New version of the Guidelines for fruit juice and fruit nectar
New quality characteristics for fruit juices and fruit nectars
June 2023. The new version of the Guidelines for Fruit Juice and Fruit Nectars of 13 January 2023 was published in the German Bundesanzeiger on 28 February 2023. The corresponding document (German only) can be found directly at the German Food Code Commission (Deutsche Lebensmittelbuch Kommission (DLMBK))[1]. The guidelines were developed by representatives from industry, food monitoring, science and consumers. We summarised the changes for you.
In addition to the description of fruit juices, the new version of the guidelines now contains quality characteristics for fruit nectars.
These are the innovations:
- Update of physical manufacturing processes
Addition of High Pressure Processing (HPP) as a possible physical process, provided that the specific and value-determining constituents and the characteristic colour of the fruit juice are preserved. - Characteristics for fruit juice
In the hygiene characteristics (1.3.1.) a maximum value for lactic acid in citrus juices of 0.2 g/L has been included. - Designation and presentation
The chapter has been restructured and has received further subdivisions. No major changes or additions have been made to the content. - Minimum values for relative density and Brix
The minimum values for the relative density of fruit juices listed in section 2.1 table 1 have been adapted to the Code of Practice of the European Fruit Juice Association (A.I.J.N.). The minimum Brix values of fruit pulp in section 2.2. table 2 have also been adapted to the A.I.J.N. Code of Practice. - Minimum content of L-ascorbic acid
Minimum contents of L-ascorbic acid were added for lemon juice, mandarin juice and blackcurrant juice. - Minimum content of total acid
Values for the minimum content of total acid were added for pineapple juice from Central and South America as well as nectars made from oranges, grapefruit, grapes, apple and pineapple.
We support you
Do you have questions about the guidelines, labelling of fruit juices and fruit nectars as well as their specific analyses and examinations of their raw materials? Contact your personal account manager or contact our expert Elisabeth Dytkiewitz.
Relevant sources
[1] In German – New version of the guidelines for fruit juice and fruit nectar: Deutsche Lebensmittelbuch-Kommission: Leitsätze für Fruchtsaft und Fruchtnektar in der Neufassung vom 13.01.2023
