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.

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.

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.

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.

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

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

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.

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.

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.

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.

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.

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.

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. "

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,

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

and in addition:

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

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

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;

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

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;

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

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