Regulations on the fruit juices and similar products (juiceforskriften) date FOR-2013-05-13-724 Ministry the Ministry of agriculture and food Published in 2013 booklet 7 entry into force 28.10.2013 last edited by-2016-03-16-259 Change FOR-2003-09-02-11 applies to Norway Pursuant law-2003-12-19-124-§ 9, law-2003-12-19-124-section 10, FOR-2003-12-19-1790, FOR-2004-05-05-884 Announced at 28.05.2013. 15.40 short title Juiceforskriften Chapter overview: the main part Attachment in the item designations, product definitions and characteristics annex II. Definitions of raw materials Appendix III. Specific provisions for fruit nectar Attachment IV. The minimum Brix values for fruit juices from concentrate and fruit puree from concentrate legal authority: established by the Ministry of agriculture and food 13. may 2013 with authorization in law 19. December 2003 No. 124 on food production and food safety, etc. (matloven) the first paragraph of section 9 and section 10 the second paragraph, cf.. the delegation decision 19. December 2003 No. 1790. Added title: the delegation decision 5. May 2004 No. 884. the EEA Joint referrals: the EEA Agreement-annex II, chap. XII Nr. 54zq (Directive 2001/112/EC, as amended by Regulation (EC) no 1332/2008, directive 2009/105/EC, directive 2012/12/EC and Regulation (EC) No. 1040/2014).
Changes: modified by regulations 19 des 2013 No. 1603, 16 March 2016 Nr. 259. section 1. Work area etc. This regulation applies to the products defined in Annex i and which are traded within the EEA in accordance with the provisions of regulation 22. December 2008 No. 1620 universal principles and requirements in the food regulations (food law Regulation), cf. Regulation (EC) No. 178/2002.
Unless otherwise stated in this regulation, are the products defined in Annex i covered by the other EEA-based regulations that apply to foodstuffs.

§ 2. Requirements for treatments, drugs and raw materials for the manufacture of the products defined in Annex i part I, it can only be used treatments and substances listed in Annex i, part II, and raw materials that meet the criteria of annex II. Also, the fruit nectar fulfill the criteria in annex III.

§ 3. Requirements for labeling Regulations 21. December 1993 No. 1385 about labeling etc. of foodstuffs (labeling regulations) apply to the products defined in Annex i on the following conditions: a) the item designations in Annex i can only be used on products that are defined there and should be used by revenue as item designation on the products.

b) If a product is made of a single layer of fruit, the name of the fruit is entered in item designation instead of the word "fruit".

c) If a product is made of two or more fruit layer, should last the term consist of an enumeration of the fruit layers that are used in descending order of magnitude, calculated according to the amount of fruit juice or fruit puree, jf. ingredient list. This does not apply when it is used and the lemon juice or lime juice in accordance with the terms of annex I, part II, point 2. If a product is made of three or more fruit layer, the enumeration of the fruit layers that are used are replaced with the Info "more fruits" or a similar piece of information, or with information on the number of fruit layer that is used.

d) by the addition of the strictly necessary ingredients to reverse the products defined in Annex i, part I to the original state, it is required that these ingredients are specified in the ingredient list. The addition of extra pulp or cells to the fruit juices, jf. Annex II, should be specified in the marking.

e) For mixtures of fruit juice and fruit juice made from concentrate, and for fruit nectar as a whole or in part is made from one or more concentrated products, the labelling shall include the designation "from concentrate" or "partly from concentrate". This info should be in close proximity to the item designation, be eye-catching and written with clearly visible letters.

f) Fruit nectar should be marked with the minimum content of fruit juice, fruit puree or a mixture of these ingredients by use of the designation: "fruit content: ...% minimum". This information shall be given in the same field of vision as the item designation.

§ 4. Requirements for the labelling of concentrated fruit juices that are not specific to the final consumer in the selection of concentrated fruit juice referred to in Annex i, part I, point 2, which is not specific to the final consumer, it should be stated if it is laced with lemon juice, lime juice or surhetsregulerende funds that are permitted by regulation 6. June 2011 No. 668 on additives to foodstuffs, jf. Regulation (EC) No. 1333/2008, and if so, how much. The info is to be given in one of the following: a) on the packaging, b) on a label on the packaging, or c) in a result document.

§ 5. Supervision and decision the FSA supervises and can make the necessary individual decisions, cf. matloven section 23, in order to achieve compliance with the provisions given in or pursuant to this regulation. Norwegian food safety authority can also make individual decisions according to the matloven section 24 to section 26.

section 6. Penalty Violation of provisions given in this regulation or individual decisions given in pursuance of these regulations, are punishable according to matloven § 28.

section 7. Dispensation Norwegian food safety authority can, in special cases, dispense from the provisions of this regulation, provided that it will not run counter to Norway's international obligations, including the EEA Agreement.

§ 9. Entry into force, transitional provisions and repeal of other regulations the regulations will take effect immediately, but should first apply from 28. October 2013.
Up to 28. October 2016 can the products specified in Annex i part I points 1-4 and that is manufactured and marked in accordance with this regulation are marked with the Info "from 28. October 2015 contains no fruit juices with added sugar ". The info should in that case be given in the same field of view in the selection that the item designation.
Regulation 2. September 2003 Nr. 1116 on the fruit juices and similar products is ending 28. October 2013.
Products that are put in the revenue or marked in accordance with the provisions of the regulations 2. September 2003 Nr. 1116 on the fruit juices and similar products before 28. October 2013, can be traded up to 28. April 2015.

Attachment in the item designations, product definitions, and distinctive properties in the. Definitions 1. a) fruit juice Gjærbart, but not fermented product, which is made of the edible part of fruits that are healthy and ripe, fresh or preserved by refrigeration or freezing, of one or more kinds, and that has the color, aroma and taste, which is characteristic of the juice of the fruits that the product is made of. Aroma, pulp and cells, which with the help of appropriate physical processes are made from the same fruit layers , can be attributed to the juice.
When it comes to citrus fruits, to come from the fruit juice without the shell. Lime juice can, however, come from all over the fruit.
In those cases where fruit juices are represented by fruits with cores, seeds and shells, parts or Fragments of cores, seeds and shell not be included in your juice. This provision does not apply in those cases where parts or Fragments of cores, seeds and shells can't be removed with good production practices.
It is allowed to mix fruit juices with fruit puree by the manufacture of fruit juices. 
b) fruit juice from concentrate Product made by the return to the original state of concentrated fruit juice, as defined in paragraph 2, with drinking water that meets the requirements of the regulations 4. December 2001 No. 1372 about water supply and drinking water.
The soluble solids content of the finished product shall comply with the minimum Brix values for fruit juices from concentrate in annex IV.
If the fruit juices from concentrate are represented by a fruit that is not listed in annex IV, should the minimum Brix value for fruktjuicen from concentrate, Brix value of be-fruktjuicen as extracted from the fruit that is used for the manufacture of concentrate.
Aroma, pulp and cells using the appropriate physical processes are made from the same fruit layers, can be attributed to fruit juice from concentrate.
Fruit juice from concentrate should be portrayed through the use of appropriate processes that preserve the essential physical, chemical, organoleptic and nutritional properties of an average fruit juice by the kind of fruit that it was made of. it is allowed to mix fruit juice and fruit juice or concentrated with fruit puree or fruit puree and concentrated on the manufacture of fruit juices from concentrate. 
2. Concentrated fruit juice Product made from fruit juice of one or more fruit layer by physical removal of a specific part of the natural water content. When the product is specific to the direct consumption, to at least 50% of the water be removed.
Aroma, pulp and cells using the appropriate physical processes are made from the same fruit layers, can be attributed to the fruktjuicen. 
3. water extracted fruit juice the product obtained by vannekstraksjon by: a) the fleshy fruit, if juice can not be extracted by physical processes or b) dehydrated whole fruit. 

4. Dehydrated fruit juice/fruit juices in the powdered Product made of the juice of one or more fruit layer by physical removal of virtually all the water content. 
5. Fruit nectar Gjærbart, but not fermented product, as a) is made by the addition of water with or without the addition of sugar or honey and to products defined in points 1-4, to fruit puree and or to the concentrated fruit puree and or to a mixture of these products, and that b) meets the requirements of annex III.

If the fruit nectar is made without added sugar or with reduced energy content, the sugar completely or partially replaced by sweeteners, in accordance with regulation 6. June 2011 No. 668 on additives to foodstuffs, jf. Regulation (EC) No. 1333/2008.

Aroma, pulp and cells, which with the help of appropriate physical processes are made from the same fruit layers, can be attributed to the fruit nectar. 
6. Apple Juice Apple juice which is not added sugar.

II. Allowable ingredients, treatments and substances 1. The species composition that corresponds to the botanical term used in annex IV shall be used for the manufacture of fruit juice, fruit puree and fruit nectar, if item designation contains the name of the fruit or the product's common name. For fruit layer that is not listed in annex IV, to the correct botanical designation or the common name is used.
For fruit juice comes to the Brix value for the juice that derived from the fruit; and it must not be changed, except by the mix with juice from the same fruit layer.
The minimum Brix values set out in annex IV for the fruit juice from concentrate and fruit puree from concentrate, does not include content of soluble solids in any added optional ingredients and additives. 
2. Permissible ingredients only the following ingredients may be added to the products that can defined in part i: a) the vitamins and minerals that are approved in regulation 26. February 2010 No. 247 on the addition of vitamins, minerals and certain other substances to foodstuffs, jf. Regulation (EC) No. 1925/2006.

b) additives to foodstuffs which are authorized in the regulations 6. June 2011 No. 668 on additives to foodstuffs, jf. Regulation (EC) No. 1333/2008.

In addition to the products mentioned below are added the following ingredients: a) to fruit juices, fruit juice from concentrate and concentrated fruit juices: reversed aroma, reversed pulp and reversed cells.

b) to grape juice: reversed salts of tartaric acid.

c) to fruit nectar: reversed aroma, reversed and reversed pulp cells, sugar and or honey in a quantity corresponding to up to 20% of the finished product's overall weight and or sweeteners. A claim that there is no added sugar to fruit nectar, and propositions that are believed to have to have the same meaning for the consumer, may only be used if the product does not contain added mono-or disakkarider or other foodstuffs that are used because of their sweetening properties, including sweeteners jf. regulations 6. June 2011 No. 668 on additives to foodstuffs, jf. Regulation (EC) No. 1333/2008. If the fruit nectar has a natural content of sugar, should also be specified in the following piece of information selection: "with a natural content of sugar".

d) to correct the sour flavor, to the products defined in part i, points 1-5, added lemon juice and or lime juice or lemon juice and concentrated and or lime juice in an aggregate of up to 3 g per litre of juice., converted to the anhydrous citric acid.

e) to tomato juice and tomato juice from concentrate: salt, spices and herbs. 

3. Allowable treatments and drugs only the following treatments can be used on, and only the following substances can be added the products defined in part i: a) the Mechanical ekstraksjonsprosesser.

b) Common physical processes and vannekstraksjonsprosesser («in line»-process) of the edible part of fruits other than grapes, for the manufacture of concentrated fruit juices that meet the requirements in part i, point 1.

c) when it comes to grape juice, where the grapes are svovlet by means of sulfur dioxide, the desulphurisation process using physical processes permitted provided that the total SO the contents of the ₂-finished product does not exceed 10 mg/l.

d) Enzyme preparations: pektinase (to the breakdown of pectin), protease (to the degradation of proteins) and amylase (to the degradation of starch), which meets the requirements of regulations 6. June 2011 No. 667 on food enzymes, jf. Regulation (EC) No. 1332/2008.

e) Edible gelatin.

f) Tannin.

g) Silica sol.

h) Charcoal.

I) Nitrogen.

j) Bentonit as absorbent clay.

k) Chemical inactive filter AIDS and fellings funds (including perlite, washed diatomite, cellulose, insoluble polyamide, polyvinylpolypyrrolidon and polystyrene), which is in accordance with regulation 21. December 1993 No. 1381 on materials and objects in contact with foodstuffs (food contact Regulation), cf. Regulation (EC) No. 1935/2004.

l) Chemical inactive absorption utilities, which is in accordance with regulation 21. December 1993 No. 1381 on materials and objects in contact with foodstuffs (food contact Regulation), cf. Regulation (EC) No. 1935/2004 and is used to reduce the limonoid and naringin content of in sitrusjuice without substantially affecting the contents of limonoidglucosider, acid, sugars (including oligosaccharider) and minerals.

m) plant protein from wheat, peas or potatoes for cleansing.

Annex II. Definitions of raw materials in this regulation means: 1. Fruit all fruits. After this regulation is considered also the tomatoes that fruit.
The fruit should be healthy, fit mature and fresh or preserved by using physical processes or with the help of treatments, including treatments after harvest which is used in accordance with EEA law. 
2. Fruit purée, Gjærbart but not fermented product, obtained by appropriate physical processes such as sieving, paint and crushing of the edible part of whole or peeled fruit without the juice is removed. 
3. Concentrated fruit purée the product made of fruit puree by physical removal of a specific part of the natural water content.
Concentrated fruit puree can contain reversed (functional) aroma, that is produced by using appropriate physical processes, cf. Annex I, part II, point 3. The aroma should be recovered from the same fruit layer. 
4. Aroma Aroma that will be used to return the product to its original state, to be portrayed by the processing of the fruit by using appropriate physical processes. These physical processes can be used to preserve, conserve, or stabilize the aromaens quality and includes particularly pressing, extraction, distillation, filtration, adsorption, inndampning, fraksjonering and concentration.
Aroma to be portrayed by the edible parts. However, it can also come from cold-pressed oil from the peel of citrus fruits and parts of the stones. 
5. Sugar Sugar as defined in regulation 3. July 2003 No. 924 on sugar, etc., fruktosesirup and sugar made on the basis of fruits. 
6. Honey that product as defined in regulation 8. July 2003 No. 931 about honey. 
7. Pulp or cells Products made of the edible parts of fruit of the same kind, without that the juice is removed. When it comes to citrus fruits, also extracted from the juicesekkene is considered to be the pulp (endokarp) as pulp or cells.

Attachment III. Specific provisions for fruit nectar Fruit nectar of the minimum content of the juice and/or puree expressed as a percentage of the amount of the finished product in. Fruits with acidic juice, which cannot be drunk in the natural state passion fruit 25 Lulo (Solanum quioense, Quito naranjillas) 25 black currant 25 White currants 25 Red currant gooseberry 25 30 Tindved (Hippophaë rhamnoides) 25 30 30 Slåpeplomme Plum Sviskeplomme 30 30 40 Rowan berries Rosehip Sur cherry 35 Other cherry 40 Blueberries Raspberries Elderberries 50 40 40 40 40 Apricot Strawberry

Blackberries/mulberries 40 Cranberry 30 lemon and Quince paste 50 25 other fruits that belong to this category 25 II. Fruits with low acid content, or with a lot of pulp or powerful aroma, with juice, which cannot be drunk in the natural state Banana Guava Mango 25 25 25 25 25 Papaya Lychee Azeroles 25 Piggannona (Annona muricata) 25 Netannona (Annona reticulata) 25 Søtannona 25 pomegranate 25 Kasjueple 25 Rødmombin (Spondia purpurea) 25 Umbu (Spondias tuberosa aroda) 25 other fruits that belong to this category 25 III. Fruits with juice that can be drunk in the natural state Apple 50 50 50 Pear Peach citrus fruits except lemon and lime 50 50 50 other Pineapple Tomato fruits that belong to this category 50 Annex IV. The minimum Brix values for fruit juices from concentrate and fruit puree from concentrate The common designation Botanical designation Minimum Brix value Apple Malus domestica Borkh *.
11.2 Apricorn * Prunus armeniaca l. 11.2 Banana * Mouse x paradisiaca l. (except plantan) black currant Ribes nigrum 21.0 * l. 11.0 Grape * Vitis vinifera l. or hybrids thereof Vitis labrusca l. or hybrids thereof 15.9 Grapefruit Citrus paradisi Macfad * x.
Guava Psidium 10.0 * 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 passion fruit * Passiflora edulis Sims 12.0 Peach Prunus persica * (l.) Batsch was. persica 10.0 Pear * * Pyrus communis L. 11.9 Pineapple * Pineapple comosus (l.) Pill.
12.8 Raspberry * Rubus idaeus l. 7.0 cherry Prunus cerasus Sour * l. 13.5 Strawberry Fragaria ananassa Duch * x.
Tomato Lycopersicon esculentum 7.0 *, Mill.
5.0 Mandarin * Citrus reticulata Blanco 11.2