Description
This Standard applies to all products defined as unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means including post harvest surface treatments applied in accordance with the applicable provisions of the Codex Alimentarius Commission.
TABLE OF CONTENTS
| Content | Page |
| 1 Scope | 1 |
| 2 Description | 1 |
| 2.1 Product definition | 1 |
| 2.2 Species | 2 |
| 3 Essential composition and quality factors | 3 |
| 3.1 The name of the food | 3 |
| 3.2 Quality criteria | 4 |
| 3.3 Authenticity | 4 |
| 3.4 Verification of composition, quality and authenticity | 4 |
| 4 Food additives | 4 |
| 5 Processing aids – maximum level of use in line with good manufacturing practices | 4 |
| 6 Contaminants | 5 |
| 7 Hygiene | 5 |
| 8 Labelling | 5 |
| 8.1 Containers destined for the final consumer | 5 |
| 8.2 Non-retail containers | 7 |
| 9 Methods of analysis and sampling | 7 |
| Annex (Minimum brix level) | 15 |