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:

A.

Fruit with whole pulp, the juice of which cannot be extracted by any physical means; or

B.

Dehydrated whole fruit.

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.

The treatments and substances listed in Annex 1 shall be authorised for foodstuffs described in Art. 3, para. 1 to 4 and 6.

¹ Fruit juices must meet the following requirements:

A.

The total soluble dry matter content of the fruit must correspond to the natural content of the fruit used and must not be changed, unless the juice is cut with juice of the same fruit species;

B.

Mixtures of fruit juices and fruit purée are permitted in the production of fruit juices; mixtures of fruit juice or fruit juice concentrated with fruit purée or concentrated fruit purée are permitted in the Production of concentrated fruit juices;

C.

They may contain:

1.

For apple juice: a maximum of 10 % mass of pear juice or the corresponding amount of concentrate,

2.

For pear juice: a maximum of 10 % or the quantity of apple juice concentrate,

3.

For orange juice: up to 10 % mass of mandarin juice or the quantity of concentrated concentrate;

D.

The addition of flavourings, pulps and cells returned to fruit juices and fruit juices based on concentrate, as well as the addition of tartaric acid salts returned to grape juice;

E.

The addition of sugars is prohibited;

F.

Flavourings, pulps and cells obtained by appropriate physical means from fruits of the same species can be returned to fruit juice and fruit juice based on concentrate;

G.

The soluble dry matter content of fruit juice based on concentrates must correspond to the minimum Brix value in Annex 3 for reconstituted fruit juices; if a fruit juice based on concentrate is obtained from a fruit Not in Annex 3, the minimum Brix value of the reconstituted fruit juice must correspond to the Brix value of the juice extracted from the fruit used for the production of the concentrate;

H.

In the case of citrus fruit, the fruit juice must come from the endocarpe; the lime juice, which can be obtained from the whole fruit, is an exception;

I.

Where the juices are obtained from fruit containing seeds, seeds and skins, the parts or components of the seeds, seeds and skins are not incorporated into the juice; this provision shall not apply in cases where the parts or Components of seeds, seeds and skins cannot be eliminated by good manufacturing practices;

J.

Concentrate fruit juice is prepared in accordance with appropriate manufacturing processes that preserve the physical, chemical, organoleptic and essential nutritional characteristics of a mean type of fruit juice from which it is derived;

K.

The addition of lemon juice or lime juice or concentrated lemon juice or concentrated lime juice is permitted up to 3 grams per litre of juice, expressed in anhydrous citric acid, for the purpose of correcting the acid taste for fruit juices, Concentrated fruit juices and fruit juices obtained by water extraction;

L.

The addition of carbon dioxide is permitted. ¹

² Concentrated, dehydrated and diluted fruit juices, intended to be delivered directly to the consumer, must meet the following requirements:

A.

Concentrated fruit juice must be reduced to at least one half of the volume of the original fruit juice;

B. ²

Flavourings, pulps and cells obtained by appropriate physical means from fruits of the same species can be returned to fruit juice based on concentrate;

B ^Bis . ³

The addition of lemon juice or lime juice or concentrated lemon juice or concentrated lime juice in order to correct the acid taste is permitted up to 3 grams per litre of juice, expressed as an anhydrous citric acid;

C.

For diluted fruit juice, the proportion of fruit juice in the finished product must be equal to or greater than 50 % mass;

D.

In addition, the provisions of para. 1 shall apply mutatis mutandis.

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

³ ... ⁴

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

The indications required for art. 2 OEDAl ¹ Are completed with the following information: ²

A.

For products containing more than 2 g of carbon dioxide per litre: a statement such as 'contains carbon dioxide', in the vicinity of the specific name;

B.

For the diluted fruit juice: the minimum fruit juice content, fruit purée or mixture of its components, close to the specific denomination.

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 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 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 The indications required for art. 2 OEDAl ¹ Must be completed with the following information:

A.

For products containing more than 2 g of carbon dioxide per litre: a statement such as 'contains carbon dioxide' in the vicinity of the specific name;

B.

The minimum content of fruit components, close to the specific denomination.

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 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.

Microorganisms added for fermentation must be inactivated in the finished product.

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 The indications required for art. 2 OEDAl ² Must be completed with the following information: ³

A.

The portion of the extract, in percent mass, or, in the case of ready-to-drink products, in grams per litre;

B.

A statement such as 'contains carbon dioxide', in the vicinity of the specific name, if the product contains more than 2 g of carbon dioxide per litre;

C. ⁴

The mention of caffeine content, except for products made from coffee, tea or coffee or tea extract and whose specific name includes the term "coffee" or "tea":

1.

For products with a caffeine content greater than 30 mg/l and less than or equal to 150 mg/l: a statement such as "contains caffeine",

2.

For products with a caffeine content of more than 150 mg/l: the statement "high in caffeine, not recommended for children and pregnant or breastfeeding women"; this statement appears in the same visual field as the specific denomination, Followed in parentheses by the indication of the mg content per 100 ml;

D. ⁵

For consumer-ready beverages containing caffeine according to s. 33 B , also:

1.

A statement that the beverage must be consumed in a limited quantity because of its high caffeine content,

2.

Nutrition labelling under s. 22 to 29 OEDAl; vitamin levels must be indicated at the time of delivery,

3.

The content of taurine and glucuronolactone in mg/100 ml or their share in percent,

4.

The recommended daily intake.

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

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 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.

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 .

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 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.

¹ The green coffee must not contain more than 13 % mass of water or more than 5 % mass of impurities (black beans, damaged or damaged beans, hulls or foreign bodies).

² Smoothing and mechanical polishing of the green coffee are allowed.

The roasted coffee is roasted green coffee.

¹ The roasted coffee should not contain more than 1 % mass of charred beans or more than 5 % mass of water.

² The roasted coffee must provide at least 22 % of the water-soluble extract mass in relation to the dry matter.

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:

A.

13 % mass in decaffeinated green coffee;

B.

5 % mass in decaffeinated roasted coffee.

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.

¹ The provisions of Art. 54 to 57 shall apply mutatis mutandis.

² The provisions of Art. 58 and 59 are applicable by analogy to decaffeinated coffee.

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:

A.

For coffee extract in solid form (powder, tablets, etc.): at least 95 % mass;

B.

For coffee extract in paste: 70 to 85 % mass;

C.

For coffee extract in liquid form: from 15 to 55 % mass.

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:

A.

For chicory extract in solid form (powder, tablets, etc.): at least 95 % mass;

B.

For chicory extract in paste: 70 to 85 % mass;

C.

For chicory extract in liquid form: from 25 to 55 % mass.

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.

¹ Solid extracts shall contain at least 95 % mass of dry matter.

² Hydrolysis processes with the addition of acids or bases are prohibited.

The specific name may be supplemented by the words'concentrate':

A.

For coffee extract in liquid form: if its dry matter content from coffee exceeds 25 % mass;

B.

For chicory extract in liquid form: if its dry matter content from chicory exceeds 45 % mass.

¹ In the case of coffee and chicory extracts, the particulars required for art. 2 OEDAl ¹ Must be completed with the following information:

A.

For the relevant extracts: the statement "decaffeinated" or "without caffeine";

B.

For the extract in liquid or paste form: the minimum dry matter content of coffee or coffee substitutes, expressed in percent of the finished product;

C.

For extracts in liquid form from coffee and for chicory extracts: the reference "roasted to sugar" if the extract was obtained from raw materials roasted with sugar; if other sugars are used, they must be Indicated;

D.

The words "sweet", "preserved with sugar" or "added sugar" if sugar has been added to the raw material after roasting; if other sugars are used, they must be indicated.

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.

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.

¹ Depending on its origin, tea may contain more or less large quantities of leaf petioles.

² The water content of the tea shall not exceed 12 % mass.

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 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".

³ ... ¹