Key Benefits:
On 23 November 2005 (State 1 Er January 2014)
The Federal Department of the Interior (DFI),
Having regard to art. 4, para. 2, 26, para. 2 and 5, and 27, para. 3, of the Ordinance of 23 November 2005 on foodstuffs and common objects (ODAlOUs) 1 ,
Stops:
1 This order specifies non-alcoholic beverages and caffeine-containing foods listed below and sets out the requirements as well as the labelling requirements relating to:
2 It does not apply to water intended for human consumption; this is regulated by the Ordinance of the DFI of 23 November 2005 on drinking water, spring water and mineral water 5 .
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4975 ).
2 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
3 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4975 ).
4 Introduced by c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4975 ).
5 RS 817.022.102
1 Fruit juice is an unfermented but fermentable juice obtained from edible parts of healthy fruit and walls, fresh or preserved by the cold, one or more fruit species. The fruit juice has the color, aroma and flavor characteristic of the fruit it comes from.
2 Fruit juice is also obtained from juice from concentrated fruit juice reconstituted with potable water.
3 Concentrated fruit juice is a product obtained from fruit juice of one or more fruit species, by the physical elimination of a specified part of the water of incorporation.
4 Dehydrated fruit juice (powdered fruit juice) is the product obtained from fruit juices of one or more fruit species, by physical elimination of almost all of the water in the constitution.
5 Diluted fruit juice is a beverage obtained by adding potable water to fruit juice, concentrated fruit juice, fruit purée, concentrated fruit purée or a mixture of these products.
6 The fruit juice obtained by water extraction is a product obtained by diffusion into the water:
7 Fruit purée is the fermentable but not fermented product obtained by appropriate physical processes such as sieving, grinding or milling of the edible part of whole or peeled fruits, without the removal of juice.
8 The concentrated fruit purée is the product obtained from fruit purée by the physical removal of a specified part of the constitution water. Flavourings can be returned to him. The latter are obtained by appropriate physical means as defined in Annex 1 and recovered in full from fruit of the same species.
9 Pulps or cells are products obtained from edible parts of the same species without the removal of juice. For citrus fruits, pulps or cells are the vesicles containing the juice from the endocarp.
10 In derogation from Annex 3, c. 24, of the Ordinance of the DFI of 23 November 2005 on the labelling and advertising of foodstuffs (OEDAl) 2 , the flavourings to be returned are obtained during the processing of the fruit by appropriate physical processes. These may be used to preserve, conserve or stabilize the quality of the flavouring and include, in particular, pressing, extraction, distillation, filtration, adsorption, evaporation, fractionation and Concentration. The aroma is obtained from edible parts of the fruit; however, it can also be oil from cold-pressed citrus fruits and compounds from nuclei.
1 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
2 RS 817.022.21
The treatments and substances listed in Annex 1 shall be authorised for foodstuffs described in Art. 3, para. 1 to 4 and 6.
1 Introduced by ch. I of the DFI O of 7 March 2008 ( RO 2008 1021 ). New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 (RO) 2013 5017).
1 Fruit juices must meet the following requirements:
2 Concentrated, dehydrated and diluted fruit juices, intended to be delivered directly to the consumer, must meet the following requirements:
1 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
2 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
3 Introduced by c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
1 The specific name of a fruit juice consisting of juice of two or more kinds of fruit must clearly indicate its nature (p. Ex. 'fruit juice mixture', 'fruit juice'); the mention of fruit used in descending order of their importance in volume, as they appear in the list of ingredients, is also permitted (p. Ex. "Orange and apricot juice"). 1
1bis L' al. 1 does not apply in the case where lemon juice or lime juice is added to correct the acid taste of a fruit juice. 2
2 Apple juice, pear juice or mixture may be referred to as "pome fruit juice" or "sweet cider". 3
4 If the specific name includes the mention of a variety of fruit (e.g. "Gravensteiner apple juice"), the proportion of the juice of that variety in the finished product must be at least 80 % mass.
5 For dehydrated fruit juice, the term "dehydrated" may be replaced by the word "powder" and may be accompanied or replaced by the indication of the specific treatment used (e.g. "lyophilized").
6 The fruit species listed in Annex 3 shall be used in the preparation of fruit juices and fruit purées bearing the specific name of the fruit concerned or the common name of the product. For fruit species not listed in Schedule 3, the correct botanical or common name is used. 5
1 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
2 Introduced by ch. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
3 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1021 ).
4 Repealed by c. I of the O of the DFI of 25 Nov 2013, with effect from 1 Er Jan 2014 ( RO 2013 5017 ).
5 Introduced by ch. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
The indications required for art. 2 OEDAl 1 Are completed with the following information: 2
1 RS 817.022.21
2 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
1 Fruit nectar is an unfermented but fermentable drink, obtained by adding water, with or without the addition of sugars or honey to fruit juice, concentrate fruit juice, fruit juice obtained by water extraction, Concentrated fruit juice, fruit purée or concentrated fruit purée or a mixture of these products. 1
2 The treatments and substances listed in Schedule 1 are authorized for manufacture. 2
1 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
2 Introduced by ch. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1021 ).
1 Depending on the type of fruit used, the finished products must present the minimum fruit juice or fruit juice contents as defined in Annex 2. 1
2 The addition of sugars or honey up to 20 % mass of the finished product as well as the addition of flavourings, pulp and returned cells are permitted. 2
3 Mixtures of nectar of one or more kinds of fruit, possibly with the addition of juices or fruit purée, are allowed. In this case, the sum of the different quotients (the share of fruit juice and fruit purée divided by the specified minimum fruit content according to Annex 2) must be at least 1. 3
4 The addition of carbon dioxide is allowed.
5 Flavourings, pulps and cells obtained by appropriate physical means from fruits of the same species can be returned to the fruit nectar. 4
1 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1021 ).
2 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
3 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1021 ).
4 Introduced by ch. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
1 Art. 5, para. 1, shall apply mutatis mutandis to the specific denomination of the fruit nectar.
2 The fruit species listed in Annex 3 shall be used in the preparation of fruit nectars bearing the specific name of the fruit concerned or the common name of the product. If the species of fruit is not listed in Appendix 3, the correct botanical or common name is used. 1
1 Introduced by ch. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
1 The indications required for art. 2 OEDAl 1 Must be completed with the following information:
2 An allegation that it has not been added sugar to a fruit nectar or any other claim that may have the same meaning to the consumer can be made only if the product does not contain monosaccharides or disaccharides Added or any other food used for its sweetening properties. 2
3 If sugars are naturally present in the fruit nectar, the claim referred to in para. 2 must be supplemented by the following statement on the label: "contains naturally present sugars". 3
1 RS 817.022.21
2 Introduced by ch. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
3 Introduced by ch. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
1 The syrup is a liquid product of thick consistency, prepared from ingredients such as drinking water, spices, aromatic herbs, edible flowers, vegetables, fruits or flavours, and added sugars. Spices, aromatic herbs, vegetables or fruit can be replaced by their extracts.
2 Grenadine syrup (grenadine) is a flavoured syrup, mainly with red fruit juice, vanilla or vanilla extracts, and possibly with lemon juice.
3 Fruit syrup is a liquid product of thick consistency prepared from fruit juice or concentrated fruit juice concentrate, supplemented with sugars and obtained by hot or cold solubilization.
4 Maple syrup is obtained by reducing sap from sugar maple ( Acer saccharum ) Or other suitable maple species.
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4975 ).
1 The soluble dry matter of syrup, fruit syrup and maple syrup must be at least 60 % mass. 1
2 Fruit syrup must have a fruit juice content of at least 30 % mass.
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4975 ).
2 Repealed by c. I of the O of the DFI of 15 Nov 2006, with effect from 1 Er Jan 2007 ( RO 2006 4975 ).
1 The specific name of a fruit syrup containing several fruit juices must clearly indicate the nature of the syrup (e.g., "mixed fruit syrup"). The indication, in descending order of weight, of the fruit juices used is also permitted (e.g. "orange and apricot syrup").
2 L' al. 1 shall apply by analogy to syrup within the meaning of s. 11, para. 1. 1
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4975 ).
Fruit juice table drinks (fruit juice beverage) are beverages obtained by dilution of fruit juice, concentrated fruit juice or fruit syrup in drinking water or natural mineral water, with addition Potential sugars.
1 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
1 The proportion of fruit juice in the finished product must be at least 10 % mass.
2 Table drinks prepared exclusively from lemon juice must contain at least 6 % mass of lemon juice in the finished product.
3 The addition of carbon dioxide is allowed.
1 The specific name of a table beverage containing several fruit juices must clearly indicate the nature of the beverage (p. Ex. "Table beverage with fruit juices"). The indication, in descending order of weight, of the fruit juices used is also allowed (p. Ex. "Table drink with orange and apricot juice"). 1
1bis L' al. 1 does not apply in the case where lemon juice or lime juice is added to correct the acid taste of a fruit juice. 2
2 If the product is prepared with natural mineral water, the origin of the natural mineral water may be included in the product name. Any reference to detailed analytical data for mineral water is prohibited.
1 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
2 Introduced by ch. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
The indications required for art. 2 OEDAl 1 Must be completed with the following information:
1 RS 817.022.21
Limonade (refreshing beverage) is a beverage that contains or does not contain carbonic acid, prepared from drinking water or natural mineral water and fruit juice or flavourings, with or without added sugars, caffeine or quinine.
1 The gas lemonade shall contain at least 2 g of carbon dioxide per litre.
2 The caffeine-containing lemonade should not have a caffeine content of more than 250 mg per litre.
3 The quinine-containing lemonade must not have a quinine content of more than 80 mg per litre, calculated as quinine hydrochloride.
1 If the proportion of fruit juice is equal to or greater than 4 % mass, the reference to the fruit juice content shall be permitted (e.g. "lemon juice lemonade" or "orange juice lemonade"). The proportion of fruit juice in the finished product must be indicated in percent mass in the vicinity of the specific denomination.
2 If the proportion of fruit juice is less than 4 % mass, the specific denomination will, for example, be "lemon lemonade". The specific name will be printed entirely in letters of the same size.
3 If the product is prepared with natural mineral water instead of drinking water, the product name may include the words "table water" (e.g. "table water with lemon juice" or "table water with lemon flavour"); the origin of the product Mineral water may be included in the product name. Any reference to detailed analytical data for mineral water is prohibited.
4 The specific name of the product containing several fruit juices or flavourings must clearly indicate the nature of the product (e.g. 'fruit juice lemonade' or 'fruit flavouring lemonade'). The indication, in descending order of weight, of fruit juices or flavourings used is also permitted (e.g. "lemon lemonade and lemon juice" or "lemon lemonade and lemon flavouring").
5 The carbon dioxide-free lemonade shall be labelled as such.
The indications required for art. 2 OEDAl 1 Must be completed with the following information:
1 RS 817.022.21
2 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
Table drinks based on milk, whey, buttermilk, milk serum or other milk products are beverages obtained by dilution of fermented or non-fermented milk, partly skimmed milk, skimmed milk, buttermilk, whey milk or Of milk in drinking water or natural mineral water, with the possible addition of other ingredients such as sugars, fruit juices or plant extracts. They can be clear or disordered.
1 The proportion of milk of all fat and buttermilk content must be at least 10 % mass, that of whey of at least 20 % mass, that of milk serum of at least 25 % mass.
2 The addition of carbon dioxide is allowed.
1 The specific name must be completed with the indication of the basic ingredient used (e.g. "buttermilk table beverage").
2 If the product is prepared with natural mineral water, the origin of the natural mineral water may be included in the product name. Any reference to detailed analytical data for mineral water is prohibited.
The indications required for art. 2 OEDAl 1 Must be completed with the following information:
1 RS 817.022.21
1 Powder for the preparation of non-alcoholic beverages is a dry product that gives, after addition of water, a non-alcoholic beverage within the meaning of s. 3, para. 5, 7, 14, 18 or 22.
2 The concentrate for the preparation of non-alcoholic beverages is a semi-liquid or concentrated liquid product which, after addition of water, gives a non-alcoholic beverage within the meaning of the art. 3, para. 5, 7, 14, 18 or 22.
Powder for the preparation of alcohol-free beverages may contain potassium or sodium hydrogens to obtain carbon dioxide.
The specific names "powder for the preparation of lemonade" or "concentrate for the preparation of lemonade" may be replaced by expressions such as "effervescent powder" or "powder for lemonade".
1 Vegetable juice is a non-diluted, fermentable, non-fermented or lactic fermentation juice, obtained by a mechanical process or by enzymatic methods and subsequent extraction from clean, clean vegetables for use in Delivery to the consumer.
2 Vegetable juice can also be prepared from concentrated pure vegetable juice or purée reduced to the initial concentration by adding potable water.
3 The vegetable purée is the part of vegetables, fermenesTarget, unfermented or lactic fermentation, obtained by sieving the edible part of the vegetable, without removing the juice.
4 The vegetable juice concentrate is vegetable juice from which a part of the water was removed by a physical process.
5 Dehydrated vegetable juice is vegetable juice from which virtually all water has been removed by a physical process.
6 Diluted vegetable juice is a beverage obtained by dilution of vegetable juice or vegetable juice concentrate in drinking water and maintained by a physical process.
1 The vegetable juice must meet the following requirements:
2 The concentrate of vegetable juices and diluted vegetable juice intended for direct delivery to the consumer must meet the following requirements:
1 In the case of products which have undergone lactic fermentation, the latter must be mentioned in the specific name (e.g. 'carrot juice which has undergone a lactic fermentation' or ' concentrate of carrot juice which has undergone fermentation Lactic ").
2 If a product contains several vegetable juices, the specific name must clearly indicate the nature of the product (e.g., "vegetable juice cocktail"). The indication, in descending order of weight, of the vegetables used is allowed.
3 If a product contains ingredients referred to in s. 30, para. 1, let. E, the specific name must be supplemented by a reference such as 'with the addition of sugar' or 'sweet'.
4 The provisions of paras. 1 to 3 shall apply mutatis mutandis to mixtures of vegetable juices and fruit juices.
1 The indications required for art. 2 OEDAl 1 Must be completed with the following information:
1. |
"Simple concentrate" |
For a dry matter content of at least 12 % mass |
|
2. |
"Double concentrate" |
For a dry matter content of at least 24 % mass |
|
3. |
"Triple concentrate" |
For a dry matter content of at least 36 % mass; |
2 Partially dehydrated tomato puree can be called "tomato puree" or "tomato concentrate".
1 RS 817.022.21
1 Instant drinks and consumer-ready drinks (p. Ex. "Ice tea", "refreshing drink in tea extracts") are beverages that are ready or ready for consumption, based on ingredients such as coffee, coffee substitutes, tea, guarana, plants, fruits, extracts or concentrates.
2 Instant drinks and ready-to-eat drinks or ingredients can be fermented with food-adapted micro-organisms that do not pose a health risk.
3 Instant drinks or consumer-ready drinks may contain ingredients such as sugars, maltodextrin, powdered milk or carbon dioxide.
1 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
Microorganisms added for fermentation must be inactivated in the finished product.
1 Introduced by ch. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
1 Ready-to-eat drinks containing caffeine are energy drinks containing caffeine or foods with caffeine content, with or without the addition of taurine, glucuronolactone or inositol.
2 They may contain ingredients such as sugars, maltodextrin, fruit juice or carbon dioxide.
1 Ready-to-eat drinks containing caffeine have an energy value of at least 190 kJ or 45 kcal/100 ml. Their caloric energy comes mainly from carbohydrates.
2 They have a caffeine content of more than 25 mg/100 ml, not exceeding 160 mg/day.
3 The maximum quantities set out in Annex 4 shall apply in derogation from the DFI Ordinance of 23 November 2005 on the addition of essential or physiologically relevant substances to foodstuffs 1 In the case of addition of taurine, glucuronolactone, inositol, niacin, vitamin B 6 , pantothenic acid or vitamin B 12 They relate to the content at the time of handing over to the consumer.
1 RS 817.022.32
1 The indications required for art. 2 OEDAl 2 Must be completed with the following information: 3
2 Available for consumption-ready beverages containing caffeine as specified in s. 33 B , the specific names "refreshing beverage containing caffeine", "energizing drink" or "Energy Drink" and for consumption-ready drinks containing caffeine in servings of less than 100 ml, the mention "energizing shot" Or "Energy Shot". 6
1 Repealed by c. I of the O of the DFI of 25 Nov 2013, with effect from 1 Er Jan 2014 ( RO 2013 5017 ).
2 RS 817.022.21
3 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4975 ).
4 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
5 Introduced by c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
6 Introduced by ch. I of the O of the DFI of 15 Nov. 2006 ( RO 2006 4975 ). New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 (RO) 2013 5017).
The alcohol-free vermouth is a drink prepared from drinking water, sugars, Artemisia extract and possibly other plants or parts of aromatic plants.
The sugar-free extract shall be at least 10 g per litre.
1 Repealed by c. I of the O of the DFI of 15 Nov 2006, with effect from 1 Er Jan 2007 ( RO 2006 4975 ).
1 The alcohol-free aperitif is a drink prepared from drinking water and extracts of aromatic plants or flavourings.
2 The alcohol-free bitter (bitter without alcohol) is a drink according to par. 1 with a bitter taste.
1 Alcohol-free aperitif and alcohol-free alcohol can contain ingredients such as sugars, honey or wine without alcohol.
2 The sugar-free extract shall be at least 10 g per litre.
1 The specific name for an alcohol-free aperitif is "alcohol free aperitif" or "alcohol free aperitif".
2 The specific name for the bitter or bitter alcohol without alcohol is "bitter or bitter without alcohol" or "bitter or bitter alcohol-free".
3 If the aperitif or alcohol-free alcohol (bitter without alcohol) has been added more than 2 g of carbon dioxide per litre, a statement such as "contains carbon dioxide" shall be shown in the vicinity of the specific denomination.
1 Repealed by c. I of the O of the DFI of 15 Nov 2006, with effect from 1 Er Jan 2007 ( RO 2006 4975 ).
Alcohol-free cider is a cider that has been removed by a physical process or has undergone fermentation to prevent the production of alcohol.
1 The addition of carbon dioxide is allowed.
2 The addition of apple juice, pear juice or concentrates in pure form or reduced to their initial concentration by dilution shall be permitted.
3 Natural volatile components subtracted from the non-alcoholic cider can be added in quantity equivalent to the original content.
The specific name is "cider without alcohol", "alcohol-free cider" or "de-alcoholized cider".
If the cider without alcohol has been added more than 2 g of carbon dioxide per litre, a statement such as "contains carbon dioxide" shall be shown in the vicinity of the specific denomination.
Beer without alcohol is a beer that has been removed from alcohol or has undergone fermentation to prevent the production of alcohol.
1 Beer without alcohol can be made by reconstitution from a concentrate.
2 Beer without alcohol must meet the same requirements as beer under s. 41 of the Ordinance of the DFI of 23 November 2005 on alcoholic beverages 1 .
1 RS 817.022.110
The specific name is "beer without alcohol", "beer-free beer" or "de-alcoholized beer".
Alcohol without alcohol and sparkling wine without alcohol are wines whose alcohol has been removed by a physical process or which have undergone fermentation to prevent the production of alcohol.
1 The addition of carbon dioxide is permitted in wine without alcohol. The sparkling wine without alcohol must contain at least 4 g of carbon dioxide per litre.
2 The addition of grape must, rectified concentrated grape must or sucrose must be added.
3 The volatile components removed from the wine during de-alcoholization can be added in quantity equivalent to the original content.
4 In addition, the requirements for wine under s. 6 of the Ordinance of the DFI of 23 November 2005 on alcoholic beverages 1 Are applicable by analogy to wine without alcohol and sparkling wine without alcohol.
1 RS 817.022.110
1 The specific name is "wine (sparkling) without alcohol", "wine (mousseux) free of alcohol" or "wine (sparkling) de-alcoholized".
2 The specific name may be supplemented by the reference to the grape variety used in the manufacture of wine, provided that the wine represents at least 85 % of the wine.
3 No mention of origin or vintage is allowed.
4 The addition of flavourings in quantities greater than that of the volatile components must be declared.
5 If wine without alcohol or sparkling wine without alcohol has been added more than 2 g of carbon dioxide per litre, a statement such as "contains carbon dioxide" shall be shown in the vicinity of the specific denomination.
Green coffee refers to ripe beans from the fruit of the coffee tree (genus Coffea ) Completely stripped of their hull and almost completely of their silver film.
Decaffeinated coffee (coffee without caffeine) is green or roasted coffee whose caffeine content after roasting does not exceed 0.1 % mass compared to dry matter.
1 Only substances that have been accidentally subtracted during extraction can be added to the coffee. The quantities added must not exceed the quantities extracted.
2 The moisture content shall not exceed:
3 Decaffeinated coffee must provide at least 22 % water-soluble extract mass in relation to dry matter.
The coffee treated must distinguish itself, from the analysis or its physiological effects, from the coffee referred to in art. 54 to 57 by the removal of substances other than caffeine, or the fact that its properties have been substantially modified.
The extract of coffee (soluble coffee extract, soluble coffee, instant coffee) is the more or less concentrated extract obtained exclusively by aqueous extraction from roasted coffee.
1 In addition to the technologically insoluble substances, the coffee extract should only contain the soluble and aromatic components of the coffee.
2 Hydrolysis processes with the addition of acids or bases are prohibited.
3 The dry matter content of the coffee must be:
4 The extract of coffee in solid or paste form shall not contain any other components other than those derived from the extraction.
5 The extract of coffee in liquid form shall not contain more than 12 % mass of sugars, roasted or unroasted.
6 The extract of decaffeinated coffee shall not contain more than 0.3 % caffeine mass in relation to the dry matter.
7 Art. 60 and 61 shall apply mutatis mutandis to extracts of coffee treated.
Coffee substitutes and coffee modifiers are powders obtained by roasting appropriate parts of plants containing starch or sugars, such as chicory, cereals, fruit, malt, acorns, or by roasting sugars or sugars Molasses.
Coffee substitutes and coffee modifiers shall contain at least 95 % dry matter mass.
Chicory extract (soluble chicory extract, soluble chicory, instant chicory) is the extract obtained exclusively by aqueous extraction from roasted chicory.
1 The dry matter content of the chicory shall be:
2 The chicory extract in solid or paste form shall not contain any other components other than those derived from the extraction.
3 The content of non-chicory substances shall not exceed 1 % mass.
4 The extract of chicory in liquid form may contain sugars in a proportion not exceeding 35 % mass.
5 Hydrolysis processes with the addition of acids or bases are prohibited.
Extracts of other coffee substitutes or modifiers of coffee as chicory or their mixtures, alone or with coffee, are soluble products more or less concentrated or dried, and obtained by aqueous extraction from materials First used.
The specific name may be supplemented by the words'concentrate':
1 In the case of coffee and chicory extracts, the particulars required for art. 2 OEDAl 1 Must be completed with the following information:
2 In the case of coffee blends and coffee substitutes, as well as in the case of mixtures of coffee extracts and extracts of coffee substitutes, the coffee content of the starting mixture must be indicated in percent mass on the packaging and in Advertising texts.
1 RS 817.022.21
Tea (green tea and black tea) is defined as the buds and young leaves of the tea tree (Camellia sinensis L.) Prepared according to the usual process.
Decaffeinated or caffeine-free tea is a tea whose caffeine content does not exceed 0.1 % mass.
Maté (yerba, Paraguay) hears the leaves containing caffeine, slightly roasted and crushed, of certain species belonging to the genus Ilex, in particular Ilex paraguayensis .
1 The water content of the maté must not exceed 10 % mass.
2 The caffeine content must be at least 0.6 % mass.
3 The water-soluble extract shall be at least 36 % mass.
The roasted mate must meet the maté requirements.
Infusion plants and fruits of infusion are the parts of plants or their extracts, which, by infusion, give an aromatic beverage intended to be refreshed or to be drunk for approval.
1 In addition to vegetables and herbs as well as spices, only non-toxic plants whose effects are not primarily pharmacological are allowed for the preparation of infusions.
2 Only the fruits mentioned in art. 2 of the Ordinance of the DFI of 23 November 2005 on fruit, vegetables and their derivatives 1 Are allowed for the preparation of fruit infusions. Instead of the whole fruit, parts of it can be used (e.g., skin).
3 Mixtures of infusion plants, brewing fruits and tea are allowed. The addition of fruit juice or vegetable juice or concentrates of these juices is allowed to colour them.
1 RS 817.022.107
1 The specific name of a product consisting of a mixture of several plants or fruits with infusion must be explicit (e.g., "herbal mixtures"). The reference to the different plants in descending order of their weight is allowed (e.g. "mint, citronella and apple peel").
2 The specific name of flavoured products based on black tea, herbal tea or brewing fruit is respectively "flavoured tea", "flavoured infusion" or "fruit flavoured infusion".
1 Repealed by c. I of the DFI O of 11 May 2009, with effect from May 25, 2009 ( RO 2009 2023 ).
By guarana, we mean the seeds of the liane Paullinia cupana Kunth ex H. B. K. with a caffeine content of at least 3 % mass. The seeds can be peeled, dried, roasted, or ground.
1 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
The moisture content of the guarana powder shall not exceed 10 % mass.
1 A statement such as "contains caffeine" must be in the vicinity of the specific denomination, and the caffeine content must be indicated in mg per 100 grams.
2 In the case of foods containing guarana as an ingredient (e.g. chewing gum, confectionery, bars), a statement such as "contains caffeine" must be indicated if the caffeine content of the product exceeds 30 mg Per diem.
The soy-based beverage is obtained by filtration or settling and by cooking the soluble extract of tempered and crushed soybeans. It can be acidified by appropriate micro-organisms, which are harmless to health, if any, supplemented with sugars as fermentation substrates. 2
1 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1021 ).
2 New wording of the sentence as per c. I of the DFI O of 11 May 2009, in force since 25 May 2009 ( RO 2009 2023 ).
1 The cereal-based beverage is obtained from water and milling products, with or without enzymatic saccharification, as enzymes have been deactivated prior to placing on the market. It can be filtered or delved and contain other ingredients such as edible oil, edible salt, maltodextrin and starch. It can be acidified by appropriate micro-organisms, which are harmless to health. 1
2 The specific name is "drink x", "cereal-based drink" or "drink based on x", where x means the cereal species. If a cereal-based beverage is made from several cereal species, the cereal species used may be listed in descending order of importance (e.g. "Rice and oat drink" or "rice and oat drink").
1 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1021 ).
The Federal Office for Food Safety and Veterinary Affairs regularly adapts the annexes to this order according to the evolution of scientific and technical knowledge as well as the laws of the main partners Of Switzerland.
1 Foodstuffs not in accordance with the provisions of the amendment of 25 November 2013 of this Ordinance may still be manufactured, imported and labelled under the old right until 31 December 2015.
2 They may be given to the consumer under the old right until stocks are exhausted.
(art. 3, para. 8, 3 A And 7, para. 2)
The following treatments and substances are authorised for foodstuffs listed in Art. 3, para. 1 to 4, 6 and 8, and art. 7:
A. Salaries
Substances
1 Introduced by c. II al. 2 of the DFI O of 7 March 2008 ( RO 2008 1021 ). Update as per c. II al. 1 of the O of the DFI of 25 November 2013, in force since 1 Er Jan 2014 (RO) 2013 5017).
2 OJ L 338/4, 13.11.2004, p. 4. The text of this Regulation may be consulted or ordered against invoice from the Federal Office of Public Health, 3003 Berne.
(art. 8, para. 1 and 3)
Common name of the fruit |
Botanical Name |
% Volume (Reported to Finished Product) |
|
Fruits of passion |
Passiflora edulis Sims |
25 |
|
Morelles de Quito |
Solanum quitoense Lam. |
25 |
|
Cassis |
Ribes nigrum L. |
25 |
|
White Groseles |
Ribes rubrum L. |
25 |
|
Red Groseles |
Ribes rubrum L. |
25 |
|
Mackerel Groseilles |
Ribes uva-crispa L. |
30 |
|
Fruit of the sea buckthorn |
Hippophae rhamnoides L. |
25 |
|
Prunelles |
Prunus spinosa L. |
30 |
|
Prunes |
Prunus domestica L. |
30 |
|
Quetsches |
Prunus domestica L. |
30 |
|
Sorbs |
Sorbus aucuparia L., syn. Pyrus aucuparia (L.) Gaertn. |
30 |
|
Cynorrhodons |
Rosa canina L. |
40 |
|
Swing cherries (Briefs) |
Prunus cerasus L. |
35 |
|
Other cherries |
40 |
||
Myrfleets |
Vaccinium myrtillus L. , Vaccinium corymbosum L. , Vaccinium angustifolium Brass |
40 |
|
Badger Bays |
Sambucus nigra L. |
50 |
|
Raspberries |
Rubus idaeus L. |
40 |
|
Apricots |
Prunus armeniaca L. |
40 |
|
Strawberries |
Fragaria x ananassa Duch. |
40 |
|
Maults |
Rubus fruticosus L. agg., syn . Rubus sect. Rubus |
40 |
|
Red turrets |
30 |
||
Coings |
Cydonnia oblonga Mill. |
50 |
|
Lemons and Limettes |
Citrus limon (L.) Burm.f. And Citrus aurantius (Christm. And Panz.) Swingle |
25 |
|
Other fruits of this category |
25 |
||
Common name of the fruit |
Botanical Name |
% Volume (Reported to Finished Product) |
|
Mangoes |
Mangifera indica L. |
25 |
|
Bananas |
Musa sp . |
25 |
|
Goyaves |
Psidium guajava L. |
25 |
|
Popes |
Papaya Carica L. |
25 |
|
Litchis |
Litchi chinensis Sonn. |
25 |
|
Acerola |
Malpighia sp. |
25 |
|
Corossoils |
Annona muricata L. |
25 |
|
Heart of Beef or Cachimans |
Annona reticulata L. |
25 |
|
Chérimoles |
Annona Cherimola Mill. |
25 |
|
Grenades |
Punica granatum L. |
25 |
|
Anacardium or Cashew nuts |
Western Anacardium L. |
25 |
|
Caja |
Spondias purpurea L. |
25 |
|
Imbus |
Spondias tuberosa Arruda ex H. Kost. |
25 |
|
Other fruits of this category |
25 |
||
Common name of the fruit |
Botanical Name |
% Volume (Reported to Finished Product) |
|
Apples |
Malus domestica Borkh. |
50 |
|
Pears |
Pyrus communis L. |
50 |
|
Fisheries |
Persian Prunus (L.) Batsch var. Persica |
50 |
|
Citrus, except lemons and limettes |
50 |
||
Pineapple |
Comosus pineapple (L.) Merr. |
50 |
|
Other fruits of this category |
50 |
||
1 Formerly an annex. New content according to the c. II al. 2 of the O of the DFI of 25 November 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).
(art. 4, para. 1, let. G, 5, al. 6 and 9, para. 2)
Common name of the fruit |
Botanical Name |
Minimum Brix values for reconstituted fruit juice and reconstituted fruit purée |
Apple (*) |
Malus domestica Borkh. |
11.2 |
Apricot (**) |
Prunus armeniaca L. |
11.2 |
Banana (**) |
Musa x paradisiaca L. (excluding plantain bananas) |
21.0 |
Cassis (*) |
Ribes nigrum L. |
11.0 |
Raisin (*) |
Vitis vinifera L. or its hybrids Vitis labrusca L. or its hybrids |
15.9 |
Grapefruit (*) |
Citrus x paradise Macfad. |
10.0 |
Goyave (**) |
Psidium guajava L. |
8.5 |
Citron (*) |
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 |
Fishing (**) |
Persian Prunus (L.) Batsch var. Persica |
10.0 |
Poire (**) |
Pyrus communis L. |
11.9 |
Pineapple (*) |
Comosus pineapple (L.) Merr. |
12.8 |
Raspberry (*) |
Rubus idaeus L. |
7.0 |
Acid (*) |
Prunus cerasus L. |
13.5 |
Strap (*) |
Fragaria x ananassa Duch. |
7.0 |
Mandarin (*) |
Citrus reticulata Blanco |
11.2 |
The minimum Brix value in the above list refers to reconstituted fruit juice and reconstituted fruit purée and does not take into account any ingredients that may have been added (y c. Additives).
For products marked with an asterisk (*), which are produced as a juice, a minimum relative density is determined with respect to water at 20/20 ° C.
For products marked with two asterisks (**), which are produced as purées, only a minimum uncorrected Brix value (without acidity correction) is determined.
1 Introduced by c. II al. 2 of the O du DFI du 13 oct. 2010 ( RO 2010 4645 ). New content according to the c. II al. 2 of the O of the DFI of 25 November 2013, in force since 1 Er Jan 2014 (RO) 2013 5017).
(art. 33 C, Al. 3)
Substances |
Ready-to-eat drinks containing caffeine |
Ready-to-eat drinks containing caffeine in servings < 100 ml (energizing shot) |
Maximum quantity per 100 ml |
Maximum Quantity per Daily ration |
|
Taurine |
400 mg |
2000 mg |
Glucuronolactone |
240 mg |
1200 mg |
Inositol |
20 mg |
100 mg |
Niacin |
8 mg |
16 mg |
Vitamin B 6 |
2 mg |
1.4 mg |
Pantothenic acid |
4 mg |
6 mg |
Vitamin B 12 |
2 µ g |
2.5 µ g |
1 Introduced by c. II al. 3 of the O of the DFI of 25 November 2013, in force since 1 Er Jan 2014 ( RO 2013 5017 ).