Proposal for a DIRECTIVE OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL amending Council Directive 2001/112/EC relating to fruit juices and certain similar products intended for human consumption
Date: 2010-09-21
Institutions: European Commission
Subjects: consumer information, food additive, foodstuffs legislation, fruit juice, human nutrition, product designation

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EUROPEAN COMMISSION 

Brussels, 21.9.2010 
COM(2010) 490 final 

2010/0254 (COD) 

Proposal for a 

DIRECTIVE OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL 

amending Council Directive 2001/112/EC relating to fruit juices and certain similar 
products intended for human consumption 

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EXPLANATORY MEMORANDUM 

Council  Directive  2001/112/EC  of  20  December  2001  relating  to  fruit  juices  and  certain 
similar products intended for human consumption lays down 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 European Union. 

Commission Directive 2009/106/EC of 14 August 20091 is the first amendment to Directive 
2001/112/EC.  It  introduces  minimum  Brix  values  (soluble  dry  matter  content)  for 
18 reconstituted fruit juices and reconstituted fruit purées and specifies the sales name to be 
used  for  fruit  juice  from  concentrate.  This  amendment  of  the  directive  is  based  on  revised 
international  standards,  in  particular  the  Codex  Alimentarius  for  fruit  juices  and  nectars 
(Codex  Stan  247-2005)  and  the  Code  of  Practice  of  the  European  Fruit  Juice  Association 
(AIJN). 

The  present  draft  directive,  a  Directive  of  the  Parliament  and  of  the  Council,  is  the  second 
measure  amending  Directive  2001/112/EC  and  is  aimed  at  incorporating  more  of  the 
provisions of the Codex Alimentarius standard, while also taking account of the AIJN Code of 
Practice.  This  draft  directive,  which  is  technical  in  nature,  reaffirms  the  distinction  between 
fruit  juice  and  fruit  juice  from  concentrate,  simplifies  the  provisions  on  the  restitution  of 
flavour and aroma, provides for the removal of sugar from the list of authorised ingredients 
and includes tomatoes in the list of fruits used for fruit juice production. 

The  European  Union's  fruit  juice  market  represents  10%  of  the  total  consumption  of  non-
alcoholic drinks. With regard to the segmentation of this market, the production of fruit juice 
from concentrate is predominant as compared to juice produced directly (respectively 87.6% 
and  12.4%).  At  the  level  of  the  world  fruit  juice  market,  the  only  product  in  which  there  is 
significant  trade  is  fruit  and  fruit  juice  concentrate  (especially  orange  juice),  which  for  the 
most  part  comes  from  Brazil.  As  for  juice  produced  directly,  the  countries  of  the  European 
Union are essentially supplied by the Spanish market and also from Brazil. 

The proposed Directive has no impact on the budget of the European Union. 

This  proposed  directive  will  follow  the  ordinary  legislative  procedure  provided  for  by  the 
Treaty  on  the  Functioning  of  the  European  Union.  It  will  take  account,  as  of  now,  of  the 
redefinition  of  the  competences  of  the  Commission  (Articles  290/291  of  the  Treaty). 
Consequently,  it  will  amend  Articles  7  and  8  of  the  current  directive  by  including  all 
implementing measures in the category of delegated acts. 

1 

OJ L 212, 15.8.2009, p. 42. 

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2010/0254 (COD) 

Proposal for a 

DIRECTIVE OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL 

amending Council Directive 2001/112/EC relating to fruit juices and certain similar 
products intended for human consumption 

THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION, 

Having  regard  to  the  Treaty  on  the  Functioning  of  the  European  Union,  and  in  particular 
Article 43(2) thereof, 

Having regard to the proposal from the European Commission, 

After transmission of the draft legislative act to the national Parliaments, 

Having regard to the opinion of the European Economic and Social Committee2, 

Having regard to the opinion of the Committee of the Regions3, 

Acting in accordance with the ordinary legislative procedure, 

Whereas: 

(1) 

(2) 

In  order  to  enhance  the  free  movement  of  fruit  juices  and  certain  similar  products 
within  the  European  Union,  Council  Directive  2001/112/EC  of  20  December  2001 
relating to fruit juices and certain similar products intended for human consumption4 
has laid down specific provisions regarding production, composition and labelling of 
the  products  concerned.  Those  rules  should  be  adapted  to  technical  progress  and 
should take account of developments in relevant international standards, in particular 
the  Codex  Standard  for  fruit  juices  and  nectars  (Codex  Stan  247-2005)  which  was 
adopted  by  the  Codex  Alimentarius  Commission  during  its  28th  session  on  4-9  July 
2005 and the Code of Practice of the European Fruit Juice Association (AIJN). 

The  above  Codex  Standard  establishes  in  particular  quality  factors  and  labelling 
requirements  for  fruit  juices  and  similar  products.  The  AIJN  Code  of  Practice  also 
establishes quality factors for fruit juice from concentrate and is internationally used as 
a  reference  standard  for  self-regulation  in  the  fruit  juice  industry.  Directive 
2001/112/EC should be brought into line, as far as possible, with those standards. 

(3) 

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, 

2 
3 
4 

OJ C […], […], p. […]. 
OJ C […], […], p. […]. 
OJ L 10, 12.1.2002, p. 58. 

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presentation  and  advertising  of  foodstuffs5,  and  in  particular  Article  7(2)  and  (5) 
thereof, should apply subject to certain conditions. It should be clearly indicated 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  should  bear  the  names  of  both  the  fruit  juices  and  fruit 
juices from concentrate used. 

(4) 

The  Commission  should  be  empowered  to  adopt  delegated  acts  in  accordance  with 
Article 290 of the Treaty on the Functioning of the European Union in respect of the 
adaptation  of  the  non-essential  elements  of  Directive  2001/112/EC  to  technical 
progress and last developments in relevant international standards. The delegation of 
powers should be explicitly defined. 

(5) 

Directive 2001/112/EC should be amended accordingly, 

HAVE ADOPTED THIS DIRECTIVE: 

Article 1 

Amendment of Directive 2001/112/EC  

Directive 2001/112/EC is amended as follows:  

(1) 

In Article 3, paragraphs 3 and 4 are replaced by the following: 

"3. For products manufactured from two or more fruits, except where lemon and lime 
juice  are  used  under  the  conditions  laid  down  in  Part  II.2  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. Nectars and specific products of Annex III may be sweetened by the addition of 
sugars or honey. 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." 

(2) 

Article 4 is replaced by the following: 

"Article 4 

The  labelling  of  concentrated  fruit  juice  referred  to  in  Annex  I,  Part  I,  point  2,  not 
intended  for  delivery  to  the  final  consumer,  shall  bear  a  reference  indicating  the 
presence and quantity of added lemon juice, lime juice or acidifying agents permitted 
by Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 
16 December 2008 on food additives*. This reference shall appear on the packaging, 
on a label attached to the packaging or on an accompanying document. 

5 

OJ L 124, 25.5.2000, p. 66. 

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* 

OJ L 354, 31.12.2008, p. 16." 

(3) 

Article 7 is replaced by the following: 

"Article 7 

In order to bring this Directive in line with the technical progress and to take account 
of developments in relevant international standards, the Commission may by means 
of delegated acts adapt the Annexes, except of Part I of Annex I, and of Annex II.  

Where  delegated  powers  are  conferred  upon  the  Commission,  it  shall  act  in 
accordance with the procedure set out in Article 7a." 

(4) 

The following Article 7a is inserted: 

"Article 7a 

1. The powers to adopt the delegated acts referred to in this Directive shall be 
conferred on the Commission for an indeterminate period of time. 

As  soon  as  it  adopts  a  delegated  act,  the  Commission  shall  notify  it 
simultaneously to the European Parliament and to the Council. 

2. The delegation of power referred to in paragraph 1 may be revoked at any 
time by the European Parliament or by the Council.  

The  institution  which  has  commenced  an  internal  procedure  for  deciding 
whether to revoke the delegation of powers shall endeavour to inform the other 
institution  and  the  Commission  within  a  reasonable  time  before  the  final 
decision  is  taken,  indicating  the  delegated  powers  which  could  be  subject  to 
revocation and possible reasons for a revocation. 

The  decision  of  revocation  shall  put  an  end  to  the  delegation  of  the  powers 
specified  in  that  decision.  It  shall  take  effect  immediately  or  at  a  later  date 
specified therein. It shall not affect the validity of the delegated acts already in 
force. It shall be published in the Official Journal of the European Union. 

3. The European Parliament or the Council may object to a delegated act within 
a  period  of  two  months  from  the  date  of  notification.  At  the  initiative  of  the 
European  Parliament  or  the  Council  this  period  shall  be  extended  by  one 
month. 

If,  on  expiry  of  that  period,  neither  the  European  Parliament  nor  the  Council 
has objected to the delegated act it shall be published in the Official Journal of 
the European Union and shall enter into force at the date stated therein. 

The  delegated  act  may  be  published  in  the  Official  Journal  of  the  European 
Union  and  enter  into  force  before  the  expiry  of  that  period  if  the  European 
Parliament  and  the  Council  have  both  informed  the  Commission  of  their 
intention not to raise objections. 

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(5) 

(6) 

1. 

If the European Parliament or the Council objects to a delegated act, it shall not 
enter  into  force.  The  institution  which  objects  shall  state  the  reasons  for 
objecting to the delegated act." 

Article 8 is repealed. 

The Annexes are replaced by the text set out in the Annex to this Directive. 

Article 2 

Transposition 

Member  States  shall  bring  into  force  the  laws,  regulations  and  administrative 
provisions necessary to comply with this Directive18 months following its entry into 
force at the latest. They shall forthwith communicate to the Commission the text of 
those provisions and a correlation table between those provisions and this Directive. 

When  Member  States  adopt  those  provisions,  they  shall  contain  a  reference  to  this 
Directive  or  be  accompanied  by  such  a  reference  on  the  occasion  of  their  official 
publication. Member States shall determine how such reference is to be made. 

2. 

Member States shall communicate to the Commission the text of the main provisions 
of national law which they adopt in the field covered by this Directive. 

Article 3 

Entry into force 

This Directive shall enter into force on the seventh day following that of its publication in the 
Official Journal of the European Union. 

Article 4 

Addressees 

This Directive is addressed to the Member States. 

Done, […] 

For the European Parliament 
The President 
[…] 

For the Council 
The President 
[…] 

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ANNEX 

"ANNEX I 

PRODUCT NAMES, DEFINITIONS OF PRODUCTS AND CHARACTERISTICS 

I 

1. 

DEFINITIONS 

a) Fruit juice 

The  fermentable  but  unfermented  product  obtained  from  the  edible  part  of  fruit 
which  is  sound  and  ripe,  fresh  or  preserved  by  chilling  or  freezing  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 obtained by suitable physical means from the same species 
of fruit may be restored to the 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. 

Some juices may be processed from fruits with pips, seeds and peel, which are not 
usually  incorporated  in  the  juice;  however  parts  or  components  of  pips,  seeds  and 
peel, which cannot be removed by good manufacturing practices are accepted. 

The mixing of fruit juice with fruit purée is authorised in the production of the fruit 
juice. 

b) Fruit juice from concentrate 

The  product  obtained  by  reconstituting  concentrated  fruit  juice  defined  in  Part  I.2 
with  potable  water  that  meets  the  criteria  of  Council  Directive  98/83/EC  of 
3 November 1998 on the quality of water intended for human consumption*. 

The  solids  content  of  the  finished  product  shall  meet  the  minimum  Brix  level  for 
reconstituted juice specified in Annex V. 

If a juice from concentrate is manufactured from a fruit not mentioned in Annex V, 
the minimum Brix level of the reconstituted juice shall be the Brix level of the juice 
as extracted from the fruit used to make the concentrate. 

In respect of blackcurrant, guava, mango and passion fruit, the minimum Brix degree 
values only apply to reconstituted fruit juice and reconstituted fruit purée produced in 
the European Union. 

Flavour, pulp and cells obtained by suitable physical means from the same species of 
fruit may be restored to the juice. 

The  juice  is  prepared  by  suitable  processes,  which  maintain  the  essential  physical, 
chemical, organoleptical and nutritional characteristics of an average type of juice of 
the fruit from which it comes. 

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The  mixing  of  fruit  juice  and/or  concentrated  fruit  juice  with  fruit  purée  and/or 
concentrated  fruit  purée  is  authorised  in  the  production  of  fruit  juice  from 
concentrate. 

2. 

Concentrated fruit juice 

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

Flavour, pulp and cells obtained by suitable physical means from the same species of 
fruit may be restored to the fruit juice concentrates. 

3. 

Water extracted fruit juice 

The product obtained by diffusion with water of: 

– 

– 

pulpy whole fruit whose juice cannot be extracted by any physical means, or 

dehydrated whole fruit. 

Such  products  may  be  concentrated  and  reconstituted.  The  solids  content  of  the 
finished product shall meet the minimum Brix level for reconstituted juice specified 
in Annex V. 

4. 

Dehydrated/powdered fruit juice 

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

5. 

Fruit nectar 

The  fermentable  but  unfermented  product  obtained  by  adding  water  and/or  sugars 
and/or honey to the products defined in Parts I.1, I.2, I.3 and I.4, to fruit purée and/or 
to  concentrated  fruit  purée  and/or  to  a  mixture  of  those  products,  that  product, 
moreover, meeting the requirements of Annex IV. 

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 
Regulation (EC) No 1333/2008. 

Flavour, pulp and cells obtained by suitable physical means from the same species of 
fruit may be restored to the fruit nectar. 

II.  AUTHORISED INGREDIENTS, TREATMENTS AND SUBSTANCES 

1. 

Composition 

The  species  corresponding  to  the  botanical  name  in  Annex  V  shall  be  used  in  the 
preparation of fruit juices, fruit purées and fruit nectars bearing the product name for 
the applicable fruit or the commonly used name of the product. In fruit species not 
included in Annex V, the correct botanical or common name shall apply. 

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For fruit juice the Brix level shall be the one of the juice as extracted from the fruit 
and shall not be modified, except by blending with the juice of the same species of 
fruit. 

The  minimum  Brix  level  is  established  in  Annex  V  exclusive  of  the  solids  of  any 
added optional ingredients and additives. 

2. 

Authorised ingredients 

– 

– 

– 

– 

– 

The  addition  of  vitamins  and  minerals  authorised  in  Regulation  (EC) 
No 1925/2006 of the European Parliament and of the Council of 20 December 
2006 on the addition of vitamins and minerals and of certain other substances 
to foods** is allowed. 

Flavour,  pulp  and  cells  restored  to  fruit  juice,  nectars,  fruit  juices  from 
concentrate  and  concentrated  fruit  juices  may  be  recovered  from  the  same 
species of fruit. 

For grape juice only, salts of tartaric acids may be restored. 

The addition of sugars and/or honey is authorised only in nectars (up to 20% of 
the  total  weight  of  the  finished  products)  and  in  some  specific  products  of 
Annex III. 

For products defined in Parts I.1, I.2, I.3, I.4 and I.5, in order to regulate acidic 
taste, the addition of lemon and/or lime juice and/or concentrated lemon and/or 
lime  juice,  up  to  3 g  per  litre  of  juice,  expressed  as  anhydrous  citric  acid  is 
authorised. 

– 

Carbon dioxide, as an ingredient, is authorised. 

Salt, spices and aromatic herbs may be added to tomato juice and tomato juice from 
concentrate. 

The addition of both sugars and lemon or lime juice, whether concentrated or not, or 
acidifying agents as permitted by Regulation (EC) No 1333/2008 to the same product 
is prohibited for specific products covered by Annex III. 

3. 

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. 

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 SO2 present in the final product does not exceed 10 mg/l. 

Enzyme  preparations:  pectinases  (for  breakdown  of  pectin),  proteinases  (for 
breakdown  of  proteins)  and  amylases  (for  breakdown  of  starch)  meeting  the 
requirements of Regulation (EC) No 1332/2008. 

Edible gelatine, 

Tannins, 

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– 

– 

– 

– 

– 

– 

Silicasol, 

Charcoal, 

Nitrogen, 

Adsorbent clays (bentonite). 

cellulose, 

Chemically  inert  filtration  aids  and  precipitation  agents  (e.g.  perlite,  washed 
diatomite, 
polyvinylpolypyrrolidone, 
polystyrene), which comply with Regulation (EC) No 1935/2004 the European 
Parliament  and  of  the  Council  of  27 October  2004  on  materials  and  articles 
intended to come into contact with food and repealing Directives 80/590/EEC 
and 89/109/EEC***. 

polyamide, 

insoluble 

Chemically  inert  adsorption  aids  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 
limonoid  glucosides,  acid,  sugar  (including 
significantly  affecting 
oligosaccharides) or mineral content. 

the 

* 

** 

OJ L 330, 5.12.1998, p. 32. 

OJ L 404, 30.12.2006, p. 26. 

*** 

OJ L 338, 13.11.2004, p. 4. 

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ANNEX II 

DEFINITIONS OF RAW MATERIALS 

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

1. 

Fruit 

For the purposes of the present Directive, tomato is also considered as a fruit. 

2. 

Fruit purée 

The  fermentable  but  unfermented  product  obtained  by  suitable  physical  processes 
such  as  sieving,  grinding,  milling  the  edible  part  of  whole  or  peeled  fruit  without 
removing the juice. 

The  fruit  must  be  sound,  appropriately  mature,  and  fresh  or  preserved  by  physical 
means or by treatment(s) applied in accordance with the applicable provisions of the 
European Union. 

3. 

Concentrated fruit purée 

The  product  obtained  from  fruit  purée  by  the  physical  removal  of  a  specific 
proportion of its water content. 

Concentrated  fruit  purée  may  have  restored  flavour  which  shall  be  obtained  by 
suitable physical means, as defined in Part II.3 and all of which must be recovered 
from the same species of fruit. 

4. 

Flavour 

Without  prejudice  to  Regulation  (EC)  No 1334/2008,  flavours  for  restoration  are 
obtained  during  the  processing  of  the  named  fruit  by  applying  suitable  physical 
processes.  These  physical  processes  may  be  applied  to  retain,  preserve  or  stabilize 
the  flavour  quality  and  include  in  particular  squeezing,  extraction,  distillation, 
filtration, adsorption, evaporation, fractionation and concentration. 

Flavour is obtained from the edible parts of the fruit; however it could also be cold 
pressed oil from citrus peel and compound from the stones. 

5. 

Sugars 

– 

– 

– 

sugars as defined by Council Directive 2001/111/EC*, 

fructose syrup, 

sugars derived from fruits. 

6. 

Honey 

The product defined by Council Directive 2001/110/EC**. 

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7. 

Pulp or cells 

The  products  obtained  from  the  edible  parts  of  fruit  of  the  same  species  without 
removing  the  juice.  Furthermore,  for  citrus  fruit,  pulp  or  cells  are  the  juice  sacs 
obtained from the endocarp. 

* 

** 

OJ L 10, 12.1.2002, p. 53. 

OJ L 10, 12.1.2002, p. 47. 

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PARTICULAR DESIGNATIONS FOR CERTAIN PRODUCTS LISTED IN ANNEX I 

ANNEX III 

(a) 

(b) 

(c) 

(d) 

(e) 

(f) 

(g) 

(h) 

"vruchtendrank", for fruit nectars; 

"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 apples or from pears, with the addition of apples 
where appropriate, but with no added sugar; 

"succo e polpa" or "sumo e polpa", for fruit nectars obtained exclusively from fruit 
purée and/or concentrated fruit purée; 

"æblemost", for apple juice with no added sugar; 

- "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; 

"äpplemust", for apple juice with no added sugar; 

"mosto", synonym of grape juice; 

"seabuckthorn" berries, Hippophae rhamnoides L, for berries 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 

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 

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25 

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Fruit nectars made from 

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

Bullock's heart or custard apple 

Sugar apples 

Pomegranates 

Cashew fruits 

Spanish plums 

Umbu 

Other fruits belonging to this category 

III. Fruits with juice palatable in the natural state 

Apples 

Pears 

Peaches 

Citrus fruits except lemons and limes 

Pineapples 

Tomatoes 

Other fruits belonging to this category 

25 

25 

25 

25 

25 

25 

25 

50 

50 

50 

50 

50 

50 

50 

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ANNEX V 

MINIMUM BRIX LEVELS FOR RECONSTITUTED FRUIT JUICE AND 
RECONSTITUTED FRUIT PUREE 

Fruit’s Common 
Name 

Botanical Name 

Apple* 

Apricot** 

Banana** 

Malus domestica Borkh. 

Prunus armeniaca L. 

Musa  x  paradisiacal  L.  (excluding 
plantains)  

Blackcurrant* 

Ribes nigrum L. 

Grape* 

Vitis  vinifera  L.  or  hybrids  thereof
Vitis labrusca L. or hybrids thereof 

Grapefruit* 

Citrus x paradise Macfad. 

Guava** 

Lemon* 

Mango** 

Orange* 

Psidium guajava L. 

Citrus limon (L.) Burm.f. 

Manifera indica L. 

Citrus sinensis (L.) Osbeck 

Passion Fruit* 

Passiflora edulis Sims 

Peach** 

Pear** 

Prunus  persica  (L.)  Batsch  var. 
persica 
Pyrus communis L. 

Pineapple* 

Ananas comosus (L.) Merr. 

Raspberry* 

Rubus idaeus L. 

Sour Cherry* 

Prunus cerasus L. 

Strawberry* 

Fragaria x ananassa Duch. 

Tomato  

Mandarin* 

Lycopersicon esculentum, Mill. 

Citrus reticulata Blanco 

Minimum  degree  Brix  values 
reconstituted 
reconstituted fruit purée  

juice 

fruit 

for 
and 

11.2 

11.2 

21.0 

11.6 

15.9 

10.0 

9.5 

8.0 

15.0 

11.2 

13.5 

10.0 

11.9 

12.8 

7.0 

13.5 

7.0 

5.0 

11.2 

For  those  products  marked  with  an  asterisk  (*),  which  are  produced  as  a  juice,  a  minimum 
relative density is determined as such in relation to water at 20/20°C. 

For  those  products  marked  with  two  asterisks  (**),  which  are  produced  as  a  purée,  only  a 
minimum uncorrected Brix reading (without correction of acid) is determined." 

EN 

16 

   EN