Fruit Juices and Fruit Nectars Regulations (Northern Ireland) 2003

1. Introductory Text

2. 1. Citation and commencement

3. 2. Interpretation

4. 3. Scope of Regulations

5. 4. Reserved descriptions

6. 5. Labelling and description of designated products

7. 6. Manner of marking or labelling

8. 7. Penalties and enforcement

9. 8. Defence in relation to exports

10. 9. Application of various provisions of the Order

11. 10. Consequential amendments and revocations

12. 11. Transitional provision

13. Signature

14. 1. SCHEDULE 1

       RESERVED DESCRIPTIONS FOR DESIGNATED PRODUCTS

    2. SCHEDULE 2

       PERMITTED RAW MATERIALS IN PREPARATION OF DESIGNATED PRODUCTS

       1. 1. Fruit, of any kind other than tomatoes.

       2. 2. Fruit purée, being the fermentable but unfermented product obtained by...

       3. 3. Concentrated fruit purée, being the product obtained from fruit purée...

       4. 4. Sugars, being – (a) in the preparation of fruit nectars...

       5. 5. Honey, being the product defined as “honey” in Council Directive...

       6. 6. Pulp or cells, being – in respect of citrus fruit,...

    3. SCHEDULE 3

       ADDITIONAL INGREDIENTS PERMITTED IN PARTICULAR DESIGNATED PRODUCTS

       1. 1. Vitamins and minerals may be added to any designated product....

       2. 2. In grape juice, salts of tartaric acids may be restored....

       3. 3. In fruit juice, concentrated fruit juice, fruit juice from concentrate,...

       4. 4. In any designated product, for the purpose of regulating acidic...

       5. 5. In any designated product, carbon dioxide may be added.

       6. 6. In any designated product, any substance permitted pursuant to Council...

    4. SCHEDULE 4

       PERMITTED TREATMENTS AND ADDITIONAL SUBSTANCES

       1. 1. Treatments

       2. 2. The usual physical processes (being those included in that description...

       3. 3. In the production of grape juice where sulfitation of the...

       4. 4. Additional substances

       5. 5. Proteolytic enzymes.

       6. 6. Amylolytic enzymes.

       7. 7. Edible gelatine.

       8. 8. Tannins.

       9. 9. Bentonite.

       10. 10. Silicon aerogel.

       11. 11. Charcoal.

       12. 12. Chemically inert filtration adjuvant and precipitation agents, including perlite, washed...

       13. 13. Chemically inert adsorption adjuvants which comply with the said Community...

    5. SCHEDULE 5

       MINIMUM JUICE AND PUREE CONTENT OF FRUIT NECTARS

15. Explanatory Note