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DEPARTMENT OF AGRICULTURE, FORESTRY AND FISHERIES
No. R.
dd/mm/yyyy
AGRICULTURAL PRODUCT STANDARDS ACT, 1990
(ACT No. 119 OF 1990)
REGULATIONS RELATING TO THE CLASSIFICATION, PACKING AND MARKING OF FRUIT AND
VEGETABLE JUICES, NECTARS, DRINKS AND RELATED PRODUCTS INTENDED FOR SALE IN
THE REPUBLIC OF SOUTH AFRICA
The Minister of Agriculture, Forestry and Fisheries has under section 15 of the Agricultural Product
Standards Act, 1990 (Act No. 119 of 1990) -(a)
made the regulations in the Schedule;
(b)
determined that the said regulations will come into operation 12 months after date of
publication; and
(c)
, read together with section 3(2) of the said Act, repealed the regulations published by
Proclamation No. R. 224 of 1980 and Government Notices Nos. R. 286 of 7 November
1980, R. 641 of 30 March 1984, R. 1801 of 17 November 1995 and R.411 of 14 June
2013 with effect from the said date of commencement.
SCHEDULE
Contents
Regulation
Definitions
Scope of regulations
Restrictions on the sale of fruit and vegetable juices, nectars, drinks and related products
Classes
Standards for classes:
- Fresh Juice and Fresh Juice Blends
- Juice and Juice Blends
- Nectar and Nectar Blends
- Fruit and Vegetable Drinks
- Related Products
1
2
3
4
5(1)
5(2)
5(3)
5(4)
5(5)
Requirements for containers and outer containers
Marking of containers and outer containers
Restricted particulars on containers and outer containers
Identification of production lot (batch)
Sampling and analysis of fruit and vegetable juices, nectars, drinks and related products
Calculating the percentage juice/purée content
Calculating the minimum Brix required
Offences and penalties
6
7 - 11
12
13
14
15
16
17
Table 1: Minimum Brix requirements for reconstituted fruit juice and purée, and minimum fruit juice and/or
purée content for fruit nectars
Table 2: Minimum Brix requirements for reconstituted vegetable juice and purée, and minimum vegetable
juice and/or purée content for vegetable nectars
Annexure A: Calculation of fruit juice content
Annexure B: Calculation of minimum Brix required
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Definitions
1.
In these regulations any word or expression to which a meaning has been assigned in the Act shall
have that meaning, and -"address" means a physical address and includes the street or road number or name and the name of
the town, village or suburb and, in the case of a farm, the name or number of the farm and of the
magisterial district in which it is situated, or in the case of imported foodstuffs, if otherwise, the
name and address as provided for in the Codex Alimentarius Commission's document entitled:
General Standard for the Labelling of Pre-packaged Foods, CODEX STAN 1-1985;
"accredited laboratory" means any national or international laboratory that is accredited or nominated by
the Executive Officer in writing as being suitable for the testing of compliance as envisaged in
terms of regulations 14(1)(a) and 14(2)(a);
"authenticity" means the maintenance of the essential physical, chemical, organoleptic and nutritional
characteristics of the fruit(s) or vegetable(s) from which it was obtained;
"Brix" means the percentage of total soluble solids as determined either -(a)
directly by means of a suitable hydrometer calibrated and standardised at 20°C (no
correction for acids); or
(b)
indirectly by means of a refractometer calibrated at 20°C on the International Sucrose
Scales, plus correction for acids calculated as anhydrous citric acid or the dominant acid
of the fruit or vegetable type concerned;
"clarified", in relation to juice and juice concentrate, means the clear product obtained by means of
approved pectolytic and amolytic enzymes, conventional fining, or ultrafiltration of freshly pressed
juice;
"cloudy", in relation to juice or juice concentrate, means the juice has not been clarified and retained most
of its solids in a homogenous and cloud stable matrix;
"cloudy citrus peel extract" means the product obtained from the peel and/or pulp of mature and sound
citrus fruit by suitable physical processes to yield a turbid product which is cloud and colour stable
and contain the bioflavonoids of the peel. The product can be concentrated by the physical
removal of the water content;
"comminuted citrus" means the fruit purée prepared by suitable physical process such as pulverising,
grinding or milling of whole, mature citrus fruit. The amount of oil may be adjusted in accordance
with GMP and essence of the citrus variety concerned may be added;
"consignment" means a quantity of containers of fruit or vegetable juices, nectars, drinks or related
products of the same class and kind which is delivered at any one time under cover of the same
consignment note, delivery note or receipt note or by the same vehicle, or if such a quantity is
subdivided into different production lots (batches), types, classes or packing sizes, each quantity
of the different production lots (batches), types, classes or packing sizes;
"container" means the immediate container, manufactured from any suitable material, into which fruit and
vegetable juices, nectars, drinks and related products are packed for sale;
"cordial" or "syrup" means a concentrated Fruit and/or Vegetable Flavoured Drink product which has to
be diluted to a minimum ratio of one to three (1:3), to produce a ready-to-drink Fruit and/or
Vegetable Flavoured Drink;
"dairy products" means the products as defined in the latest Regulations Relating to the Classification,
Packing and Marking of Dairy Products and Imitation Dairy Products Intended for Sale in the
Republic of South Africa published under the Agricultural Product Standards Act, 1990 (Act No.
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119 of 1990);
"dehydrated or powdered fruit or vegetable juice" means a product obtained from the juice of one or
more fruit or vegetable species by the physical removal of virtually all the water content;
"Executive Officer" means the officer designated under section 2(1) of the Agricultural Product
Standards Act, 1990 (Act No. 119 of 1990);
"flavour or aroma or essence" means the aromatic substances and volatile flavour components
obtained from the edible parts of fruits or vegetables during the processing thereof by applying
suitable physical processes (these processes include in particular squeezing, extraction,
distillation, filtration, adsorption, evaporation, fractionation and concentration) to retain, preserve or
stabilise the flavour quality. Although flavour is usually obtained from the edible parts of the fruit or
vegetable, it may also include cold pressed citrus oil obtained from citrus peel and compounds
from the stones;
"flavouring" means a flavouring substance as defined in the regulations published under the Foodstuffs,
Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);
"food additive" means an enrichment substance, supplement or any other substance as permitted for in
the regulations published under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54
of 1972), which may be added to a foodstuff to effect its keeping quality, consistency, colour, taste,
flavour, smell or other technical property (these substances include but is not limited to acids,
bases, salts, preservatives, antioxidants, anti-caking agents, colourants, flavourings, emulsifiers,
stabilisers and thickeners);
"foodstuff" means a foodstuff as defined by the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act
No. 54 of 1972);
"foreign matter" means any material or substance not normally present in fruit and vegetable juices,
nectars, drinks and related products;
"fresh fruit or vegetable juice" means a product which meets the requirements as set out in regulation
5(1)(a);
"fruit" means all of the recognised fruits, including tomatoes, that are suitable in the manufacturing of fruit
juices, nectars, drinks and related products: Provided that the fruit shall be sound and suitably
matured and may either be fresh or preserved;
"fruit derived sugar" means a concentrated, aqueous solution, containing all sweetening substances of
the fruit of one or more species: Provided that the dry matter content is larger than 65% (w/w) and
the Ash content is less than 0.18% (w/w). The product shall be produced from the juice and/or
fruit and/or its components by removal of the fruit acids, colourants, minerals salts, aroma and
phenolic substances within the limits of the technology used;
"fruit or vegetable drink" means a product which does not meet the requirements of the classes Fruit
and Vegetable Juices and Fruit and Vegetable Nectars but contains at least 6% juice and/or purée
in the ready-to-drink form: Provided that the product moreover shall meet the requirements set out
in regulation 5(4)(a);
"fruit or vegetable drink smoothie" means a product which meets the requirements as set out in
regulation 5(4)(d);
"fruit or vegetable flavoured drink" means a product -(a)
which in appearance, flavour and taste resembles juice and/or purée derived from fruit
and/or vegetables; or
(b)
where a fruit or vegetable flavour is imparted to the main ingredient of the product; and
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(c)
which moreover shall meet the requirements set out in regulation 5(5)(a);
"fruit or vegetable juice" means the unfermented but fermentable product obtained from the edible part
of sound, suitably matured fruits or vegetables which may either be fresh or preserved by any
suitable means. The juice is prepared by suitable processes which maintain the essential physical,
chemical, organoleptic and nutritional characteristics of juice from the fruit(s) or vegetable(s) it
originated from. Some juices may be processed with pips, seeds and peel which are mostly
removed by GMP: Provided that -(a)
in the case of citrus fruits, the juice is obtained from the endocarp;
(b)
the mixing of fruit juice with fruit purée is permissible; and
(c)
the product moreover shall meet the requirements set out in regulation 5(2)(a);
"fruit or vegetable nectar" means the unfermented but fermentable product obtained by adding water,
with or without sugars, honey, sugar syrups and/or permitted non-nutritive sweeteners, to fruit or
vegetable juice which will result in a reduced fruit or vegetable juice content: Provided that the
product moreover shall meet the requirements set out in regulation 5(3)(a);
"fruit or vegetable nectar smoothie" means the unfermented but fermentable product obtained by
adding water, with or without sugars, honey, sugar syrups, and/or sweeteners, to fruit or vegetable
smoothie which will result in a reduced fruit or vegetable juice content: Provided that the product -(a)
may also contain other added foodstuffs (e.g. dairy products); and
(b)
moreover shall meet the requirements set out in regulations 5(3)(d);
"fruit or vegetable smoothie" means the unfermented but fermentable product obtained by pulverising or
milling of a mixture of fresh or processed whole fruit, peeled if necessary, to yield a cloud-stable
viscous to semi-viscous blend: Provided that –
(a)
it may not contain food additives other than those specified in regulation 5(2)(a); and
(b)
the product moreover shall meet the requirements set out in regulation 5(2)(g);
"GMP (good manufacturing practice)" means a method of manufacture or handling or a procedure
employed, taking into account the principles of hygiene, so that food cannot be contaminated or
spoiled during the manufacturing process;
"honey" means the natural sweet substance produced by honey bees from the nectar of plants or from
secretions of living parts of plants or excretions of plant sucking insects on the living parts of
plants, which the honey bees collect, transform by combining with specific substances of their own,
deposit, dehydrate, store and leave in the honey comb to ripen and mature;
"inspector" means the Executive Officer or an Officer under his or her control or an Assignee or an
employee of an Assignee;
"juice concentrate" means the product -(a)
obtained by the physical removal of at least 50% of the water content from fruit or
vegetable juice to yield a final unfermented product at least double the standard strength
Brix level as defined in these regulations for the juice concerned; and
(b)
to which flavour, pulp and cells obtained by suitable physical means from the same
species of fruit or vegetables concerned may be restored;
"juice content" means the total soluble solids (TSS) derived from the fruit and/or vegetable species
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concerned in the fruit or vegetable juices, nectars, drinks or related products and expressed as a
percentage (m/m) of the total soluble solids (TSS) of such products;
"letters" also means figures and symbols;
"m/m" means mass per mass;
"made from dehydrated or powdered juice" means the juice is prepared by reconstitution of dehydrated
or powdered juice(s) with potable water, maintaining the essential properties of juice from the
fruit(s) or vegetable(s) it originated from. The product moreover shall meet the requirements set
out in regulation 5(2)(a);
"main ingredient" means the ingredient(s), excluding water, which by weight or volume, as the case may
be, contributes the highest percentage mass or volume to the fruit or vegetable juice, nectar, drink
or related product concerned;
"main panel" means that part of the container or label that bears the brand or trade name of the product
in greatest prominence, or any other part of the label that bears the brand or trade name in equal
prominence;
"micronutrient" means a substance as defined in the regulations published under the Foodstuffs,
Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);
"NFC (not from concentrate)" is juice produced from fresh, sound fruit which has not been concentrated.
The product moreover shall meet the requirements set out in regulation 5(2)(d);
"outer container" means a container which contains more than one container of a fruit or vegetable juice,
nectar, drink or a related product;
"permitted non-nutritive sweetener" means a non-nutritive sweetener as defined in the regulations
published under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972;
"pulp or cells" means the fermentable but unfermented product obtained from the edible parts of fruit or
vegetables of the same species without removing the juice: Provided that in the case of citrus fruit,
pulp or cells means the juice sacs obtained from the endocarp;
"purée" means the unfermented but fermentable product obtained by suitable physical process such as
sieving, grinding or milling of only the edible portion of whole or peeled fruits or vegetables without
removing the juice;
"purée concentrate" means the product –
(a)
obtained by the physical removal of at least 50% of the water content from the fruit or
vegetable purée to yield a final unfermented product at least double the standard strength
Brix value as defined in these regulations for the fruit or vegetable purée concerned; and
(b)
to which flavour components obtained by suitable physical means from the same species
of fruits or vegetables concerned may be restored;
"ready-to-drink" or "single strength" means that -(a)
the fruit or vegetable juices, nectars, drinks or related products are ready for consumption
without further processing; or
(b)
any of the fruit or vegetable juices, nectars, drinks or related products which had been
concentrated into a solid or liquid form, have been reconstituted or diluted according to
the instructions indicated on the container;
"related products" means the products referred to in regulation 5(5);
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"reconstituted" or "made from concentrate" means the juice is prepared by reconstitution of
concentrated juice(s) and/or purée(s) with potable water, maintaining the essential properties of
juice from the fruit(s) or vegetable(s) it originated from. The product moreover shall meet the
requirements set out in regulation 5(2)(a);
"sound" in relation to fruits and vegetables, means free from insect damage, insect infestation or any
other external or internal disorders which detrimentally affect the quality of the fruit or vegetable
concerned;
"spoilage" means any deterioration of the fruit or vegetable juices, nectars, drinks or related products due
to enzymatic or microbiological action or oxidation to such an extent that it is not fit for human
consumption anymore;
"squash" means a concentrated version of the classes set out in regulation 5(4)(a) to (f) which has to be
diluted to a minimum ratio of one to three (1:3), to produce a suitable Fruit and/or Vegetable drink
in the ready-to-drink form;
"standard strength" means the fruit or vegetable juice or purée is neither diluted nor concentrated and
the soluble solids content is the equivalent in mass per volume (gram/litre) of the Brix of -(a)
directly expressed juice or purée in the case of fresh fruits or vegetables; or
(b)
reconstituted juice or purée concentrate with the minimum Brix as specified in Table 1
and Table 2 for the fruit or vegetable species concerned;
"sugar" means sugar intended for human consumption without further processing as defined in the Codex
Alimentarius Commission's document entitled: Codex Standard for Sugars, CODEX STAN 212 –
1999, and includes, but not limited to, raw or crystalline sucrose, dextrose anhydrous, glucose,
fructose, lactose and fruit or vegetable derived sugar;
"sugar syrup" means a solution of mono- or disaccharide as defined in the Codex Alimentarius
Commission's document entitled: Codex Standard for Sugars, CODEX STAN 212 – 1999, and
include, but not limited to, invert sugar (equimolar mixture of glucose and fructose produced from
the hydrolysis of sucrose), high fructose corn syrup, high fructose inulin syrup, glucose syrup,
sucrose (sugar) syrup, dried glucose syrup, and fruit or vegetable derived sugar syrup;
"tea" means the aromatic beverage obtained by either infusing the dried or green crushed leaves, or a
powdered version thereof, of the following plants in water:
(a)
The tea plant (Camellia sinensis).
(b)
Herbal plants such as but not limited to Rooibos (Aspalathus linearis, also known as A.
contaminatus, or Borbonia pinifolia), Honeybush (Cyclopia genus) or chamomile
(Matricaria retutica or Chamaemelum nobile);
"the Act" means the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990);
"trade mark" means a trade mark as defined by the Trade Marks Act, 1993 (Act No. 194 of 1993);
"v/v" means volume per volume;
"vegetable" means all of the recognised vegetables that are suitable in the manufacturing of vegetable
juices, nectars, drinks and related products: Provided that the fruit shall be sound and ripe and
may either be fresh or preserved;
"w/w" means weight per weight;
"water" means potable water which is safe for human consumption;
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"water extracted fruit juice" means a product obtained by diffusion with water of, either pulpy whole fruit
whose juice cannot be extracted by any physical means, or dehydrated whole fruit; and
"water extracted vegetable juice" means a product obtained by diffusion with water of, either
comminuted vegetables whose juice cannot be extracted by any physical means, or dehydrated
whole vegetables.
Scope of regulations
2.
(1)
These regulations shall apply to fruit and vegetable juices, nectars, drinks and related
products intended for sale in the Republic of South Africa to which and under circumstances in which a
prohibition in terms of section 3 of the Act regarding the sale of fruit and vegetable juices, nectars, drinks
and related products apply.
Restrictions on the sale of fruit and vegetable juices, nectars, drinks and related products
3.
(1)
No person shall sell fruit or vegetable juices, nectars, drinks or related products in the
Republic of South Africa -(a)
unless such products are sold according to the classes referred to in regulation 4;
(b)
unless such products comply with the standards regarding composition and
quality referred to in regulation 5;
(c)
unless the containers in which such products are packed, comply with the
requirements referred to in regulation 6;
(d)
unless such products are marked with the particulars and in the manner
prescribed in regulations 6 to 11; and
(e)
if such products are marked with particulars and in a manner so prescribed as
particulars with which it may not be marked.
(2)
The Executive Officer may grant written exemption, entirely or partially, to any person on
such conditions as he or she deems necessary, from the provisions of sub-regulation (1).
(3)
The restrictions set out in sub-regulation (1) shall not apply to -(a)
a soft drink product sold as “Lemonade”, unless the product concerned contains
real lemon juice or lemon flavouring or depictions of lemons appear on the
container and the contents in appearance, flavour and/or taste resembles juice
derived from lemons;
(b)
fruit and vegetable juices, nectars, drinks and related products intended for
industrial use as an ingredient in the manufacture of another product/foodstuff
only: Provided that –
(c)
(i)
each container shall be clearly marked with the wording “for further
processing purposes only”, or with any other wording having a similar
meaning; or
(ii)
the documentation accompanying such products shall clearly reflect that
the products are intended for further processing only;
concentrated fruit and vegetable juices, nectars, drinks and related products
intended for use in mixtures with liquor products as defined in the Liquor Products
Act, 1989 (Act No. 60 of 1989) only: Provided that the mixing instructions
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provided on the packaging shall clearly reflect this;
(d)
liquor products as defined in the Liquor Products Act, 1989 (Act No. 60 of 1989);
and
(e)
dairy products of the type fruit flavoured drinking yoghurt and fruit flavoured milk
as defined in the latest dairy and imitation dairy products regulations published
under the Act.
Classes
4.
The classes of fruit and vegetable juices, nectars, drinks and related products are as follows:
(1)
Fruit and Vegetable Juices:
(a)
Fresh Fruit or Vegetable Juice; Blended Fresh Fruit and/or Vegetable Juice.
(b)
Fruit or Vegetable Juice; Blended Fruit and/or Vegetable Juice - Shall fall in one
of the following categories:
(c)
(2)
(3)
(i)
Made from juice and/or purée concentrate (reconstituted).
(ii)
NFC (not from concentrate) juice and/or purée.
(iii)
Made from dehydrated or powdered juice and/or purée.
(iv)
Made from water extracted juice.
(v)
Made from a combination of one or more of the categories specified
in sub-paragraphs (i) to (iv) above.
Fruit or Vegetable Juice Smoothie; Blended Fruit and/or Vegetable Juice
Smoothie.
Fruit and Vegetable Nectars:
(a)
Fruit or Vegetable Nectar; Blended Fruit and/or Vegetable Nectar.
(b)
Fruit or Vegetable Nectar Smoothie; Blended Fruit and/or Vegetable Nectar
Smoothie.
(c)
Fruit or Vegetable Nectar with Tea; Blended Fruit and/or Vegetable Nectar with
Tea.
(d)
Fruit or Vegetable Nectar flavoured with Tea; Blended Fruit and/or Vegetable
Nectar flavoured with Tea.
Fruit and Vegetable Drinks:
(a)
Fruit or Vegetable Drink; Blended Fruit and/or Vegetable Drink.
(b)
Fruit or Vegetable Drink Smoothie; Blended Fruit and/or Vegetable Drink
Smoothie.
(c)
Fruit or Vegetable Drink with Tea; Blended Fruit and/or Vegetable Drink with Tea.
(d)
Fruit or Vegetable Drink flavoured with Tea; Blended Fruit and/or Vegetable Drink
flavoured with Tea.
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(4)
Related Products:
(a)
Fruit and/or Vegetable Flavoured Drink.
(b)
Unspecified related products.
Standards for classes
5.
The standards for the classes of fruit and vegetable juices, nectars, drinks and related products
are as follows:
(1)
Fresh Juice and Fresh Juice Blends:
(a)
Fresh Fruit or Vegetable Juice shall consist of fresh, natural juice and/or purée
as extracted directly from the fresh fruit or vegetable concerned and which -(i)
has a minimum natural juice content of 100% (m/m);
(ii)
has not been manufactured from concentrated fruit or vegetable juice
and/or purée, dehydrated or powdered fruit or vegetable juice and/or
purée, or water extracted fruit or vegetable juice;
(iii)
has a minimum Brix level equal to the Brix of the directly expressed fruit
or vegetable: Provided that –
(aa)
the total soluble solids content of the standard strength juice
and/or purée shall not be modified, except by blending such juice
and/or purée with the juice and/or purée obtained from the same
kind of fruit or vegetable; and
(bb)
records of the Brix readings shall be kept by the manufacturer or
packer for at least two years and shall be made available to the
inspector on request;
(iv)
has not been subjected to any other treatment except chilling;
(v)
contains no food additives or any other additives;
(vi)
is clean and free from foreign matter;
(vii)
is free from deterioration and spoilage; and
(viii)
is intended to be sold for consumption within 7 days of extraction thereof:
Provided that -(aa)
the juice is hygienically bottled and chilled to below 5 °C within
the shortest amount of time of extraction;
(bb)
the cold chain is maintained throughout the storage, distribution
and display of the products;
(cc)
the production date, indicated in the order “Day-Month-Year”
and preceded by the wording “production date” or the
abbreviation “PD”, shall appear on every container; and
(dd)
the “best before” and/or “use by” and/or "sell by" date shall be
indicated on every container in the manner prescribed in the
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regulations published under the Foodstuffs, Cosmetics and
Disinfectants Act, 1972 (Act No. 54 of 1972).
(b)
Blended Fresh Fruit or Vegetable Juice shall consist of a blend of two or more
fruit or vegetable species which comply with the same requirements set out in
paragraph (a) above: Provided that –
(i)
(c)
(2)
the final product shall have a minimum Brix which complies with the
weighted average of the Brix values of the different kinds of fresh fruit or
vegetable species contained in the blend
Blended Fresh Fruit and Vegetable Juice shall consist of a blend of fruit and
vegetable species which comply with the same requirements set out in paragraph
(a) above: Provided that –
(i)
the final product shall have a minimum Brix which complies with the
weighted average of the Brix values of the different kinds of fresh fruit
and vegetable species contained in the blend; and
(ii)
the main ingredients shall be identified and indicated in the class name in
accordance with the requirements set out in regulation 7(1)(b).
Juice and Juice Blends:
(a)
Fruit or Vegetable Juice made from juice and/or purée concentrate, dehydrated
or powdered juice and/or purée, or water extracted juice (or a combination of
these products), shall consist of 100% (m/m) juice and/or purée in the ready-todrink form and -(i)
shall have a minimum Brix as specified in Table 1 and Table 2 for the
fruit or vegetable species concerned: Provided that –
(aa)
in the case of reconstituted fruit or vegetable juice and/or purée,
the soluble solids of any added optional ingredients and food
additives shall be excluded;
(ii)
may be cloudy or clear (clarified);
(iii)
to which flavour or aroma or essence and pulp, obtained by suitable
physical means from the same fruit or vegetable species, may be
restored;
(iv)
which may contain food additives and/or added micronutrients;
(v)
which, in the case of tomato juice, may contain added salt, spices and
aromatic herbs;
(vi)
which, in the case of grape juice, may contain added, restored salts of
tartaric acids;
(vii)
which, in the case of orange juice, may contain juice of Citrus reticulata
and/or its hybrids in an amount not exceeding 20% contribution to the
total soluble solids of the orange juice;
(viii)
which is clean and free from foreign matter; and
(ix)
which is free from deterioration or spoilage.
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(b)
Blended Fruit or Vegetable Juice made from juice and/or purée concentrate,
dehydrated or powdered juice and/or purée, or water extracted juice (or a
combination of these products), shall consist of a blend of two or more fruit or
vegetable species which comply to the same requirements set out in paragraph
(a) above: Provided that -(i)
(c)
(d)
Blended Fruit and Vegetable Juice made from juice and/or purée concentrate,
dehydrated or powdered juice and/or purée, or water extracted juice (or a
combination of these products), shall consist of a blend of fruit and vegetable
species which comply to the same requirements set out in paragraph (a) above:
Provided that -(i)
the final product shall have a minimum Brix which complies with the
weighted average of the Brix values of the different kinds of fruit and
vegetable species contained in the blend; and
(ii)
the main ingredients shall be identified and indicated in the class name in
accordance with the requirements set out in regulation 7(1)(b).
NFC Fruit or Vegetable Juice shall consist of 100% (m/m) juice and/or purée at
standard strength which has not been reconstituted, and -(i)
(e)
shall have a minimum Brix level equal to the Brix of the directly
expressed fruit or vegetable, provided that –
(aa)
the total soluble solids content of the standard strength juice
and/or purée shall not be modified, except by blending such
juice and/or purée with the juice and/or purée obtained from the
same kind of fruit or vegetable; and
(bb)
records of the Brix readings shall be kept by the manufacturer or
packer for at least two years and shall be made available to the
inspector on request;
(ii)
to which flavour or aroma or essence, obtained by suitable physical
means from the same fruit or vegetable species, may be restored;
(iii)
which is clean and free from foreign matter; and
(iv)
which is free from deterioration or spoilage.
Blended NFC Fruit or Vegetable Juice shall consist of a blend of two or more
fruit or vegetable species which comply to the same requirements set out in
paragraph (d) above: Provided that -(i)
(f)
the final product shall have a minimum Brix which complies with the
weighted average of the Brix values of the different kinds of fruit or
vegetable species contained in the blend.
the final product shall have a minimum Brix which complies with the
weighted average of the Brix values of the different kinds of fresh fruit or
vegetable species contained in the blend.
Blended NFC Fruit and Vegetable Juice shall consist of a blend of fruit and
vegetable species which comply to the same requirements set out in paragraph
(d) above: Provided that -(i)
the final product shall have a minimum Brix which complies with the
weighted average of the Brix values of the different kinds of fresh fruit
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and vegetable species contained in the blend; and
(ii)
(c)
Fruit or Vegetable Juice Smoothie shall consist of freshly pulverised or milled
whole fruit or vegetables to produce a product which -(i)
(ii)
(d)
(3)
has a minimum Brix level equal to the Brix of the directly expressed fruit
or vegetable: Provided that -(aa)
the total soluble solids content of the standard strength juice
smoothie shall not be modified, except by blending such product
with NFC juice obtained from the same kind of fruit or vegetable;
and
(bb)
records of the Brix readings shall be kept by the manufacturer or
packer for at least two years and shall be made available to the
inspector on request; and
otherwise complies with the same requirements set out in paragraph (a)
above.
Blended Fruit or Vegetable Juice Smoothie shall consist of a blend of two or
more freshly pulverised or milled whole fruit or vegetable species to produce a
product which complies to the same requirements set out in paragraph (g) above:
Provided that -(i)
(e)
the main ingredients shall be identified and indicated in the class name in
according with the requirements set out in regulation 7(1)(b).
the final product shall have a minimum Brix which complies with the
weighted average of the Brix values of the different kinds of fresh fruit or
vegetable species contained in the blend.
Blended Fruit and Vegetable Juice Smoothie shall consist of a blend of freshly
pulverised or milled whole fruit and vegetable species to produce a product which
complies to the same requirements set out in paragraph (g) above: Provided that
-(i)
the final product shall have a minimum Brix which complies with the
weighted average of the Brix values of the different kinds of fresh fruit
and vegetable species contained in the blend; and
(ii)
the main ingredients shall be identified and indicated in the class name in
according with the requirements set out in regulation 7(1)(b).
Nectar and Nectar Blends:
(a)
Fruit or Vegetable Nectar shall consist of a mixture of juice and/or puree, water
and/or sugar, honey, sugar syrups and/or permitted non-nutritive sweeteners, and
-(i)
shall contain a minimum percentage (m/m) of fruit or vegetable juice
and/or purée in the ready-to-drink form as set out in Table 1 and Table 2
for the fruit or vegetable species concerned;
(ii)
to which flavour or aroma or essence and pulp, obtained by suitable
physical means from the same fruit or vegetable species, may be
restored;
(iii)
which may contain food additives and/or added micronutrients;
- 13 DRAFT
(b)
(iv)
which is clean and free from foreign matter; and
(v)
which is free from deterioration or spoilage.
Blended Fruit or Vegetable Nectar shall consist of a blend of two or more fruit
or vegetable species which comply to the same requirements set out in
paragraph (a) above: Provided that -(i)
(c)
(d)
(e)
(f)
(4)
the final product shall have a minimum percentage fruit or vegetable
juice and/or purée content (m/m) which at least complies with the
weighted average of the minimum percentages fruit or vegetable juice
and/or purée in the ready-to-drink form as set out in Table 1 and Table 2
for the fruit or vegetable species concerned. (Calculated as prescribed in
regulation 15.)
Blended Fruit and Vegetable Nectar shall consist of a blend of fruit and
vegetable species which comply to the same requirements set out in paragraph
(a) above: Provided that –
(i)
the final product shall have a minimum percentage fruit and vegetable
juice and/or purée content (m/m) which at least complies with the
weighted average of the minimum percentages fruit and vegetable juice
and/or purée in the ready-to-drink form as set out in Table 1 and Table 2
for the fruit and vegetable species concerned (Calculated as prescribed
in regulation 15.); and
(ii)
the main ingredients shall be identified and indicated in the class name in
accordance with the requirements set out in regulation 7(1)(b).
Fruit and/or Vegetable Nectar Smoothie shall consist of a blend of pulverised
or milled whole fruit and/or vegetables, NFC juice, water and/or sugar, honey,
sugar syrups and/or permitted non-nutritive sweeteners and which -(i)
otherwise complies with the same requirements set out in paragraph (a)
above; and
(ii)
may contain added foodstuffs (e.g. milk, yoghurt, etc.).
(Blended) Fruit and/or Vegetable Nectar with Tea shall consist of a blend of
one or more fruit and/or vegetable species and tea: Provided that -(i)
the juice and/or purée content of the ready-to-drink product shall still
qualify the product as a Fruit or Vegetable Nectar, or a Blended Fruit
and/or Vegetable Nectar, as the case may be; and
(ii)
the product otherwise complies with the same requirements as set out in
paragraph (a) above.
(Blended) Fruit and/or Vegetable Nectar flavoured with Tea shall consist of
either Fruit or Vegetable Nectar, or Blended Fruit and/or Vegetable Nectar to
which tea flavouring(s) has/have been added.
Fruit and Vegetable Drinks:
(a)
Fruit or Vegetable Drink means a product -(i)
which shall contain a minimum of 6% (m/m) fruit or vegetable juice
- 14 DRAFT
and/or purée in the ready-to-drink form;
(b)
(ii)
to which flavour or aroma or essence and pulp, obtained by suitable
physical means from the same fruit or vegetable species, may be
restored;
(iii)
to which sugar, honey, sugar syrups and/or permitted non-nutritive
sweeteners may have been added;
(iv)
to which comminuted orange or cloudy citrus peel extract may be added;
(v)
which may contain food additives and/or added micronutrients;
(vi)
which is clean and free from foreign matter; and
(vii)
which is free from deterioration or spoilage.
Blended Fruit or Vegetable Drink shall consist of a blend of two or more fruit or
vegetable species which comply to the same requirements set out in paragraph
(a) above: Provided that -(i)
(c)
Blended Fruit and Vegetable Drink shall consist of a blend of fruit and
vegetable species which comply with the same requirements set out in paragraph
(a) above: Provided that -(i)
(d)
(e)
(f)
(5)
the ready-to-drink product shall have a minimum percentage fruit or
vegetable juice and/or purée content of 6% (m/m) on weighted average.
the ready-to-drink product shall have a minimum percentage fruit and
vegetable juice and/or purée content of 6% (m/m) on weighted average.
(Blended) Fruit and/or Vegetable Drink Smoothie shall consist of a blend of
pulverised or milled whole fruit and/or vegetables, NFC juice, water and/or sugar,
honey, sugar syrups and/or permitted non-nutritive sweeteners and which -(i)
otherwise complies with the same requirements set out in paragraph (a)
above; and
(ii)
may contain added foodstuffs (e.g. milk, yoghurt, etc.).
(Blended) Fruit and/or Vegetable Drink with Tea shall consist of a blend of one
or more fruit and/or vegetable species and tea: Provided that -(iii)
the juice and/or purée content of the ready-to-drink product shall still
qualify the product as a Fruit or Vegetable Drink, or a Blended Fruit
and/or Vegetable Drink, as the case may be; and
(iv)
the product otherwise complies with the same requirements as set out in
paragraph (a) above.
(Blended) Fruit and/or Vegetable Drink flavoured with Tea shall consist of
either Fruit or Vegetable Drink, or Blended Fruit and/or Vegetable Drink to which
tea flavouring(s) has/have been added.
Related Products:
(a)
Fruit and/or Vegetable Flavoured *Drink means a product –
- 15 DRAFT
(i)
(b)
which –
(aa)
contains less than 6% (m/m) fruit and/or vegetable juice and/or
purée in the ready-to-drink form; or
(bb)
contains only fruit and/or vegetable flavouring(s); or
(cc)
in appearance, flavour and taste resembles juice derived from
fruit and/or vegetables;
(ii)
to which sugar, honey, sugar syrups and/or permitted non-nutritive
sweeteners may have been added;
(iii)
which may contain food additives and/or added foodstuffs and/or added
micronutrients;
(iv)
which is clean and free from foreign matter; and
(v)
which is free from deterioration or spoilage.
Unspecified related products
(i)
(ii)
Subject to the provisions of regulation 3(3), ‘unspecified related products’
mean any substance which is not addressed in these regulations and
which is intended to be used as a drink, whether with or without the
addition of any other substance, and –
(aa)
which is partially prepared from fruits and/or vegetables or which
in appearance, flavour and/or taste resembles juice derived from
fruits and/or vegetables; or
(bb)
on the container of which there appears any depiction or
illustration of, or reference to fruits and/or vegetables.
The composition of and product descriptor for each ‘unspecified related
product’ shall be submitted in writing to the Executive Officer to obtain
written approval prior to importing or selling such product.
Requirements for containers and outer containers
6.
(1)
Containers for fruit and vegetable juices, nectars, drinks and related products shall -(a)
be intact, clean, suitable and strong enough for packing and normal handling of
the product;
(b)
not impart any undesirable taste or flavour to the contents thereof; and
(c)
be closed properly in a manner permitted by the nature thereof.
*
The word “Drink” may be substituted with the word “Tea” if the product consists mainly of tea. The same
requirements as set out in regulation 5(5)(a) shall apply to a product presented as Fruit and/or Vegetable Flavoured
Tea.
(2)
Containers made of tinplate, tin-free steel or aluminium shall not have been used
- 16 DRAFT
previously and shall be free from rust, and the inner surfaces of metal containers shall be properly
lacquered or treated in any other effective manner against corrosion if the properties of the fruit or
vegetable juices, nectars, drinks or related products are at any time likely to impair the quality of the fruit or
vegetable juices, nectars, drinks or related products in contact with the untreated metal surface of the
container.
(3)
If containers containing fruit or vegetable juices, nectars, drinks or related products are
packed in outer containers, such outer containers shall be clean, neat and intact.
(4)
Different classes of fruit or vegetable juices, nectars, drinks or related products shall not
be packed in the same outer container.
Marking of containers and outer containers
Markings on the main panel
7.
(1)
Subject to the provisions of regulation 11, the main panel of each container containing
fruit or vegetable juices, nectars, drinks or related products shall be marked with the following particulars at
least in English:
Class designation
Single products
(a)
The applicable class designation specified in regulation 4 in the case of products
comprising of a single fruit or vegetable species: Provided that -(i)
the word “Fruit” and/or “Vegetable” shall be substituted by the common
name of the fruit and/or vegetable species concerned [e.g. Apple Nectar;
Carrot Juice; etc.];
(ii)
the word “cocktail” shall be included in the class designation in the case
of tomato juice to which salt and/or spices and/or aromatic herbs have
been added;
(iii)
in the case of a concentrated Fruit or Vegetable Drink, the word "drink"
may be substituted by the word "squash”; and
(iv)
in the case of the classes Fruit or Vegetable Nectar with tea and Fruit or
Vegetable Drink with tea, the word “tea” may be substituted by the words
“Rooibos”, “Green Rooibos”, “Honeybush”, “Green Honeybush”, “Ceylon
Tea”, “Green Tea” or “Chamomile Tea”, as the case may be.
Blended products
(b)
The applicable class designation specified in regulation 4 in the case of products
manufactured from two or more fruit and/or vegetable species: Provided that -(i)
such class designation shall either include the common names of all the
various fruit and/or vegetables species comprising the blend in
descending order of appearance (m/m) at standard strength: Provided
further that the word "blend" may be omitted if the names of all the fruit
and/or vegetable species comprising the blend are included in the class
designation; or
(ii)
such class designation shall consist of the words "fruit juice blend",
“vegetable juice blend”, "fruit and vegetable juice blend", "fruit nectar
blend", “vegetable nectar blend”, "fruit and vegetable nectar blend", "fruit
- 17 DRAFT
drink blend", “vegetable drink blend” or "fruit and vegetable drink blend",
as the case may be: Provided further that --
(iii)
(aa)
the common names of all the various fruit and/or vegetable
species comprising the blend shall be declared in close proximity
to the class designation concerned in descending order of
appearance (m/m) at standard strength in letters at least 2 mm in
height; or
(bb)
in the case of blends made up of three or more fruit and/or
vegetable species, only the two (or more) fruit and/or vegetable
species lending the predominant flavour and aroma to the blend
need be declared: Provide further that -(aaa)
the words "and other fruit(s)", “and other vegetables” or
“and other fruits & vegetables”, as the case may be,
shall follow such declared fruit and/or vegetable species
immediately in the same letter size;
(bbb)
a complete ingredients list shall appear on the
container; and
(ccc)
the emphasised, predominant fruit and/or vegetable
species shall be subject to the requirements on
Quantitave Ingredient Declarations (QUID), as specified
in the regulations published under the Foodstuffs,
Cosmetics and Disinfects Act, 1972 (Act No. 54 of
1972);
no fruit or vegetable species shall be named in either the class
designation or the list of fruit and/or vegetable species declared in close
proximity to the class designation, as the case may be, if less than the
following amount of juice and/or purée at standard strength of the named
fruit and/or vegetable species concerned is contained in the blend:
(aa)
2% (m/m) in the case of berry fruits; and
(bb)
6% (m/m) in the case of fruits other than berries and vegetables;
(iv)
the word “blend” may be substituted by the words "punch”, "cocktail",
“mix”, “mixture” or “medley”, or any other word having a similar meaning;
(v)
in the case of a concentrated Blended Fruit and/or Vegetable Drink, the
word "drink" may be substituted by the word "squash”;
(vi)
in the case of the classes Blended Fruit and/or Vegetable Nectar with tea
and Blended Fruit and/or Vegetable Drink with tea, the word “tea” may be
substituted by the words “Rooibos”, “Honeybush”, “Ceylon Tea”, “Green
Tea” or “Chamomile Tea”, as the case may be;
(vii)
distinct varietal denominations may be used in conjunction with the
common fruit and/or vegetable names on condition that it shall
correspond with the actual variety(ies) of fruit(s) and/or vegetable(s)
present in the product concerned; and
(viii)
any altered word sequence of the class designation is permissible on
condition that the altered word sequence does not constitute a
misrepresentation, or not directly or by implication create or may create a
- 18 DRAFT
misleading impression regarding the quality, nature, origin or composition
of the product concerned.
Flavoured products
(c)
The applicable class designation specified in regulation 4 in the case of products
which only contain fruit and or vegetable flavouring(s): Provided that -(i)
the word(s) “Fruit” and/or “Vegetable” in the class designation shall be
substituted by the name(s) of the fruit and/or vegetable flavouring(s)
used;
(ii)
in the case of a concentrated Fruit and/or Vegetable Flavoured Drink, the
word "drink" may be substituted by the words "cordial" or “syrup”; and
(iii)
in the case of the class Fruit and/or Vegetable Flavoured Tea –
(aa)
the class designation may be preceded by the word “Iced” or
“Ice”; and
(bb)
the word “tea” may be substituted by the words “Rooibos”,
“Honeybush”, “Ceylon Tea”, “Green Tea” or “Chamomile Tea”,
as the case may be.
Additions to the class designation
(d)
The following applicable additions to the class designation:
(i)
If a product is presented for sale as a concentrate (i.e. a product which
requires dilution before consumption) the applicable class designation
shall either be preceded or followed by the expression “concentrate” or
“concentrated”: Provided that in the case of a concentrated (Blended)
Fruit and/or Vegetable Drink and a concentrated Fruit and/or Vegetable
Flavoured Drink designated as a “squash” or “cordial" or “syrup”, as the
case may be, such expression need not be indicated.
(ii)
If a product is presented for sale in the dehydrated or powdered state,
the words “powdered” or “dehydrated” shall either precede or be included
as part of the applicable class designation.
(iv)
Where added pulp or cells other than, or in excess of, the pulp or cells
originally extracted from the fruit and/or vegetable product concerned,
has/have been added to a product, the class designation shall include an
indication of such addition.
(v)
Where tomato juice contains added spices and/or aromatic herbs, the
expression “spiced” and/or the common name(s) of the aromatic herb(s)
and/or spice(s) used shall be indicated in close proximity to the class
designation.
(vi)
If real fruit and/or vegetable pieces or slices or cubes have been added
to a product, the applicable class designation shall be followed by the
expression “with X pieces/slices/cubes”, or wording having a similar
meaning, where “X” indicates the common name(s) of the fruit and/or
vegetable pieces or slices or cubes present in the product concerned.
- 19 DRAFT
Percentage juice
(e)
The minimum percentage fruit and/or vegetable juice and/or purée (m/m) the
product contains:
(i)
(ii)
In the case of the classes Fruit and Vegetable Nectars [Reg. 4(2)] and
Fruit and Vegetable Drinks [Reg. 4(3)], the minimum percentage fruit
and/or vegetable juice and/or purée (m/m) the product contains in the
ready-to-drink form -(aa)
shall be indicated by the use of the wording “juice content: X%”,
“X% juice” or “contains X% juice after dilution” (in the case of
concentrated products only), or any other wording having a
similar meaning, where “X” indicates the appropriate figure:
Provided that such indication shall appear in the same field of
view as the class designation; or
(bb)
may, in the case of products comprising of a single fruit and/or
vegetable species as well as products manufactured from two or
more fruit and/or vegetable species where the common names
of all the fruit and/or vegetables species used appear in the
class designation, directly precede the class designation
concerned in letters of the same size.
[E.g. “50% apple nectar”; “70% pineapple & peach nectar blend”;
“30% orange & carrot drink blend”; etc.]
In the case of the classes Fruit and Vegetable Juices [Reg.4(1)], the
indication of the minimum percentage fruit and/or vegetable juice and/or
purée (m/m) the product contains in the ready-to-drink form is optional,
but if indicated such indication shall be made in accordance with the
requirements set out in sub-paragraph (i) above.
The expression “carbonated” or “sparkling”
(f)
The expression “carbonated” or “sparkling” if the product concerned contains
added carbon dioxide in a letter size of at least 1 mm in height.
Secondary markings
8.
(1)
Subject to the provisions of regulation 11, each container containing fruit or vegetable
juices, nectars, drinks or related products shall either on the main panel or on any other conspicuous place
on the container, be marked with the following particulars at least in English:
Dilution ratio
(a)
The dilution ratio with water or any other non-alcoholic liquid in the case where
products need to be reconstituted or diluted before consumption in letters at least
2mm in height: Provided that -(i)
only one dilution ratio shall be declared; and
(ii)
illustrations of how the product shall be diluted may be used in addition to
the indicated dilution ratio.
Name and address
(b)
The name and address of the manufacturer, packer, importer, seller or person or
entity on whose behalf the product has been packed in a letter size of at least 1
- 20 DRAFT
mm in height.
Country of origin
(c)
(i)
(ii)
The country of origin which shall be declared on the label as follows in a
letter size of at least 1 mm in height:
(aa)
"Product of (name of country)" if all the main ingredients,
processing and labour used to make the product are from one
specific country;
(bb)
"Produced in (name of country)", "Processed in (name of
country)", "Manufactured in (name of country)", "Made in (name
of country)", or wording having a similar meaning, when the
product is processed in a second country which changes its
nature; or
(cc)
In the case where single ingredient agricultural commodities are
imported in bulk and where owing to climatic, seasonal or other
contingencies more than one country may be the source of the
single ingredient agricultural commodity, the wording ‘Product of
(name(s) of country(ies))’ separated by the expression ‘and/or’,
shall be declared on the label of the final pre-packed foodstuff:
Provided that the final end product remains a single ingredient
agricultural commodity:
The words "Packed in (name of country)" may be used in addition to the
requirements of sub-paragraphs (i)(aa) or (bb) above.
Volume
(d)
The volume of the product packed therein as required in terms of the Trade
Metrology Act, 1973 (Act No. 77 of 1973): Provided that the letter size of such
indication shall comply with the requirements of the Trade Metrology Act, 1973
(Act No. 77 of 1973).
Ingredients list
(e)
The ingredients list shall be indicated in the manner prescribed in the regulations
published under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No.
54 of 1972) in a letter size of at least 1 mm in height.
Outer containers
9.
(1)
Each outer container shall display at least the following marking requirements:
(a)
The particulars prescribed in regulations 7(1)(a) to (e), and 8(1)(b) and (c).
(b)
The number of containers (individual units) contained therein as required in terms
of the Trade Metrology Act, 1973 (Act No. 77 of 1973).
Products dispensed and sold from tanks or other storage units
10.
(1)
If a product is dispensed and sold from a tank or other storage unit, the tank or other
storage unit from which such fruit or vegetable juices, nectars, drinks or related products is dispensed shall
be marked in the immediate vicinity of the tap at least with the particulars prescribed in regulation 7(1)(a) to
(e).
- 21 DRAFT
Appearance and legibility
11.
(1)
and figures --
The particulars referred to in regulations 7 to 10 shall be indicated in detached letters
(a)
that are clearly legible;
(b)
that are of the same type;
(c)
that appear on a contrasting background; and
(d)
of which the minimum vertical height of the smallest letter or figure in the
indication is as follows:
Particular
● Class designation
● Percentage juice
Regulation
7(1)(a) to (c)
7(1)(e)
● Additions to the class
designation
7
Minimum size
3mm: Provided that it may be
reduced to 2mm in the case of
units with a volume of 250mL
and less
7(1)(d)
2mm: Provided that, subject to
the provisions of regulation
12(1)(c), the difference in letter
size between the smallest letter
in
the
class
designation
indication and smallest letter in
the additions to the class
designation indication shall not
exceed 3mm
● The expression
‘carbonated’ or
‘sparkling’
● Dilution ratio
7(1)(f)
2mm
● Name and address
● Country of origin
● Ingredients list
8(1)(b)
8(1)(c)
8(1)(d)
1mm
● Particulars on the tank or
other storage unit
10(1)
50mm
(1)(c)
(1)(d)
8(1)(a)
Restricted particulars on containers and outer containers
Class designation
12.
(1)
(a)
No class designation other than the applicable class designation shall be marked
on a container or outer container.
(b)
No word or expression which so nearly resembles the class designation of a
product that it could be misleading with regard to the composition shall be
marked on the container or outer container.
(c)
No word or expression may be bigger than the class designation unless it is a
registered trade mark, brand name or product variant name [e.g. ‘Tropical’;
‘Symphony of Fruits’, ‘Breakfast Punch’; ‘Mango & Orange’; ‘Berry Blaze’ (to
- 22 DRAFT
emphasise a certain taste profile); etc.): Provided that the naming of a fruit
and/or vegetable, or the use of a collective name for a group of fruits (e.g.
‘Berries’, ‘Citrus’, ‘Pome’, etc.), in the variant name shall only be allowed if the
requirements on Quantitave Ingredient Declarations (QUID), as specified in
the regulations published under the Foodstuffs, Cosmetics and Disinfects Act,
1972 (Act No. 54 of 1972), have been complied with.
Variant name
(2)
(a)
Subject to the provisions of sub-regulation (1)(c), the use of -(i)
a variant name which includes the name(s) of the fruit(s) and/or
vegetable(s) species which render the characteristic appearance, flavour
and/or taste to the blend shall only be allowed if the name(s) of such
fruit(s) and/or vegetable(s) is/are included in the class designation or the
list of fruit and/or vegetable species declared in close proximity to the
class designation in descending order of appearance in the blend
concerned; and
(ii)
the variant name “Tropical” shall only be allowed if the blend contains at
least two tropical fruit species and have the predominant flavour and
aroma of the tropical fruit species used in the blend concerned.
Depictions and illustrations
(3)
(a)
Depictions or illustrations of fruit, fruit trees, fruit blossoms, fruit orchards,
vineyards, vine shoots, vegetables and leaves of fruit trees or vines or vegetables
shall only be allowed in the case of the classes Fruit and Vegetable Juices [Reg.
4(1)] and Fruit and Vegetable Nectars [Reg. 4(2)]: Provided that in the case of
blended products falling under the two afore-mentioned classes, depictions or
illustrations of a specific fruit or vegetable will only be allowed if the blend at
standard strength contains at least -(i)
2% (m/m) juice and/or purée of the fruit concerned in the case of berry
fruits; and
(ii)
6% (m/m) juice and/or purée of the fruit or vegetable concerned in the
case of all vegetables and fruits other than berries.
(b)
The restrictions in paragraph (a) above shall also apply to any other means of
expression which, directly or by implication purports to impart the impression that
the depiction or illustration concerned is a depiction or illustration of a fruit or
vegetable or other plant part mentioned in paragraph (a). (E.g. depicting fruit
figurines, abstract illustrations of what can be perceived as leaves, etc.)
(c)
Depictions or illustrations of a scenery and plants or plant parts other than those
mentioned in paragraph (a) above (with the exception of palm trees), may appear
on the class Fruit and Vegetable Drinks and Related Products. (E.g. depictions or
illustrations of pastures, mountains covered with natural vegetation, jungle
scenes, etc.)
(4)
Subject to the provisions of sub-regulations (1)(c) and (2)(a), a specific fruit and/or
vegetable may only be emphasised on a container or outer container by means of a depiction or illustration
or by wording if the requirements on Quantitave Ingredient Declarations (QUID), as specified in the
regulations published under the Foodstuffs, Cosmetics and Disinfects Act, 1972 (Act No. 54 of 1972), have
been complied with.
- 23 DRAFT
Repetition of the fruit or vegetable name
(5)
In the case of the class Fruit and Vegetable Drinks and Related Products any wording
which refers, either directly or by implication, to any kind of fruit and/or vegetable, may be repeated on the
container: Provided that such wording shall, at each repetition thereof, be directly followed by the
expression “Flavoured” in letters of the same size: Provided further that the afore-mentioned provision shall
not apply to -(a)
the class designation indication; and
(b)
the ingredients list.
Misleading words, marks, depictions, etc.
(6)
No word, mark, depiction, illustration or any other method of expression that constitutes a
misrepresentation or directly or by implication creates or may create a misleading impression regarding the
quality, nature, class, origin or composition of fruit and vegetable juices, nectars, drinks and related
products shall be marked on a container or outer container.
Misleading trade marks or brand names
(7)
(a)
No trade mark or brand name which may possibly, directly or by implication, be
misleading or create a false impression of the contents of a container or outer
container containing fruit or vegetable juices, nectars, drinks or related products,
shall appear on such a container or outer container.
(b)
Trade marks or brand names which have been in use on containers or outer
containers containing fruit or vegetable juices, nectars, drinks or related products
prior to 7 November 1980, shall not be subject to these restrictions: Provided that
the owner of such trade mark or brand name shall, on request, provide the
Executive Officer with the necessary written proof in this regard.
(c)
Trade marks or brand names bearing the words, statements, phrases, logos or
expressions referred to in sub-regulation (9) and which have been in use on
containers or outer containers containing fruit or vegetable juices, nectars, drinks
or related products prior to 14 June 2014, shall not be subject to these
restrictions: Provided that the owner of such trade mark or brand name shall, on
request, provide the Executive Officer with the necessary written proof in this
regard.
Claims
(8)
No claim regarding the absence of any substance that does not normally occur in fruit and
vegetable juices, nectars, drinks and related products shall be marked on the container or outer container
thereof, except in cases where it is allowed for in the regulations published under the Foodstuffs,
Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972).
(9)
The words ‘fresh’, ‘freshly’(only applicable to the classes Fresh Fruit or Vegetable Juice
and Blended Fresh Fruit and/or Vegetable Juice), ‘natural’, ‘nature’s’, ‘pure’, ‘traditional’, ‘original’,
‘authentic’, ‘real’, ‘genuine’, ‘home made’, ‘selected’, ‘premium’, ‘finest’, ‘quality’ or ‘best, or any other
words, statements, phrases, logos or expressions having a similar meaning, whether directly or by
implication, shall not appear on a container containing fruit or vegetable juices, nectars, drinks or related
products, unless the criteria on the use of such terms, as set out in the guidance notes compiled by the
United Kingdom’s Food Standards Agency, have been complied with. The latest version of these guidance
notes is available on the Department’s website or may be obtained directly from the office of the Executive
Officer.
(10)
No claim which compares the total fat, saturated fat, cholesterol, sugar, sodium or salt, or
- 24 DRAFT
energy value of two or more similar fruit or vegetable nectars, drinks or related products by using words
such as "reduced", "less than", "fewer", "light" and "lite", or words having a similar meaning, shall be made
on the container or in an advertisement for these classes of products, unless the following conditions are
complied with:
(a)
The product shall be compared with a different version of the specific fruit or
vegetable variant or blend of fruit and/or vegetable variants, as the case may be,
within the same class: Provided that if a different version of the specific fruit or
vegetable variant or blend of fruit and/or vegetable variants is not available, the
product concerned may be compared with a different fruit or vegetable variant or
blend of fruit and/or vegetable variants, as the case may be, within the same
class.
(b)
The product being compared shall be clearly marked on every container with the
following information:
(i)
A statement of the amount of difference in the energy value or relevant
nutrient content, expressed as a percentage.
(ii)
The identity of the product(s) to which it is being compared in close
proximity to or as part of the comparative claim.
(c)
The comparison shall be based on a relative difference of at least 25% in the
energy value or nutrient content of an equivalent mass or volume: Provided that
the necessary proof (analysis report, etc.) shall be provided by the manufacturer
or packer on request of the inspector.
(d)
Each container shall be marked with the prescribed nutritional information
declaration required in terms of the regulations published under the Foodstuffs,
Cosmetics and Disinfects Act, 1972 (Act No. 54 of 1972).
Storage tanks, notice boards and advertisements
(11)
The provisions of this regulation shall mutatis mutandis apply to–
(a)
particulars that are marked on storage tanks or other storage containers in the
case where products are sold in the container of the buyer;
(b)
particulars that are marked on a notice board displayed at or in the immediate
vicinity of fruit and vegetable juices, nectars, drinks and related products that are
kept or displayed for sale; and
(c)
all advertisements for fruit and vegetable juices, nectars, drinks and related
products.
Identification of production lot (batch)
13.
(1)
Each container of fruit and vegetable juices, nectars, drinks and related products shall be
identifiable and traceable to such an extent that the factory or premises where the final product was
produced and/or packed can be identified as well as details regarding the specific production lot (batch).
(2)
Such identification shall be the same for all containers of fruit and vegetable juices,
nectars, drinks and related products originating from the same production lot (batch).
- 25 DRAFT
Sampling and Analysis of Fruit and Vegetable Juices, Nectars, Drinks and Related Products
Sampling
14.
(1)
(a)
An inspector may in any consignment of fruit and vegetable juices, nectars, drinks
and related products draw as many containers for the purpose of further
inspection or analysis, as he or she may deem necessary.
(b)
An inspector shall be satisfied that the samples so drawn are representative of
the consignment concerned.
(c)
Samples of fruit and vegetable juices, nectars, drinks and related products may
be obtained from the trade or directly from the factory or warehouse where such
products are stored.
(d)
Samples shall be stored and transported to the laboratory in refrigerated
containers if so prescribed in the storage instructions on the containers.
Verification of composition and authenticity
(2)
(a)
Fruit and vegetable juices, nectars, drinks and related products shall be subject
to analysis for composition and authenticity where applicable and at the discretion
of the Executive Officer.
(b)
The verification of a sample’s composition and authenticity shall be assessed by
comparison of data for the sample, generated using appropriate methods
referred to in paragraph (c) below, with data produced for fruit or vegetables of
the same type as per the AIJN guidelines, or where AIJN guidelines are not
available, any other internationally recognised and acceptable data and/or
guidelines.
(c)
The methods of analysis as provided for in the latest version of the Codex
Alimentarius Commission’s document entitled: Recommended Methods of
Analysis and Sampling, CODEX STAN 234-1999, or any other internationally
recognised and acceptable reference methods and procedures (e.g. ISO, AOAC,
etc.), shall be used when verifying a sample’s composition and authenticity.
(d)
Analysis as required in paragraph (a) above shall be conducted by an accredited
laboratory.
(e)
The Executive Officer shall in accrediting or nominating a laboratory to conduct
the necessary analysis consider inter alia their suitability with regards to the
following criteria:
(i)
Knowledge and/or expertise in the analysis of fruit and vegetable juices,
nectars, drinks and related products.
(ii)
Compliance with the general criteria for testing laboratories laid down in
ISO/IEC Guide 17025.
(iii)
Participation in appropriate proficiency testing schemes for analysis
which conform to the requirements laid down in “The international
harmonized protocol for the proficiency testing of analytical laboratories”.
(iv)
Whenever available, use methods of analysis which have been validated
according to the principles laid down by the Codex Alimentarius
Commission.
(v)
Use internal quality control procedures, such as those described in the
- 26 DRAFT
“Harmonized Guidelines for internal Quality Control in Analytical
Chemistry Laboratories”.
Fees payable for analyses
(3)
(a)
In terms of section 3A(4) of the Act, all analysis required in terms of subregulation (2)(a) shall be performed at the expense of the owner (i.e.
manufacturer, packer, importer, retailer or other person or entity, as the case may
be).
(b)
The following fees shall be payable:
(c)
(i)
The laboratory analysis fee when samples of fruit or vegetable juices,
nectars, drinks or related products are analysed to confirm compliance.
(ii)
The courier (transport) fee when samples are dispatched to the
laboratory.
The Minister or the Executive officer shall in no case be liable in respect of any
claim arising from the analysis of fruit or vegetable juices, nectars, drinks or
related products.
Calculating the percentage juice/purée content
15.
(1)
(a)
When calculating the percentage juice or purée content of a fruit or vegetable
juice, nectar, drink or related product, the method illustrated in Annexure A shall
be used as the basis for such calculation.
(b)
The latest version of the sucrose conversion Tables, set out in Table B.
Relationship between °Brix (percent sucrose by weight), relative density (D20/20)
and total solids (kg/m3, equivalent to g/L) of the International Federation of Fruit
Juice Producers’ document entitled: Determination of Soluble Solids (indirect
method by refractometry) - (IFU Analysis, No.8, Rev. 2005), shall be used when
making the calculation.
Calculating the minimum Brix required
16.
(1)
(a)
In the case of unsweetened as well artificially sweetened Fruit and Vegetable
Nectars (including blends thereof) the minimum Brix prescribed in Tables 1 and 2
cannot be complied with.
(b)
The contribution of the juice or purée to the Brix of the unsweetened or artificially
sweetened products shall however be at least equal to the minimum percentage
juice or purée prescribed for a Fruit or Vegetable Nectar at standard strength in
the case of single fruit or vegetable species, or the weighted averages thereof in
the case of blends.
(c)
The methods illustrated in Annexure B shall be used as the basis for such
calculation to confirm compliance.
Offences and penalties
17.
Any person who contravenes or fails to comply with the provisions of these regulations shall be
guilty of an offence and upon conviction be liable to a fine or imprisonment in accordance with section 11 of
the Act.
- 27 DRAFT
TABLE 1
MINIMUM BRIX REQUIREMENTS FOR RECONSTITUTED FRUIT JUICE AND PURÉE, AND
MINIMUM FRUIT JUICE AND/OR PURÉE CONTENT FOR FRUIT NECTARS
Common name
1
Apple
Apricot
Aronia or Chokeberry
Banana
Blackberry
Blueberry or Bilberry
Boysenberry
Casaba Melon
Cashew apple
Cherry (Sour)
Cherry (Sweet)
Cloudberry
Coconut c
Crab Apple
Cranberry
Crowberry
Currant (Black)
Currant (Red or White)
Date
Dewberry
Elderberry
Fig
Gooseberry
Gooseberry (Red or
White)
Botanical name
Minimum Brix for
reconstituted fruit
juice and purée
2
Malus domestica
Borkh.
Prunus armeniaca L.
3
10.5
Minimum juice and/or
purée content (% by
volume of ready-todrink product)
4
50.0
11.5
25.0
Pyrus arbustifolia (L.)
Pers.
Musa species including
M. acuminata and
M. paradisiaca but
excluding other
plantains
Rubus fruitcosus L.
Vaccinium myrtillus L.
Vaccinium
corymbosum L.
Vaccinium
angustifolium
Rubus ursinus Cham. &
Schltdl.
Cucumis melo L subsp.
melo var. inodorus H.
Jacq.
Anacardium
occidentale L.
Prunus cerasus L.
Prunus avium L.
Rubus chamaemorus
L.
Cocos nucifera L.e
Malus prunifolia (Willd.)
Borkh. Malus
sylvestris MilL.
Vaccinium
macrocarpon Aiton
Vaccinium
oxycoccos L.
Empetrum nigrum L.
Ribes nigrum L.
Ribes rubrum L.
Phoenix dactylifera L.
Rubus hispidus (of
North America) R.
caesius (of Europe)
Sambucus nigra L.
Sambucus canadensis.
Ficus carica L.
Ribes uva-crispa L.
Ribes uva-crispa L.
13.5
20.0
12.0
20.0
9.0
10.0
20.0
20.0
10.0
20.0
7.5
25.0
11.5
25.0
14.0
20.0
9.0
25.0
25.0
20.0
5.0
15.4
25.0
25.0
7.5
20.0
6.0
11.0
10.0
18.5
10.0
20.0
20.0
20.0
25.0
20.0
10.5
20.0
18.0
7.5
( * )a
25.0
20.0
30.0
- 28 DRAFT
Common name
Grape
Grapefruit
Guava
Honeydew Melon
Kiwi
Kumquat
Lemon
Lime
Lingonberry
Loganberry
Loquat
Lychee/Litchi
Mandarin or Mandarine
or Tangerine
Mango
Marula/Murula
Melon
Mulberry
Nectarine
Orange
Orange (Sour)
Papaya
Passion fruit or
Passionfruit
Peach
Pear
Persimmon
Pineapple
Plum
Pome Apple
Pomegranate
Botanical name
Minimum Brix for
reconstituted fruit
juice and purée
Vitis Vinifera L. or
hybrids thereof
Vitis Labrusca or hybrids
thereof
Citrus paradisi Macfad
Psidium guajava L.
Cucumis melo L.
subsp. melo var.
Actinidia deliciosa (A.
Chev.) C. F. Liang
& A. R. Fergoson
Fortunella Swingle sp.
Citrus limon (L.) Burm.
f.
Citrus latifolia (Yu.
Tan.) Tan. (Acid limes)
and Citrus aurantifolia
Christm. Swingle
(Mexican limes)
Vaccinium vitis-idaea L.
Rubus loganobaccus L.
H. Bailey
Eribotrya japonesa
Litchi chinensis Sonn.
Citrus reticulata Blanco
12.5
Minimum juice and/or
purée content (% by
volume of ready-todrink product)
50.0
8.0
8.5
10.0
50.0
20.0
25.0
11.5
20.0
( * )a
7.5
( * )a
12.5
7.5
12.5
10.0
10.5
20.0
20.0
( * )a
11.2
8.5
( * )a
20.0
50.0
12.0
6.0
8.0
( * )a
20.0
20.0
35.0
20.0
10.5
40.0
8.6
50.0
( * )a
10.0
9.0
50.0
20.0
20.0
10.5
40.0
12.0
( * )a
9.5b
40.0
40.0
40.0
12.0
50.0
( * )a
12.0
25.0
25.0
Mangifera indica L.
Sclerocarya birrea
Cucumis melo L.
Morus sp.
Rubus chamaemorus
L. Morus hybrid
Prunus persica (L.)
Batsch var.
nucipersica (Suckow) c.
K. Schneid.
Citrus sinensis (L.)
Osbeck
Citrus aurantium L.
Carica papaya L.
Pasiflora edulis Sims. f.
edulus Passiflora
edulis Sims. f.
Flavicarpa O. Def.
Prunus persica (L.)
Batsch var. persica
Pyrus communis L.
Diospyros khaki Thunb.
Ananas comosus (L.)
Merrill Ananas
sativis L. Schult. f.
Prunus domestica L.
subsp. domestica
Syzygiun jambosa
Punica granatum L.
- 29 DRAFT
Common name
Botanical name
Minimum Brix for
reconstituted fruit
juice and purée
Prickly pear/Cactus fruit
Quetsche
Opuntia ficus-indica
Prunus domestica L.
subsp. domestica
Cydonnia oblonga Mill.
Rubus occidentalis L.
Rubus idaeus L. Rubus
strigosus Michx.
Rosa sp. L.
Sorbus aucuparia L.
Averrhoa carambola L.
Fragaria x. ananassa
Duchense(Fragaria
chiloensis Duchesne x
Fragaria virginiana
Duchesne)
Annona squamosa L.
Eugenia uniflora Rich.
Citrus paradisi, Citrus
grandis
Tamarindus indica
10.0
12.0
Minimum juice and/or
purée content (% by
volume of ready-todrink product)
20.0
25.0
11.2
11.1
8.0
25.0
20.0
20.0
9.0
11.0
7.5
7.5
40.0
20.0
25.0
20.0
14.5
6.0
10.0
25.0
25.0
50.0
13.0
Adequate content to
reach a minimum
acidity of 0.5
50.0
Quince
Raspberry (Black)
Raspberry (Red)
Rosehip
Rowanberry
Starfruit
Strawberry
Sugar Apple
Suriname Cherry
Sweetie grapefruit
Tamarind (Indian date)
Tomato
Water Melon
Youngberry
Fruits not specified
above
Lycopersicum
5.0
esculentum L.
Citrullus lanatus
8.0
40.0
(Thunb.) Matsum. &
Nakai var. Lanatus
Rubus vitifolius x
10.0
20.0
Rubus idaeus Rubus
baileyanis
Minimum juice and/or purée content and Brix:
(i) The latest Codex Alimentarius standards on fruit juices and nectars
shall apply; or
(ii) In the absence of any Codex Alimentarius standards, the manufacturer,
packer or importer shall provide the Executive Officer in writing with
substantive evidence of the Brix, acidity and pulp content of the standard
strength fruit juice or purée concerned.
 - Not specified
a - No data currently available. The minim Brix shall be calculated on the basis of the soluble solids
content of the standard strength fruit juice or purée concerned as expressed from the fruit used to
make the concentrate.
b - Acid corrected as determined by the method for total titratable acids
c - The product is ‘coconut water’ which is directly extracted from the coconut without expressing the
coconut flesh.
- 30 DRAFT
TABLE 2
MINIMUM BRIX REQUIREMENTS FOR RECONSTITUTED VEGETABLE JUICE AND PURÉE, AND
MINIMUM VEGETABLE JUICE AND/OR PURÉE CONTENT FOR VEGETABLE NECTARS
Common name
1
Asparagus
Aubergine (Eggplant)
Beans (green)
Beetroot (red)
Carrot
Cabbage
Cauliflower
Celery (leaves)
Celery (root)
Cucumber
Endive
Garlic
Lettuce
Mushroom
Onion
Parsley (leaves)
Parsley (root)
Peas (green)
Pumpkin
Radish
Rhubarb
Spinach
Vegetables not
specified above
-
Botanical name
Minimum Brix for
reconstituted
vegetable juice and
purée
3
2.9
Minimum juice and/or
purée content (% by
volume of ready-to-drink
product)
4

2
Asparagus
officinalis L.
Solanum
4.6

melongena
L.
Phaseolus
5.0

vulgaris
Beta vulgaris
3.0
25
Daucus carota
7.0
25
Daucus maxinus
Brassica
3.9

oleraceae L.
Brassica oleracea
3.8

Apium graveolens
2.1

L. Rapaceum
Apium graveolens
6.0

L. Rapaceum
Cucumis sativus
1.3

L.
Cichorium endivia
2.0

Allium sativum
22.0

Lactuca sativa L.
2.0

Agaricus bisporus
2.8

Allium cepa L.
6.3

Petroselium
7.6

Crispum Nut
Petroselium
9.0

Crispum Nut
Pisum sativum L.
10.4

Spec.
4.7
25
Cucurbitaceae
Raphanus sativus
3.0

L.
Rheum
2.7

rhabarbarum L.
Spinacia oleracea
2.4

Minimum juice and/or purée content and Brix:
(i) The manufacturer, packer or importer shall provide the Executive Officer
in writing with substantive evidence of the Brix, acidity and pulp content
of the standard strength vegetable juice concerned.
Not specified: For products containing these particular vegetables, a motivated submission shall be
made in writing to the Executive Officer with regard to the formulation.
- 31 DRAFT
ANNEXURE A
CALCULATION OF FRUIT JUICE CONTENT
1. Example 1: Formulating a 50% Mandarin Nectar at 12 Brix:
FORMUL-TION
(for 100 litres)
SG
Mandarin
concentrate
Sugar
Water
Brix
TSS
%
g/L
% Usage
v/v (L)
Total
Mass
kg
TSS
Contr.
kg
1.3191
65
854.96
57
(b) 4.81
6.35
(a) 4.12
1.5552
100
1550.82
0
5.44
8.45
1.0000
0
0
0
89.86
89.86
0
0
Citric Acid
Total
Specifications
of
final product
Acid
(max)
g/kg
1.04837
12
125.45
5.2
Acid
Contr.
kg
Water
%
% Juice
kg
TSS
@ SS
0.362
1.87
32.8%
(d) 8.43
0.000
0.02
67.2%
0.00
0.000
89.86
0.18
0.18
0.00
0.183
0
100.29
104.84
(c) 12.55
0.545
91.75
100
104.84
12.545
0.545
91.75
(e) 50%
100%
2. Example 2: Formulating an Apple, Peach & Apricot Nectar Blend (ratio: 85%/9%/6%)
FORMULATION
(for 100 litres)
SG
Brix
TSS
%
g/L
Acid
(min)
g/kg
% Usage
v/v (L)
Total
Mass
kg
TSS
Contr.
kg
Acid
Contr.
kg
Water
%
% Juice
kg
TSS
@ SS
Peach Puree
1.13877
32
363.38
11
(b) 1.32
1.50
(a) 0.48
0.02
1.00
Apricot Puree
1.13877
32
363.38
39
(b) 0.88
1.00
(a) 0.32
0.04
0.64
3%
Apple juice conc.
1.34998
70
942.31
25
(b) 4.84
6.53
(a) 4.56
0.16
1.81
41%
Sugar
1.5552
100
1550.82
0
3.72
5.79
(d) 5.77
0.00
0.02
52%
Water
1
0
0
0
89.36
89.36
0.00
0.00
89.36
0
0
0.11
0.11
0.00
0.11
0.00
100.23
104.29
(c) 11.13
0.33
92.83
100
104.29
11.13
0.33
92.83
Citric acid
Total
Specifications
for final
product
1.04294
10.7
111.28
3.2
4%
100%
(e) 48.2%
- 32 DRAFT
Where:
SG = Specific Gravity
SS = Single strength
TSS = Total Soluble Solids
EXPLANATORY NOTES:
1. Example 1: Formulating a 50% Mandarin Nectar at 12 Brix - for 100L of final product
Regulation requirements: Minimum 50% fruit juice content for a Mandarin Nectar.
Use a 65 Brix Mandarin concentrate.
(a) TSS contribution (a)
 Standard strength for Mandarin as per regulation R.286 of 7/11/1980: 8 Brix
 Relative density (SG) of 8 Brix: 1.03180 (IFU Table)
 Total Soluble Solids (TSS) of 8 Brix: 82.31 g/L (kg/m3) (IFU Table)
Calculate TSS contribution in 100L → expressed as kg/100L
 TSS of 8 Brix (g/L) x 100 = 82.31 x 100 = 8.231 kg/100L
1000
1000
 TSS contribution in a 50% nectar: 8.231 x 50 = 4.12 kg/100L
100
(b) Calculate concentrate equivalent (vol) at 65 Brix required for 100L of final product (b)
 TSS contribution of concentrate (kg) x 1000 = 4.12 x 1000 = 4.82L
TSS of 65 Brix (g/L)
854.96
(c) Calculate TSS content of 100L final product at 12 Brix (in kg) (c)
 TSS of 12 Brix (g/L) x 100L = 125.45 x 100 = 12.545 kg/100L
1000
1000
(d) TSS contribution required from sugar (d)
(c) – (a)
12.545 – 4.12 = 8.43 kg/100L
- 33 DRAFT
Volume and weight of sugar required can now be calculated as follows:
(i) Volume:
TSS contribution of sugar (kg/100L) x 1000 = 8.43 x 1000 = 5.44L
TSS of sugar (g/L)
1.5552
(ii) Weight:
% Usage (L) x SG of sugar = 5.44 x 1.5552 = 8.46 kg
(e) Percentage (%) mandarin juice content at standard strength (e)
 TSS contribution from mandarin juice x 100 = 4.12 x 100 = 50.06%
TSS content of 100L final product @ 8 Brix
8.23
2. Example 2: Formulating an Apple, Peach & Apricot Nectar Blend (ratio: 85%/9%/6% ratio) - for 100L of final product
Regulation requirements:
min juice content
Apple
50%
Peach
40%
Apricot
35%
min Brix
10.5
12
11
Calculate (a) minimum fruit juice content, and (b) minimum Brix required for the fruit nectar blend on weighted average:
Fruit juice content
Brix
(i) Apple: 85 x 50 = 42.5%
100
85 x 10.5 = 8.9
100
(ii) Peach: 9 x 40 = 3.6%
100
9 x 12 = 1.08
100
(ii) Apricot: 6 x 35 = 2.1%
100
6 x 11 = 0.66
100
 42.5 + 3.6 + 2.1 = 48.2% (min)
 8.9 + 1.08 + .66 = 10.64 Brix (min)
 The rest of the calculations are in principle the same as illustrated for the Mandarin Nectar example.
- 34 DRAFT
ANNEXURE B
CALCULATION OF MINIMUM BRIX REQUIRED
Example A
Product:
Cranberry Nectar with a 30% juice content (ready-to-drink form) – Either unsweetened or artificially sweetened
Requirements:
Must contain minimum 20% juice at standard strength to be classified as a Fruit Nectar
Minimum 7.5 oBrix at standard strength prescribed for a cranberry juice or sweetened cranberry nectar
Calculation:
30 x 7.5 = 225 = 2.25 oBrix minimum in final product
100 1
100
Example B
Product:
Orange & Mango Nectar Blend (ready-to-drink form) – Either unsweetened or artificially sweetened
60% Orange
20% Mango
Requirements:
Minimum 8.6 oBrix at standard strength prescribed for an orange juice or sweetened orange nectar
Minimum 12 oBrix at standard strength prescribed for a mango juice or sweetened mango nectar
Calculation:
60 x 8.6 = 516 = 5.16 oBrix for orange
100 1 100
20 x 12 = 240 = 2.40 oBrix for mango
100 1 100
5.16 + 2.40 = 7.56 oBrix minimum on weighted average for the blend