SCHEDULE 7Specification for fruit nectar
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
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 |