Paragraph 2

Scotland

Fruit, fruit pulp, fruit purée and aqueous extract of fruit may be treated in the following ways–

(a)

heated, chilled or frozen;

(b)

freeze-dried;

(c)

concentrated, to the extent that is technically possible; and

(d)

except in relation to extra jam or extra jelly, sulphited, that is to say sulphur dioxide (E 220) or its salts (E 221, E 222, E 223, E 224, E 226 and E 227) may be used as an aid to manufacture provided that the maximum sulphur-dioxide content laid down in F1Regulation (EU) No 1333/2008 of the European Parliament and of the Council on food additives is not exceeded.

Annotations

Textual amendments

F1: Words in Sch. 2 para. 2(d) substituted (28.3.2019) by The Food Standards and Hygiene (Miscellaneous Amendments) (Scotland) Regulations 2019 (S.S.I. 2019/33), regs. 1(1), 7(8)(a)

Notes on Schedule 2

Textual amendments

F1: Figure in Sch. 2 heading inserted (28.3.2019) by The Food Standards and Hygiene (Miscellaneous Amendments) (Scotland) Regulations 2019 (S.S.I. 2019/33), regs. 1(1), 7(7)