Council Directive 2001/112/EC of 20 December 2001 relating to fruit juices and certain similar products intended for human consumption
Date: 2001-12-20
Institutions: Council of the European Union
Subjects: consumer information, food additive, fruit juice, human nutrition, labelling, marketing, product designation

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COUNCIL DIRECTIVE 2001/112/EC

of 20 December 2001

relating to fruit juices and certain similar products intended for human consumption

THE COUNCIL OF THE EUROPEAN UNION,

(7)

Having regard to the Treaty establishing the European
Community, and in particular Article 37 thereof,

Having regard to the proposal from the Commission (1),

Having regard to the opinion of the European Parliament (2),

Having regard to the opinion of the Economic and Social
Committee (3),

Whereas:

(1)

(2)

(3)

(4)

(5)

(6)

Certain vertical Directives relating to foodstuffs should
be simplified in order to take account only of the essen-
tial requirements to be met by the products they cover
in order that those products may move freely within the
internal market, in accordance with the conclusions of
the Edinburgh European Council on 11 and 12
December 1992, as confirmed by those of the Brussels
European Council on 10 and 11 December 1993.

Council Directive 93/77/EEC of 21 September 1993
relating to fruit juices and certain similar products (4)
was intended to codify Directive 75/726/EEC (5) on the
same subject.

that differences between national

Directives 75/726/EEC and 93/77/EEC had been justified
by the fact
laws
concerning fruit juices and nectars intended for human
consumption could result
in conditions of unfair
competition likely to mislead consumers, and thereby
have a direct effect on the establishment and functioning
of the common market.

The
said Directives had consequently laid down
common rules governing the composition, use of
reserved descriptions, manufacturing specifications and
labelling of the products concerned, in order to ensure
their free movement within the Community.

For the sake of clarity, Directive 93/77/EEC should be
recast in order to make the rules on manufacturing and
marketing conditions for fruit juices and certain similar
products more accessible.

Directive 93/77/EEC should also be brought into line
with general Community legislation on foodstuffs,
particularly legislation on labelling, colouring matter,
sweeteners and other authorised additives.

(1) OJ C 231, 9.8.1996, p. 14.
(2) OJ C 279, 1.10.1999, p. 92.
(3) OJ C 56, 24.2.1997, p. 20.
(4) OJ L 244, 30.9.1993, p. 23. Directive as last amended by the 1994

Act of Accession.

(5) OJ L 311, 1.12.1975, p. 40.

Directive 2000/13/EC of the European Parliament and of
the Council of 20 March 2000 on the approximation of
the laws of the Member States relating to the labelling,
foodstuffs (6), and in
presentation and advertising of
particular Article 7(2) and (5)
thereof, should apply
subject to certain conditions. It should be clearly indi-
cated when a product is a mixture of fruit juice and fruit
juice from concentrate, and, for fruit nectar, when it is
obtained entirely or partly from a concentrated product.
The list of ingredients in the labelling bears the names of
both the fruit juices and fruit juices from concentrate
used.

Subject
to Council Directive 90/496/EEC of 24
September 1990 on nutrition labelling for foodstuffs (7),
the addition of vitamins to the products defined by this
Directive is permitted in some Member States. However,
the extension of this possibility to the whole of the
Community is not envisaged. Therefore, Member States
are free to authorise or prohibit the addition of vitamins
and also minerals as part of the manufacturing process.
In all circumstances, however, the principle of the free
movement of products within the Community should be
observed in accordance with the rules and principles laid
down in the Treaty.

In accordance with the principles of subsidiarity and
proportionality established by Article 5 of the Treaty,
the objective of laying down common definitions and
rules for the products concerned and bringing the provi-
sions into line with general Community legislation on
sufficiently achieved by the
foodstuffs
Member States and can therefore, by reason of
the
nature of
this Directive, be better achieved by the
Community. This Directive does not go beyond what is
necessary in order to achieve the said objective.

cannot be

(8)

(9)

(10)

The measures necessary for the implementation of this
Directive should be adopted in accordance with Council
Decision 1999/468/EC of 28 June 1999 laying down
the procedures for the exercise of implementing powers
conferred on the Commission (8).

(11)

To avoid creating new barriers to free movement,
Member States should refrain from adopting, for the
products in question, national provisions not provided
for by this Directive,

(6) OJ L 109, 6.5.2000, p. 29.
(7) OJ L 276, 6.10.1990, p. 40.
(8) OJ L 184, 7.7.1999, p. 23.

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HAS ADOPTED THIS DIRECTIVE:

Article 1

This Directive shall apply to the products defined in Annex I.

Article 2

concentrate, and for fruit nectar obtained entirely or partly
from one or more concentrated products, the labelling shall
bear the words ‘made with concentrate(s)’ or ‘partially made
with 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: … % mini-
mum’. That information shall be located in the same field of
vision as the product name.

Member States may, subject to Directive 90/496/EEC, authorise
the addition of vitamins and minerals to the products defined
in part I of Annex I hereto.

Article 4

Article 3

Directive 2000/13/EC shall apply to the products defined in
Annex I, subject to the following conditions:

1.

(a) The product names listed in Annex I shall apply only to
the products referred to therein and shall, without preju-
dice 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 supple-
mented 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/
juice from
fruit

13/EC for mixtures of

juice and fruit

The labelling of concentrated fruit juice referred to in part I
point 2 of Annex I not intended for delivery to the final
consumer shall bear a reference indicating the presence and
quantity of added sugars, or added lemon juice or acidifying
agents as permitted by Directive 95/2/EC of the European
Parliament and of the Council of 20 February 1995 on food
additives other than colours and sweeteners (1). This reference
shall appear on the packaging, on a label attached to the
packaging or on an accompanying document.

Article 5

For the products defined in Annex I, Member States shall not
adopt national provisions not provided for by this Directive.

Article 6

Without prejudice to Council Directive 89/107/EEC of 21
December 1988 on the approximation of the laws of the
Member States concerning food additives authorised for use in
foodstuffs intended for human consumption (2), only the treat-
ments and substances listed in part II of Annex I and the raw
materials complying with Annex II may be used to manufac-
ture the products defined in part I of Annex I. Moreover, fruit
nectars shall comply with the provisions of Annex IV.

Article 7

The measures necessary for
this
Directive relating to the matters referred to below shall be
adopted in accordance with the regulatory procedure referred
to in Article 8(2):

the implementation of

— bringing this Directive into line with general Community

legislation on foodstuffs,

— adaptations to technical progress.

(1) OJ L 61, 18.3.1995, p. 1. Directive as last amended by Directive

98/72/EC (OJ L 295, 4.11.1998, p. 18).

(2) OJ L 40, 11.2.1989, p. 27. Directive as amended by Directive 94/

34/EC (OJ L 237, 10.9.1994, p. 1).

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Article 8

The Commission shall be assisted by the Standing
1.
Committee on Foodstuffs
‘the
(hereinafter
Committee’) set up by Article 1 of Decision 69/414/EEC (1).

referred to as

2. Where reference is made to this paragraph, Articles 5 and
7 of Decision 1999/468/EC shall apply.

The period laid down in Article 5(6) of Decision 1999/468/EC
shall be set at three months.

3.

The Committee shall adopt its rules of procedure.

Article 9

Directive 93/77/EEC is hereby repealed with effect from 12 July
2003.

References to the repealed Directive shall be construed as refer-
ences to this Directive.

— prohibit the marketing of products which fail to comply
with this Directive, with effect from 12 July 2004.

However, the marketing of products which fail to comply with
this Directive but which were labelled before 12 July 2004 in
accordance with Directive 93/77/EEC may continue until
stocks run out.

When Member States adopt these measures, they shall contain
a reference to this Directive or shall be accompanied by such
reference at the time of their official publication. The methods
of making such reference shall be laid down by Member States.

Article 11

This Directive shall enter into force on the day of its publica-
tion in the Official Journal of the European Communities.

Article 12

Article 10

This Directive is addressed to the Member States.

Member States shall bring into force the laws, regulations and
administrative provisions necessary to comply with this
Directive before 12 July 2003. They shall forthwith inform the
Commission thereof.

The measures shall be applied so as to:
— 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,

Done at Brussels, 20 December 2001.

For the Council

The President

C. PICQUÉ

(1) OJ L 291, 19.11.1969, p. 9.

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ANNEX I

PRODUCT NAMES, DEFINITIONS OF PRODUCTS AND CHARACTERISTICS

I. DEFINITIONS

1.

(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 must 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 (a).

2. Concentrated fruit juice

The product obtained from fruit juice of one or more kinds by the physical removal of a specific proportion of the
water content. Where the product is intended for direct consumption that removal will be of at least 50 %.

3. Dehydrated/powdered fruit juice

The product obtained from fruit juice of one or more kinds by the physical removal of virtually all the water
content.

4. Fruit nectar

(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 (1).

(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.

II. AUTHORISED INGREDIENTS, TREATMENTS AND SUBSTANCES

1. Authorised ingredients

— 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.

(1) OJ L 237, 10.9.1994, p. 3. Directive as amended by Directive 96/83/EC (OJ L 48, 19.2.997, p. 16).

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— 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.

The addition of both sugars and lemon juice, whether concentrated or not, or acidifying agents as permitted by
Directive 95/2/EC to the same fruit juice is prohibited.

2. Authorised treatments and substances

— 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
present in the final product does not exceed

means is authorised, provided that the total quantity of SO
2
10 mg/l.

— Pectolytic enzymes.
— Proteolytic enzymes.
— Amylolytic enzymes.
— 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.

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ANNEX II

DEFINITIONS OF RAW MATERIALS

For the purposes of this Directive, the following definitions shall apply:

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 (1),

— 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 (2).

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.

(1) See page 53 of this Official Journal.
(2) See page 47 of this Official Journal.

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PARTICULAR DESIGNATIONS FOR CERTAIN PRODUCTS LISTED IN ANNEX I

ANNEX III

(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.

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ANNEX IV

SPECIAL PROVISIONS RELATING TO FRUIT NECTARS

Fruit nectars made from

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

I.

Fruits with acidic juice unpalatable in the natural state

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

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

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

25

25

25

25

25

30

25

30

30

30

30

40

35

40

40

50

40

40

40

40

30

50

25

25

25

25

25

25

25

25

25

25

25

25

25

25

25

25

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Fruit nectars made from

III. Fruits with juice palatable in the natural state

Apples

Pears

Peaches

Citrus fruits except lemons and limes

Pineapples

Other fruits belonging to this category

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

50

50

50

50

50

50