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On January 17, 2022, the Israel Standards Institute issued a consultation document to revise the standards for jams , jelly , juices and other products
.
The main contents are as follows: (1) Revise some definitions of fruits and vegetables, jams and jelly; (2) Minimum standards for fruit content in jam products
.
Such as: the fruit content in jam is not less than 35%, black currant, papaya, rambutan, red currant, rose, raspberry, rowan berry not less than 25%, etc.
; (3) Modify the definition of citrus jam, The finished product of citrus fruit ingredients used in a 1000g product shall not be less than 200g, of which the original pulp shall not be less than 75g; the percentage of citrus fruit jams in the finished product shall not be less than 30%; gel jams are allowed to contain a small amount of peel ; (4) Prohibit certain substances added in order to conceal inferior products to mislead consumers, such as: red pigment, etc.
; (5) Requirements for soluble solid content
.
60% or more for citrus fruit jams, and at least 40% for other jams; (5) General quality requirements
.
With suitable thickness and degree of coagulation, with characteristic color and taste consistent with the product, the mixed use of fruit can allow the addition of flavoring agents or pigments; heavy metals and tin; pesticide residues, mycotoxins, and microorganisms requirements; (6) Packaging labeling
.
The name of the product should include the description of the fruit used and should be arranged in descending order of the weight of the raw material; label requirements for alcohol and sugar added to the product; (7) Sampling
.
Different sampling procedure standards have been formulated according to different product packaging weights
.
The feedback period for this consultation paper ends on February 17, 2022
.
.
The main contents are as follows: (1) Revise some definitions of fruits and vegetables, jams and jelly; (2) Minimum standards for fruit content in jam products
.
Such as: the fruit content in jam is not less than 35%, black currant, papaya, rambutan, red currant, rose, raspberry, rowan berry not less than 25%, etc.
; (3) Modify the definition of citrus jam, The finished product of citrus fruit ingredients used in a 1000g product shall not be less than 200g, of which the original pulp shall not be less than 75g; the percentage of citrus fruit jams in the finished product shall not be less than 30%; gel jams are allowed to contain a small amount of peel ; (4) Prohibit certain substances added in order to conceal inferior products to mislead consumers, such as: red pigment, etc.
; (5) Requirements for soluble solid content
.
60% or more for citrus fruit jams, and at least 40% for other jams; (5) General quality requirements
.
With suitable thickness and degree of coagulation, with characteristic color and taste consistent with the product, the mixed use of fruit can allow the addition of flavoring agents or pigments; heavy metals and tin; pesticide residues, mycotoxins, and microorganisms requirements; (6) Packaging labeling
.
The name of the product should include the description of the fruit used and should be arranged in descending order of the weight of the raw material; label requirements for alcohol and sugar added to the product; (7) Sampling
.
Different sampling procedure standards have been formulated according to different product packaging weights
.
The feedback period for this consultation paper ends on February 17, 2022
.
