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Textual Amendments
Fruit nectars made from | Minimum juice and/or purée content (% by volume of finished product) |
---|---|
I. Fruits with acidic juice unpalatable in the natural state | |
Passion fruit | 25 |
Quito naranjillos | 25 |
Blackcurrants | 25 |
Whitecurrants | 25 |
Redcurrants | 25 |
Gooseberries | 30 |
Seabuckthorn berries | 25 |
Sloes | 30 |
Plums | 30 |
Quetsches | 30 |
Rowanberries | 30 |
Rose hips | 40 |
Sour cherries | 35 |
Other cherries | 40 |
Bilberries | 40 |
Elderberries | 50 |
Raspberries | 40 |
Apricots | 40 |
Strawberries | 40 |
Mulberries/blackberries | 40 |
Cranberries | 30 |
Quinces | 50 |
Lemons and limes | 25 |
Other fruits belonging to this category | 25 |
II. Low-acid, pulpy or highly flavoured fruits with juice unpalatable in the natural state | |
Mangoes | 25 |
Bananas | 25 |
Guavas | 25 |
Papayas | 25 |
Lychees | 25 |
Azeroles (Neapolitan medlars) | 25 |
Soursop | 25 |
Bullock’s heart or custard apple | 25 |
Sugar apples | 25 |
Pomegranates | 25 |
Cashew fruits | 25 |
Spanish plums | 25 |
Umbu | 25 |
Other fruits belonging to this category | 25 |
III. Fruits with juice palatable in the natural state | |
Apples | 50 |
Pears | 50 |
Peaches | 50 |
Citrus fruits except lemons and limes | 50 |
Pineapples | 50 |
Tomatoes | 50 |
Other fruits belonging to this category | 50] |