{
  "url": "https://openlegislation.uk/eu-regulation-2004-1132/article-1",
  "json_url": "https://openlegislation.uk/eu-regulation-2004-1132/article-1.json",
  "legislation": "eur/2004/1132",
  "legislation_title": "Commission Regulation (EC) No 1132/2004 of 18 June 2004 amending Regulation (EEC) No 1764/86 and Regulation (EC) No 1535/2003, as regards the traditional product kunserva",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2004-1132",
  "path": "article/1",
  "kind": "article",
  "number": "1",
  "heading": null,
  "text": "Regulation (EEC) No 1764/86 is amended as follows:\n1.. Article 8 is replaced by the following:\n‘Article 8 For the purposes of this title “tomato juice” and “tomato concentrate” mean the products defined in points 11, 12 and 18 of Article 2 of Commission Regulation (EC) No 1535/2003 ’.\n2.. Article 9 is replaced by the following:\n‘Article 9 1. Only the following ingredients may be added to tomato juice and tomato concentrate:\n(a) common salt (sodium chloride);\n(b) natural spices, aromatic herbs and their extracts, and natural aromas.\nFurthermore, in the case of kunserva, sugar shall be added, representing between 8 % and 25 % by weight of the finished product.\n2. As an additive in the manufacture of tomato juice and tomato concentrate citric acid (E 330) may be used.\nIn the manufacture of tomato juice with a dry weight content of less than 7 %, ascorbic acid (E 300) may be used. However, the ascorbic acid content shall not exceed 0,03 % by weight of the finished product.\nIn the manufacture of tomato concentrate in powder form, silicon dioxide (551) may be used. However, the silicon dioxide content shall not exceed 1 % by weight of the finished product.\n3. The quantity of added common salt shall:\n(a) not exceed 15 % by weight of the dry weight content for tomato concentrate having a dry weight content exceeding 20 %;\n(b) not exceed 3 % by weight of the net weight for other tomato concentrates and for tomato juice;\n(c) be between 2 % and 5 % by weight for kunserva.\nWhen determining the quantity of added common salt, the natural content of chlorides shall be considered as equal to 2 % of the dry weight content.’",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "OJ L 218, 30.8.2003, p. 14.’"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2004/1132/article/1",
    "retrieved_at": "2026-11-01T14:55:27.461331+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}