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Fruit and vegetable nectar
Fruit and vegetable nectar - a liquid food product that is unfermented, capable of fermentation, produced by mixing juice, and (or) fruit and (or) vegetable puree, and (or) concentrated fruit and (or) vegetable puree with drinking water, with the addition of sugar, and (or) sugars, and (or) honey, sweeteners or without their addition. The minimum volume share of juice and (or) fruit and (or) vegetable puree in fruit and (or) vegetable nectar must be no lower than the level established in Appendix 2 to this Federal Law. Fruit and (or) vegetable pulp and (or) citrus fruit cells, concentrated natural flavoring substances of corresponding fruits and (or) concentrated natural flavoring substances of corresponding vegetables may be added to such nectar. Preservation of fruit and (or) vegetable nectar can be carried out only using physical methods, except for processing with ionizing radiation1.
Federal Law No. 178-FZ dated October 27, 2008 "Technical Regulation on Juice Products from Fruits and Vegetables", as amended on October 27, 2008, Article 4, subpara. 2 // RSZ RF. 2008. No. 44. Item 4984. ↩