(Utkast) Delegert kommisjonsforordning (EU) …/… av 10. september 2026 om endring av rådsdirektiv 2001/112/EF når det gjelder prosesshjelpemidler for gjærfermentering
Fruktjuicedirektivet: endringsbestemmelser om prosesshjelpemidler for gjærfermentering
(Draft) Commission Delegated Regulation (EU) …/… of 10 September 2026 amending Council Directive 2001/112/EC as regards processing aids for yeast fermentation
Utkast til delegert kommisjonsforordning sendt til Europaparlamentet og Rådet for klarering 10.9.2026
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- Utkast til forordning lagt fram av Kommisjonen 28.4.2026 med tilbakemeldingsfrist 26.5.2026
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(fra kommisjonsforordningen)
(1) Directive (EU) 2024/1438 of the European Parliament and of the Council amended Directive 2001/112/EC by introducing new categories of products in which the content of naturally occurring sugars has been reduced while maintaining the other essential physical, chemical, organoleptic and nutritional characteristics of the average type of juice from the fruit from which it is obtained, namely ‘reduced-sugar fruit juice’, ‘reduced-sugar fruit juice from concentrate’ and ‘concentrated reduced-sugar fruit juice’.
(2) Point 3 of Part II of Annex I to Directive 2001/112/EC regulates the authorised treatments that may be applied and the substances that may be added to the products defined in Part I of that Annex. Directive (EU) 2024/1438 amended that provision, to lay down the authorised processes to reduce the amount of naturally occurring sugar, namely membrane filtration and yeast fermentation.
(3) The technical progress in the use of certain processing aids has led to substantial improvement in the application of the yeast fermentation process and in the quality of the final products obtained. Those processing aids have proven useful for the technological purposes of yeast rehydration and yeast nutrition during the yeast fermentation process used to reduce the content of naturally occurring sugars in fruit juices.
(4) In order to ensure the effective application of the authorised yeast fermentation process and to facilitate innovation and the placing on the market of reduced-sugar fruit juices produced using that process, the use of those processing aids should be authorised. Furthermore, in order to ensure that, other than the sugar content, the reduced-sugar fruit juices maintain the other essential physical, chemical, organoleptic and nutritional characteristics of an average type of juice from the fruit from which it is obtained, the maximum quantities of processing aids authorised should be set out.
(5) In order to take into account this technical progress, point 3 of Part II of Annex I to Directive 2001/112/EC should therefore be amended accordingly,