Amendment Of The Regulation Of Fruit Juice

Original Language Title: Änderung der Fruchtsaftverordnung

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206. Regulation of the Federal Minister of Health, amending the fruit juice regulation

On the basis of § 6 (1) and (2) of the Food Safety and Consumer Protection Act-LMSVG, BGBl. I n ° 13/2006, as last amended by the Federal Law BGBl. I n ° 80/2013, in agreement with the Federal Minister for Economic Affairs, Family and Youth, in accordance with § § 5, 6, 7 and 9:

The fruit juice regulation, BGBl. II No 83/2004, as amended by the BGBl Regulation. II No 441/2010, shall be amended as follows:

1. § 1 reads:

" § 1. For the purposes of this Regulation:

1.

Fruit: all fruit; tomatoes shall also be considered to be fruit within the meaning of this Regulation. The fruits must be healthy, appropriate ripe and fresh, or may have been preserved or treated by physical means, including by means of post-harvest treatments which are applied in accordance with Union law.

2.

Fruit marrow: the fermented but unfermented product obtained by appropriate physical processes such as passing, crushing or grinding of the edible part of the whole or peeled fruit without separation of the juice.

3.

Concentrated fruit marrow: the product obtained from the fruit pulp by the physical separation of a certain percentage of the natural water content. Concentrated fruit pulp may be added to restorative flavourings, which must be produced using appropriate physical processes in accordance with § 4 and must be obtained from the same fruit species.

4.

Flavour: without prejudice to Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods, OJ L 327, 30.4.2008, p. No. OJ L 354, 31.12.2008, as last amended by Regulation (EU) No 872/2012, OJ L 136, 31.5.2012, p. No. OJ L 267, 2.10.2012, restorative flavourings are obtained in the processing of fruit by means of appropriate physical processes. These physical processes can be used to maintain, maintain or stabilize the flavor quality and include, above all, pressing, extraction, distillation, filtering, adsorption, evaporation, fractionation and concentration. The aroma is obtained from the edible parts of the fruit, but it can also contain cold-pressed oil from citrus peel and components of the stones.

5.

Sugars: who are in the sugar regulation, BGBl. II No 472/2003, defined sugars, fructose syrup and sugars derived from fruit.

6.

Honey: in the Honey Ordinance, BGBl. II No 40/2004, defined product.

7.

Pulp or cells: the product obtained from the edible parts of fruit of the same species without separating the juice. In the case of citrus fruit, pulp or cells are also the juice sacks obtained from the endocarp.

8.

a) Fruit juice: the fertile, but not fermented, fruit of the edible part of healthy and ripe fruit (preserved fresh or preserved by cold) of one or more kinds of fruit, which is the colour characteristic of the juice of that fruit/fruit, the characteristic aroma and the characteristic taste. Flavouring, pulp and cells obtained from the same type of fruit with appropriate physical processes may be recovered in the juice. In the case of citrus fruits, the fruit juice must come from the endocarp. However, lime juice may also be obtained from the whole fruit. If juices are made of fruit with kernels, seeds and peel, pieces or components of seeds, seeds and peel may not be contained in the juice. However, this does not apply in cases where pieces or components of nuclei, seeds and peel cannot be removed by good manufacturing practice. In the production of fruit juice, the mixing of fruit juice with fruit pulp is permitted.

b)

Fruit juice from fruit juice concentrate: the product, which is recovered from concentrated fruit juice according to Z 9 with drinking water, which is contained in the Drinking Water Regulation (TWV), BGBl. II No 304/2001, as amended, The soluble dry mass of the finished product shall comply with the minimum brix value for recovered juices in accordance with Appendix 2. In the case of fruit juice of fruit juice concentrate produced from a fruit not mentioned in Appendix 2, the minimum brix value of the recovered fruit juice shall be equal to the Brixvalue of the juice from which the concentrate is to be prepared. the fruit used was extracted. Flavouring, pulp and cells obtained from the same type of fruit with appropriate physical processes may be recovered from fruit juice concentrate in the fruit juice. The fruit juice of fruit juice concentrate shall be prepared by appropriate methods to produce the essential physical, chemical, organoleptic and nutritional characteristics of an average juice produced from fruits of the same type , In the production of fruit juice from fruit juice concentrate, the mixing of fruit juice and/or concentrated fruit juice with fruit marrow and/or concentrated fruit pulp is permitted.

9.

Concentrated fruit juice (fruit juice concentrate): from the juice of one or more of a number of fruit species by physical withdrawal of a certain percentage of the natural water content. If the product is intended for delivery to the final consumer, this withdrawal shall be at least 50% of the water content. Flavour, pulp and cells obtained from the same type of fruit with appropriate physical processes may be restored in concentrated fruit juice.

10.

Fruit juice extractable with water: the product obtained by diffusion with water from either fleshy fruit, the juice of which cannot be extracted by physical processes, or dried whole fruit.

11.

Dried fruit juice (fruit juice powder): the product which is produced from the juice of one or more fruit species by physical withdrawal of almost all natural water content.

12.

Fruit nectar: the fermented but unfermented product obtained by the addition of water, with or without the addition of sugars and/or honey, to the products defined in paragraphs 8 to 11, to fruit marrow and/or concentrated fruit pulp and/or to a fruit pulp and/or concentrated fruit the mixture of these products is produced and meets the requirements of Appendix 1. Without prejudice to Regulation (EC) No 1924/2006 on nutrition and health claims made on foods, OJ L 327, 30.12.2006, p. No. OJ L 404, 30.4.30. 12. 2006, as last amended by Regulation (EU) No 1047/2012, OJ L 206, 22.7.2012, p. No. OJ L 310, 9.11.2012, may be used in the production of fruit nectars without added sugar or with a reduced energy content of the sugar referred to in Regulation (EC) No 1333/2008 on food additives, OJ L 327, 22.12.2008, p. No. OJ L 354, 31.12.2008, as last amended by Regulation (EU) No 438/2013, OJ L 136, 31.5.2013, p. No. OJ L 129 of 14.5.2013, in whole or in part by sweeteners. Flavour, pulp and cells obtained from the same type of fruit with suitable physical processes may be restored in the fruit nectar. "

2. § § 2 and 3 together with the headings are:

" Composition

§ 2. (1) In the case of fruit juices, the Brix value shall be equal to that of the juice obtained from the fruit, and shall not be altered except in the case of slices of juice of the same type of fruit.

(2) The minimum Brix value set in Appendix 2 for recovered fruit juice and restored fruit pulp does not include the soluble dry mass of any optional ingredients and food additives added.

Authorised ingredients

§ 3. Only the following ingredients may be added to the products listed in § 1 Z 8 to 12:

1.

Vitamins and minerals used in Regulation (EC) No 1925/2006 on the addition of vitamins and minerals and of certain other substances to foods, OJ L 327, 30.12.2006, p. (OJ No 404 of 30.12.2006, as last amended by Regulation (EU) No 1169/2011, OJ L 327, 30.12.2011, p. No. OJ L 304, 22.11.2011,

2.

food additives authorised in accordance with Regulation (EC) No 1333/2008,

3.

and in addition:

a)

in the case of fruit juice, fruit juice made from concentrate or concentrated fruit juice: fruit-based restoration aroma, fruit pulp and cells;

b)

in the case of grape juice: re-added wine salts;

c)

in the case of fruit nectar: fruit juice, fruit meat and cells, sugars and/or honey, up to 20% of the total weight of the finished products and/or sweetening agent;

d)

in the case of the products referred to in Article 5 (3) (a): sugars and/or honey;

e)

in the case of products as defined in § 1 Z 8 to 12 for the correction of acid taste: lemon juice and/or lime juice and/or concentrated lemon and/or lime juice, up to 3 g/l of juice, expressed as citric acid anhydride;

f)

in the case of tomato/paradeisans/paradeisjuice and tomato/paradeis/paradeisjuice from concentrate: salt, spices and aromatic herbs. "

§ § § 4 and 5 shall be deleted; the previous § § 6 to 12 shall be given the title of the paragraph "§ 4." to "§ 10." .

4. § 4 (new) first sentence reads:

" § 4. Without prejudice to § 3, the following treatments and substances shall be permitted for the manufacture of the products described in § 1 Z 8 to 12: "

5. In § 4 Z 2 (new) the expression " § 1 Z 5 lit. a and b " by the expression " § 1 Z 8 lit. a and b " replaced.

6. In § 4 (new), paragraphs 4 to 6 are omitted; the previous paragraphs 7 to 13 become paragraphs 5 to 11.

7. § 4 Z 4 (new) reads:

" 4. Enzyme preparations: pectinases (for the cleavage of pectin), proteinases (for the cleavage of proteins) and amylases (for the degradation of starch), which meet the requirements of Regulation (EC) No 1332/2008 on food enzymes, OJ L 327, 28.1.2008, p. No. OJ L 354, 31.12.2008, as last amended by Regulation (EU) No 1056/2012, OJ L 136, 31.5.2012, p. No. OJ L 313, 13.11.2012; "

8. § 4 Z 7 (new) reads:

" 7. concrete ite as adsorbing clay; "

9. In § 4 Z 10 (new) the word order shall be "the European Community Directives on materials and articles intended to come into contact with food" through the phrase " Regulation (EC) No 1935/2004 on the materials and articles intended to come into contact with foodstuffs, OJ L 327, 30.11.2004, p. No. OJ L 338, 13.11.2004, as last amended by Regulation (EC) No 596/2009, OJ L 145, 31.5.2009, p. No. OJ L 188, 18.7.2009 " replaced.

10. In § 4 Z 11 (new) the word order "the European Community Directives on materials and articles intended to come into contact with foodstuffs," through the phrase "Regulation (EC) No 1935/2004" replaced.

11. In § 4 (new), after Z 11 the point shall be replaced by a dash and the following Z 12 shall be added:

" 12. Nitrogen. "

12. In § 5 (1) (new) the expression "§ 1 Z 5 to 8" by the expression "§ 1 Z 8 to 12" replaced.

13. In § 5 (new), paragraph 2 receives the sales designation "(3)" .

14. § 5 (2) (new) reads:

' (2) In the production of fruit juices, fruit mares and fruit nectars, which are designated with the relevant product description or the commercial name of the fruit used in each case, the botanical names in Appendix 2 shall be: are to be used. In the case of fruit species not listed in Appendix 2, the correct botanical or commonly used name shall be used. "

15. § 5 para. 3 lit. b (new) is:

" (b)

Fruit juice, made from apples and/or pears. "

16. § 6 para. 2 (new) reads:

In the case of products of two or more types of fruit, except for the use of lemon juice and/or lime juice in accordance with § 3, the description of the product used must be derived from the indication of the types of fruit used, in descending order of the volume of the products contained in the product. Fruit juices or in accordance with the information contained in the list of ingredients. "

17. In § 7 (1) (new) the expression "§ 1 Z 5 to 8" by the expression "§ 1 Z 8 to 12" replaced.

18. § 7 (1) (1) (new) deleted; the previous Z 2 to 4 become Z 1 to 3.

19. In § 7 (2) (new) the expression "§ 1 Z 5 to 8" by the expression "§ 1 Z 8 to 12" replaced.

Section 7 (3) (new) reads as follows:

" (3) Where concentrated fruit juice (fruit juice concentrate) not intended for the final consumer is added to lemon juice, lime juice or acidifying agent authorised in accordance with Regulation (EC) No 1333/2008, the presence of said acidifying agent shall be: and the quantity thereof in the labelling. This indication shall be affixed on the packaging, on a label affixed to the packaging or in an accompanying document. "

21. The following paragraph 4 is added to § 7 (new):

" (4) An indication that fruit nectar has not been added to sugar, or an indication that it is considered to have the same meaning for the consumer, is permitted only if the product does not contain any added monosaccharides or disaccharides or other foods which are used on account of their sweetening properties, including sweeteners in accordance with Regulation (EC) No 1333/2008. Where sugars are naturally contained in fruit nectar, the following statement shall also be indicated on the packaging or on a label attached to it: 'Contains naturally sugar'. '

22. § 9 (new) reads:

" § 9. (1) Products before the 28. October 2013 in accordance with the Fruit Juice Ordinance BGBl. II No 83/2004, as amended by the BGBl Regulation. II No 441/2010, placed on the market or labelled, may be placed on the market until 28 April 2015.

(2) The indication "from 28 April 2015 shall contain fruit juices of no added sugar" is up to the 28. October 2016. It shall be affixed in the same field of vision as the description of the products referred to in Article 1 (1) (8) to (11). "

23. The following is added to § 10 (new):

"-Directive 2012 /12/EU amending Council Directive 2001 /112/EC relating to fruit juices and certain similar products intended for human consumption, OJ L 327, 30.12.2001, p. No. OJ L 115 of 27.04.2012, corrected by OJ L 327, 28.12.2012 No. OJ No L 31, 31.01.2012.

24. Annex 1 is:

" ANNEX 1

SPECIFIC RULES FOR FRUIT NECTAR

Fruit nectar from

Minimum level of fruit juice and/or fruit pulp (% by volume of the finished product)

I. Fruits with acid juice, which are not suitable for direct enjoyment:

Passion fruit

25

Quito-oranges

25

Blackcurrant/Ribiseln

25

White currants/Ribiseln

25

Red currants/Ribiseln

25

Spiked berries

30

Sandthorn

25

Drag

30

Plums

30

Squeeze

30

Ebereschen

30

Hagebutten

40

Sauerkirschen/Weichseln

35

other cherries

40

Blueberries

40

Holunderbeeren

50

Raspberries

40

Apricots/Marillen

40

Strawberries

40

Blackberries

40

Cranberries/Cranberries

30

Acknowledging

50

Lemons and limes

25

other fruits of this category

25

II. Acid or very aromatic fruits or fruits containing a lot of flesh, with juice not suitable for immediate consumption:

Mangos

25

Bananas

25

Guaven

25

Papayas

25

Litschis

25

Azaroles

25

Stachelannonen

25

Network ons

25

Cherimoyas, cinnamon apples

25

Granate apples

25

Cashew apples

25

Mombin-plums

25

Umbu

25

other fruits of this category

25

III. Fruits suitable for direct consumption of juice :

Apples

50

Pears

50

Peaches

50

Citrus fruit, except lemons and limes

50

Pineapple

50

Tomatoes/Paradeiser

50

other fruits of this category

50 "

25. Appendix 2 is:

" Appendix 2

Common Name of the Fruit

Botanical Name

Minimum brix values for rediluted fruit juice and back-diluted fruit pulp

Apple (*)

Malus domestica Borkh.

11.2

Apricot/Marille (**)

Prunus armeniaca L.

11.2

Banane (**)

Musa x paradisiaca L. (except Mehlbananan)

21.0

Blackcurrant/Ribisel (*)

Ribes nigrum L.

11.0

Wine grape (*)

Vitis vinifera L. or its hybrids Vitis labrusca L. or their hybrids

15.9

Grapefruit (*)

Citrus x paradisi Macfad.

10.0

Guave (**)

Psidium guajava L.

8.5

Lemon (*)

Citrus limon (L.)Burm.f.

8.0

Mango (**)

Mangifera indica L.

13.5

Orange (*)

Citrus sinensis (L.) Osbeck

11.2

Passivity (*)

Passiflora edulis Sims

12.0

Peach (**)

Prunus persica (L.) Batsch var. persica

10.0

Birne (**)

Pyrus communis L.

11.9

Pineapple (*)

Pineapple comosus (L.) Merr.

12.8

Raspberry (*)

Rubus idaeus L.

7.0

Sauerkirsche/Weichsel (*)

Prunus cerasus L.

13.5

Strawberry (*)

Fragaria x ananassa Duch.

7.0

Tomato (Paradeiser) (*)

Lycopersicon esculentum Mill.

5.0

Mandarine (*)

Citrus reticulata Blanco

11.2

For the products marked with an asterisk (*), which are produced as juice, a minimum value for the relative density, based on water at 20/20 ° C, is determined. For the products marked with two asterisks (**), which are produced as a fruit mark, only an uncorrected minimum Brix value (without acid correction) shall be determined. "

Stöger