SCHEDULE 7Specification for fruit nectar

Regulation 2(3)

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; or

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

Apricots

40

Bilberries

40

Blackberries

40

Blackcurrants

25

Cranberries

30

Elderberries

50

Gooseberries

30

Lemons and Limes

25

Mulberries

40

Passion fruit

25

Plums

30

Quetsches

30

Quinces

50

Quito naranjillos

25

Raspberries

40

Redcurrants

25

Rose hips

40

Rowanberries

30

Seabuckthorn berries

25

Sloes

30

Sour cherries

35

Other cherries

40

Strawberries

40

Whitecurrants

25

Other fruits belonging to this category

25

2. Low-acid, pulpy or highly-flavoured fruits with juice unpalatable in the natural state

Azeroles (Neapolitan medlars)

25

Bananas

25

Bullock’s heart or custard apple

25

Cashew fruits

25

Guavas

25

Lychees

25

Mangoes

25

Papayas

25

Pomegranates

25

Soursop

25

Spanish plums

25

Sugar apples

25

Umbu

25

Other fruits belonging to this category

25

3. Fruits with juice palatable in the natural state

Apples

50

Citrus fruits except lemons and limes

50

Peaches

50

Pears

50

Pineapples

50

Tomatoes

50

Other fruits belonging to this category

50