Commission Directive 2009/106/EC of 14 August 2009 amending Council Directive 2001/112/EC relating to fruit juices and certain similar products intended for human consumption
Commission Directive 2009/106/EC of 14 August 2009 amending Council Directive 2001/112/EC relating to fruit juices and certain similar products intended for human consumption
Directive 2009/106/EC · Directive · 5 articles
Data as of 2026-07-04 · Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. · Read the official text ↗
Directive 2001/112/EC is amended as follows:
1.
In Article 3, paragraph 6, the words ‘made with concentrate(s)’ and ‘partially made with concentrate(s)’ shall be replaced by the words ‘from concentrate(s)’ and ‘partially from concentrate(s)’ respectively.
2.
In Annex I, Part I (Definitions), paragraph 1, point (b), the second subparagraph is replaced by the following:
‘The product thus obtained shall display organoleptic and analytical characteristics at least equivalent to those of an average type of juice obtained from fruits of the same kind within the meaning of point (a). The minimum Brix levels for fruit juices from concentrate are indicated in Annex V.’
3.
An Annex V, as set out in the Annex to this Directive, is added.
The Member States shall, by 1 January 2011 at the latest, bring into force the laws, regulations and administrative provisions necessary to comply with this Directive. They shall immediately communicate the text of those provisions to the Commission.
When the Member States adopt those measures, they shall contain a reference to this Directive or shall be accompanied by such reference on the occasion of their official publication.
The methods of making such reference shall be laid down by the Member States.
ANNEX
‘ANNEX V
Fruit’s Common Name
Botanical Name
Minimum degree Brix values for reconstituted fruit juice and reconstituted fruit purée
Apple (*)
Malus domestica Borkh.
11,2
Apricot (**)
Prunus armeniaca L.
11,2
Banana (**)
Musa sp .
21,0
Blackcurrant (*)
Ribes nigrum L.
11,6
Grape (*)
Vitis vinifera L. or hybrids thereof
Vitis labrusca L. or hybrids thereof
15,9
Grapefruit (*)
Citrus x paradise Macfad.
10,0
Guava (**)
Psidium guajava L.
9,5
Lemon (*)
Citrus limon (L.) Burm.f.
8,0
Mango (**)
Mangifera indica L.
15,0
Orange (*)
Citrus sinensis (L.) Osbeck
11,2
Passion Fruit (*)
Passiflora edulis Sims
13,5
Peach (**)
Prunus persica (L.) Batsch var. Persica
10,0
Pear (**)
Pyrus communis L.
11,9
Pineapple (*)
Ananas comosus (L.) Merr.
12,8
Raspberry (*)
Rubus idaeus L.
7,0
Sour Cherry (*)
Prunus cerasus L.
13,5
Strawberry (*)
Fragaria x ananassa Duch.
7,0
Mandarin (*)
Citrus reticulata Blanco
11,2
If a juice from concentrate is manufactured from a fruit not mentioned in the above list, the minimum Brix level of the reconstituted juice shall be the Brix level of the juice as extracted from the fruit used to make the concentrate.
For those products marked with an asterisk (*), which are produced as a juice, a minimum relative density is determined as such in relation to water at 20/20 °C.
For those products marked with two asterisks (**), which are produced as a purée, only a minimum uncorrected Brix reading (without correction of acid) is determined.
In respect of blackcurrant, guava, mango and passion fruit, the minimum Brix degree values only apply to reconstituted fruit juice and reconstituted fruit purée produced in the Community.’
