Fruit Juice and Nectar Regulation of Nigeria Lex Artifex LLP, Nigeriyada hüquq firması, has introduced the Food & Drug (F&D) Helpdesk to assist individuals and companies involved in the manufacturing, distribution, exportation and importation of regulated food and drugs products in meeting the requirements set by Nigeria’s National Agency for Food and Drug Administration and Control (“NAFDAC”). Below is the Fruit Juice and Nectar Regulation of Nigeria. FRUIT JUICE AND NECTAR REGULATIONS OF NIGERIA ARRANGEMENT OF REGULATIONS Commencement: 1. Scope 2. Prohibition 3. Definitions/Composition of fruit juices, nectar and fruit puree 4. Organoleptic properties 5. Use and limits of food additives 6. Maximum Limits of contaminants in fruit juices and nectars 7.  Labeling 8. Name of fruit juice to indicate the nature etc. 9. List of Ingredients. 10. Penalty. 11. Forfeiture. 12. Interpretation 13. Repeal of Fruit Juice and Nectar Regulations 2018 14. Citation 15. Schedules Commencement: In exercise of the powers conferred on the Governing Council of the National Agency for Food and Drug Administration and Control (NAFDAC) by Sections 5 and 30 of the NAFDAC Act Cap N1 LFN 2004 and Section 12 of the Food, Drugs and Related Products (Registration, Etc.) Act Cap F33 LFN 2004 and of all the powers enabling it in that behalf, THE GOVERNING COUNCIL OF THE NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL with the approval of the Honourable Minister of Health hereby makes the following Regulations:- Scope These Regulations shall apply to fruit juice and nectar products manufactured, imported, exported, advertised, sold distributed or used in Nigeria. Prohibition No fruit juice or nectar shall be manufactured, imported, exported, advertised, sold distributed or used in Nigeria,  unless it has been registered in accordance with the provisions of these Regulations. No person shall manufacture, import, export, advertise, sell, distribute or use any fruit juice or nectar which contains non-nutritive sweeteners without the approval of the Agency. Fruit juice may contain sugar, invert sugar or dextrose and any food additives. Fruits juice shall not contain non-nutritive sweeteners unless approved by the Agency. Definitions/Composition of fruit juices, nectar and fruit puree Definitions and compositions of fruit juices, nectar and fruit puree shall be as provided in Schedule “A’ to these Regulations. Organoleptic Properties. The product shall have the characteristic colour, aroma and flavour of the fruit juice. The natural volatile juice components may be restored to any juice obtained from the same type of fruits from which natural volatile juice components have been removed. Use and limits of food additives The use and limits of any food additives in the manufacture of fruit juice and nectar shall be as approved by the Agency and as indicated in Schedule “D”. Maximum Limits of contaminants The maximum limits of contaminants in fruit juices and nectars shall comply with the limits as provided in Schedule “E” to these Regulations. 7.  Labelling  Fruit juices and nectars shall be labelled in accordance with the Pre-packaged Food (Labelling) Regulations 2018. The percentage fruit content present shall be so declared on the Ingredients list on the product label. No labelling of drinks specified in these Regulations shall bear the word “fruit juice” unless the fruit content is as provided in Schedule C. No labelling of drinks specified in these Regulations shall bear the word “fruit drink” unless the fruit juice content is not less than 5 percent . Name of fruit juice to indicate the nature The name of every fruit juice shall indicate the accurate nature, Where a name has been established for the fruit juice in these Regulations, such a name shall be used, Where no common name exists for the fruit juice, an appropriate descriptive name shall be used, provided that, no product shall be named fruit juice drink, A coined or fanciful name may be used, provided the name is not misleading and is accompanied by an appropriate descriptive term, In the case of a combination of two or more fruit juices, the name of the juices in the order of predominance by weight or the word “fruit” shall be declared on the package, and In case of a single fruit juice or a combination of two or more fruit juices, any of which are made from concentrate(s), the words “ from concentrate(s)", shall follow the word “juice(s)” in the name(s) of such juice(s) when declared on the package. List of Ingredients. A complete list of ingredients used in preparing any fruit juice shall be declared on the label in descending order of the proportion present, except in the case of a dehydrated fruit juice intended to be reconstituted by the addition of an appropriate quantity of potable water, in which case, the ingredients may be listed in order of proportion in the reconstituted product, provided that the list of ingredients shall be headed by a statement such as “ingredients when reconstituted”. 10. Penalty. Any person who contravenes any of the provisions of these Regulations shall be guilty of an offence and liable on conviction. In case of : (a) an individual, to imprisonment for a term not exceeding one year or to a fine not exceeding 50,000 or to both such imprisonment and fine; and (b) a body corporate, to a fine not exceeding N100, 000. (2) Where an offence under these Regulations is committed by a body corporate, firm or other association of individuals every:- (a) director, manager, secretary or other similar officers of the body corporate; or (b) partner or officer of the firm or (c) trustee of the body concerned; or (d) person concerned in the management of the affairs of the association; və ya (e) person who was purporting to act in a capacity referred to in paragraphs (a) qədər (d) of this regulation, is severally guilty of that offence and liable to be proceeded against and punished for that offence in the same manner as if he had himself committed the offence, unless he proves that the act or omission constituting the offence took place without his knowledge, consent or connivance. Forfeiture after conviction (1) A person convicted of an offence under these Regulations shall forfeit to the Federal Govebirnment- (a) any asset or property constituting proceeds derived from or obtained, directly or indirectly, as a result of the obfence; (b) any of the person's property or instrumentalities used in any manner to commit or to facilitate the commission of the offence. (2) In this section, "proceeds" means any property derived or obtained, directly or indirectly, through the commission of the offence. Interpretation In these Regulations, unless the context otherwise requires; “Agency” means the National Agency for Food and Drug Administration and Control: “Fruit juice” means the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means including post-harvest surface treatment applied in accordance with the applicable provision of Codex Alimentarius Commission. “Concentrated fruit juice” means the product that complies with the definition given in Regulation 12 (2) above, except water has been physically removed in an amount sufficient to increase the Brix level to a value at least 50% greater than the Brix value established for reconstituted juice from the same fruit. “Package” means any form of packaging material in which the fruit juices and nectars are packed for sale as a single item. Repeal of Fruit Juice and Nectar Regulation 2005. The Fruit Juice and Nectar Regulations 2005 is hereby repealed. The repeal of these Regulations specified in Regulations 13 (1) of this Regulation shall not affect anything done or purported to be done under the repealed Regulations. Citation These Regulations may be cited as Fruit Juice and Nectar Regulations, 2018. SCHEDULE “A” DEFINITIONS AND COMPOSITIONS OF FRUIT JUICES, NECTAR AND FRUIT PUREE Fruit juice may contain sugar, invert sugar or dextrose and any food additives, excluding nonnutritive sweetener approved by the Agency. Orange Juice (Citrus sinenis) Orange juice shall be the fruit juice obtained from the endocarp of sound, ripe oranges and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. The soluble solid determined by the minimum Brix level for the single strength orange juice not from concentrate shall be 10 and the Brix level for reconstituted orange juice from concentrate shall be 11.2. The essential oils content of an orange juice shall not exceed 0.4ml/kg. Pineapple Juice (Ananas comosus) (Ananas sativus) Pineapple juice shall be the fruit juice obtained from sound ripe pineapples and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. The soluble solids determined by minimum Brix level shall be 11.2 for pineapple juice exclusive of added sugars and where the juice has been obtained using concentrated juice with the addition of potable water, the soluble solids determined by the minimum Brix level shall be 12.8 for pineapple juice exclusive of added sugars. The total quantity of added sugars shall not exceed 25g/kg and the addition of sugars is not permitted when the juice has been acidified. Ethanol content of the pineapple juice shall not exceed 3g/kg. Grape Juice (Vitis vinifera or hybrids thereof; Vitis labrusca or hybrids thereof) Grape juice shall be the fruit juice obtained from sound, ripe grapes and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of juice. The soluble grape solids determined by the minimum Brix level shall be 13.5 for grape juice and where the juice has been obtained using concentrated juice with the addition of potable water, the soluble solids determined by the minimum Brix level shall be 15.9 for grape juice. The ethanol content shall not exceed 5g/kg. The volatile acids content of a Grape Juice shall not exceed 0.4g/kg, expressed as acetic acid. Lemon Juice (Citrus lemon) Lemon Juice shall be the fruit juice obtained from sound, ripe lemon and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. The soluble lemon solids determined by the minimum Brix level for lemon juice shall be 7.0. The ethanol content of a lemon juice shall not exceed 3g/kg. The essential oils content of a lemon juice shall not exceed 0.5ml/kg. Grapefruits (Citrus paradisi) Grapefruit juice shall be the fruit juice obtained from sound, ripe grapefruits and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. The soluble solids determined by the minimum Brix level shall be 9.5 for grapefruit exclusive of added sugars and the total quantity of added sugars and the minimum Brix level for reconstituted grapefruit from concentrate shall be 10.0. The total quantity of added sugars shall not exceed 50g/kg. The ethanol content shall not exceed 3.0g/kg. The essential oils content shall not exceed 0.3ml/kg. Apple Juice (Pyrus malus) Apple juice shall be the fruit juice obtained from sound, ripe apples and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. The soluble solids determined by the minimum Brix level shall be 10.2 for apple juice and the minimum Brix level for reconstituted apple juice from concentrate shall be 11.2. The ethanol content shall not exceed 5g/kg. The volatile acids content of an apple juice shall not exceed 0.4g/kg expressed as acetic acid. Blackcurrant Juice (Ribes nigrum L) Blackcurrant juice shall be the fruit juice obtained from sound, ripe blackcurrants and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. The soluble solids determined by the minimum Brix level shall be 10.5 for blackcurrant juice and the minimum Brix level for reconstituted blackcurrant from concentrate shall be 11.0. The total quantity of added sugars calculated as dry matter shall not exceed 200g/kg of the final product. The ethanol content shall not exceed 3g/kg. The volatile acids content shall not exceed 1.2g/kg expressed as acetic acid. Othes fruit juice(s) Other fruit juices shall be the fruit juices made from fruits of single species and the fruit juices may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice. The soluble solids determined by the minimum Brix level shall correspond to the soluble solids content of the named ripe fruit exclusive of added sugar as in Schedule ‘A’. The total quantity of added sugars shall not exceed 100g/kg, except for very acid fruits, where 200g/kg is permitted. The addition of sugar is not permitted when the juice has been acidified. The ethanol content shall not exceed 5g/kg. Mixed Fruit juice Mixed fruit juice shall be the fruit juice obtained from two or more species of sound ripe fruits and the juices may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining their essential composition and quality factors. The soluble solids determined by the minimum Brix level (exclusive of added sugars) shall be a value which corresponds to the soluble solids content of the ripe fruits exclusive of added sugars. The quantity of sugars added, calculated as dry sugar shall not exceed 100g/kg. The addition of sugars to mixed fruit juice is not permitted when the juice has been acidified. The ethanol content of a mixed fruit juice shall not exceed 3g/kg. Carbonated fruit juice Carbonated juice or sparkling juice shall be the named fruit juice impregnated with carbon dioxide, under pressure or where the fruit juice contains more than 2g/kg of carbon dioxide and the term “carbonated” shall appear in close proximity to the name of the product and carbon dioxide shall be declared in the list of ingredients. Fruit Puree Fruit puree is the unfermented but fermentable product obtained by sieving the edible part of the whole or peeled fruit without removing the juice. The fruit shall be sound, appropriately mature and fresh fruit or fruit preserved by physical means. Concentrated fruit puree may be obtained by the physical removal of water from the fruit puree. Fruit purée may have restored aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added. Nectar Nectar is the unfermented but fermentable product obtained by adding potable water, sugars, or both or other carbohydrate sweeteners as described in Schedule ‘C’ to fruit puree or concentrated fruit puree or to a mixture of those products. The minimum juice and/or puree content shall be as in Schedule ‘C’. Aromatic substances, volatile flavour components, pulp and cells all of which must be recovered from the same kind of fruit and be obtained by suitable physical means may be added. That product moreover must meet the requirements defined for fruit nectars in Schedule C. SCHEDULE 'B' COMPOSITION Basic ingredients Soluble Solids are as follows – for fruit juices not from concentrates offered for consumption as such, the soluble solids content of the single strength juice shall not be modified and shall be in accordance with the minimum Brix level established in the 1st table below; the preparation of fruit offered for direct consumption that requires reconstitution of condensed or concentrated juices shall be in accordance with the minimum Brix level indicated in the 1st table, exclusive of the solids of any added optional ingredients and additives and if there I no Brix level specified in the table, minimum Brix shall be calculated on the basis of the soluble solids content of the single strength, unconcentrated juice used to produce such concentrated juice; for reconstituted juice from concentrate, potable water used in reconstitution shall at a minimum meet Guidelines for Drinking Water Quality of the World Health Organization with Nitrate levels which shall not exceed 25 mg/l and Sodium levels shall not exceed 50 mg/l. Minimum Brix level for reconstituted juice from concentrate and single strength juice not from concentrate are as follows – Fruit’s Common Name Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree Minimum Juice  and/or Puree  Content (% v/v) for Fruit Nectars Kiwi Actinidia deliciosa (A. Chev.) C. F. Liang & A. R. Fergoson  ( * ) ( * ) Cashewapple Anacardium occidentale L. 11.5 25.0 Pineapple Ananas comosus (L.) Merrill Ananas sativis L. Schult. f. 12.8 It is recognized that in different countries, the Brix level may naturally differ from this value. In cases where the Brix level is consistently lower than this value, reconstituted juice of lower Brix from these  countries introduced into international trade will be acceptable, provided it meets the authenticity methodology listed in the General Standard for Fruit Juices and Nectars and the level will not be bellow 10oBrix for pineapple juice and apple juice. 40.0 Soursop Annona muricata L. 25.0 Sugar Apple Annona squamosa L 14.5 25.0 Starfruit Averrhoa carambola L. 7.5 25.0 Papaya Carica papaya L. ( * )   25.0 Star Apple Chrysophyllum cainito ( * )   ( * )   Water Melon  8.0 40.0 Lime 8.0 According to the legislation of the importing country Botanical Name Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree Minimum Juice and/or Puree Content (% v/v) for Fruit Nectars Sour Orange Citrus aurantium L. ( * ) 50.0 Lemon Citrus limon (L.) Burm. f. Citrus limonum Rissa Citrus 8.014 According to the legislation of the importing country Grapefruit Citrus paradisi Macfad 10.014 50.0 Sweetie grapefruit Citrus paradisi, Citrus grandis 10.0 50.0 Mandarine/ Tangerine Citrus reticulata Blanca 11.814 50.0 Orange Citrus sinensis (L.) 11.8 – 11.214 and consistent with the application of national legislation of the importing 50.0 country but not lower than 11.2. It is recognized that in different countries, the Brix level may naturally differ from this range of values. In cases where the Brix level is cons istently lower than this range of values, reconstituted juice of lower Brix from these countries introduced into international trade will be acceptable, provided it meets the authenticity methodology listed in the General Standard for Fruit Juices and Nectars and the level will not be below 10o Brix. Coconut Cocos nucifera L.15 5.0 25.0 Melon Cucumis melo L. 35.0 Casaba Melon Cucumis melo L subsp. melo var. inodorus H. Jacq.  7.5 25.0 Honeydew Melon 10.0 25.0 Quince 11.2 25.0 Persimmon Diospyros khaki Thunb. ( * )   40.0 Crowberry Empetrum nigrum L. 6.0 25.0 Loquat ( * )   ( * )   Botanical Name Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree Minimum Juice and/or Puree Content (% v/v) for Fruit Nectars Guavaberry Birchberry Eugenia syringe ( * ) ( * ) Suriname Cherry Eugenia uniflora Rich. 6.0 25.0 Fig Ficus carica L. 18.0 25.0 Kumquat Fortunella Swingle sp. ( * )   ( * )   Strawberry Fragaria x. ananassa Duchense(Fragaria chiloensis Duchesne x Fragaria virginiana Duchesne)  7.5 40.0 Genipap Genipa americana 17.0 25.0 Sea Buckthorn Hippophae elaeguacae ( * )   25.0 Buckthornberry = Sallowthornberry Hipppohae rhamnoides L. 6.0 25.0 Litchi/Lychee Litchi chinensis Sonn. 11.2 20.0 Tomato Lycopersicum esculentum L. 5.0 50.0 Acerola            (West Cherry) Indian  Malpighia sp. (Moc. & Sesse) 6.5 25.0 Apple Malus domestica Borkh. 11.5 It is recognized that in different countries, the Brix level may naturally differ from this value. In cases where the Brix level is consistently lower than this value, reconstituted juice of lower Brix from these countries introduced into international trade will be acceptable, provided it meets the authenticity methodology listed in the General Standard for Fruit Juices and Nectars and the level will not be bellow 10o Brix for pineapple juice and apple juice. 50.0 Crab Apple Malus prunifolia (Willd.) Borkh. Malus sylvestris Mill.  15.4 25.0 Mammee Apple Mammea americana ( * )   ( * )   Fruit’s Common Name Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree Minimum Juice  and/or Puree Content (% v/v) for Fruit Nectars Mango Mangifera indica L 13.5 25.0 Mulberry Morus sp. ( * )   30.0 Musa species including M. acuminata and M. paradisiaca but excluding other plantains   ( * ) 25.0 Yellow Passion Fruit Passiflora edulis ( * )   ( * )   Passion Fruit Pasiflora edulis Sims. f. edulus Passiflora edulis Sims. f. Flavicarpa O. Def.   12 25.0 Passion Fruit Passiflora quadrangularis. ( * )   ( * )   Date Phoenix dactylifera L. 18.5 25.0 Sapote Pouteria sapota ( * )   ( * )   Apricot Prunus armeniaca L. 11.5 40.0 Sweet Cherry Prunus avium L. 20.0 25.0 Sour Cherry Prunus cerasus L. 14.0 25.0 Stonesbaer Prunus cerasus L.cv Stevnsbaer  17.0 25.0 Plum Prunus domestica L. subsp. domestica 12.0 50.0 Prune Prunus domestica L. subsp. domestica  18.5 25.0 Quetsche Prunus domestica L. subsp. domestica  12.0 25.0 Nectarine Prunus persica (L.) Batsch var. nucipersica (Suckow) c. K. Schneid. 10.5 40.0 Peach Prunus persica (L.) Batsch var. persica  10.5 40.0 Sloe Prunus spinosa L. 6.0 25.0 Guava Psidium guajava L. 8.5 25.0 Pomegranate Punica granatum L. 12.0 25.0 Fruit’s Common Name Botanical Name Minimum Juice and/or Puree Content (% v/v) for Fruit Nectars Aronia/ Chokeberry Pyrus arbustifolia (L.) Pers. ( * )   ( * )   Pear Pyrus communis L. 40.0 Black Currant Ribes nigrum L 11.0 30.0 Red Currant Ribes rubrum L. 10.0 30.0 White Currant Ribes rubrum L. 10.0 30.0 Red Gooseberry Ribes uva- crispa ( * )   30.0 Goosberry 7.5 30.0 White Goosberry Ribes uva- crispa L ( * )   30.0 Cynorrhodon Rosa canina L. ( * )   40.0 Rosehip 9.0 40.0 Cloudberry Rubus chamaemorus L. 9.0 30.0 Mulberry Rubus chamaemorus L. Morus hybrid  ( * ) 40.0 Blackberry Rubus fruitcosus L. 9.0 30.0 Rubus hispidus (of North America) R. caesius (of Europe) 10.0 25.0 Red Raspberry Rubus idaeus L. Rubus strigosus Michx.  8.0 40.0 Loganberry Rubus loganobaccus L. H. Bailey  10.5 25.0 Black Raspberry Rubus occidentalis L. 11.1 25.0 Boysenberry Rubus ursinus Cham. & Schltdl.  10.0 25.0 Youngberry Rubus vitifolius x Rubus idaeus Rubus baileyanis  10.0 25.0 Elderberry Sambucus nigra L. Sambucus canadensis. 10.5 50.0 Fruit’s Common Name Botanical Name Minimum Brix Level for Reconstituted Fruit Juices  and Reconstituted Puree Minimum Juice and/or Puree Content (% v/v) for Fruit Nectars Lulo Solanum quitoense Lam. ( * )   ( * )   Rowanberry Sorbus aucuparia L. 11.0 30.0 Sorb Sorbus domestica ( * )   30.0 Cajá Spondia lutea L. 10.0 25.0 Umbu Spondias tuberosa Arruda ex Kost.  9.0 25.0 Pome Apple Syzygiun jambosa Tamarindus indica ( * ) ( * ) Tamarind (Indian date) Theobroma cacao L. Theobroma grandiflorum 13.0 Adequate content to reach a minimum acidity of 0.5 Cocoa pulp Theobroma cacao L. 50.0 Cupuac ̧u Theobroma grandiflorum L 9.0 35.0 Cranberry Vaccinium macrocarpon Aiton Vaccinium oxycoccos L.  7.5 30.0 Bilberry/ Blueberry Vaccinium myrtillus L. Vaccinium corymbosum L. Vaccinium angustifolium 40.0 Lingonberry Vaccinium vitis-idaea L. 10.0 25.0 Grape 16.0 50.0 Other: High acidity Adequate content to reach a minimum acidity of 0.5 Other:  High pulp content, or Strong flavour 25.0 Other: Low     acidity, Low pulp content, or Low/medium flavour 50.0 **For the purposes of the Standard the Brix is defined as the soluble solids content of the juice as determined by the method found in the Section on Methods of Analysis and Sampling. If a juice is manufactured from a fruit not mentioned in the above list, it must, nevertheless, comply with all the provisions of the Standard, except that the minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fruit used to make the concentrate. SCHEDULE 'C' MINIMUM JUICE AND/OR PUREE IN FRUIT NECTARS Fruit Nectars Made From Minimum Juice and/or  Puree Content  (% m/m) Apricot 35 Bilberry 40 Blackberry 30 Blackcurrant 30 Blackcurrant ( non pulpy ) 30 Cloudberry 30 Cranberry Elderberry 50 Goosberry 30 Grapefruit 50 Guava 25 Mandarine 50 Mango (pulpy) 30 Orange 50 Peach 40 Peer 40 Raspberry 40 Redcurrant 30 Rose hip 40 Rowanberry 30 25 Strawberry 40 Tangerine 50 Whitecurrant 30 Whortleberry Other: High Acidic 30 Apple 50 Banana 25 Other:    High Acidity, High pulp Content, or Strong Flavour 25 Other:    Low Acidity, Low pulp Content, or Low/Medium Flavour 50 SCHEDULE 'D' FUNCTION MAXIMUM LEVEL 4.1 ANTIOXIDANTS 300 Ascorbic  acid Limited by GMP 220 Sulphur dioxide (lemon, lime and grape must only) 350mg/l 4.2 ACIDITY REGULATORS 300 Citric acid 2g/l 330 Citric acid for (nectars) 5g/l 296 Malic acid (or nectars) Limited by GMP 336 Tartaric acid (for nectars) Limited by GMP 4.3 CARBONATING AGENTS 290 Carbon dioxide Limited by GMP 4.4 STABILIZERS 440 Pectins

Fruit Juice and Nectar Regulation of Nigeria

Lex Artifex LLP, Nigeriyada hüquq firması, has introduced the Food & Drug (F&D) Helpdesk to assist individuals and companies involved in the manufacturing, distribution, exportation and importation of regulated food and drugs products in meeting the requirements set by Nigeria’s National Agency for Food and Drug Administration and Control (NAFDAC"). Below is the Fruit Juice and Nectar Regulation of Nigeria.

FRUIT JUICE AND NECTAR REGULATIONS OF NIGERIA

ARRANGEMENT OF REGULATIONS

Commencement:
1. Scope
2. Prohibition
3. Definitions/Composition of fruit juices, nectar and fruit puree
4. Organoleptic properties
5. Use and limits of food additives
6. Maximum Limits of contaminants in fruit juices and nectars
7. Labeling
8. Name of fruit juice to indicate the nature etc.
9. List of Ingredients.
10. Penalty.
11. Forfeiture.
12. Interpretation
13. Repeal of Fruit Juice and Nectar Regulations 2018
14. Citation
15. Schedules

Commencement:

In exercise of the powers conferred on the Governing Council of the National Agency for Food and Drug Administration and Control (NAFDAC) by Sections 5 and 30 of the NAFDAC Act Cap N1 LFN 2004 and Section 12 of the Food, Drugs and Related Products (Registration, Etc.) Act Cap F33 LFN 2004 and of all the powers enabling it in that behalf, THE GOVERNING COUNCIL OF THE NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL with the approval of the Honourable Minister of Health hereby makes the following Regulations:-
  1. Scope

These Regulations shall apply to fruit juice and nectar products manufactured, imported, exported, advertised, sold distributed or used in Nigeria.
  1. Prohibition

    1. No fruit juice or nectar shall be manufactured, imported, exported, advertised, sold distributed or used in Nigeria, unless it has been registered in accordance with the provisions of these Regulations.
    2. No person shall manufacture, import, export, advertise, sell, distribute or use any fruit juice or nectar which contains non-nutritive sweeteners without the approval of the Agency.
    3. Fruit juice may contain sugar, invert sugar or dextrose and any food additives.
    4. Fruits juice shall not contain non-nutritive sweeteners unless approved by the Agency.
  1. Definitions/Composition of fruit juices, nectar and fruit puree

Definitions and compositions of fruit juices, nectar and fruit puree shall be as provided in Schedule “A’ to these Regulations.
  1. Organoleptic Properties.

The product shall have the characteristic colour, aroma and flavour of the fruit juice. The natural volatile juice components may be restored to any juice obtained from the same type of fruits from which natural volatile juice components have been removed.
  1. Use and limits of food additives

The use and limits of any food additives in the manufacture of fruit juice and nectar shall be as approved by the Agency and as indicated in Schedule “D”.
  1. Maximum Limits of contaminants

The maximum limits of contaminants in fruit juices and nectars shall comply with the limits as provided in Schedule “E” to these Regulations.

7. Labelling

    1. Fruit juices and nectars shall be labelled in accordance with the Pre-packaged Food (Labelling) Regulations 2018.
    2. The percentage fruit content present shall be so declared on the Ingredients list on the product label.
    3. No labelling of drinks specified in these Regulations shall bear the word “fruit juice” unless the fruit content is as provided in Schedule C.
    4. No labelling of drinks specified in these Regulations shall bear the word “fruit drink” unless the fruit juice content is not less than 5 percent
      .
  1. Name of fruit juice to indicate the nature

    1. The name of every fruit juice shall indicate the accurate nature,
    2. Where a name has been established for the fruit juice in these Regulations, such a name shall be used,
    3. Where no common name exists for the fruit juice, an appropriate descriptive name shall be used, provided that, no product shall be named fruit juice drink,
    4. A coined or fanciful name may be used, provided the name is not misleading and is accompanied by an appropriate descriptive term,
    5. In the case of a combination of two or more fruit juices, the name of the juices in the order of predominance by weight or the word “fruit” shall be declared on the package, and
    6. In case of a single fruit juice or a combination of two or more fruit juices, any of which are made from concentrate(s), the words “ from concentrate(s)", shall follow the word “juice(s)” in the name(s) of such juice(s) when declared on the package.
  1. List of Ingredients.

A complete list of ingredients used in preparing any fruit juice shall be declared on the label in descending order of the proportion present, except in the case of a dehydrated fruit juice intended to be reconstituted by the addition of an appropriate quantity of potable water, in which case, the ingredients may be listed in order of proportion in the reconstituted product, provided that the list of ingredients shall be headed by a statement such as “ingredients when reconstituted”.

10. Penalty.

    1. Any person who contravenes any of the provisions of these Regulations shall be guilty of an offence and liable on conviction. In case of :
(bir) an individual, to imprisonment for a term not exceeding one year or to a fine not exceeding 50,000 or to both such imprisonment and fine; and
(b) a body corporate, to a fine not exceeding N100, 000.
(2) Where an offence under these Regulations is committed by a body corporate, firm or other association of individuals every:-
(bir) director, manager, secretary or other similar officers of the body corporate; və ya
(b) partner or officer of the firm or
(c) trustee of the body concerned; və ya
(d) person concerned in the management of the affairs of the association; və ya
(e) person who was purporting to act in a capacity referred to in paragraphs (bir) qədər (d) of this regulation, is severally guilty of that offence and liable to be proceeded against and punished for that offence in the same manner as if he had himself committed the offence, unless he proves that the act or omission constituting the offence took place without his knowledge, consent or connivance.
  1. Forfeiture after conviction

    (1) A person convicted of an offence under these Regulations shall forfeit to the Federal Government-
    (bir) any asset or property constituting proceeds derived from or obtained, directly or indirectly, as a result of the offence;
    (b) any of the person’s property or instrumentalities used in any manner to commit or to facilitate the commission of the offence.
    (2) In this section, “proceedsmeans any property derived or obtained, directly or indirectly, through the commission of the offence.
  2. Interpretation

In these Regulations, unless the context otherwise requires;
“Agency” means the National Agency for Food and Drug Administration and Control:
Fruit juice” means the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means including post-harvest surface treatment applied in accordance with the applicable provision of Codex Alimentarius Commission.
Concentrated fruit juice” means the product that complies with the definition given in Regulation 12 (2) above, except water has been physically removed in an amount sufficient to increase the Brix level to a value at least 50% greater than the Brix value established for reconstituted juice from the same fruit.
Package” means any form of packaging material in which the fruit juices and nectars are packed for sale as a single item.
  1. Repeal of Fruit Juice and Nectar Regulation 2005.

    1. The Fruit Juice and Nectar Regulations 2005 is hereby repealed.
    2. The repeal of these Regulations specified in Regulations 13 (1) of this Regulation shall not affect anything done or purported to be done under the repealed Regulations.
  1. Citation

These Regulations may be cited as Fruit Juice and Nectar Regulations, 2018.

 

SCHEDULE “A”

DEFINITIONS AND COMPOSITIONS OF FRUIT JUICES, NECTAR AND FRUIT PUREE

Fruit juice may contain sugar, invert sugar or dextrose and any food additives, excluding nonnutritive sweetener approved by the Agency.
  1. Orange Juice (Citrus sinenis)

    1. Orange juice shall be the fruit juice obtained from the endocarp of sound, ripe oranges and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.
    2. The soluble solid determined by the minimum Brix level for the single strength orange juice not from concentrate shall be 10 and the Brix level for reconstituted orange juice from concentrate shall be 11.2.
    3. The essential oils content of an orange juice shall not exceed 0.4ml/kg.
  1. Pineapple Juice (Ananas comosus) (Ananas sativus)

    1. Pineapple juice shall be the fruit juice obtained from sound ripe pineapples and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.
    2. The soluble solids determined by minimum Brix level shall be 11.2 for pineapple juice exclusive of added sugars and where the juice has been obtained using concentrated juice with the addition of potable water, the soluble solids determined by the minimum Brix level shall be 12.8 for pineapple juice exclusive of added sugars.
    3. The total quantity of added sugars shall not exceed 25g/kg and the addition of sugars is not permitted when the juice has been acidified.
    4. Ethanol content of the pineapple juice shall not exceed 3g/kg.
  1. Grape Juice (Vitis vinifera or hybrids thereof; Vitis labrusca or hybrids thereof)

    1. Grape juice shall be the fruit juice obtained from sound, ripe grapes and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of juice.
    2. The soluble grape solids determined by the minimum Brix level shall be 13.5 for grape juice and where the juice has been obtained using concentrated juice with the addition of potable water, the soluble solids determined by the minimum Brix level shall be 15.9 for grape juice.
    3. The ethanol content shall not exceed 5g/kg.
    4. The volatile acids content of a Grape Juice shall not exceed 0.4g/kg, expressed as acetic acid.
  2. Lemon Juice (Citrus lemon )

    (1) Lemon Juice shall be the fruit juice obtained from sound, ripe lemon and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.
    (2) The soluble lemon solids determined by the minimum Brix level for lemon juice shall be 7.0.
    (3) The ethanol content of a lemon juice shall not exceed 3g/kg.
    (4) The essential oils content of a lemon juice shall not exceed 0.5ml/kg.
  1. Grapefruits (Citrus paradisi)

    1. Grapefruit juice shall be the fruit juice obtained from sound, ripe grapefruits and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.
    2. The soluble solids determined by the minimum Brix level shall be 9.5 for grapefruit exclusive of added sugars and the total quantity of added sugars and the minimum Brix level for reconstituted grapefruit from concentrate shall be 10.0.
    3. The total quantity of added sugars shall not exceed 50g/kg.
    4. The ethanol content shall not exceed 3.0g/kg.
    5. The essential oils content shall not exceed 0.3ml/kg.
  1. Apple Juice (Pyrus malus)

    1. Apple juice shall be the fruit juice obtained from sound, ripe apples and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.
    2. The soluble solids determined by the minimum Brix level shall be 10.2 for apple juice and the minimum Brix level for reconstituted apple juice from concentrate shall be 11.2.
    3. The ethanol content shall not exceed 5g/kg.
    4. The volatile acids content of an apple juice shall not exceed 0.4g/kg expressed as acetic acid.
  1. Blackcurrant Juice (Ribes nigrum L)

    1. Blackcurrant juice shall be the fruit juice obtained from sound, ripe blackcurrants and the juice may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.
    2. The soluble solids determined by the minimum Brix level shall be 10.5 for blackcurrant juice and the minimum Brix level for reconstituted blackcurrant from concentrate shall be 11.0.
    3. The total quantity of added sugars calculated as dry matter shall not exceed 200g/kg of the final product.
    4. The ethanol content shall not exceed 3g/kg.
    5. The volatile acids content shall not exceed 1.2g/kg expressed as acetic acid.
  1. Other fruit juice(s)

    1. Other fruit juices shall be the fruit juices made from fruits of single species and the fruit juices may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining the essential composition and quality factors of the juice.
    2. The soluble solids determined by the minimum Brix level shall correspond to the soluble solids content of the named ripe fruit exclusive of added sugar as in Schedule ‘A’.
    3. The total quantity of added sugars shall not exceed 100g/kg, except for very acid fruits, where 200g/kg is permitted.
    4. The addition of sugar is not permitted when the juice has been acidified.
    5. The ethanol content shall not exceed 5g/kg.
  1. Mixed Fruit juice

    1. Mixed fruit juice shall be the fruit juice obtained from two or more species of sound ripe fruits and the juices may have been concentrated and later reconstituted with potable water suitable for the purpose of maintaining their essential composition and quality factors.
    2. The soluble solids determined by the minimum Brix level (exclusive of added sugars) shall be a value which corresponds to the soluble solids content of the ripe fruits exclusive of added sugars.
    3. The quantity of sugars added, calculated as dry sugar shall not exceed 100g/kg.
    4. The addition of sugars to mixed fruit juice is not permitted when the juice has been acidified.
    5. The ethanol content of a mixed fruit juice shall not exceed 3g/kg.
  1. Carbonated fruit juice

Carbonated juice or sparkling juice shall be the named fruit juice impregnated with carbon dioxide, under pressure or where the fruit juice contains more than 2g/kg of carbon dioxide and the term “carbonated” shall appear in close proximity to the name of the product and carbon dioxide shall be declared in the list of ingredients.
  1. Fruit Puree

    1. Fruit puree is the unfermented but fermentable product obtained by sieving the edible part of the whole or peeled fruit without removing the juice.
    2. The fruit shall be sound, appropriately mature and fresh fruit or fruit preserved by physical means.
    3. Concentrated fruit puree may be obtained by the physical removal of water from the fruit puree.
    4. Fruit purée may have restored aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added.
  1. Nectar

    1. Nectar is the unfermented but fermentable product obtained by adding potable water, sugars, or both or other carbohydrate sweeteners as described in Schedule ‘C’ to fruit puree or concentrated fruit puree or to a mixture of those products.
    2. The minimum juice and/or puree content shall be as in Schedule ‘C’.
    3. Aromatic substances, volatile flavour components, pulp and cells all of which must be recovered from the same kind of fruit and be obtained by suitable physical means may be added. That product moreover must meet the requirements defined for fruit nectars in Schedule C

 

SCHEDULE ‘B

COMPOSITION

Basic ingredients

  1. Soluble Solids are as follows –
    1. for fruit juices not from concentrates offered for consumption as such, the soluble solids content of the single strength juice shall not be modified and shall be in accordance with the minimum Brix level established in the 1st table below;
    2. the preparation of fruit offered for direct consumption that requires reconstitution of condensed or concentrated juices shall be in accordance with the minimum Brix level indicated in the 1st table, exclusive of the solids of any added optional ingredients and additives and if there I no Brix level specified in the table, minimum Brix shall be calculated on the basis of the soluble solids content of the single strength, unconcentrated juice used to produce such concentrated juice;
    3. for reconstituted juice from concentrate, potable water used in reconstitution shall at a minimum meet Guidelines for Drinking Water Quality of the World Health Organization with Nitrate levels which shall not exceed 25 mg/l and Sodium levels shall not exceed 50 mg/l.
  2. Minimum Brix level for reconstituted juice from concentrate and single strength juice not from concentrate are as follows –

 

Fruit’s Common Name

Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree

Minimum Juice and/or Puree

Content (% v/v) for Fruit Nectars

Kiwi
Actinidia deliciosa
(A. Chev.) C. F. Liang & A.
R. Fergoson
( * )
( * )
Cashewapple
Anacardium occidentale L.
11.5
25.0
Pineapple
Ananas comosus (L.) Merrill Ananas sativis
L. Schult. f.
12.8
It is recognized that in different countries, the Brix level may naturally differ from this value. In cases where the Brix level is consistently lower than this value, reconstituted juice of lower Brix from these countries introduced into international trade will be acceptable, provided it meets the authenticity methodology listed in the General Standard for Fruit Juices and Nectars and the level will not be bellow 10oBrix for pineapple juice and apple juice.
40.0
Soursop
Annona muricata L.
25.0
Sugar Apple
Annona squamosa L
14.5
25.0
Starfruit
Averrhoa carambola L.
7.5
25.0
Papaya
Carica papaya L.
( * )
25.0
Star Apple
Chrysophyllum cainito
( * )
( * )
Water Melon
8.0
40.0
Lime
8.0
According to the legislation of the importing country
Fruit’s Common Name
Botanical Name
Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree
Minimum Juice and/or Puree
Content (% v/v) for
Fruit Nectars
Sour Orange
Citrus aurantium L.
( * )
50.0
Lemon
Citrus limon (L.) Burm. f.
Citrus limonum Rissa Citrus
8.014
According to the legislation of the importing country
Grapefruit
Citrus paradisi Macfad
10.014
50.0
Sweetie grapefruit
Citrus paradisi, Citrus grandis
10.0
50.0
Mandarine/ Tangerine
Citrus reticulata Blanca
11.814
50.0
Orange
Citrus sinensis (L.)
11.8 11.214 and consistent with the application of national legislation of the importing
50.0
country but not lower than 11.2.
It is recognized that in different countries, the Brix level may naturally differ from this range of values. In cases where the Brix level is consistently lower than this range of values, reconstituted juice of lower Brix from these countries introduced into international trade will be acceptable, provided it meets the authenticity methodology listed in the General
Standard for Fruit Juices and Nectars and the level will not be below 10o Brix.
Coconut
Cocos nucifera L.15
5.0
25.0
Melon
Cucumis melo L.
35.0
Casaba Melon
Cucumis melo L subsp. melo var. inodorus H. Jacq.
7.5
25.0
Honeydew Melon
Cucumis melo L. subsp. melovar. inodorus H. Jacq
10.0
25.0
Quince
Cydonnia oblonga Mill.
11.2
25.0
Persimmon
Diospyros khaki Thunb.
( * )
40.0
Crowberry
Empetrum nigrum L.
6.0
25.0
Loquat
Eribotrya japonesa
( * )
( * )
Fruit’s Common Name
Botanical Name
Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree
Minimum Juice and/or Puree
Content (% v/v) for
Fruit Nectars
Guavaberry Birchberry
Eugenia syringe
( * )
( * )
Suriname Cherry
Eugenia uniflora Rich.
6.0
25.0
Fig
Ficus carica L.
18.0
25.0
Kumquat
Fortunella Swingle sp.
( * )
( * )
Strawberry
Fragaria x. ananassa
Duchense (Fragaria chiloensis
Duchesne x Fragaria
virginiana Duchesne)
7.5
40.0
Genipap
Genipa americana
17.0
25.0
Sea Buckthorn
Hippophae elaeguacae
( * )
25.0
Buckthornberry
= Sallowthornberry
Hipppohae rhamnoides L.
6.0
25.0
Litchi/Lychee
Litchi chinensis Sonn.
11.2
20.0
Tomato
Lycopersicum esculentum L.
5.0
50.0
Acerola (West Cherry)
Indian
Malpighia sp. (Moc. & Sesse)
6.5
25.0
Apple
Malus domestica Borkh.
11.5
It is recognized that in different countries, the Brix level may naturally differ from this value. In cases where the Brix level is consistently lower than this value, reconstituted juice of lower Brix from these countries introduced into international trade will be acceptable, provided it meets the authenticity methodology listed in the General Standard for Fruit Juices and Nectars and the level will not be bellow 10o Brix for pineapple juice and apple juice.
50.0
Crab Apple
Malus prunifolia (Willd.)
Borkh. Malus sylvestris Mill.
15.4
25.0
Mammee Apple
Mammea americana
( * )
( * )
Fruit’s Common Name
Botanical Name
Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree
Minimum Juice and/or PureeContent (% v/v) for fruit Nectars
Mango
Mangifera indica L
13.5
25.0
Mulberry
Morus sp.
( * )
30.0
Banana
Musa species including M. acuminata and M. paradisiaca but excluding other plantains
( * )
25.0
Yellow Passion Fruit
Passiflora edulis
( * )
( * )
Passion Fruit
Pasiflora edulis Sims. f. edulus Passiflora edulis Sims. f. Flavicarpa O. Def.
12
25.0
Passion Fruit
Passiflora quadrangularis.
( * )
( * )
Tarix
Phoenix dactylifera L.
18.5
25.0
Sapote
Pouteria sapota
( * )
( * )
Apricot
Prunus armeniaca L.
11.5
40.0
Sweet Cherry
Prunus avium L.
20.0
25.0
Sour Cherry
Prunus cerasus L.
14.0
25.0
Stonesbaer
Prunus cerasus L.cv Stevnsbaer
17.0
25.0
Plum
Prunus domestica L. subsp. domestica
12.0
50.0
Prune
Prunus domestica L. subsp. domestica
18.5
25.0
Quetsche
Prunus domestica L. subsp. domestica
12.0
25.0
Nectarine
Prunus persica (L.) Batsch var. nucipersica (Suckow) c. K. Schneid.
10.5
40.0
Peach
Prunus persica (L.) Batsch var. persica
10.5
40.0
Sloe
Prunus spinosa L.
6.0
25.0
Guava
Psidium guajava L.
8.5
25.0
Pomegranate
Punica granatum L.
12.0
25.0
Fruit’s Common Name
Botanical Name
Minimum Juice and/or Puree
Content (% v/v) for Fruit Nectars
Aronia/ Chokeberry
Pyrus arbustifolia (L.) Pers.
( * )
( * )
Pear
Pyrus communis L.
40.0
Black Currant
Ribes nigrum L
11.0
30.0
Red Currant
Ribes rubrum L.
10.0
30.0
White Currant
Ribes rubrum L.
10.0
30.0
Red Gooseberry
Ribes uva-crispa
( * )
30.0
Goosberry
Ribes uva-crispa L
7.5
30.0
White Goosberry
Ribes uva-crispa L
( * )
30.0
Cynorrhodon
Rosa canina L.
( * )
40.0
Rosehip
Rosa sp. L.
9.0
40.0
Cloudberry
Rubus chamaemorus L.
9.0
30.0
Mulberry
Rubus chamaemorus L. Morus hybrid
( * )
40.0
Blackberry
Rubus fruitcosus L.
9.0
30.0
Dewberry
Rubus hispidus (of North America)
R. caesius (of Europe)
10.0
25.0
Red Raspberry
Rubus idaeus L. Rubus strigosus Michx.
8.0
40.0
Loganberry
Rubus loganobaccus L. H. Bailey
10.5
25.0
Black Raspberry
Rubus occidentalis L.
11.1
25.0
Boysenberry
Rubus ursinus Cham. & Schltdl.
10.0
25.0
Youngberry
Rubus vitifolius x Rubus idaeus Rubus baileyanis
10.0
25.0
Elderberry
Sambucus nigra L. Sambucus canadensis.
10.5
50.0
Fruit’s Common Name
Botanical Name
Minimum Brix Level for Reconstituted Fruit Juices and Reconstituted Puree
Minimum Juice and/or Puree
Content (% v/v) for
Fruit Nectars
Lulo
Solanum quitoense Lam.
( * )
( * )
Rowanberry
Sorbus aucuparia L.
11.0
30.0
Sorb
Sorbus domestica
( * )
30.0
Cajá
Spondia lutea L.
10.0
25.0
Umbu
Spondias tuberosa Arruda ex Kost.
9.0
25.0
Pome Apple
Syzygiunjambosa Tamarindus indica
( * )
( * )
Tamarind (Indian date)
Theobroma cacao L.
Theobroma grandiflorum
13.0
Adequate content to reach a minimum
acidity of 0.5
Cocoa pulp
Theobroma cacao L.
50.0
Cupuac ̧u
Theobroma grandiflorum L
9.0
35.0
Cranberry
Vaccinium macrocarpon Aiton Vaccinium oxycoccos L.
7.5
30.0
Bilberry/ Blueberry
Vaccinium myrtillus L. Vaccinium corymbosum L.
Vaccinium angustifolium
40.0
Lingonberry
Vaccinium vitis-idaea L.
10.0
25.0
Grape
Vitis Vinifera L. or hybrids thereof
Vitis Labrusca or hybrids thereof
16.0
50.0
Other:
High acidity
Adequate content to reach a minimum
acidity of 0.5
Other: High pulp content, or Strong flavour
25.0
Other:
Low acidity,
Low pulp content, və ya
Low/medium flavour
50.0
**For the purposes of the Standard the Brix is defined as the soluble solids content of the juice as determined by the method found in the Section on Methods of Analysis and Sampling. If a juice is manufactured from a fruit not mentioned in the above list, it must, nevertheless, comply with all the provisions of the Standard, except that the minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fruit used to make the concentrate.

 

SCHEDULE ‘C

MINIMUM JUICE AND/OR PUREE IN FRUIT NECTARS

Fruit Nectars Made From

Minimum Juice and/or Puree Content (% m/m)

Apricot
35
Bilberry
40
Blackberry
30
Blackcurrant
30
Blackcurrant (non-pulpy)
30
Cloudberry
30
Cranberry
Elderberry
50
Goosberry
30
Grapefruit
50
Guava
25
Mandarine
50
Mango (pulpy)
30
Orange
50
Peach
40
Peer
40
Raspberry
40
Redcurrant
30
Rosehip
40
Rowanberry
30
Sea Buckthorn
25
Strawberry
40
Tangerine
50
Whitecurrant
30
Whortleberry Other: High Acidic
30
Apple
50
Banana
25
Other: High Acidity, High pulp Content, or Strong
Flavour
25
Other: Low Acidity, Low pulp Content, or Low/Medium
Flavour
50

 

 

SCHEDULE ‘D

 

FUNCTION

MAXIMUM

LEVEL

4.1
ANTIOXIDANTS
300
Ascorbic acid
Limited by GMP
220
Sulphur dioxide (lemon, lime and grape must only)
350mg/l
4.2
ACIDITY REGULATORS
300
Citric acid
2g/l
330
Citric acid for (nectars)
5g/l
296
Malic acid (or nectars)
Limited by GMP
336
Tartaric acid (for nectars)
Limited by GMP
4.3
CARBONATING AGENTS
290
Carbon dioxide
Limited by GMP
4.4
STABILIZERS
440
Pectins
<3g/l
4.5
SWEETENERS (OR NECTARS)
950
Acesulfame K
<350mg
951
Aspartame
<600mg
952
Cyclamic Acid and Salts
<400mg/l
954
Saccharine and Salts
<80mg/l
955
Sucralose
<250mg/l
954
Neohesperidine
30mg/l
4.6
Preservatives can be added as determined by the Agency

USE AND LIMITS OF FOOD ADDITIVES PROCESSING AIDS – MAXIMUM LEVEL OF USE IN LINE WITH GOOD MANUFACTURING PRACTICES (GMP)

FUNCTION

SUBSTANCE

Antifoaming Agents
Polymethylsiloxane5
Clarifying Agents
Filtration Aids
Flocculating Agents
Adsorbent clays
(bleaching, natural or activated earths)
Adsorbent resins
Activated carbon (only from plants)
Bentonite
Calcium hydroxide
Cellulose
Chitosan
Colloidal silica
Diatomaceous earth
Gelatin (from skin collagen)
Ion exchange resins (Cation and Anion)
Kaolin
Perlite
Polyvinylpolypyrrolidone
Potassium tartrate
Precipitated calcium carbonate
Rice hulls
Silica sol
Sulphur dioxide
Tannin

 

 

SCHEDULE ‘E

 

Contaminant in Fruit Juice/Nectars

Maximum

Limits

(mg/kg)

Arsenic (kimi)
0.2 mg/kg
Lead (Pb)
0.1 mg/kg
Tin (Sn)
200 mg/kg
Copper (Cu)
5 mg/kg
Zinc (zn)
5 mg/kg
Iron (Fe)
15 mg/kg
Sum of Copper, Zinc and Iron
20 mg/kg
Mineral impurities insoluble in 10% of hydrochloric acid shall not exceed 25mg/kg (only for clarified juices)
Toxins
Mycotoxins
Patulin (in apple juice and apple juice ingredients)
50 µg/kg
*Maximum Limits of Contaminants in Fruit Juice and Nectars

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