Fruit Juices and Fruit Nectars Regulations (Northern Ireland) 2003

Made: 12th June 2003

Coming into operation: 21st July 2003

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Citation and commencement

1

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Interpretation

2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Scope of Regulations

3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Reserved descriptions

4

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Labelling and description of designated products

5

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Manner of marking or labelling

6

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Penalties and enforcement

7

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Defence in relation to exports

8

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Application of various provisions of the Order

9

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Consequential amendments and revocations

10

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Transitional provision

11

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SCHEDULE 1 — RESERVED DESCRIPTIONS FOR DESIGNATED PRODUCTS

1

Fruit juice

2

Concentrated fruit juice

3

Fruit juice from concentrate

4

Dehydrated or powdered fruit juice

5

Fruit nectar

SCHEDULE 2 — PERMITTED RAW MATERIALS IN PREPARATION OF DESIGNATED PRODUCTS

1

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SCHEDULE 3 — ADDITIONAL INGREDIENTS PERMITTED IN PARTICULAR DESIGNATED PRODUCTS

1

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SCHEDULE 4 — PERMITTED TREATMENTS AND ADDITIONAL SUBSTANCES

Treatments

1

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Additional substances

4

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

7

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

8

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

9

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

11

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

12

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

13

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SCHEDULE 5 — MINIMUM JUICE AND PUREE CONTENT OF FRUIT NECTARS

	Minimum juice, purée or juice and purée content (% by volume of finished product)
Note:In the case of a product prepared from a mixture of types of fruit, this Schedule shall be read as if the minimum quantities specified for the various types of fruit mentioned or referred to therein were reduced in proportion to the relative quantities of the types of fruit used.	Note:In the case of a product prepared from a mixture of types of fruit, this Schedule shall be read as if the minimum quantities specified for the various types of fruit mentioned or referred to therein were reduced in proportion to the relative quantities of the types of fruit used.
I. Fruit nectars made from fruits with acidic juice unpalatable in the natural state
Passion fruit	25
Quito naranjillos	25
Blackcurrants	25
Whitecurrants	25
Redcurrants	25
Gooseberries	30
Sallow-thorn berries	25
Sloes	30
Plums	30
Quetsches	30
Rowanberries	30
Rose hips	40
Sour cherries	35
Other cherries	40
Bilberries	40
Elderberries	50
Raspberries	40
Apricots	40
Strawberries	40
Mulberries / blackberries	40
Cranberries	30
Quinces	50
Lemons and limes	25
Other fruits belonging to this category	25
II. Fruit nectars made from low-acid, pulpy or highly flavoured fruits with juice unpalatable in the natural state	II. Fruit nectars made from low-acid, pulpy or highly flavoured fruits with juice unpalatable in the natural state
Mangoes	25
Bananas	25
Guavas	25
Papayas	25
Lychees	25
Azeroles (Neapolitan medlars)	25
Soursop	25
Bullock’s heart or custard apple	25
Sugar apples	25
Pomegranates	25
Cashew fruits	25
Spanish plums	25
Umbu	25
Other fruits belonging to this category	25
III. Fruit nectars made from fruits with juice palatable in the natural state	III. Fruit nectars made from fruits with juice palatable in the natural state
Apples	50
Pears	50
Peaches	50
Citrus fruits except lemons and limes	50
Pineapples	50
Other fruits belonging to this category	50

Signed

Sealed with the Official Seal of the Department of Health, Social Services and Public Safety on 12th June 2003.

W. B. Smith — A Senior Officer of the — Department of Health, Social Services and Public Safety

Explanatory note

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Footnotes

[^f00001]: Formerly the Department of Health and Social Services; see S.I. 1999/283 (N.I. 1), Article 3

[^f00002]: SI 1991/762 (N.I.7) as amended by S.I. 1996/1633 (N.I.12) and paragraphs 26 to 42 of Schedule 5 and Schedule 6 to the Food Standards Act 1999 c. 28

[^f00003]: O.J. No. L31, 1.2.2002, p. 1

[^f00004]: S.R. 1996 No.383; the relevant amending Regulations are S.R.1998 No. 253

[^f00005]: O.J. No. L61, 18.3.1995, p. 1; as last amended by Directive 98/72/EC (O.J. No. L295, 4.11.1998, p. 18)

[^f00006]: O.J. No. L1, 3.1.94, p. 1

[^f00007]: O.J. No. L1, 3.1.94, p. 571

[^f00009]: S.R. 1996 No. 49, to which there are amendments not relevant to these Regulations

[^f00010]: S.R. 1996 No. 50; the relevant amending Regulations are S.R.1999 No. 244

[^f00011]: S.R. 1977 No. 182, as amended by S.R. 1983 No. 48, S.R. 1989 No. 152, S.R. 1991 Nos. 203, 251, and 344, S.R. 1992 No. 264, S.R. 1995 No. 106, S.R. 1996 Nos. 53 and 383 and S.R. 1997 No. 340

[^f00012]: S.R. 1987 No. 38

[^f00013]: S.R. 1991 No. 203

[^f00014]: S.R. 1991 No. 344

[^f00015]: S.R. 1992 No. 464

[^f00016]: S.R.1983 No. 48

[^f00017]: S.R.1991 No. 251

[^f00018]: S.R.1995 No. 106

[^f00019]: O.J. No. L237, 10.9.94, p. 3, as amended by Directive 96/83/EC (O.J. No. L48, 19.2.97, p. 16)

[^f00020]: O.J. No. L10, 12.1.2002, p. 53

[^f00021]: O.J. No. L10, 12.1.2002, p. 47

[^f00023]: The Directives are Council Directive 89/109/EEC on the approximation of the laws of the member States relating to materials and articles intended to come into contact with foodstuffs O.J. No. L40, 11.2.1989, p. 38, and Commission Directive 2002/72/EC relating to plastic materials and articles intended to come into contact with foodstuffs O.J. No. L220, 15.8.2002, p. 18

Additional substances

Editorial notes

SCHEDULE 6 — MINIMUM BRIX LEVELS FOR FRUIT JUICES FROM CONCENTRATE

Column 1Fruit’s Common Name	Column 1Fruit’s Common Name	Column 2Botanical Name	Column 3Minimum Brix level for fruit juices from concentrate (i.e. for reconstituted fruit juice and reconstituted fruit purée)
Apple (*)	Apple (*)	Malus domesticaBorkh.	11.2
Apricot (**)	Apricot (**)	Prunus armeniacaL.	11.2
Banana (**)	Banana (**)	Musa sp.	21.0
Blackcurrant (*)	Blackcurrant (*)	Ribes nigrumL.	11.6
Grape (*)	Grape (*)	Vitis viniferaL. or hybrids thereof Vitis labruscaL. or hybrids thereof	15.9
Grapefruit (*)	Grapefruit (*)	Citrus x paradise Macfad.	10.0
Guava (**)	Guava (**)	Psidium guajavaL.	9.5
Lemon (*)	Lemon (*)	Citrus limon (L.) Burm.f.	8.0
Mandarin (*)	Mandarin (*)	Citrus reticulataBlanco	11.2
Mango (**)	Mango (**)	Mangifera indicaL.	15.0
Orange (*)	Orange (*)	Citrus sinensis (L.) Osbeck	11.2
Passion Fruit (*)	Passion Fruit (*)	Passiflora edulis Sims	13.5
Peach (**)	Peach (**)	Prunus persica (L.) Batsch var. Persica	10.0
Pear (**)	Pear (**)	Pyrus communis L.	11.9
Pineapple (*)	Pineapple (*)	Ananas comosus (L.) Merr.	12.8
Raspberry (*)	Raspberry (*)	Rubus idaeus L.	7.0
Sour Cherry (*)	Sour Cherry (*)	Prunus cerasus L.	13.5
Strawberry (*)	Strawberry (*)	Fragaria x ananassa Duch.	7.0
Notes:	Notes:
1.	If a juice from concentrate is manufactured from a fruit not mentioned in the above list, 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.	If a juice from concentrate is manufactured from a fruit not mentioned in the above list, 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.	If a juice from concentrate is manufactured from a fruit not mentioned in the above list, 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.
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 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 an asterisk (*), which are produced as a juice, a minimum relative density is determined as such in relation to water at 20/20 °C.
3.	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.	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.	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.
4.	In respect of blackcurrant, guava, mango and passion fruit, the minimum Brix levels only apply to reconstituted fruit juice and reconstituted fruit purée produced in the EU.	In respect of blackcurrant, guava, mango and passion fruit, the minimum Brix levels only apply to reconstituted fruit juice and reconstituted fruit purée produced in the EU.	In respect of blackcurrant, guava, mango and passion fruit, the minimum Brix levels only apply to reconstituted fruit juice and reconstituted fruit purée produced in the EU.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .