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Identification of juice products from fruits and vegetables
Identification of fruit and vegetable juice products is carried out through a comprehensive assessment of physicochemical, organoleptic, and other indicators of such products, including the characteristics of types of fruit and (or) vegetable juice products specified in Article 4 of this Federal law; names of fruits and (or) vegetables used for the production of corresponding fruit and (or) vegetable juice products; content of soluble solids in juices, in fruit and (or) vegetable purees; minimum volume share of juice and (or) fruit and (or) vegetable puree in fruit and (or) vegetable nectars, in compotes and (or) in fruit and (or) vegetable juice-containing beverages, as well as information on possible natural properties of the chemical composition of juices and fruit and (or) vegetable purees taking into account typical varietal, geographical, climatic, agricultural, and technological factors1.
Federal Law No. 178-FZ of October 27, 2008 "Technical Regulation on Juice Products from Fruits and Vegetables", as amended on October 27, 2008, Article 5, paragraph 2 // RSZ RF. 2008. No. 44. Item 4984. ↩