FRUIT JUICES AND SIMILAR PRODUCTS REGULATIONS

FRUIT JUICES AND SIMILAR PRODUCTS

SUBSIDIARY LEGISLATION 449.42

FRUIT JUICES AND SIMILAR PRODUCTS

REGULATIONS

1st June, 2004

LEGAL NOTICE 301 of 2004, as amended by Legal Notices 41 of 2011,

339 of 2013 and 72 of 2026.

1 The title of these regulations is the Fruit Juices and Similar

Products Regulations.

1.2 These regulations implement the provisions of Council

Directive 2001/112/EEC relating to fruit juices and certain similar

products intended for human consumption, as amended by Directive

2012/12/EU of the European Parliament and of the Council amending

Council Directive 2001/112/EC relating to fruit juices and certain

similar products intended for human consumption.

1.3. These regulations also transpose the provisions of Directive

2024/1438/EU of the European Parliament and of the Council

amending Council Directive 2001/112/EC relating to fruit juices and

certain similar products intended for human consumption.

Amended by

L.N. 41 of 2011.

Product Names, Definitions of Products and

Substituted by

Characteristics

L.N. 339 of 2013.

Amended by

L.N. 72 of 2026.

I.

DEFINITIONS

1. (a)

Fruit juice

The fermentable but unfermented product obtained from the edible part of fruit

which is sound and ripe, fresh or preserved by chilling or freezing of one or more

kinds mixed together having the characteristic colour, flavour and taste typical of the

juice of the fruit from which it comes.

Flavour, pulp, and cells obtained by suitable physical means from the same

species of fruit may be restored to the juice.

In the case of citrus fruits, the fruit juice must come from the endocarp. Lime

juice, however, may be obtained from the whole fruit.

Where juices are processed from fruits with pips, seeds and peel, parts or

components of pips, seeds and peel shall not be incorporated in the juice. This

provision shall not apply to cases where parts or components of pips, seeds and peel

cannot be removed by good manufacturing practices.

The mixing of fruit juice with fruit purée is authorised in the production of the

fruit juice.

(b) The product obtained by reconstituting concentrated fruit juice as defined in

point 2 with potable water that meets the criteria established in Directive (EU) 2020/

2184 of the European Parliament and of the Council of 16 December 2020 on the quality

of water intended for human consumption (recast).

2. Concentrated fruit juice

The product obtained from fruit juice of one or more fruit species by the physical

removal of a specific proportion of the water content. Where the product is intended

for direct consumption, the removal shall be at least 50% of the water content.

Flavour, pulp and cells obtained by suitable physical means from the same species

of fruit may be restored to the concentrated fruit juice.

3. Water extracted fruit juice

The product obtained by diffusion with water of

-

pulpy whole fruit whose juice cannot be extracted by any physical

means, or

-

dehydrated whole fruit.

4. Dehydrated/powdered fruit juice

The product obtained from fruit juice of one or more fruit species by the physical

removal of virtually all the water content.

5. Fruit nectar

The fermentable but unfermented product which

-

is obtained by adding water with or without the addition of sugars and/

or honey to the products defined in points 1 to 4 to fruit purée and/or to

concentrated fruit purée and/or to a mixture of those products, and

-

meets the requirements of the Fourth Schedule.

Without prejudice to Regulation (EC) No 1924/2006 of the European Parliament

and of the Council of 20 December 2006 on nutrition and health claims made on

foods, where fruit nectars are manufactured without added sugars or with reduced

energy value, sugars may be replaced wholly or partially by sweeteners, in

accordance with Regulation (EC) No 1333/2008.

Flavour, pulp and cells obtained by suitable physical means from the same species

of fruit may be restored to the fruit nectar.

(a) Reduced-sugar fruit juice.

The product obtained from fruit juice as defined in point 1(a) where the amount of

naturally occurring sugars has been reduced by at least thirty per cent (30%) by

using a process authorised under the conditions stipulated in point 3 of Part II which

maintains all the other essential physical, chemical, organoleptic and nutritional

characteristics of an average type of juice of the fruit which it is derived

Provided that reduced-sugar fruit juice may be obtained by mixing reduced-

sugar fruit juice with fruit juice, fruit purée or both.

(b) Reduced-sugar fruit juice from concentrate.

The product obtained from fruit juice from concentrate as defined in point 1(b)

where the amount of naturally occurring sugars has been reduced by at least thirty

per cent (30%) by using a process authorised under the conditions stipulated in point

3 of Part II which maintains all the other essential physical, chemical, organoleptic

and nutritional characteristics of an average type of juice of the fruit from which it is

derived, or the product obtained by reconstituting concentrated reduced-sugar fruit

juice as defined in point 7 with potable water that meets the criteria established in

Directive (EU) 2020/2184 of the European Parliament and of the Council of 16

December 2020 on the quality of water intended for human consumption (recast)

Provided that reduced-sugar fruit juice from concentrate may be obtained by

mixing reduced-sugar fruit juice from concentrate with one or more of the following

products: fruit juice, fruit juice from concentrate, reduced-sugar fruit juice,

concentrated fruit purée and fruit purée.

1. Products falling within the scope of these regulations

which do not conform with these regulations but which conform

with the provisions of the Fruit Juices and Similar Products Order

(L.N. 242 of 1998), may be placed on the market until the 12 th July

2004.

2.2 Products falling within the scope of these regulations

which do not conform with these regulations but which conform

with the provisions of the Fruit Juices and Similar Products Order

(L.N. 242 of 1998), and which were labelled before the 12 th July

2004, may continue to be marketed until stocks are exhausted.

2.3 Products which are placed on the market or labelled before

28 October 2013 in accordance with Directive 2001/112/EC may

continue to be marketed until 28 April 2015.

2.4 The statement ‘from 28 October 2015 no fruit juices

contain added sugars’ may appear on the label in the same field of

vision as the name of products referred to in points 1 to 4 of Part I

of the First Schedule until 28 October 2016.

2.5. Products which are placed on the market or labelled before 14

June 2026 in accordance with Directive 2001/112/EC relating to fruit

juices and certain similar products intended for human consumption

may continue to be marketed until the exhaustion of stocks.

Substituted by

L.N. 339 of 2013.

Definitions of Raw Materials

For the purposes of these regulations, the following definitions shall apply

(1)

Fruit

All fruits. For the purposes of these regulations, tomatoes are also considered as

fruit.

The fruit shall be sound, appropriately mature, and fresh or preserved by physical

means or by treatment(s), including post-harvest treatments applied in accordance

with European Union law.

(2)

Fruit purée

The fermentable but unfermented product obtained by suitable physical processes

such as sieving, grinding, milling the edible part of whole or peeled fruit without

removing the juice.

(3)

Concentrated fruit purée

The product obtained from fruit purée by the physical removal of a specific

proportion of its water content.

Concentrated fruit purée may have restored flavour which shall be obtained by

suitable physical means, as defined in point 3 of Part II of the First Schedule and all

of which must be recovered from the same species of fruit.

(4)

Flavour

Without prejudice to Regulation (EC) No 1334/2008 of the European Parliament

and of the Council of 16 December 2008 on flavourings and certain food ingredients

with flavouring properties for use in and on foods, flavours for restoration are

obtained during the processing of the fruit by applying suitable physical processes.

Those physical processes may be applied to retain, preserve or stabilise the flavour

quality and include in particular squeezing, extraction, distillation, filtration,

adsorption, evaporation, fractionation and concentration.

Flavour is obtained from the edible parts of the fruit; however it could also be cold

pressed oil from citrus peel and compounds from the stones.

(5)

Sugars

-

sugars as defined by the Sugar for Human Consumption Regulations

(S.L. 449.39)

-

fructose syrup,

-

sugars derived from fruits.

(6)

Honey

The product defined by the Honey Regulations (S.L. 449.38)

(7)

Pulp or cells

The products obtained from the edible parts of fruit of the same species without

removing the juice. Furthermore, for citrus fruit, pulp or cells are the juice sacs

obtained from the endocarp.

1. These regulations shall apply to the products defined in the

First Schedule.

The products defined in the First Schedule are subject to the

provisions of European Union law applicable to food, such as

Regulation (EC) No 178/2002 of the European Parliament and of the

Council of 28 January 2002 laying down the general principles and

requirements of food law, establishing the European Food Safety

Authority and laying down procedures in matters of food safety, unless

FRUIT JUICES AND SIMILAR PRODUCTS

these regulations provide otherwise.

Substituted by

L.N. 339 of 2013;

Particular Designations for Certain Products Listed

L.N. 72 of 2026.

in the First Schedule

Particular designations that may be used only in the language of the

designation

(a) "vruchtendrank", for fruit nectars;

(b) "Süßmost", to be used only in conjunction with the product names

"Fruchtsaft" or "Fruchtnektar"

(i)

for fruit nectar obtained exclusively from fruit juices,

concentrated fruit juices or a mixture of these products,

unpalatable in the natural state because of their high natural

acidity;

(ii) for fruit juice obtained from apples or from pears, with the

addition of apples where appropriate, but with no added sugar;

(c) "succo e polpa" or "sumo e polpa", for fruit nectars obtained exclusively

from fruit purée and, or concentrated fruit purée;

(d) (i) "æblemost", synonym of apple juice;

(ii)

"æblemost fra koncentrat", synonym of apple juice from

concentrate;

(e) (i)"sur … saft", together with the name (in Danish) of the fruit used, for

juices with no added sugar obtained from blackcurrants, cherries,

redcurrants, white currants, raspberries, strawberries or elderberries,

(ii) "sød … saft" or "sødet … saft" together with the name (in Danish)

of the fruit used, for juices obtained from this fruit, with more

than 200g of added sugar per litre;

(f)

"äppelmust/äpplemust", synonym of apple juice;

(g) "mosto", synonym of grape juice;

(h) "smiltsērkšķu sula ar cukuru" or "astelpaju mahl suhkruga" or "słodzony

sok z rokitnika", for juices obtained from sea buckthorn berries with not

more than 140g of added sugar per litre.

II. Particular designations that may be used in one or more of the official

languages of the Union

(a) "coconut water", for the product which is directly extracted from the

coconut without expressing the coconut meat, as a synonym of coconut

juice.

1. Regulation (EU) No 1169/2011 of the European Parliament

and of the Council of 25 October 2011 on the provision of food

information to consumers applies to the products defined in the First

Schedule, subject to the following conditions

4.1.1 (a) The product names listed in the First Schedule

shall apply only to the products referred to

therein and shall, without prejudice to paragraph

(b), be used in trade to designate them.

(b) As an alternative to the product names referred to

in paragraph (a), the Third Schedule provides a list

of particular designations. Where an operator uses

the designations listed in Part I of the Third

Schedule, the said denominations shall be used in

the language and under the conditions stipulated

therein. With regard to the designations listed in

Part II of the Third Schedule, the Food Safety and

Security Authority may stipulate that such

designations shall be used in one or more of the

official languages of the Union.

4.1.2 If the product comes from a single kind of fruit, the

name of the latter shall be substituted for the word

‘fruit’.

4.1.3 For products manufactured from two or more fruits,

except where lemon and/or lime juice are used under the

conditions laid down in point 2 of Part II of the First

Schedule, the product name shall be composed of a list of

the fruits used, in descending order of the volume of the

fruit juices or purées included, as indicated in the list of

ingredients. However, in the case of products

manufactured from three or more fruits, the indication of

the fruits used may be replaced by the words "several

fruits" or a similar wording, or by the number of fruits

used.

4.1.4 (deleted by Legal Notice 339 of 2013).

4.1.4 The statement "fruit juices contain only naturally

occurring sugars" may appear on the label in the same

field of vision as the name of the products referred to in

point 1 of Part I of the First Schedule.

4.1.5 The restoration of the products defined in Part I of the

First Schedule to their original state, by means of the

substances strictly necessary for this operation, shall

not entail an obligation to enter on the labels a list of

the ingredients used for this purpose. The addition to

fruit juice of extra pulp or cells as defined in the

Second Schedule shall be indicated on the labelling.

4.1.6 Without prejudice to Article 22 of Regulation (EU) No.

1169/2011 for mixtures of fruit juice from concentrate or

reduced-sugar fruit juice from concentrate with fruit juice

or with reduced-sugar fruit juice, as well as for fruit

nectar obtained entirely or partly from one or more

FRUIT JUICES AND SIMILAR PRODUCTS

concentrated products, the labelling shall bear the words

"from concentrate(s)" or "partially from concentrate(s)",

as appropriate. Such information shall be entered close to

the product name, standing out well from any

background, in clearly visible characters.

4.1.7 For fruit nectars, the labelling shall indicate the

minimum content of fruit juice, fruit purèe or any

mixture of those ingredients, by the declaration ‘fruit

content: ..........% minimum’. That information shall be

located in the same field of vision as the product name.

4.2 The labelling of concentrated fruit juice referred to in point

2 of Part I of the First Schedule, not intended for delivery to the

final consumer, shall bear a reference indicating the presence and

quantity of added lemon juice, lime juice or acidifying agents

permitted by Regulation (EC) No 1333/2008 of the European

Parliament and of the Council of 16 December 2008 on food

additives.

This reference shall appear on one of the following

-

on the packaging,

-

on a label attached to the packaging, or

-

on an accompanying document.

4.3. These regulations shall apply to the products defined in the

First Schedule which are placed on the market within the European

Union in accordance with Regulation (EC) No 178/2002.

Substituted by

L.N. 339 of 2013.

Special Provisions relating to Fruit Nectars

Amended by

L.N. 72 of 2026.

Fruit nectars made from

Minimum juice

and/or purèe

content (% by

volume of

finished product)

I.

Fruits with acidic juice unpalatable in the natural state

Passion fruit

Quito naranjillos

Blackcurrants

Whitecurrants

Redcurrants

Gooseberries

Seabuckthorn berries

Sloes

Plums

Quetsches

Rowanberries

Rose hips

Sour cherries

Other cherries

Bilberries

Elderberries

Raspberries

Apricots

Strawberries

Mulberries/blackberries

Cranberries

Quinces (Cydonia oblonga L.)

Lemons and limes

Other fruits belonging to this category

II.

Low-acid, pulpy or highly flavoured fruits with juice

unpalatable in the natural state

Mangoes

Bananas

Guavas

Papayas

Lychees

Azeroles (Neapolitan medlars)

Fruit nectars made from

Minimum juice

and/or purèe

content (% by

volume of

finished product)

Soursop

Bullock’s heart or custard apple

Sugar apples

Pomegranates

Cashew fruits

Spanish plums

Umbu

Other fruits belonging to this category

III. Fruits with juice palatable in the natural state

Apples

Pears

Peaches

Citrus fruits except lemons and limes

Pineapples

50 .

Other fruits belonging to this category

1. Only the treatments and substances listed in Part II of the

First Schedule and the raw materials complying with the Second

Schedule may be used to manufacture the products defined in Part I of

the First Schedule. Moreover, fruit nectars shall comply with the

Fourth Schedule.

Added by

L.N. 41 of 2011.

Minimum Brix Levels For Reconstituted Fruit Juice

Substituted by

and Reconstituted Fruit Purée

L.N. 339 of 2013.

Amended by

L.N. 72 of 2026.

Common Name of the

Botanical Name

Minimum degree of

Fruit

Brix values

Apple (*)

Malus domestica Borkh.

(a) Meraq tal-frott biz-zokkor imnaqqas.

Il-prodott miksub mill-meraq tal-frott kif imfisser fil-punt 1(a) fejn l-ammont taz-

zokkor naturali jkun tnaqqas tal-anqas tletin fil-mija (30%) bl-użu ta’ proċess

awtorizzat skont il-kondizzjonijiet stipulati fil-punt 3 tal-Parti II, li jżomm il-

karatteristiċi essenzjali fiżiċi, kimiċi, organolettiċi u nutrittivi l-oħra kollha ta’ tip

medju ta’ meraq tal-frott li joriġina minnu

Iżda l-meraq tal-frott b’zokkor imnaqqas jista’ jinkiseb billi l-meraq tal-frott

b’zokkor imnaqqas jitħallat mal-meraq tal-frott, mal-purejiet tal-frott jew it-tnejn.

(b)

Meraq tal-frott biz-zokkor imnaqqas minn konċentrat.

Il-prodott li jinkiseb minn meraq tal-frott ikkonċentrat kif imfisser fil-punt 1(b)

fejn l-ammont taz-zokkor naturali jkun tnaqqas tal-anqas tletin fil-mija (30%) bl-użu

ta’ proċess awtorizzat skont il-kondizzjonijiet stipulati fil-punt 3 tal-Parti II, li

jżomm il-karatteristiċi essenzjali fiżiċi, kimiċi, organolettiċi u nutrittivi l-oħra

kollha ta’ tip medju ta’ meraq tal-frott li jkun ġej minnu, jew il-prodott miksub billi

jiġi rikostitwit meraq tal-frott ikkonċentrat b’zokkor imnaqqas kif imfisser fil-punt 7

b’ilma tax-xorb li jissodisfa l-kriterji stabbiliti fid-Direttiva (UE) 2020/2184 tal-

Parlament Ewropew u tal-Kunsill tas-16 ta’ Diċembru 2020 dwar il-kwalità tal-ilma

maħsub għall-konsum mill-bniedem (riformulazzjoni)

Iżda l-meraq tal-frott b’zokkor imnaqqas minn konċentrat jista’ jinkiseb billi

jitħallat il-meraq tal-frott b’zokkor imnaqqas minn konċentrat flimkien ma’ prodott

wieħed jew aktar li ġejjin: meraq tal-frott, meraq tal-frott minn konċentrat, meraq

tal-frott b’zokkor imnaqqas, purè tal-frott minn konċentrat u purè tal-frott.

Concentrated reduced-sugar fruit juice.

The product obtained from concentrated fruit juice as defined in point 2 where the

amount of naturally occurring sugars has been reduced by at least thirty per cent (30%)

by using a process authorised under the conditions stipulated in point 3 of Part II which

maintains all the other essential physical, chemical, organoleptic and nutritional

characteristics of an average type of product, or the product obtained from reduced-sugar

fruit juice as defined in point 6(a) by the physical removal of a specific proportion of its

water content. Where the product is intended for direct consumption, the removal shall

be at least fifty per cent (50%) of the water content.

II.

AUTHORISED INGREDIENTS, TREATMENTS AND SUBSTANCES

1. Composition

The species corresponding to the botanical name in the Fifth Schedule shall be

used in the preparation of fruit juices, fruit purées and fruit nectars bearing the

product name for the applicable fruit or the common name of the product.

For fruit species not included in the Fifth Schedule, the correct botanical or

FRUIT JUICES AND SIMILAR PRODUCTS

common name shall apply.

For fruit juice the Brix level shall be the one of the juice as extracted from the

fruit and shall not be modified, except by blending with the juice of the same species

The minimum Brix level established in the Fifth Schedule for reconstituted fruit

juice and reconstituted fruit purée is exclusive of the soluble solids of any added

optional ingredients and additives.

2. Authorised ingredients

Only the following ingredients may be added to the products referred to in Part I

Vitamins and minerals as authorised in Regulation (EC) No 1925/2006

of the European Parliament and of the Council of 20 December 2006 on

the addition of vitamins and minerals and of certain other substances to

foods;

Food additives authorised in accordance with Regulation (EC) No 1333/

2008; however, sweeteners shall not be permitted in the manufacture of the

products listed in Part I of this Schedule, except for fruit nectars;

and in addition

For fruit juice, fruit juice from concentrate, concentrated fruit juice,

reduced-sugar fruit juice, reduced-sugar fruit juice from concentrate and

concentrated reduced-sugar fruit juice: restored flavour, pulp and cells;

For grape juice: restored salts of tartaric acids;

For fruit nectars: restored flavour, pulp and cells; sugars and, or honey up to

twenty per cent (20%) of the total weight of the finished products referred

to in Part I of the Fourth Schedule, fifteen per cent (15%) of the total weight

of the finished products referred to in Part II of the Fourth Schedule and ten

per cent (10%) of the total weight of the finished products referred to in

Part III of the Fourth Schedule; and, or sweeteners;

A claim stating that sugars have not been added to fruit nectar, and any claim

likely to have the same meaning for the consumer, may only be made where the

product does not contain any added mono- or disaccharides or any other food used

for its sweetening properties, including sweeteners as defined in Regulation (EC) No

1333/2008. Where such a claim is made, the following indication shall also appear on

the label: "contains naturally occurring sugars"

For products referred to in point (a), the first indent of point (b), point

(c), the second indent of point (e) and point (h) of the Third Schedule

sugars and/or honey;

For products defined in points 1 to 7 of Part I, in order to regulate acidic

taste: lemon and, or lime juice and, or concentrated lemon and, or lime

juice, up to 3g per litre of juice, expressed as anhydrous citric acid;

For tomato juice and tomato juice from concentrate: salt, spices and

aromatic herbs.

For reduced-sugar fruit juice and reduced-sugar fruit juice from

concentrate: water, to the extent strictly necessary to restore the water lost

due to the sugar reduction process.

3. Authorised treatments and substances

Only the following treatments may be applied and only the following substances

may be added to the products referred to in Part I

Mechanical extraction processes;

The usual physical processes, including in-line water extraction

(diffusion) of the edible part of fruits other than grapes for the

manufacture of concentrated fruit juices, provided that the fruit juices

thus obtained comply with point 1 of Part I;

For grape juice, where sulphitation with sulphur dioxide of the grapes

has been used, desulphitation by physical means is authorised, provided

that the total quantity of SO 2 present in the final product does not

exceed 10 mg/l;

Enzyme preparations: pectinases (for breakdown of pectin), proteinases

(for breakdown of proteins) and amylases (for breakdown of starch)

meeting the requirements of Regulation (EC) No 1332/2008 of the

European Parliament and of the Council of 16 December 2008 on food

enzymes;

Edible gelatine;

Tannins;

Silica sol;

Charcoal;

Nitrogen;

Bentonite as an adsorbent clay;

Chemically inert filtration aids and precipitation agents (including

perlite,

washed

diatomite,

cellulose,

insoluble

polyamide,

polyvinylpolypyrrolidone, polystyrene), which comply with Regulation

(EC) No 1935/2004 of the European Parliament and of the Council of 27

October 2004 on materials and articles intended to come into contact

with food;

Chemically inert adsorption aids which comply with Regulation (EC)

No 1935/2004, and which are used to reduce the limonoid and naringin

content of citrus juice without significantly affecting the limonoid

glucosides, acid, sugars (including oligosaccharides) or mineral

content.

Plant proteins from wheat, peas, potatoes or sunflower seeds for

clarification.

Only for reduced-sugar fruit juice, reduced-sugar fruit juice from

concentrate and concentrated reduced-sugar fruit juice: processes to reduce

the amount of naturally occurring sugars, to the extent that they maintain all

the other essential physical, chemical, organoleptic and nutritional

characteristics of an average type of juice of the fruit which it comes from,

namely membrane filtration and yeast fermentation.

2

Apricot (**)

Prunus armeniaca L.

11.2

Banana (**)

Musa x paradisiaca L.

0

(excluding plantains)

Blackcurrant (*)

Ribes nigrum L.

11.0

Coconut

Cocos nucifera L.

4.5

Grape (*)

Vitis vinifera L. or hybrids thereof

15.9

Vitis labrusca L. or hybrids thereof

Grapefruit (*)

Citrus x paradise Macfad.

10.0

Guava (**)

Psidium guajava L.

8.5

Lemon (*)

Citrus limon (L.) Burm.f.

8.0

Mango (**)

Mangifera indica L.

13.5

Common Name of the

Botanical Name

Minimum degree of

Fruit

Brix values

Orange (*)

Citrus sinensis (L.) Osbeck

11.2

Passion Fruit (*)

Passiflora edulis Sims

12.0

Peach (**)

Prunus persica (L.) Batsch

10.0

var. Persica

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

Tomato (*)

Lycopersicon esculentum, Mill.

5.0

Mandarin (*)

11.2

Citrus reticulata Blanco

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. ".