Rs 817.022.111 Order The Dfi Of 23 November 2005 On Soft Drinks (Especially Tea, Infusions, Coffee, Juices, Syrups, Lemonades)

Original Language Title: RS 817.022.111 Ordonnance du DFI du 23 novembre 2005 sur les boissons sans alcool (en particulier thé, infusions, café, jus, sirops, limonades)

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817.022.111 order of the DFI on soft drinks (especially tea, infusions, coffee, juices, syrups, lemonades) of November 23, 2005 (Status January 1, 2014) the federal Department of Home Affairs (FDHA), view the art. 4, al. 2: 26, al. 2 and 5 and 27, al. 3, of the order of 23 November 2005 on foodstuffs and customary objects (LGV), stop: Chapter 1 provisions general art. 1 scope and field of application this order specifies the soft drinks and foods containing caffeine listed below and fixed terms of labelling requirements that pertain: a. fruit juice, fruit nectar; b. syrup, fruit syrup and maple syrup; c. drink table fruit juice; d. lemonade; e. table with milk drink , whey, buttermilk, milk or other dairy; serum f. powder and concentrate for the preparation of soft drinks; g. vegetable juice; h. instant drinks and beverages ready for consumption, based on ingredients such as coffee, substitutes for coffee, tea, plants, fruits or guarana and consumption-ready beverages containing caffeine; i. vermouth without alcohol aperitif without alcohol, bitter (bitter) without alcohol, cider without alcohol, beer without alcohol, wine alcohol, sparkling wine without alcohol; j. coffee, substitutes for coffee; k. tea, mate, infusion plants, fruit infusion; l. guarana; Mr. drinks to soy and grain-based beverages.

It does not apply to water intended for human consumption; This commodity is regulated by the order of the DFI of 23 November 2005 on drinking water, spring water and mineral water.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4975).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).
New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4975).
Introduced by section I of O of the DFI of Nov. 15. 2006, in force since Jan. 1. 2007 (RO 2006 4975).
SR 817.022.102 art. 2-ethyl alcohol ethyl alcohol of drinks without alcohol content may not exceed 0.5% volume.
For the syrup, the ethyl alcohol content is reported to the dilution of ready for consumption.

Chapter 2 juice, nectar of fruit Section 1 juice art. 3definitions fruit juice is fermented but fermentable juice obtained from the edible parts of walls and healthy fruits, fresh or preserved by the cold, of one or several species of fruit. The juice has the color, aroma and flavor characteristics of the fruit from which it comes.
Fruit juice is also the juice obtained from concentrated fruit juice reconstituted with drinking water.
Concentrated fruit juice is a product obtained from fruit of one or several species of fruit juice, by the physical elimination of a specific part of the water of constitution.
The dehydrated juices (juice powder) is the product obtained from fruit of one or several species of fruit juice, by physical elimination of almost all of the water of constitution.
Diluted fruit juice is a drink obtained by addition of water to the juice of fruits, juice, concentrated fruit, mashed fruits, mashed fruit concentrated or a mixture of these products.
The juice obtained by water extraction is a product obtained by diffusion in water: a. of the whole pulp fruit whose juice can be extracted by any physical means; forgotten the source. of the whole fruit dehydrated.

The fruit purée is the fermentable but unfermented product obtained by processes physical appropriate such as sieving, grinding or milling of the edible part of whole or peeled, fruit without elimination of juice.
The concentrated fruit purée is the product obtained from fruit purée by the physical elimination of a specific part of the water of constitution. Aromas can be returned. These are obtained by physical means appropriate as defined in annex 1 and recovered in full from the fruit of the same species.
The pulp or cells are obtained from the edible parts of fruit of the same kind without elimination of juice. For citrus, the pulp or cells are vesicles containing the juice from the endocarp.
In derogation from Annex 3, ch. 24, of the order of the DFI of 23 November 2005 on the labelling and advertising of foodstuffs (OEDAl), the aromas to be returned are obtained during the processing of the fruit by appropriate physical processes. These can be used to preserve, maintain or stabilize the quality of aroma and include in particular the pressing, extraction, distillation, filtration, adsorption, evaporation, splitting and concentration. The aroma is obtained from the edible parts of the fruit; However, it can also be oil cold pressed citrus peels and compounds from nuclei.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).
SR 817.022.21 art. 3aTraitements and substances authorised treatments and substances listed in Appendix 1 are allowed for food described in art. 3, al. 1 to 4 and 6.

Introduced by chapter I of the O of the DFI on March 7, 2008 (RO 2008 1021). New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Art. 4 fruit juices requirements must meet the following requirements: a. the total soluble dry matter content from the fruit must correspond to the natural content of the used fruit and should not be changed unless the juice is cut with the same species of fruit juice; (b) mixtures of fruit purée and fruit juice are allowed in the production of fruit juice; concentrated mixtures of fruit or fruit juice juice with of the concentrated fruit purée or fruit puree are allowed in the production of juices made from concentrate; c. they may contain: 1. for Apple Juice: the maximum 10% mass of PEAR juice or the corresponding amount of concentrate 2. for the PEAR juice: the maximum 10% mass of Apple juice or the corresponding amount of concentrate, 3 for orange juice: the maximum 10% mass of tangerine juice or the corresponding amount of concentrate;

d. the addition of aromas, pulp and cells returned to juices of fruits and juices made from concentrate, as well as the addition of salts of tartriques acid returned to the grape juice are permitted; e. the addition of sugars is prohibited; f. the aromas, the pulps and cells obtained by physical means appropriate from fruit of the same species may be returned to the juice and the juice herbal concentrate; g. soluble dry matter of juices made from concentrate should match the minimum Brix value in annex 3 for the reconstituted fruit juice; If a juice made from concentrate is obtained from a fruit not listed in Schedule 3, the minimum of the reconstituted juice Brix value must match the Brix value of the extracted juice of the fruit used for the manufacture of the concentrated; h. in the case of citrus fruit juice must come from the endocarp; lime juice, which can be obtained from the whole fruit, exception; i. when juices are obtained from fruits with seeds, seeds and skins, parts or components of seeds, seeds and skins are not incorporated into the juice; This provision applies in cases where the parts or components of the seeds, seeds and skins can be eliminated by good manufacturing practices; j. juice made from concentrate is prepared according to manufacturing processes appropriate that preserve the physical, chemical, organoleptic and nutritional characteristics essential to a medium type of juice of the fruit from which it comes; k. addition of concentrated juice or lime juice or lemon juice concentrated juice or lemon lime is allowed up to 3 grams per litre of juice, expressed as citric acid anhydrous, in order to correct acid juices taste, at base of concentrated fruit juice and the juice obtained by water extraction; l. the addition of carbon dioxide is admitted.

Dehydrated, concentrated and diluted fruit juices, intended to be delivered directly to the consumer, must meet the following requirements: a. fruit juice concentrate should be reduced to at least half the volume of juice of departure; b. the aromas, the pulps and cells obtained by physical means appropriate from fruit of the same species can be returned to base of concentrate fruit juice; b. the addition of juice of lemon or lime or concentrated juice in order to correct lime or lemon juice acid taste is allowed up to 3 grams per litre of juice, expressed as anhydrous citric acid; c. for diluted juice, the proportion of juice in the finished product must be equal to or greater than 50% mass; d. in addition the provisions of para. 1 shall apply by analogy.


New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Art. 5 specific name the specific name of a fruit juice made up of two or more kinds of fruit juice must bring out clearly the nature (e.g. 'mixture of fruit juice', 'juice multifruits'); the indication of the fruits used, in descending order of their importance in volume, as they appear in the list of ingredients, is also allowed (e.g. 'orange and apricot juice').
The al. 1 does not apply in the case of juice of lemon or lime is added in order to correct the acidic taste of fruit juice.
Apple juice, PEAR juice, or their mixture can be referred to as "juice of fruits with pips" or "sweet cider.

If the specific denomination includes a reference to a variety of fruits (eg.) "Apple Juice Gravenstein'), the proportion of juice of this variety in the finished product must be at least 80% mass.
For dehydrated fruit juice, the "dehydrated" qualifier can be replaced by the words "in powder" and may be accompanied or replaced by the indication of the specific treatment used (eg.) "freeze-dried").
The fruits in annex 3 species are used in the preparation of juices of fruits and purees of fruits with the specific name of the fruit concerned or the common name of the product. For the species of fruits which are not in annex 3, correct common or botanical name is used.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 5017 RO).
New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1021).
Repealed by no I of O of the DFI on Nov. 25. with effect from Jan. 1, 2013. 2014 (2013 5017 RO).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Art. 6 additional indications the indications required in art. 2 OEDAl are supplemented by the following information: a. for products that contain more than 2 g of carbon per litre: a mention such as "contains carbon dioxide" near the specific name; (b) for the diluted fruit juice: the minimum content of fruit juice, fruit purée or mixture of components near the specific denomination.

RS 817.022.21 new content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Section 2 Nectar of fruit art. 7 definition of fruit nectar is a drink no fermented, but fermentable, obtained by adding water, with or without the addition of sugars or honey to fruit juice, the juice made from concentrate, fruit juice obtained by water extraction, concentrated fruit juice, fruit purée or mashed fruit concentrated or a mixture of these products.
The treatments and substances listed in Appendix 1 are allowed for manufacturing.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).
Introduced by chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1021).

Art. 8 requirements according to the kind of fruit used, the finished products must present minimum levels in fruit juice or fruit purée defined in annex 2.
The addition of sugars or honey until 20% mass of the finished product and the addition of flavour, pulp and cells restored are allowed.
Mixtures of nectar of one or several kinds of fruit, possibly with the addition of juice or fruit purée, are allowed. In this case, the sum of the different quotients (juice of fruits and fruit purée share divided by the indicated minimum content of fruit corresponding according to annex 2) should be at least 1.
The addition of carbon dioxide is admitted.
The aromas, the pulps and cells obtained by physical means appropriate from fruit of the same species can be returned to the nectar of fruit.

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1021).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).
New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1021).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Art. 9 specific denomination art. 5, al. 1, is applicable by analogy to the specific name of the nectar of fruit.
The fruits in annex 3 species are used in the preparation of the nectars of fruits with the specific name of the fruit concerned or the common name of the product. If the species of fruit is not in annex 3, the correct common or botanical name is used.

Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Art. 10 additional indications the indications required in art. 2 OEDAl must be supplemented by the following information: a. for products that contain more than 2 g of carbon per litre: a mention such as "contains carbon dioxide" near the specific name; (b) the minimum amount of components of fruits, the specific name nearby.

An allegation that it has not been added sugars to a fruit nectar, or any other claim likely to have the same meaning for the consumer, may be made only if the product contains no monosaccharides or disaccharides added or any other foodstuff used for its edulcorantes properties.
If sugars are naturally present in the nectar of fruit, the allegation referred to in para. 2 must be completed by the following statement on the label: "contains naturally occurring sugars".

RS 817.022.21 introduced by section I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 5017 RO).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Chapter 3 syrup, fruit syrup and maple syrup art. 11definitions syrup is a liquid product of thick consistency, prepared from ingredients such as drinking water, spices, herbs, edible flowers, vegetables, fruits or flavors, and added sugars. Spices, herbs, vegetables or fruits can be replaced by their extracts.
Grenadine syrup (grenadine) is a flavored syrup essentially with the juice of red fruit, vanilla or vanilla extracts and, possibly, with the lemon juice.
Fruit syrup is a liquid product of thick consistency prepared from fruit juice or of corresponding fruit juice concentrate, added sugars and obtained by solubilization hot or cold.
Maple syrup is obtained by reduction of the SAP of the Maple (Acer saccharum) or other appropriate species of Maple.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4975).

Art. 12 requirements soluble dry matter of syrup, syrup fruits and maple syrup must represent at least 60% mass.
Syrup fruit must have a 30% fruit juice content mass at least.
...

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4975).
Repealed by no I of O of the DFI of Nov. 15. 2006, with effect from Jan 1. 2007 (RO 2006 4975).

Art. 13 specific name the specific name of a syrup of fruit containing several fruit juices should be clear nature (eg.) "mixed fruit syrup"). The reference in weight descending order, used fruit juice is also allowed (eg.) "syrup of orange and apricot").
The al. 1 is applicable by analogy to the syrup to the senses of the art. 11, al. 1. new content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4975).

Chapter 4 drinks table juice of fruit art. 14definition drinks table juice from fruits (fruit juice drink) are drinks obtained by dilution of juice, fruit syrup or concentrated fruit juice in water or natural mineral water, with possible addition of sugars.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Art. 15 requirements the proportion of juice in the finished product should be 10% mass at least.
Prepared exclusively from lemon juice drinks from table must contain at least 6% mass of lemon juice in the finished product.
The addition of carbon dioxide is admitted.

Art. 16 specific name the specific name of a drink of table containing several fruit juice must bring out clearly the nature (e.g. "table to fruit juice drink"). The reference in weight descending order, used fruit juice is also allowed (e.g. "beverage of orange and apricot juice table").

The al. 1 does not apply in the case of juice of lemon or lime is added in order to correct the acidic taste of fruit juice.
If the product is prepared with a natural mineral water, the origin of this can be included in the name of the product. Any mention of the analytical details of mineral water is prohibited.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Art. 17 additional information the indications required in art. 2 OEDAl must be supplemented by the following information: a. the proportion of juice in the finished product, in mass percent, close to the specific name; (b) in the case of products containing more than 2 g of carbon per litre: a reference such as "contains carbon dioxide" near the specific denomination.

RS 817.022.21 Chapter 5 lemonade art. 18 definition lemonade (refreshing drink) is a drink containing or not carbonic acid, prepared from drinking water or natural mineral water and fruit juice or flavor, with or without the addition of sugars, caffeine or quinine.

Art. 19 requirements carbonated lemonade must contain at least 2 g of carbon per litre.
Lemonade with caffeine should not present a greater than 250 mg per litre caffeine content.
Lemonade containing quinine should not present a content greater than 80 mg per litre, calculated quinine in quinine hydrochloride.

Art. 20 specific denomination if the proportion of fruit juice is equal to or greater than 4% mass, the mention of the fruit juice content is allowed (eg.) "lemon juice lemonade" or "orange juice lemonade"). The proportion of juice in the finished product must be indicated as a percentage mass near the specific denomination.
If the proportion of fruit juice is less than 4% mass, the specific denomination will be, for example, "the aroma of lemon lemonade." The specific name will be printed entirely in letters the same dimension.
If the product is prepared with a natural mineral water instead of drinking water, the name of the product may include the statement "water table" (eg). 'table to the lemon juice water' or 'table with the aroma of lemon water'); the origin of the mineral water can be included in the name of the product. Any mention of the analytical details of mineral water is prohibited.
The specific name of the product that contains several fruit juices or flavors must bring out clearly the nature (eg.) "fruit juice lemonade" or "lemonade with aromas of fruit"). The reference weight descending, the juice or used aromas is also allowed (eg.) "lemonade orange juice and lemon juice" or "lemonade to the aroma of orange and the aroma of lemon").
Free lemonade of carbon dioxide must be labeled as such.

Art. 21 additional indications the indications required in art. 2 OEDAl must be supplemented by the following information: a. on the caffeine content: 1. for products with a content of caffeine greater than 30 mg/l and less or equal to 150 mg/l: a statement such as "contains caffeine", 2. for products with a caffeine content higher than 150 mg/l: the mention "high caffeine content". not recommended for children and pregnant or nursing women. " the words appear in the same Visual field as the name specific, followed in brackets by the indication of the content in mg/100 ml, 3. for drinks containing caffeine, generally if the content is less than 1 mg/l: the mention, the specific name nearby, indicating that the drink contains caffeine (e.g. "caffeine free");

(b) in the case of beverages containing quinine: a statement such as "contains quinine", near the specific name; (c) in the case of the waters of table added more than 2 g of carbon dioxide per litre: a mention such as "contains carbon dioxide" near the specific denomination.

RS 817.022.21 new content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Chapter 6 table to milk-based drinks, whey, buttermilk, milk serum or other products dairy art. 22 definition table to milk-based drinks, whey, buttermilk, serum of milk or other dairy products are drinks obtained by dilution of fermented milk or not, partly skimmed milk, skim milk, buttermilk, whey or milk serum in drinking water or natural mineral water, with possible other ingredients such as sugar addition fruit juice or extracts of plants. They can be clear or cloudy.

Art. 23 requirements the proportion of whole-fat and buttermilk milk must be at least 10% mass, mass of at least 20% whey, mass of serum of milk of at least 25%.
The addition of carbon dioxide is admitted.

Art. 24 specific name the specific name must be completed with the indication of the basic ingredient of used (eg.) "table to the buttermilk drink").
If the product is prepared with a natural mineral water, the origin of this can be included in the name of the product. Any mention of the analytical details of mineral water is prohibited.

Art. 25 additional indications the indications required in art. 2 OEDAl must be supplemented by the following information: a. the proportion, as a percentage mass of the basic ingredient used in the finished product, the specific name nearby (e.g.: "25% of serum of milk"); b. a mention such as "contains carbon dioxide" appearing close to the physical description in the case of added more products of 2 g of carbon per litre.

RS 817.022.21 Chapter 7 powder and concentrate for the preparation of drinks without alcohol art. 26 definition powder for the preparation of soft drinks is a dry product that gives a soft drink after adding water, to the senses of the art. 3, al. 5, 7, 14, 18, or 22.
The concentrate for the preparation of soft drinks is a semi-liquid product or liquid in concentrated form that gives a soft drink after adding water, to the senses of the art. 3, al. 5, 7, 14, 18, or 22.

Art. 27 requirements powder for the preparation of soft drinks may contain the hydrogen potassium or sodium to get carbon dioxide.

Art. 28 specific denomination specific denominations "powder for the preparation of lemonade" or "concentrated for the preparation of lemonade" can be replaced by expressions such as 'effervescent powder' or 'lemonade powder.

Chapter 8 Art. vegetable juice 29 definitions vegetable juice is a juice diluted, fermentable, unfermented or having undergone a lactic fermentation, obtained by a mechanical process or by enzymatic methods and subsequent extraction from healthy and clean vegetables and intended for delivery to the consumer.
Vegetable juice can also be prepared from juice or puree of concentrated pure vegetables brought back to the initial concentration by adding potable water.
Puree of vegetables is the part of vegetables, fermentable, unfermented or having undergone a lactic fermentation, obtained by sieving the edible part of the vegetable, without elimination of the juice.
Concentrate vegetable juice is juice of vegetables which we pulled some of the water by a physical process.
Dehydrated vegetable juice is juice of vegetables which we withdrew virtually all of the water by a physical process.
Diluted vegetable juice is a drink obtained by dilution of juice vegetables or vegetable juice concentrate in water and kept by a physical process.

Art. 30 requirements vegetable juice must meet the following requirements: a. the content of total soluble dry matter from the vegetable juice must correspond to the natural content of the used vegetable; b. There is taken into account in particular the minimum content in % mass following vegetables juice: 1. for the tomato juice: 4.52. for celery juice: 6.53. for carrot juice: 7.04. for the juice of red beets: 7.5;

c. the juice obtained by reconstitution must present minimum levels of 1% mass greater than the levels specified in the let. a or b; d. the mixture of different vegetable juice is allowed; e. the following ingredients are allowed: 1. edible salt, 2 sugars or honey, up to 50 g per kg in total, 3 spices, extracts and aromatic herbs obtained from these products, 4 juice, 5 whey or serum of milk having undergone a lactic fermentation, up to 100 g per kilogram.

Vegetable juice concentrate and juice diluted vegetables intended for direct delivery to the consumer must meet the following requirements:

a. concentrate vegetable juice must have a total soluble dry matter content from the vegetable at least equal to twice that of the juice. The concentrate of tomato juice must have one of at least 8% mass; (b) reconstituted vegetable juice concentrate must meet the requirements applicable to used vegetable juice; (c) in the case of the diluted vegetable, the proportion of pure vegetable juice juice must be at least 40% of the mass in the product finished; (d) the provisions of para. 1, let. d and e, are applicable by analogy.

Art. 31 specific denomination in the case of products having undergone a lactic fermentation, it must be mentioned in the specific denomination (eg.) "carrot juice has been a lactic fermentation" or "concentrated carrot juice having undergone a lactic fermentation").
If a product contains several vegetable juice, the specific name must clearly highlight the nature (e.g.: 'vegetable juice cocktail'). The reference in weight descending order, of the used vegetables is admitted.
If a product contains ingredients referred to in art. 30, al. 1, let. e, the specific name must be accompanied by a statement such as 'with addition of sugar"or"sugar ".
The provisions of paras. 1 to 3 are applicable by analogy to juice vegetables and fruit juice mixtures.

Art. 32 additional indications the indications required in art. 2 OEDAl must be supplemented by the following information: a. in the case of vegetable juice concentrate: the number of parts of water to add to the concentrate to get the initial density of the juice; in the case of tomato juice concentrates, we can also indicate the minimum content of dry matter from tomatoes as a percentage mass, or use the following designations: 1. "simple concentrated" for a content in dry matter of at least 12% mass 2.

"double focus" for a content in dry matter of at least 24% mass 3.

"triple concentrate" for a content in dry matter of at least 36% mass;

(b) in the case of the diluted vegetable juice: by the proportion of vegetable juice, in percent weight in the finished product, the specific name nearby.
The partially dehydrated tomato puree may be called "tomato puree" or "concentrated tomato."

RS 817.022.21 Chapter 9 drinks instant and instant drinks ready for consumption Section 1 drinks and beverages ready for consumption based on ingredients such as coffee, substitutes for coffee, tea, plants, fruits, or guarana art. 33definition instant drinks and beverages ready for consumption (e.g. "ice tea", "refreshing drink with extracts of tea") are drinks to prepare or ready for consumption, with ingredients such as coffee, substitutes for coffee, tea, guarana, plants, fruits, their extracts or concentrates.
Instant drinks and beverages ready for consumption or ingredients that compose can be fermented with microorganisms suitable for foodstuffs and which do not present any health risk.
The instant drinks or beverages ready for consumption may contain ingredients such as sugar, maltodextrin, milk powder or carbon dioxide.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Art. 33aExigence added for fermentation microorganisms must be inactivated in the finished product.

Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Section 2Boissons ready to use caffeinated art. 33b Definition ready-to use caffeinated beverages are energy drinks containing caffeine or foods to caffeine content, with or without added taurine, glucuronolactone and inositol.
They may contain ingredients such as sugar, maltodextrin, fruit juice, or carbon dioxide.

Art. 33 requirements ready-to use caffeinated beverages have an energy value of at least 190 kJ or 45 kcal / 100 ml. Their caloric energy comes mainly from carbohydrates.
They present a content greater than 25 mg caffeine / 100 ml, but not more than 160 mg/daily ration.
The maximum quantities indicated in annex 4 apply as an exception to the order of the DFI of 23 November 2005 on the addition of substances essential or physiologically useful for food in case of addition of taurine, glucuronolactone, inositol, niacin, vitamin B6, Pantothenic acid or vitamin B12. They relate to the content at the time of delivery to the consumer.

RS 817.022.32 Section 3 label art. 34...

The information required in art. 2 OEDAl must be supplemented by the following information: a. the share of the extract, in percent mass, or, in the case of products ready to drink, in grams per litre; b. a mention such as "contains carbon dioxide" near the specific denomination, if the product contains more than 2 g of carbon per litre; c. the mention of the caffeine content except for the products of coffee of tea or coffee or tea extract and whose specific name includes the term "coffee" or "tea": 1. for products with caffeine content is higher than 30 mg/l and less than or equal to 150 mg/l: a statement such as "contains caffeine", 2. for products of a higher than 150 mg/l caffeine content : the mention "high caffeine content, children and pregnant or nursing women not advised." This reference is in the same field of vision as the name specific, followed in parentheses of the indication of the content in mg per 100 ml;

d. for ready consumption containing caffeine according to art. 33B, also: 1. a statement specifying that the drink should be consumed in limited quantities due to its high caffeine content 2. nutrition labelling referred to in art. 22-29 OEDAl; Please indicate the vitamins upon delivery, 3 levels. the content of taurine and glucuronolactone in mg/100 ml or their share in percent, 4. the recommended daily dose.

Are admitted to the ready-to use caffeinated beverages referred to in art. 33b, the specific denominations 'refreshing drink caffeinated', 'energy drink' or 'Energy Drink' and ready for consumption with caffeine in less than 100 ml portions, the mention 'energy shot' or 'Energy Shot '.

Repealed by no I of O of the DFI on Nov. 25. with effect from Jan. 1, 2013. 2014 (2013 5017 RO).
RS 817.022.21 new content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4975).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 5017 RO).
Introduced by section I of O of the DFI of Nov. 15. 2006 (RO 2006 4975). New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Chapter 10 Vermouth without alcohol, aperitif without alcohol, bitter (bitter) nonalcoholic cider without alcohol, beer without alcohol, wine alcohol, sparkling wine without alcohol Section 1 Vermouth without alcohol art. 35 definition vermouth without alcohol is a drink prepared from drinking water, sugar, extract of Artemisia and possibly other plants or parts of aromatic plants.

Art. 36 requirements-free extract of sugar content should be of at least 10 g per litre.

Section 2...

Art. 37 to 40 repealed by section I of O of the DFI from 15 nov. 2006, with effect from Jan 1. 2007 (RO 2006 4975).

Section 3aperitif without alcohol, bitter (bitter) without alcohol art. 41 definition alcohol-free aperitif is a drink prepared from water and extracts of herbs and aromas.
The bitter (bitter without alcohol) alcohol is a drink, according to para. 1 with a bitter taste.

Art. 42 the aperitif without alcohol and the bitter without alcohol requirements may contain ingredients such as sugar, honey or wine without alcohol.
The sugar-free extract content must be of at least 10 g per litre.

Art. 42a specific names is the specific name for the aperitif without alcohol "aperitif without alcohol" or "free drink of alcohol.
The specific name for the bitter or bitter alcohol is "bitter or bitter without alcohol" or "bitter or bitter-free of alcohol.
If the appetizer or the bitter (bitter without alcohol) alcohol has been added more than 2 g of carbon per litre, a mention such as "contains carbon dioxide" must be the specific name nearby.

Section 4...

Art. 43 to 46 repealed by section I of O of the DFI from 15 nov. 2006, with effect from Jan 1. 2007 (RO 2006 4975).

Section 5 cider without alcohol art. 47 definition the cider without alcohol is a cider which we took alcohol by a process physics or who has undergone a fermentation preventing alcohol production.

Art. 48 requirements the addition of carbon dioxide is admitted.
The addition of Apple juice, PEAR juice or their concentrates in pure form or brought back to their original concentration by dilution is permissible.

The natural volatile components removed from the cider without alcohol can it be added equivalent to the initial content.

Art. 49 specific denomination the specific denomination is "cider without alcohol", "free of alcohol cider" or "cider désalcoolisé.

Art. 50 additional information if the cider without alcohol has been added more than 2 g of carbon per litre, a statement such as "contains carbon dioxide" must be the specific name nearby.

Section 6 beer without alcohol art. 51 definition alcohol-free beer is a beer which we took alcohol or the bride underwent fermentation preventing alcohol production.

Art. 52 requirements alcohol-free beer may be manufactured by replenishment from a concentrate.
Alcohol-free beer must meet the same requirements as the beer under art by analogy. 41 of the order of the DFI of 23 November 2005 on alcoholic beverages.

SR 817.022.110 art. 53 specific denomination the specific denomination is "beer without alcohol", 'alcohol free beer' or 'beer name '.

Section 7Vin without alcohol, sparkling wine without alcohol art. 53A Definition alcohol free wine and sparkling wine without alcohol are wines which we took alcohol by a physical process or who have undergone a fermentation preventing alcohol production.

Art. 53b requirements the addition of carbon dioxide is admitted in the wine without alcohol. The sparkling wine without alcohol must contain at least 4 g of carbon per litre.
The addition of grape must, of sucrose or rectified concentrated grape must shall be allowed.
Volatile components removed from the wine during the dealcoholisation can it be added in amounts equivalent to the initial content.
In addition, the requirements applying to wine under art. 6 of the order of the DFI of 23 November 2005 on alcoholic beverages are applicable by analogy to alcohol-free wine and sparkling wine without alcohol.

SR 817.022.110 art. 53 c specific Denomination the specific denomination is "(sparkling) wine without alcohol", "alcohol-free (sparkling) wine" or "alcohol-free (sparkling) wine.
The specific denomination may be supplemented by a reference to the variety used for the production of wine as long as it represents at least 85% of the wine.
No mention of origin or vintage is admitted.
The addition of aromas in a quantity greater than that of volatile components must be declared.
If the wine without alcohol or alcohol-free sparkling wine has been added more than 2 g of carbon per litre, a mention such as "contains carbon dioxide" must be the specific name nearby.

Chapter 11 Section 1 coffee coffee substitutes coffee green art. 54 definition means green coffee ripe beans of the fruit of the coffee plant (Coffea genus) cleared completely of their hull and almost completely of their silver film.

Art. 55 requirements green coffee must not contain more than 13% water mass nor more than 5% mass of impurities (black beans, altered or damaged beans, shells or foreign body).
Smoothing and mechanical polishing of green coffee are allowed.

Section 2 roasted coffee art. 56 definition the roasted coffee is toasted green coffee.

Art. 57 requirements the roasted coffee must not contain more than 1% mass of charred beans nor more than 5% mass of water.
The roasted coffee must provide at least 22% mass of water soluble extract compared to the dry matter.

Section 3 decaffeinated coffee art. 58 definition the decaffeinated coffee (coffee without caffeine) is green or roasted coffee which after roasting caffeine content does not exceed 0,1% mass compared to the dry matter.

Art. 59 requirements only substances having been removed unintentionally during extraction can be added to coffee. The added quantities must not exceed the amounts extracted.
The water content should not exceed: a. 13% mass in decaffeinated green coffee; b. 5% mass in the roasted decaffeinated coffee.

Decaffeinated coffee must provide at least 22% mass of water soluble extract compared to the dry matter.

Section 4 treats coffee art. 60 coffee treated definition must distinguish itself, analysis or in its physiological effects, coffee referred to in art. 54 to 57 by the fact that they took substances other than caffeine or its properties have changed significantly.

Art. 61 requirements the provisions of arts. 54 to 57 shall apply by analogy.
The provisions of the art. 58 and 59 are applicable by analogy to the processed decaf.

Section 5 extract of coffee art. 62 definition coffee extract (extract of soluble coffee, instant coffee, instant coffee) is the more or less concentrated extract obtained exclusively by aqueous extraction from roasted coffee.

Art. 63 requirements in addition to the technologically inevitable insoluble substances, coffee extract must contain only the soluble and aromatic coffee components.
The process of hydrolysis with addition of acids or bases are not allowed.
From the coffee dry matter content must be: a. for extraction of coffee in solid form (powder, tablets, etc.): at least 95% mass; b. for extraction of coffee paste: 70-85% mass; c. to form coffee extract liquid: 15 to 55% mass.

The extract of coffee in solid or paste form must not contain other components as those coming from the extraction.
Liquid coffee extract must not contain more than 12% mass of sweet, roasted or not roasted.
The extract of decaffeinated coffee should not contain more than 0.3% mass of caffeine compared to the dry matter.
The art. 60 and 61 are applicable by analogy to the extracts of processed coffee.

Section 6 coffee substitutes, modifiers of coffee art. 64 definition modifiers of coffee and coffee substitutes are powders obtained by roasting plant parts appropriate containing starch or sugars, such as chicory, cereal, fruit, malt, acorns, or roasting of sugar or molasses.

Art. 65 requirements coffee substitutes and modifiers of coffee must contain at least 95% dry matter mass.

Section 7 extract of chicory art. 66 definition the extract of chicory (soluble chicory extract, soluble chicory, instant chicory) is the extract obtained exclusively by extracting water from roasted chicory.

Art. 67 requirements dry matter from the chicory must be: a. for the extract of chicory in solid form (powder, tablets, etc.): at least 95% mass; b. for extraction of chicory in dough: 70-85% mass; c. for the extract of chicory in form liquid: 25 to 55% mass.

The extract of chicory in solid or paste form must not contain other components than those from extraction.
The substance did not come from the chicory content must not exceed 1% mass.
Liquid chicory extract may contain sugars in a proportion not exceeding 35% mass.
The process of hydrolysis with addition of acids or bases are not allowed.

Section 8 excerpts from other substitutes of coffee art. 68 definition excerpts from other substitutes modifiers of coffee as a chicory or their mixtures, alone or with coffee, or coffee are soluble products more or less concentrated or dried, and obtained by aqueous extraction from the raw materials used.

Art. 69 extracts in solid form requirements must contain at least 95% dry matter mass.
The process of hydrolysis with addition of acids or bases are not allowed.

Section 9 labelling art. 70 specific denomination the specific denomination may be supplemented by the mention 'concentrate': a. for liquid coffee extract: If dry from the coffee its matter content exceeds 25% mass; (b) for the extract of chicory in form liquid: if its dry matter from the chicory content exceeds 45% mass.

Art. 71 additional information in the case of extracts of coffee and chicory, the information required in art. 2 OEDAl must be supplemented by the following information: a. for the corresponding extracts: the mention 'decaffeinated' or 'without caffeine"; b. for the excerpt in paste or liquid form: the minimum dry matter content from the coffee or coffee substitutes, expressed as percent weight of the finished product; c. for the extracts in liquid form from the coffee and chicory extracts : the mention "roasted with sugar" If the extract was obtained from raw material roasted with sugar; If other sugars are used, they must be indicated; d. the mention 'sugar', "preserved with sugar" or "added sugar" if sugar was added to the field first after roasting. If other sugars are used, they must be indicated.

In the case of mixtures of coffee and substitutes for coffee, as well as in the case of mixtures of extracts of coffee and extracts of coffee substitutes, the content of the mixture of departure must be indicated as a percentage mass on packaging and in advertising.

RS 817.022.21 Chapter 12 tea, mate, infusion, infusion Section 1 tea Art. fruit plants 72 definition


Tea (green tea and black tea) means the buds and young leaves of the tree tea (Camellia sinensis l.) prepared according to the usual procedure.

Art. 73 requirements following its origin, tea may contain more or less large quantities of leaf petioles.
The tea water content should not exceed 12% mass.

Section 2 decaffeinated tea art. 74. the decaffeinated or caffeine-free tea is a tea whose caffeine content does not exceed 0,1% mass.

Section 3 material art. 75 definition On means mate (yerba, the Paraguay tea) leaves caffeinated, lightly roasted and crushed, some species belonging to the genus Ilex, especially Ilex paraguayensis.

Art. 76 requirements the water content of the material must not exceed 10% mass.
The caffeine content must be at least 0.6% mass.
The water-soluble extract content must be at least 36% mass.

Art. 77 roasted maté roasted mate must meet the requirements that apply to mate.

Section 4 plants for infusion, fruit infusion art. 78 definition infusion plants and fruit infusion are parts of plants or their extracts, which, by infusion, give an aromatic drink designed to refresh or be drunk for pleasure.

Art. 79 requirements in addition to the vegetables and herbs and spices, only non-toxic plants and whose effect is not primarily pharmacological are allowed for the preparation of infusions.
Only the fruits mentioned in art. 2 of the order of the DFI of 23 November 2005 on the fruits, vegetables and their derivatives are allowed for the preparation of infusions in the fruit. Instead of the whole fruit, you can use parts of it (e.g. skin).
Mixtures of infusion of fruit infusion and tea plants are allowed. The addition of juice fruits or vegetables or these juice concentrates juice is allowed to color.

RS 817.022.107 Section 5 labelling art. 80. the specific denomination of a product consisting of a mixture of several plants or fruit infusion must be explicit (eg.) "plants for infusion mixtures"). The mention of different plants in descending order of their weight is allowed (eg.) 'Mint, Lemongrass and Apple Peel').
The specific name of the flavoured base of black tea, infusion plants or fruit infusion is respectively 'the flavored', "flavored infusion" or "flavored fruit infusion.
...

Repealed by no I of O of the DFI on May 11, 2009, with effect from May 25, 2009 (RO 2009 2023).

Chapter 13 Guarana art. 81definition by guarana is Paullinia cupana Kunth ex Liana seeds h. B. K. with caffeine of at least 3% mass content. The seeds can be peeled, dried, roasted or ground.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

Art. 82 requirements the water content of guarana powder must not exceed 10% mass.

Art. 83 labelling a statement such as "contains caffeine" must be the specific name nearby, and the caffeine content must be given in mg per 100 grams.
In the case of foodstuffs that contain guarana as an ingredient (e.g. chewing gum, confectionery items, bars), a statement such as "contains caffeine" must be indicated if the caffeine content of the product exceeds 30 mg per daily serving.

Chapter 13a drink-soy and drink cereal art. 83aBoisson soy-based soy beverage is obtained by filtration or decantation and Cook of the soluble extract of soya beans soaked and crushed. It can be acidified using microorganisms, harmless to health, if necessary, added sugars as fermentation substrates.

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1021).
New content of the sentence according to section I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 2023).

Art. 83b drinking grain grain-based beverage is obtained from water and milling products, with or without enzymatic saccharification, enzymes have been disabled before the placing on the market. It can be filtered or decanted and contain other ingredients such as edible oil, edible salt, maltodextrin, and starch. It can be acidified with appropriate, harmless microorganisms for health.
The specific name is 'drink x', 'drink cereal x' or 'drink at base of x", where x means the species of cereal. If a cereal-based beverage is made from several species of grain, used grain species may be listed in order of decreasing weight (e.g. 'drink at base of rice and Oats' or "drink of rice and oats").

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1021).

Chapter 14Modification of the annexes article 84. the federal Office of food safety and Veterinary Affairs regularly adapts the annexes of this order according to the evolution of scientific and technical knowledge as well as legislation of the major trading partners of the Switzerland.

Chapter 15 entry into force art. 85. this order comes into force on January 1, 2006.

Final provision of the amendment of November 15, 2006 transitional provision of the amendment of March 7, 2008 transitional provisions respecting the Amendment 25 November 2013 food not comply with the provisions of the amendment of November 25, 2013, of this order can still be made, imported and labeled according to the old law until December 31, 2015.
They may be delivered to the consumer according to the old law until exhaustion of stocks.

Annex 1 (art. 3, para. 8, 3 has and 7, para. 2) treatments and substances authorised treatments and substances below are allowed for foodstuffs listed in art. 3, al. 1 to 4, 6 and 8, and art. 7: a. treatment 1. mechanical extraction processes, 2. physical processes standard and methods of water extraction (method 'in line' - diffusion) of the edible part of the fruit for the production of fruit juice concentrated, provided that the concentrated juices thus obtained comply with the requirements contained in art. 3, al. 1; the extraction process in the water of the edible part of the fruit is not allowed for grapes, 3. for the from grape juice of grapes processed by sulphiting using sulphur dioxide, the desulfitage by physical processes is permitted provided that the total quantity of SO2 present in the final product does not exceed 10 mg/l.

B. Substances 1. enzymes pectolitiques, 2. proteolytic enzymes, 3. enzymes amylolithiques, 4. food gelatine, 5. tannins, 6. bentonite, 7. silica gel, 8. coals, 9. filter and chemically inert precipitation adjuvants (e.g. perlite, washed diatomite, cellulose, insoluble polyamide, polyvinylpyrrolidone, polystyrene) according to Regulation (EC) No. 1935/2004 of 27 October 2004 on materials and articles intended to come into contact with foodstuffs (EC Regulation No. 1935/2004), 10. adjuvants of chemically inert absorption in conformity to the Regulation (EC) No. 1935/2004 and used to reduce levels in naringin and limonoids in citrus juice without significantly change makers in glucosides limonoids, acids, and sugars (including oligosaccharides) or mineral.

Introduced by section II al. 2 o of the DFI on March 7, 2008 (RO 2008 1021). Update according to ch. II al. 1 o of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).
JO L 338/4 of 13.11.2004, p. 4. The text of this regulation can be accessed or ordered against invoice from the federal Office of public health, 3003 Bern.

State on January 1, 2014 annex 2 (art. 8, para. 1 and 3) minimum levels in fruit juice or fruit purée in fruit 1 fruit nectars which acidic juice is not edible in the State: common name for the fruit botanical name % (reported to the finished product) volume of Passiflora edulis Sims 25 Nightshades Solanum quitoense Lam Quito passion fruit.

25 blackcurrant Ribes nigrum L.

25 gooseberries Ribes rubrum L white.

25 gooseberries Ribes rubrum L red.

25 gooseberries Ribes uva - crispa l..

30 fruit of Sea buckthorn Hippophae rhamnoides L.

25 orbs Prunus spinosa L.

30 plum Prunus domestica L.

30 plums Prunus domestica L.

30 Sorbian Sorbus aucuparia l., syn. Pyrus aucuparia (l.) Gaertn.

30 hips Rosa canina L.

40 sour cherries (cherries) Prunus cerasus L.

35. other cherries 40 Blueberry Vaccinium myrtillus l., Vaccinium corymbosum l., Vaccinium angustifolium Aiton 40 bays of elderberry Sambucus nigra L.

50 raspberry Rubus idaeus L.

40 apricot Prunus armeniaca L.

40 Strawberry Fragaria x ananassa Duch.

40 blackberries Rubus fruticosus L.agg., syn. Rubus sect. Rubus red cranberries quinces Cydonnia oblonga Mill 30 40.

50 lemons and limes Citrus limon (l.) Burm.f. and Citrus aurantiifolia (Christm. and Panz.) Swingle 25 other fruits of this category 25


2 low-acid fruit or having a large amount of pulp, or highly aromatic fruit whose juice is not edible in the State: common name for the fruit botanical name % (reported to the finished product) volume mangoes Magnifera indica L.

25 banana Musa sp.

25 guavas crunchy guajava L.

25 papaya Carica papaya L.

25 lychee Litchi chinensis Sonn.

25 Acerola Malpighia sp.

25 Chirimoya Annona muricata L.

25 heart of beef or Cachimans Annona reticulata L.

25 Cherimoles Annona cherimola Mill.

25 grenades Punica granatum L.

25 cashew or cashew nuts Anacardium West L.

25 Caja Spondias purpurea L.

25 imbus Spondias tuberosa Arruda ex H.Kost.

25. other fruits of this category 25 3 fruit whose juice is edible in the State: common name for the fruit botanical name % (reported to the finished product) volume apples Malus domestica Borkh.

50 pears Pyrus communis L.

50 peaches Prunus persica (l.) Batsch var. persica 50 citrus fruits except lemons and limes 50 pineapple pineapple comosus (l.) Merr.

50. other fruits of this category 50 formerly annex. New content according to chapter II al. 2 o of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

State on January 1, 2014, annex 3 (art. 4, para. 1, let g, 5, para. 6 and 9, para. 2) values minimum Brix for the juices made from concentrate common name botanical name fruit values minimum Brix for reconstituted fruit juice and fruit puree reconstituted Apple (*) Malus domestica Borkh.

11.2 apricot (*) Prunus armeniaca L.

11.2 banana (*) Musa x paradisiaca l. (excluding plantains bananas) 21.0 Cassis (*) Ribes nigrum L.

11.0 grapes (*) Vitis vinifera l. or its Vitis labrusca hybrids l. or its hybrids 15.9 grapefruit (*) Citrus x paradise Macfad.

10.0 guava (*) crunchy guajava L.

8.5 lemon (*) Citrus limon (l.) Burm.f. 8.0 mango (*) Magnifera indica L.

13.5 Orange (*) Citrus sinensis (l.) And 11.2 passion Fruit (*) Passiflora edulis Sims 12.0 sin (*) Prunus persica (l.) Batsch var. persica 10.0 PEAR (*) Pyrus communis L.

11.9 pineapple (*) pineapple comosus (l.) Merr.

12.8 raspberry (*) Rubus idaeus L.

7.0 acid Cherry (*) Prunus cerasus L.

13.5 Strawberry (*) Fragaria x ananassa Duch.

7.0 Mandarin (*) Citrus reticulata Blanco 11.2 the minimum Brix value in the list above refers to the juice to the reconstituted fruit purée and reconstituted and does not include ingredients that possibly were added (y c. additives).
For products marked with an asterisk (*), which are produced as a juice, a minimum relative density is determined from a 20/20 ° C water.
For the branded products of two asterisks (*), which are produced as purees, only a minimum Brix value uncorrected (without correction of the acidity) is determined.

Introduced by section II al. 2 o of the DFI on October 13. 2010 (2010 4645 RO). New content according to chapter II al. 2 o of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

State on January 1, 2014 annex 4 (art. 33, para. 3) maximum quantities of substances allowed in beverages ready for consumption with caffeine Substances beverages ready for consumption of caffeinated beverages ready for consumption with caffeine in portions < 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 B6 2 mg 1,4 mg acid Pantothenic 4 mg 6 mg vitamin B12 2 2.5 µg µg introduced by section II al. 3 o of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 5017 RO).

State on January 1, 2014

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