362.7%), 네덜란드 (+314.2%), 인도 (-79.2%)입니다.
비트 주스 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 비트 주스 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 비트 주스 거래 단가가 있는 국가는 미국 (15.98 USD / kg), 인도 (8.30 USD / kg), 덴마크 (6.48 USD / kg), 벨기에 (2.45 USD / kg), 그리스 (2.06 USD / kg), 외 5개국입니다.
Industry PositionProcessed Food & Beverage Product
Market
Beet juice is a processed vegetable-based beverage traded globally as not-from-concentrate juice, from-concentrate juice, and as ingredient inputs used in blends and functional beverage formulations. International trade positioning is shaped by access to consistent beet raw material supply, industrial juice processing capacity (pasteurization/aseptic), and buyer specifications around color stability and nitrate-related functionality. Because beet juice commonly ships and stores in shelf-stable formats (especially concentrates and aseptically packed products), seasonality in beet harvest can be buffered by inventory and concentrate storage. Market dynamics are strongly influenced by food safety and labeling compliance, including differences by destination market in permitted additives and claims for functional benefits.
Market GrowthNot Mentioned
Specification
Major VarietiesRed beet / beetroot (Beta vulgaris) juice
Physical Attributes
Deep red to purple color driven by betalain pigments; color is sensitive to heat, light, oxygen, and pH conditions
Distinct earthy flavor notes that are often moderated through blending with fruit juices (e.g., apple, citrus) in finished beverages
Compositional Metrics
Nitrate content (variable by agronomy, variety, and season) is a key functional metric for sports-nutrition positioning in some product segments
Color intensity and pigment stability (betalains) are common buyer control points for sensory consistency and blended-product formulation
Typical commercial controls include soluble solids (Brix), pH, titratable acidity, and turbidity/clarity depending on intended use
Grades
Buyer specifications commonly reference juice identity/composition principles and additive permissions aligned to Codex Alimentarius texts and destination-market regulations
Packaging
Retail: glass bottles, PET bottles, and aseptic cartons (shelf-stable) for ready-to-drink beet juice and blended beverages
Industrial: aseptic bag-in-box, drums, or intermediate bulk containers (totes) for juice and concentrates intended for reconstitution or blending
ProcessingSupplied as not-from-concentrate (NFC) juice or as from-concentrate (FC) juice; concentrates support lower freight cost per unit of solids and enable year-round supply planningOxygen management (deaeration, inert gas headspace) and thermal exposure control are important to preserve color and sensory quality during processing and distribution
Supply Chain
Value Chain
Beet receiving & inspection -> washing & trimming -> size reduction -> juice extraction -> filtration/standardization -> pasteurization or aseptic processing -> packaging -> distribution (retail or ingredient channels)
Functional beverage positioning (notably nitrate-associated sports-performance interest in some markets) and broader wellness consumption
Use as a natural color-contributing ingredient in blended juices, smoothies, and beverage formulations
Convenient shelf-stable and single-serve formats supporting modern retail and e-commerce distribution
Temperature
Shelf-stable aseptic products typically distribute at ambient conditions unopened; temperature abuse can accelerate quality loss depending on formulation and packaging
Chilled fresh-pressed or minimally processed variants require continuous refrigeration; all opened products are typically refrigerated after opening per label instructions
Atmosphere Control
Low-oxygen handling (deaeration) and inert gas headspace (e.g., nitrogen) can reduce oxidation, supporting pigment and flavor stability during storage
Light- and oxygen-barrier packaging can help preserve color and sensory attributes over shelf life
Shelf Life
Shelf life varies widely by process (unpasteurized vs pasteurized vs aseptic), formulation, and packaging; aseptic or pasteurized retail packs are commonly positioned as longer-life than chilled fresh-pressed variants
Once opened, quality generally declines faster due to oxygen exposure; refrigeration and rapid consumption are typical guidance
Risks
Food Safety HighAs a ready-to-drink beverage or ingredient input, beet juice can face major disruption risk from microbial contamination events (especially in unpasteurized or improperly handled products), leading to recalls, import detentions, and brand damage across multiple markets.Use validated kill-step controls (pasteurization/aseptic processing), robust HACCP plans, hygienic design, and verification testing; maintain cold-chain integrity for chilled variants and enforce container/closure integrity controls.
Quality Variability MediumNatural variability in nitrate content, flavor intensity, and betalain-driven color can create batch-to-batch inconsistency, impacting functional positioning, sensory acceptance, and blend formulation outcomes in global trade.Implement incoming raw material specifications, blending/standardization programs, and defined process windows (oxygen and thermal exposure control); use supplier qualification and periodic compositional monitoring.
Regulatory Compliance MediumAdditive permissions, juice identity standards, labeling rules (e.g., 'from concentrate'), and health-claim substantiation expectations differ across jurisdictions, creating compliance and market-access risk for exporters and brand owners.Map destination-market regulatory requirements before formulation and labeling finalization; maintain documentation for ingredient/additive compliance and claim substantiation; align additive use with Codex GSFA where applicable.
Climate MediumExtreme weather (heat, drought, excess rainfall) can affect beet yields and quality, influencing raw material availability and processing economics for beet-juice producers and concentrate supply chains.Diversify sourcing regions, use forward planning with buffer stocks (especially concentrates), and monitor agronomic risks through supplier reporting and crop intelligence.
Sustainability
Energy use and related emissions from thermal processing and, where used, evaporation for concentration
Water use and wastewater/effluent management from washing and extraction operations in industrial juice production
Packaging footprint and end-of-life considerations for multilayer aseptic cartons and plastics used in global distribution
Labor & Social
Seasonal agricultural labor needs in beet harvesting and handling, with associated worker safety and fair-labor expectations in audited supply chains
Traceability and supplier due diligence expectations from downstream brand owners and retailers for processed vegetable beverage inputs
FAQ
Is beet juice commonly traded as not-from-concentrate (NFC) or from-concentrate (FC)?Both are common globally: beet juice can be sold as NFC (often positioned as fresher and more perishable) or as FC, where concentrates are shipped in bulk for reconstitution or blending and help buffer seasonal beet harvest effects.
What are typical buyer specification focus areas for beet juice in global trade?Common control points include color intensity and stability (betalain pigments), nitrate-related compositional checks for functional positioning in some segments, and standard juice parameters such as Brix, pH, acidity, and clarity/turbidity depending on the intended use.
What is the biggest safety risk factor for beet juice products moving through international supply chains?Food safety incidents—especially microbial contamination in unpasteurized or improperly handled juice—can trigger recalls and import detentions, so validated processing controls (pasteurization or aseptic) and strong HACCP programs are critical.