Council Directive 2001/112/EC of 20 December 2001 relating to fruit juices and certain similar products intended for human consumption
Modified by
- Council Regulation (EC) No 1182/2007of 26 September 2007laying down specific rules as regards the fruit and vegetable sector, amending Directives 2001/112/EC and 2001/113/EC and Regulations (EEC) No 827/68, (EC) No 2200/96, (EC) No 2201/96, (EC) No 2826/2000, (EC) No 1782/2003 and (EC) No 318/2006 and repealing Regulation (EC) No 2202/96, 307R1182, October 17, 2007
- Regulation (EC) No 1332/2008 of the European Parliament and of the Councilof 16 December 2008on 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), 308R1332, December 31, 2008
- Commission Directive 2009/106/ECof 14 August 2009amending Council Directive 2001/112/EC relating to fruit juices and certain similar products intended for human consumption, 309L0106, August 15, 2009
1. (a) The product names listed in Annex I shall apply only to the products referred to therein and shall, without prejudice to subparagraph (b), be used in trade to designate them. (b) As an alternative to the product names referred to in subparagraph (a), Annex III provides a list of particular designations. These designations may be used in the language and under the conditions laid down in Annex III.
2. If the product comes from a single kind of fruit, the name of the latter shall be substituted for the word "fruit". 3. For products manufactured from two or more fruits, except where lemon juice is used under the conditions laid down in part II.1 of Annex I, the product names shall be supplemented by a list of the fruits used, in descending order of the volume of the fruit juices or purées included. However, in the case of products manufactured from three or more fruits, the indication of the fruits used may be replaced by the words "several fruits" or a similar wording, or by the number of fruits used. 4. For fruit juices which have been sweetened by the addition of sugars, the sales name shall include the word "sweetened" or "with added sugar", followed by an indication of the maximum quantity of sugar added, calculated as dry matter and expressed in grams per litre. 5. The restoration of the products defined in part I of Annex I to their original state, by means of the substances strictly necessary for this operation, shall not entail an obligation to enter on the labels a list of the ingredients used for this purpose. The addition to fruit juice of extra pulp or cells as defined in Annex II shall be indicated on the labelling. 6. Without prejudice to Article 7(2) and (5) of Directive 2000/13/EC for mixtures of fruit juice and fruit juice from concentrate, and for fruit nectar obtained entirely or partly from one or more concentrated products, the labelling shall bear the words "from concentrate(s)" or "partially from concentrate(s)", as appropriate. That information shall be entered close to the product name, standing out well from any background, in clearly visible characters. 7. For fruit nectars, the labelling shall indicate the minimum content of fruit juice, fruit purée or any mixture of those ingredients, by the declaration "fruit content: … % minimum". That information shall be located in the same field of vision as the product name.
bringing this Directive into line with general Community legislation on foodstuffs, adaptations to technical progress, bringing this Directive into line with developments in relevant international standards, where appropriate.
authorise the marketing of the products defined in Annex I if they comply with the definitions and rules laid down in this Directive, with effect from 12 July 2003, prohibit the marketing of products which fail to comply with this Directive, with effect from 12 July 2004.
(a) Fruit juice 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 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. 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.
(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 OJ L 237, 10.9.1994, p. 3 . Directive as amended by Directive 96/83/EC (OJ L 48, 19.2.1997, p. 16 ).(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.
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.
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 SO 2 present in the final product does not exceed 10 mg/l.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 enzymesOJ L 354, 31.12.2008, p. 7 .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.
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 See page 53 of this Official Journal. 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 See page 47 of this Official Journal.
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.
(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.
| Fruit nectars made from | Minimum juice and/or purée content (% by volume of finished product) |
|---|---|
| Passion fruit | |
| Quito naranjillos | |
| Blackcurrants | |
| Whitecurrants | |
| Redcurrants | |
| Gooseberries | |
| Sallow-thorn berries | |
| Sloes | |
| Plums | |
| Quetsches | |
| Rowanberries | |
| Rose hips | |
| Sour cherries | |
| Other cherries | |
| Bilberries | |
| Elderberries | |
| Raspberries | |
| Apricots | |
| Strawberries | |
| Mulberries/blackberries | |
| Cranberries | |
| Quinces | |
| Lemons and limes | |
| Other fruits belonging to this category | |
| Mangoes | |
| Bananas | |
| Guavas | |
| Papayas | |
| Lychees | |
| Azeroles (Neapolitan medlars) | |
| Soursop | |
| Bullock's heart or custard apple | |
| Sugar apples | |
| Pomegranates | |
| Cashew fruits | |
| Spanish plums | |
| Umbu | |
| Other fruits belonging to this category | |
| Apples | |
| Pears | |
| Peaches | |
| Citrus fruits except lemons and limes | |
| Pineapples | |
| Other fruits belonging to this category |
| Fruit’s Common Name | Botanical Name | Minimum degree Brix values for reconstituted fruit juice and reconstituted fruit purée |
|---|---|---|
| Apple (*) | ||
| Apricot (**) | ||
| Banana (**) | ||
| Blackcurrant (*) | ||
| Grape (*) | ||
| Grapefruit (*) | ||
| Guava (**) | ||
| Lemon (*) | ||
| Mango (**) | ||
| Orange (*) | ||
| Passion Fruit (*) | ||
| Peach (**) | ||
| Pear (**) | ||
| Pineapple (*) | ||
| Raspberry (*) | ||
| Sour Cherry (*) | ||
| Strawberry (*) | ||
| Mandarin (*) |