SCHEDULE 7E+WSpecification for fruit nectar

PART 1E+WGeneral specification for fruit nectar

1.  Fruit nectar is the fermentable but unfermented product that is obtained by adding water to a [F1product ]listed in paragraph 2 either with or without one or both of the substances listed in paragraph 3.E+W

2.  The [F2products] are—E+W

(a)fruit juice;

(b)fruit juice from concentrate;

(c)concentrated fruit juice;

(d)water extracted fruit juice;

(e)dehydrated fruit juice;

(f)powdered fruit juice;

(g)fruit purée;

(h)concentrated fruit purée; or

(i)any mixture of the products mentioned in subparagraphs (a) to (h).

3.  The substances are—E+W

(a)sugars, and

(b)honey.

4.  The amount of sugars or honey, or sugars and honey, added to the product in accordance with paragraph 1 must not exceed 20% of the total weight of the finished product.E+W

5.  The product must contain the minimum content of fruit juice, fruit pur�e, or a mixture of such juice and pur�e, specified in Part 2.E+W

6.  Where the product is manufactured without added sugar or with reduced energy value, sugars may be replaced wholly or partially by sweeteners in accordance with the requirements of Regulation 1333/2008.E+W

7.  As well as the ingredients mentioned in paragraphs 1, 2, 3, 5 and 6, the product may contain any of the following—E+W

(a)an authorised additional ingredient;

(b)an authorised additional substance;

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

(d)sweeteners (which may be added in addition to any sugar or honey added in accordance with paragraph 1 as read with paragraph 3).

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