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Food Category Details

Food Category Hierarchy

Fruit nectar (

Fruit nectar is the unfermented but fermentable product obtained by adding water with or without the addition of sugar, honey, syrups, and/or sweeteners to fruit juice, concentrated fruit juice, fruit purees or concentrated fruit purees, or a mixture of those products. Aromatic substances, volatile flavour components, pulp and cells, all of which must have been recovered from the same kind of fruit and obtained by suitable physical means, may be added. Products may be based on a single fruit or on fruit blends.1 Examples include: pear nectar and peach nectar.

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category
INS No. Food Additive or Group Max Level Notes Defined In
290 Carbon dioxide GMP
296 Malic acid, DL- GMP
300 Ascorbic acid, L- GMP
301 Sodium ascorbate GMP
302 Calcium ascorbate GMP
330 Citric acid 5,000 mg/kg
440 Pectins GMP
950 Acesulfame potassium 350 mg/kg
951 Aspartame 600 mg/kg
955 Sucralose (Trichlorogalactosucrose) 300 mg/kg
960 Steviol glycosides 200 mg/kg 14.1.3
CYCLAMATES 400 mg/kg
BENZOATES 1,000 mg/kg
SULFITES 50 mg/kg
SORBATES 1,000 mg/kg
PHOSPHATES 1,000 mg/kg
TARTRATES 4,000 mg/kg

Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.

  1. Codex Standard for Natural Mineral Waters (CODEX STAN 108-1981).

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