Fruit nectar

Definitions over time (1)

01/01/2008 – 27/04/2012 Annex I, Council Directive 2001/112/EC Scope: Whole act

Fruit nectar (a) The fermentable but unfermented product obtained by adding water and sugars and/or honey to the products defined in points 1, 2 and 3, to fruit puree or to a mixture of those products, that product, moreover, meeting the requirements of Annex IV. The addition of sugars and/or honey is permitted up to 20 % of the total weight of the finished product. Where fruit nectars are manufactured without added sugar or with low energy value, sugars may be replaced wholly or partially by sweeteners, in accordance with Directive 94/35/EC of the European Parliament and of the Council of 30 June 1994 on sweeteners for use in foodstuffs (^{12}). (b) By way of derogation from (a), fruits listed in parts II and III of Annex IV and apricots can be used, individually or mixed together, to manufacture nectars without the addition of sugar, honey and/or sweeteners.

No text uses this concept on 12/11/2026.