Schedule I1

“SCHEDULE 7A

Specification for reduced sugar fruit juice

Regulation 2(2)(e)

1.

Reduced-sugar fruit juice is the product obtained from fruit juice where the amount of naturally occurring sugars has been reduced by at least 30 % by using—

(a)

membrane filtration; or

(b)

yeast fermentation;

which maintains all the other essential physical, chemical, organoleptic and nutritional characteristics of an average type of juice of the fruit which it comes from.

2.

Reduced-sugar fruit juice may be obtained by mixing reduced-sugar fruit juice with—

(a)

fruit juice;

(b)

fruit purée; or

(c)

both fruit juice and fruit purée.

3.

As well as the ingredients mentioned in paragraphs 1 and 2, the product may contain any of the following—

(a)

an authorised additional ingredient;

(b)

an authorised substance;

(c)

water, to the extent strictly necessary to restore the water lost due to the sugar reduction process; and

(d)

restored flavour, pulp and cells (or any one or more of them) obtained by suitable physical means from the same species of fruit.

4.

No treatment, except for an authorised treatment, membrane filtration or yeast fermentation may be used in the manufacture of a product.

Schedule 7B

Specification for reduced-sugar fruit juice from concentrate

Regulation 2(2)(f)

1.

Reduced-sugar fruit juice from concentrate is either—

(a)

the product obtained from fruit juice from concentrate by the physical removal of at least 30% of its naturally occurring sugars by using—

(i)

membrane filtration; or

(ii)

yeast fermentation;

which maintains all the other essential physical, chemical, organoleptic and nutritional characteristics of an average type of juice of the fruit which it comes from, or

(b)

the product obtained by reconstituting concentrated reduced-sugar fruit juice with potable water that meets the criteria set out in Directive (EU) 2020/2184.

2.

Reduced-sugar fruit juice from concentrate may be obtained by mixing reduced-sugar fruit juice from concentrate with one or more of the following products—

(a)

fruit juice;

(b)

fruit juice from concentrate;

(c)

reduced-sugar fruit juice;

(d)

concentrated fruit purée; and

(e)

fruit purée.

3.

As well as the ingredients mentioned in paragraphs 1 and 2, the product may contain any of the following—

(a)

an authorised additional ingredient;

(b)

an authorised substance;

(c)

water, to the extent strictly necessary to restore the water lost due to the sugar reduction process; and

(d)

restored flavour, pulp and cells (or any one or more of them) obtained by suitable physical means from the same species of fruit.

4.

No treatment, except for an authorised treatment, may be used in the manufacture of a product.

Schedule 7C

Specification for concentrated reduced-sugar fruit juice

Regulation 2(2)(g)

1.

Concentrated reduced-sugar fruit juice is either—

(a)

the product obtained from concentrated fruit juice where the amount of naturally occurring sugars has been reduced by at least 30 % by using—

(i)

membrane filtration; or

(ii)

yeast fermentation;

which maintains all the other essential physical, chemical, organoleptic and nutritional characteristics of an average type of product; or

(b)

subject to paragraph 2, the product obtained from reduced-sugar fruit juice by the physical removal of a specific proportion of its water content.

2.

Where the product produced under paragraph 1(b) is intended for direct consumption, the water content removed must be at least 50 %.

3.

As well as the ingredients mentioned in paragraphs 1 and 2, the product may contain any of the following—

(a)

an authorised additional ingredient;

(b)

an authorised substance; and

(c)

restored flavour, pulp and cells (or any one or more of them) obtained by suitable physical means from the same species of fruit.

4.

No treatment, except for an authorised treatment, may be used in the manufacture of a product.”