Paragraph 1 F1
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.