Fruit Juices and Fruit Nectars Regulations (Northern Ireland) 2003

Regulation 2(2)(a)

SCHEDULE 2 PERMITTED RAW MATERIALS IN PREPARATION OF DESIGNATED PRODUCTS

1.  Fruit, of any kind other than tomatoes.

2.  Fruit purée, being the fermentable but unfermented product obtained by sieving the edible part of whole or peeled fruit without removing the juice.

3.  Concentrated fruit purée, being the product obtained from fruit purée by the removal of a specific proportion of its water content.

4.  Sugars, being –

(a) in the preparation of fruit nectars –

• sugars as defined in Council Directive 2001/111/EC relating to certain sugars intended for human consumption(1);

• fructose syrup;

• sugars derived from fruit;

(b) in the preparation of fruit juice from concentrate –

• sugars as defined in the said Directive 2001/111/EC;

• fructose syrup;

(c) in the preparation of fruit juice –

• any sugar permitted in paragraph (b) above in respect of fruit juice from concentrate provided it contains less than 2% water.

5.  Honey, being the product defined as “honey” in Council Directive 2001/110/EC relating to honey(2).

6.  Pulp or cells, being –

• in respect of citrus fruit, the juice sacs obtained from the endocarp;

• in respect of any other fruit, the products obtained from the edible parts of the fruit without removing the juice.

(1)

O.J. No. L10, 12.1.2002, p. 53

(2)

O.J. No. L10, 12.1.2002, p. 47