LegalizeThe Fruit Juices and Fruit Nectars (Wales) (Amendment) Regulations 2011
Made: 8 March 2011
Laid before the National Assembly for Wales: 10 March 2011
Coming into force: 31 March 2011
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Title, commencement and application
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Amendment of the Fruit Juices and Fruit Nectars (Wales) Regulations 2003
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SCHEDULE
SCHEDULE 6
| Column 1 | Column 2 | Column 3 |
|---|---|---|
| Fruit’s Common Name | Botanical Name | Minimum degree Brix level for fruit juices from concentrate (i.e. for reconstituted fruit juice and reconstituted fruit purée) |
| Notes: 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. 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. In respect of blackcurrant, guava, mango and passion fruit, the minimum degree Brix levels only apply to reconstituted fruit juice and reconstituted fruit purée produced in the EU. | Notes: 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. 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. In respect of blackcurrant, guava, mango and passion fruit, the minimum degree Brix levels only apply to reconstituted fruit juice and reconstituted fruit purée produced in the EU. | Notes: 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. 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. In respect of blackcurrant, guava, mango and passion fruit, the minimum degree Brix levels only apply to reconstituted fruit juice and reconstituted fruit purée produced in the EU. |
| Apple (*) | Malus domestica Borkh. | 11.2 |
| Apricot (**) | Prunus armeniaca L. | 11.2 |
| Banana (**) | Musasp. | 21.0 |
| Blackcurrant (*) | Ribes nigrum L. | 11.6 |
| Grape (*) | Vitis vinifera L. or hybrids thereof Vitis labrusca L. or hybrids thereof | 15.9 |
| Grapefruit (*) | Citrus x paradise Macfad. | 10.0 |
| Guava (**) | Psidium guajava L. | 9.5 |
| Lemon (*) | Citrus limon (L.) Burm.f. | 8.0 |
| Mandarin (*) | Citrus reticulataBlanco | 11.2 |
| Mango (**) | Mangifera indica L. | 15.0 |
| Orange (*) | Citrus sinensis (L.) Osbeck | 11.2 |
| Passion Fruit (*) | Passiflora edulis Sims | 13.5 |
| Peach (**) | Prunus persica (L.) Batsch var. Persica | 10.0 |
| Pear (**) | Pyrus communis L. | 11.9 |
| Pineapple (*) | Ananas comosus (L.) Merr. | 12.8 |
| Raspberry (*) | Rubus idaeus L. | 7.0 |
| Sour Cherry (*) | Prunus cerasus L. | 13.5 |
| Strawberry (*) | Fragaria x ananassa Duch. | 7.0 |
Signed
Gwenda Thomas — The Deputy Minister for Social Services, under the authority of the Minister for Health and Social Services, one of the Welsh Ministers — 8 March 2011
Explanatory note
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Footnotes
[^f00001]: 1990 c. 16. Section 1(1) and (2) (definition of “food”) was substituted by S.I. 2004/2990. Sections 16, 17 and 48 were amended by section 40(1) of, and paragraphs 7 and 8 of Schedule 5 to, the Food Standards Act 1999 (c. 28) (“the 1999 Act”). Section 17 was also amended by section 40(1) of, and paragraph 12 of Schedule 5 to, the 1999 Act. Section 48 was also amended by section 40(1) of, and paragraph 21 of Schedule 5 to, the 1999 Act and S.I. 2004/2990.
[^f00002]: Functions formerly exercisable by “the Ministers” (being, in relation to England and Wales and acting jointly, the Minister of Agriculture, Fisheries and Food and the Secretaries of State respectively concerned with health in England and food and health in Wales and, in relation to Scotland, the Secretary of State) so far as exercisable in relation to Wales, were transferred to the National Assembly for Wales by the National Assembly for Wales (Transfer of Functions) Order 1999 (S.I. 1999/672) as read with section 40(3) of the 1999 Act, and subsequently transferred to the Welsh Ministers by virtue of section 162 of, and paragraph 30 of Schedule 11 to the Government of Wales Act 2006 (2006 c. 32).
[^f00003]: OJ No. L31, 1.2.2002, p.1. That Regulation was last amended by Regulation (EC) No. 596/2009 (OJ No. L188, 18.7.2009, p.14).
[^f00004]: S.I. 2003/3041 (W.286); as amended by S.I. 2005/3254 (W.247), 2009/3377 (W.299) and 2009/3378 (W.300).
SCHEDULE 6
| Column 1 | Column 2 | Column 3 |
|---|---|---|
| Fruit's Common Name | Botanical Name | Minimum degree Brix level for fruit juices from concentrate (i.e. for reconstituted fruit juice and reconstituted fruit purée) |
| Apple (*) | Malus domestica Borkh. | 11.2 |
| Apricot (**) | Prunus armeniaca L. | 11.2 |
| Banana (**) | Musa sp. | 21.0 |
| Blackcurrant (*) | Ribes nigrum L. | 11.6 |
| Grape (*) | Vitis vinifera L. or hybrids thereof Vitis labrusca L. or hybrids thereof | 15.9 |
| Grapefruit (*) | Citrus x paradise Macfad. | 10.0 |
| Guava (**) | Psidium guajava L. | 9.5 |
| Lemon (*) | Citrus limon (L.) Burm.f. | 8.0 |
| Mandarin (*) | Citrus reticulata Blanco | 11.2 |
| Mango (**) | Mangifera indica L. | 15.0 |
| Orange (*) | Citrus sinensis (L.) Osbeck | 11.2 |
| Passion Fruit (*) | Passiflora edulis Sims | 13.5 |
| Peach (**) | Prunus persica (L.) Batsch var. Persica | 10.0 |
| Pear (**) | Pyrus communis L. | 11.9 |
| Pineapple (*) | Ananas comosus (L.) Merr. | 12.8 |
| Raspberry (*) | Rubus idaeus L. | 7.0 |
| Sour Cherry (*) | Prunus cerasus L. | 13.5 |
| Strawberry (*) | Fragaria x ananassa Duch. | 7.0 |
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. (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. (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. (4) In respect of blackcurrant, guava, mango and passion fruit, the minimum degree Brix levels only apply to reconstituted fruit juice and reconstituted fruit purée produced in the EU.
Editorial notes
[^key-d0dfa01b9afd32b4a7f603db0375d9d5]: Regulations revoked (20.11.2013) by The Fruit Juices and Fruit Nectars (Wales) Regulations 2013 (S.I. 2013/2750), reg. 20(1)(b) (with reg. 22(2))
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