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The Fruit Juices and Fruit Nectars Regulations (Northern Ireland) 2013

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Regulation 2(3)

SCHEDULE 7Specification for fruit nectar

This schedule has no associated Explanatory Memorandum

PART 1General specification for fruit nectar

1.  Fruit nectar is the fermentable but unfermented product that is obtained by adding water to a juice listed in paragraph 2 either with or without one or both of the substances listed in paragraph 3.

2.  The juices are—

(a)fruit juice;

(b)fruit juice from concentrate;

(c)concentrated fruit juice;

(d)water extracted fruit juice;

(e)dehydrated fruit juice;

(f)powdered fruit juice;

(g)fruit purée;

(h)concentrated fruit purée; and

(i)any mixture of the products mentioned in subparagraphs (a) to (h).

3.  The substances are—

(a)sugars; and

(b)honey.

4.  The amount of sugars or honey, or sugars and honey, added to the product in accordance with paragraph 1 must not exceed 20% of the total weight of the finished product.

5.  The product must contain the minimum content of fruit juice, fruit purée, or a mixture of such juice and purée, specified in Part 2.

6.  Where the product is manufactured without added sugar or with reduced energy value, sugars may be replaced wholly or partially by sweeteners in accordance with the requirements of Regulation 1333/2008.

7.  As well as the ingredients mentioned in paragraphs 1, 2, 3, 5 and 6, the product may contain any of the following—

(a)an authorised additional ingredient;

(b)an authorised additional substance;

(c)restored flavour, pulp and cells (or any one or more of them) obtained by suitable physical means from the same species of fruit; and

(d)sweeteners (which may be added in addition to any sugar or honey added in accordance with paragraph 1 as read with paragraph 3).

8.  No treatment, except for an authorised treatment, may be used in the manufacture of a product.

PART 2Minimum juice and purée content of fruit nectars

Fruit nectars made from

Minimum juice, purée or juice and purée content (% by volume of finished product)

1. Fruit nectars made from fruits with acidic juice unpalatable in the natural state
Apricots40
Bilberries40
Blackberries40
Blackcurrants25
Cranberries30
Elderberries50
Gooseberries30
Lemons and limes25
Mulberries40
Passion fruit25
Plums30
Quetsches30
Quinces50
Quito naranjillos25
Raspberries40
Redcurrants25
Rose hips40
Rowanberries30
Seabuckthorn berries25
Sloes30
Sour cherries35
Other cherries40
Strawberries40
Whitecurrants25
Other fruits belonging to this category25
2. Low-acid, pulpy or highly-flavoured fruits with juice unpalatable in the natural state
Azeroles (Neapolitan medlars)25
Bananas25
Bullock’s heart or custard apple25
Cashew fruits25
Guavas25
Lychees25
Mangoes25
Papayas25
Pomegranates25
Soursop25
Spanish plums25
Sugar apples25
Umbu25
Other fruits belonging to this category25
3. Fruits with juice palatable in the natural state
Apples50
Citrus fruits except lemons and limes50
Peaches50
Pears50
Pineapples50
Tomatoes50
Other fruits belonging to this category50

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