Council Directive 2001/112/ECShow full title

ANNEX I U.K. PRODUCT NAMES, DEFINITIONS OF PRODUCTS AND CHARACTERISTICS

I. DEFINITIONS U.K.

1.

(a)

Fruit juice U.K.

The fermentable but unfermented product obtained from fruit which is sound and ripe, fresh or preserved by chilling, of one or more kinds mixed together, having the characteristic colour, flavour and taste typical of the juice of the fruit from which it comes. Flavour, pulp and cells from the juice which are separated during processing may be restored to the same juice.

In the case of citrus fruits, the fruit juice must come from the endocarp. Lime juice, however, may be obtained from the whole fruit, by suitable production processes whereby the proportion of constituents of the outer part of the fruit is reduced to a minimum.

(b)

Fruit juice from concentrate U.K.

The product obtained by replacing in the concentrated fruit juice water extracted from that juice during concentration, and restoring the flavours, and, if appropriate, pulp and cells lost from the juice but recovered during the process of producing the fruit juice in question or of fruit juice of the same kind. The water added must display appropriate characteristics, particularly from the chemical, microbiological and organoleptic viewpoints, in such a way as to guarantee the essential qualities of the juice.

[F1 The product thus obtained shall display organoleptic and analytical characteristics at least equivalent to those of an average type of juice obtained from fruits of the same kind within the meaning of point (a). The minimum Brix levels for fruit juices from concentrate are indicated in Annex V.]

Textual Amendments

F1 Substituted by Commission Directive 2009/106/EC of 14 August 2009 amending Council Directive 2001/112/EC relating to fruit juices and certain similar products intended for human consumption.

2. Concentrated fruit juice U.K.

The product obtained from fruit juice of one or more kinds by the physical removal of a specific proportion of the water content. Where the product is intended for direct consumption that removal will be of at least 50 %.

3. Dehydrated/powdered fruit juice U.K.

The product obtained from fruit juice of one or more kinds by the physical removal of virtually all the water content.

4. Fruit nectar U.K.

(a)

The fermentable but unfermented product obtained by adding water and sugars and/or honey to the products defined in points 1, 2 and 3, to fruit puree or to a mixture of those products, that product, moreover, meeting the requirements of Annex IV.

The addition of sugars and/or honey is permitted up to 20 % of the total weight of the finished product.

Where fruit nectars are manufactured without added sugar or with low energy value, sugars may be replaced wholly or partially by sweeteners, in accordance with Directive 94/35/EC of the European Parliament and of the Council of 30 June 1994 on sweeteners for use in foodstuffs(1).

(b)

By way of derogation from (a), fruits listed in parts II and III of Annex IV and apricots can be used, individually or mixed together, to manufacture nectars without the addition of sugar, honey and/or sweeteners.

II. AUTHORISED INGREDIENTS, TREATMENTS AND SUBSTANCES U.K.

1. Authorised ingredients U.K.

• Pursuant to Article 2, the addition of vitamins and minerals may be authorised in the case of the products defined in Part I, subject to Directive 90/496/EEC.

• Flavour, pulp and cells restored to fruit juice defined in part I.1(a) must have been separated from that juice during processing, whereas flavour, pulp and cells restored to fruit juice defined in part I.1(b) may also be from fruit juice of the same kind.

  For grape juice only, salts of tartaric acids may be restored.

• For products defined in part I.1, 2 and 3, other than pear or grape juice, the addition of sugars is authorised

  • for regulating acidic taste, the quantity of sugars added, expressed as dry matter, may not exceed 15 g per litre of juice,

  • for sweetening purposes, the quantity of sugars added, expressed as dry matter, may not exceed 150 g per litre of juice

  provided that the total amount of sugar added for both regulating acidic taste and sweetening purposes may not exceed 150 g per litre.

• For products defined in part I.1, 2, 3 and 4, in order to regulate acidic taste, the addition of lemon juice and/or concentrated lemon juice up to 3 g per litre of juice, expressed as anhydrous citric acid, is authorised.

• Carbon dioxide, as an ingredient, is authorised.

The addition of both sugars and lemon juice, whether concentrated or not, or acidifying agents as permitted by Directive 95/2/EC to the same fruit juice is prohibited.

2. Authorised treatments and substances U.K.

• Mechanical extraction processes.

• The usual physical processes, including in-line water extraction (diffusion) of the edible part of fruits other than grapes for the manufacture of concentrated fruit juices, provided that the concentrated fruit juices thus obtained comply with part I.1. The use of certain processes and treatments may be limited or prohibited in accordance with the procedure laid down in Article 8(2).

• For grape juice, where sulfitation with sulphur dioxide of the grapes has been used, desulfitation by physical means is authorised, provided that the total quantity of SO₂ present in the final product does not exceed 10 mg/l.

• [F2 Pectolytic enzymes meeting the requirements of Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes (2) ;

• Proteolytic enzymes meeting the requirements of Regulation (EC) No 1332/2008.

• Amylolytic enzymes meeting the requirements of Regulation (EC) No 1332/2008.]

• Edible gelatine.

• Tannins.

• Bentonite.

• Silicon aerogel.

• Charcoal.

• Chemically inert filtration adjuvant and precipitation agents (e.g. perlite, washed diatomite, cellulose, insoluble polyamide, polyvinylpolypyrolidon, polystyrene), which comply with the Community Directives on materials and articles intended to come into contact with foodstuffs.

• Chemically inert adsorption adjuvants which comply with the Directives on materials and articles intended to come into contact with foodstuffs, and which are used to reduce the limonoid and naringin content of citrus juice without significantly affecting the limonoid glucosides, acid, sugars (including oligosaccharides) or mineral content.

Textual Amendments

F2 Substituted by Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97 (Text with EEA relevance).

ANNEX II U.K. DEFINITIONS OF RAW MATERIALS

For the purposes of this Directive, the following definitions shall apply:

1.

Fruit

• All fruits. For the purposes of this Directive, tomatoes are not regarded as fruit.

2.

Fruit purée

• The fermentable but unfermented product obtained by sieving the edible part of whole or peeled fruit without removing the juice.

3.

Concentrated fruit purée

• The product obtained from fruit purée by the physical removal of a specific proportion of its water content.

4.

Sugars

• For the production of:

  (a)

  fruit nectars:

  • sugars as defined by Council Directive 2001/111/EC of 20 December 2001 relating to certain sugars intended for human consumption(3),

  • fructose syrup,

  • sugars derived from fruits;

  (b)

  fruit juice from concentrate:

  • sugars as defined by Directive 2001/111/EC,

  • fructose syrup;

  (c)

  fruit juices: the sugars listed in (b) containing less than 2 % water.

5.

Honey:

• The product defined by Council Directive 2001/110/EC of 20 December 2001 relating to honey(4).

6.

Pulp or cells

• The products obtained from the edible parts of fruit of the same kind without removing the juice. Furthermore, for citrus fruit, pulp or cells are the juice sacs obtained from the endocarp.

ANNEX III U.K. PARTICULAR DESIGNATIONS FOR CERTAIN PRODUCTS LISTED IN ANNEX I

(a)

‘vruchtendrank’, for fruit nectars;

(b)

‘Süßmost’

The designation ‘Süßmost’ may be used only in conjunction with the product names ‘Fruchtsaft’ or ‘Fruchtnektar’;

• for fruit nectar obtained exclusively from fruit juices, concentrated fruit juices or a mixture of these products, unpalatable in the natural state because of their high natural acidity,

• for fruit juice obtained from pears, with the addition of apples where appropriate, but with no added sugar;

(c)

‘succo e polpa’ or ‘sumo e polpa’, for fruit nectars obtained exclusively from fruit puree and/or concentrated fruit puree;

(d)

‘æblemost’, for apple juice with no added sugar;

(e)

• ‘sur … saft’, together with the name (in Danish) of the fruit used, for juices with no added sugar obtained from blackcurrants, cherries, redcurrants, whitecurrants, raspberries, strawberries or elderberries,

• ‘sød … saft’ or ‘sødet … saft’ together with the name (in Danish) of the fruit used, for juices obtained from this fruit, with more than 200 g of added sugar per litre;

(f)

‘äpplemust’, for apple juice with no added sugar;

(g)

‘mosto’, synonym of grape juice.

ANNEX IV U.K.

SPECIAL PROVISIONS RELATING TO FRUIT NECTARS

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
Sallow-thorn 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
Other fruits belonging to this category	50

[F3 ANNEX V U.K.

Textual Amendments

F3 Inserted by Commission Directive 2009/106/EC of 14 August 2009 amending Council Directive 2001/112/EC relating to fruit juices and certain similar products intended for human consumption.

If a juice from concentrate is manufactured from a fruit not mentioned in the above list, the minimum Brix level of the reconstituted juice shall be the Brix level of the juice as extracted from the fruit used to make the concentrate. For those products marked with an asterisk (*), which are produced as a juice, a minimum relative density is determined as such in relation to water at 20/20 °C. For those products marked with two asterisks (**), which are produced as a purée, only a minimum uncorrected Brix reading (without correction of acid) is determined. In respect of blackcurrant, guava, mango and passion fruit, the minimum Brix degree values only apply to reconstituted fruit juice and reconstituted fruit purée produced in the Community.]
Fruit’s Common Name	Botanical Name	Minimum degree Brix values for reconstituted fruit juice and reconstituted fruit purée
Apple (*)	Malus domestica Borkh.	11,2
Apricot (**)	Prunus armeniaca L.	11,2
Banana (**)	Musa sp .	21,0
Blackcurrant (*)	Ribes nigrum L.	11,6
Grape (*)	Vitis vinifera L. or hybrids thereof Vitis labrusca L. or hybrids thereof	15,9
Grapefruit (*)	Citrus x paradise Macfad.	10,0
Guava (**)	Psidium guajava L.	9,5
Lemon (*)	Citrus limon (L.) Burm.f.	8,0
Mango (**)	Mangifera indica L.	15,0
Orange (*)	Citrus sinensis (L.) Osbeck	11,2
Passion Fruit (*)	Passiflora edulis Sims	13,5
Peach (**)	Prunus persica (L.) Batsch var. Persica	10,0
Pear (**)	Pyrus communis L.	11,9
Pineapple (*)	Ananas comosus (L.) Merr.	12,8
Raspberry (*)	Rubus idaeus L.	7,0
Sour Cherry (*)	Prunus cerasus L.	13,5
Strawberry (*)	Fragaria x ananassa Duch.	7,0
Mandarin (*)	Citrus reticulata Blanco	11,2

(1)

OJ L 237, 10.9.1994, p. 3. Directive as amended by Directive 96/83/EC (OJ L 48, 19.2.1997, p. 16).

(2)

[F2 OJ L 354, 31.12.2008, p. 7 .]

(3)

See page 53 of this Official Journal.

(4)

See page 47 of this Official Journal.

Textual Amendments

F2 Substituted by Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97 (Text with EEA relevance).