· web viewthis general standard applies to both “canned tropical fruit salads” and “canned...

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1ST COMPILATION OF COMMENTS RECEIVED AND RECOMMENDATION ON PROPOSED DRAFT STANDARD FOR CANNED FRUIT SALADS

1st draft: Proposed Draft Standard for Canned Fruit Salads Comments from eWG members Recommendations/Notes

Proposed Draft Standard for Canned Salads

.

Philippine

The Philippines would like to propose for this general standard part to be referred to as: “Standard for Canned Mixed Fruits” which will cover both “Canned Tropical Fruit Salads” and “Canned Fruit Cocktail” as indicated in the Annexes to avoid future trade confusion to distinguish a fruit salad from fruit cocktail and other mixed fruits products.

Thailand

Thailand supports comments of the Philippines to change the name of the standard to “Standard for Canned Mixed Fruits” to avoid future trade confusion

To retain both current and proposed revise title of the standard in square brackets for further consideration by the CCPFV as follows:

« Proposed Draft Standard for

[ Canned Fruit Salads ] [Canned Mixed Fruits ]”

Rationale

This general standard applies to both “Canned Tropical Fruit Salads” and “Canned Fruit Cocktail” as indicated in the Annexes. Therefore, in order to avoid future trade confusion to distinguish a fruit salad from fruit cocktail and other mixed fruits products, the title of the standard should be replaced with “Standard for Canned Mixed Fruits”

1. SCOPE

This Standard applies to canned fruit salads, as defined in Section 2 below and in the corresponding Annexes and offered for direct consumption, including for catering purposes or for repackaging if

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required. It does not apply to the product when indicated as being intended for further processing

This Standard does not cover

(1) products which are clearly intended or labelled as intended for special dietary uses;

(2) reduced sugar products or those with a very low sugar content;

(3) products where the foodstuffs with sweetening properties have been replaced wholly or partially by food additive sweeteners.

Philippine

to delete / omit this part (3) and for consideration of inclusion of sweeteners in the Food Additives Section below.

-To place subsection (3) in square brackets for further comments.

Rationale:

The proposed subsection (1) -(3) are consistent with the scope the Codex Standard for Certain Canned Fruits and its corresponding annexes that only apply to regular products only and therefore it did not apply to products where sugars had been partially or wholly removed and replaced by sweeteners.

2. DESCRIPTION

2.1 Product Definition Philippine Note

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Canned fruit salads is the product

(1) Prepared from a mixture of small fruits and/or small pieces of fruits, substantially sound, fresh, frozen or canned, thermally processed, or processed by other physical methods, as defined in the corresponding Annexes, having reached appropriate maturity for processing. None of their essential characteristic elements are removed from them. They undergo operations such as washing, peeling, coring, stemming, grading, cutting, trimming, deseeding, pitting etc., as may be applicable for the respective fruit in normal culinary preparation, depending on the type of product;

to indicate a minimum number of types of fruits to be referred to as “fruits salad” or “mixed fruits.”

Would the combination of Pineapple and Papaya be enough to be labelled or called “Fruit Salad” or “Fruit Cocktail”?

The minimum number of tyoes of fruits will be defined in corresponding Annexes

(2) (a) packed with a suitable liquid packing medium including other optional ingredients as indicated in Section 3.1.2;

(b) vacuum packaged with packing medium that does not exceed 20% of the product’s net weight and when the container is sealed in such conditions as to generate an internal pressure in accordance with good manufacturing

Editorial amendment to subsection (2) (a) as follows:

“ (2) (a) packed with a suitable liquid packing medium including other optional ingredients as indicated in Section 3.1.2 and 3.1.3”

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practices1; and

(3) processed in an appropriate manner, before or after being hermetically sealed in a container, so as to prevent spoilage and to ensure product stability in normal storage conditions at ambient temperature.

2.2 Styles

In addition to the styles defined in the corresponding Annexes, any other styles should be permitted as indicated in Section 2.2.1.

Canada

The word “Should” is ambiguous because it is not a clear yes or no. If the meaning is intended to be the same as in the previous standard, options for clearer wording are suggested below.

2.2 Styles

In addition to the styles defined in the corresponding Annexes, any other styles should be permitted as indicated in Section 2.2.1.

… are permitted …

2.2.1 Other Styles

Any other presentation of the product should be permitted

… is

Note

The language has been taken from the language that usually applied to Codex standards for canned fruits and vegetables.

11 High vacuum products typically have an internal pressure of approximately 300 millibars or more below atmospheric pressure (depending on

container size and other relevant factors).

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provided that the product. permitted …

2.2.1 Other Styles

Any other presentation of the product should be permitted provided that the product:

(1) is sufficiently distinctive from other forms of presentation laid down in the Standard;

(2) meets all relevant requirements of the Standard, including requirements relating to limitations on defects, drained weight, and any other requirements which are applicable to that style which most closely resembles the style or styles intended to be provided for under this provision; and

(3) is adequately described on the label to avoid confusing or misleading the consumer.

2.3 Varietal Type

In addition to the varietal type defined in the corresponding Annexes, any commercially cultivated variety or type suitable for canning may be used.

3. ESSENTIAL COMPOSITION AND QUALITY

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FACTORS

3.1 Composition

3.1.1 Basic Ingredients

Fruits as defined in Section 2 and the corresponding Annexes and liquid packing medium appropriate to the product as per Section 3.1.3 below.

3.1.2 Optional Ingredients

In accordance with the relevant provisions in the corresponding Annexes.

3.1.3 Packing Media

In accordance with the Guidelines for Packing Media for Canned Fruits (CXG 51-2003). In addition, clarified pineapple juice and extra lightly sweetened of fruit juice with the concentration greater than or equal to 100 Brix but less than 140

Brix are allowed.]

The cut-out strength for any syrup packing medium shall be determined on average, but no container may have a soluble solids (oBrix) value beyond the next category of the medium oBrix.

3.2 Quality Criteria

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3.2.1 Colour, Flavour, Odour and Texture

Canned fruit salads shall have normal colour, flavour and odour of canned fruit salads, corresponding to the type of fruits, packing medium, and added optional ingredients used and shall possess texture characteristic of the product.

Canada

3.2.1 Colour, Flavour, Odour and Texture

Question whether reference needs to be made to the corresponding annexes in order to make the text on defectives in 3.3 encompass info in the Annexes

To insert the text in Section 3.2.1 “and in the corresponding Annexes.” at the end of the sentence as follows:

“3.2.1 Colour, Flavour, Odour and Texture Canned fruit salads shall have normal colour, flavour and odour of canned fruit salads, corresponding to the type of fruits, packing medium, and added optional ingredients used and shall possess texture characteristic of the product and in the corresponding Annexes .

Rationale To make the text on defectives in 3.3 encompass information in the Annexes

3.2.2 Proportions of fruits


d

3.2.3 Size and shapes of fruits


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3.2.4 Defects and Allowances

Canned fruit salads should be substantially free from defects. Certain common defects should not be present in amounts greater than the limitations fixed in the corresponding Annexes.

Canada


3.2.4 Defects and Allowances

Canned fruit salads should be substantially free from defects. Certain common defects should not be present in amounts greater than the limitations fixed in the corresponding Annexes.

… shall not …

Note


3.3 Classification of “defectives”

A container that fails to meet one or more of the applicable quality requirements, as set out in Section 3.2 (except those based on sample averages), should be considered as a “defective”.

Canada


3.3 Classification of “defectives”

A container that fails to meet one or more of the applicable quality requirements, as set out in Section 3.2 (except those based

… is considered …

Note


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on sample averages), should be considered as a “defective”.

3.4 Lot Acceptance

A lot should be considered as meeting the applicable quality requirements referred to in Section 3.1.3 and 3.2 when:

(1) for those requirements which are not based on averages, the number of “defectives”, as defined in Section 3.3, does not exceed the acceptance number (c)of the appropriate sampling plan with an Acceptable Quality Level(AQL) of 6.5; and

(2).the requirements of Sections 3.1.3 and 3.2, which are based on sample averages, are complied with.

Canada


3.4 Lot Acceptance

A lot should be considered as meeting the applicable quality requirements referred to in Section 3.1.3 and 3.2 when…

… will be considered …

Note


4. FOOD ADDITIVES

4.1 Only those food additive classes listed below and in the corresponding Annexes are technologically justified and may be used in products covered by this Standard. Within each additive class only those food additives listed in the corresponding Annexes, or referred to, may be used and only for the functions, and within limits, specified.

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4.2 Acidity regulators and antioxidants used in accordance with Tables 1 and 2 of the General Standard for Food Additives (CXS 192-1995) in food category 04.1.2.4 (Canned or bottled (pasteurized) fruit) or listed in Table 3 of the General Standard are acceptable for use in foods conforming to this Standard.

EU Comment

Section 4.2 of the Proposed Draft Standard for Canned Fruit Salads refers to acidity regulators and antioxidants. It is necessary to provide the relevant technological justification so that the Committee can properly appraise the technological need.

Thailand

Thailand would like to provide technological justifications for the use of acidity regulators and antioxidants as follows:

Acidity regulators

- Canned fruit salads consist of several kinds of fruits with different pH values and acid content. In addition, considerable variation in pH of fruits exists between seasons, condition and area of growing. Therefore, if they are to be canned as acid foods, these products must be acidified to a pH of 4.6 or lower.

Antioxidants

-Many light-colored fruits will darken rapidly after peeling exposes them to oxygen. Therefore, antioxidants are used particularly

-To retain Acidity regulators and antioxidants based on technological justifications received.

- To place sweeteners in square bracktets for further comments whether to direct reference to the GSFA or to specifiy a limited list of sweeteners i.e sucralose and steviol glycoside . In addition, the decision on Section 1(3) has to be taken into account.

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for products packed in flexible packaging.

Philippine

Proposes for inclusion of food additive sweeteners (i.e. sucralose, steviol glycoside), not as replacement for the existing sweetening properties but to improve the sensory profile of the product.

RATIONALE :

There are existing products, in extra light syrup, already available in the market. These meet the required concentration (in Brix) for the packing medium in the finished product (i.e. greater than or equal to 10 but less than 14). Sucralose are added, not with the intent to reduce/replace sugar (partially or wholly), but to enhance the sensory profile of the product.

Steviol glycoside, as natural sweetener, is being considered for future innovations

4.3 Flavourings used in products covered by this Annex shall comply with the Guidelines for the Use of Flavourings (CAC/GL 66-2008)

Philippine

To add “latest” before the “General Standard for Food Additives (CXS 192-1995)”

It would be preferable to maintain the original text for consitency with the format of Codex standard.

5.CONTAMINANTS PhilippineNo change.

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5.1 The products covered by this Standard shall comply with the maximum levels of the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995).

To add “latest” before the “General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995)”

5.2 The products covered by this Standard shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius Commission.

6. HYGIENE

6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969), Code of Hygienic Practice for Canned Fruit and Vegetable Products (CXC 2-1969), and other relevant Codex texts such as codes of hygienic practice and codes of practice.

Philippine

To add “latest” before the “General Principles of Food Hygiene (CXC 1-1969), Code of Hygienic Practice for Canned Fruit and Vegetable Products (CXC 2-1969)”

No change

6.2 The products should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria related to Foods (CXG 21-1997).

Canada


6.2 The products should comply with any microbiological criteria

… must

Note

The language has been taken from the language that usually applied to Codex standards for canned fruits and vegetables

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established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria related to Foods (CXG 21-1997).

comply…

7. WEIGHTS AND MEASURES

7.1 Fill of Container

7.1.1 Minimum Fill

The container should be well filled with the product (including packing medium) which should occupy not less than 90% (minus any necessary head space according to good manufacturing practices) of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20oC which the sealed container will hold when completely filled. This provisions does not apply to vacuum packaged fruits.

Canada


7.1.1 Minimum Fill

The container should be well filled with the product (including packing medium) which should occupy not less than 90% (minus any necessary head space according to good manufacturing practices) of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20oC which the sealed container will hold when completely filled. This provisions

… shall be filled…

… shall occupy …

… shall be filled…

Note


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does not apply to vacuum packaged fruits.

In case of flexible containers and rigid plastic containers, these should be filled as full as commercially practicable.

In case of flexible containers and rigid plastic containers, these should be filled as full as commercially practicable.

Philippine

Suggests include the definition of “Canned Fruits” and “Canned Fruit Salads” products that would also include flexible packaging and rigid plastic containers.

Rationale

Flexible packaging or rigid plastic containers of processed fruits may be considered as “canned” products, being “thermally processed” – “canned” is technically acceptable to refer as well to those products packed in flexible containers and rigid plastic containers; also as discussed during the September 2012 26th CCPFV meeting in Jamaica on the review and finalization of the general provisions of the Standard on Certain Canned Fruits and specifically, the provisions on the Standard on Canned Mangoes.

Note

At the 24 th Session of the CCPFV, the Committee had exchange of views on the need to clarify the term ”canned’ in the English version as not limited to metal containers in order to provide for flexibility in the application of other packing technologies for the preparation of the products covered by the standard. It was noted that provisions under different sections already provided for inclusion of other packing technologies, for instance, the description of the products in Section 2.1 (3) when referring to products processed by heat without specifying the type of process or containers as long as they were appropriate for the elaboration of the product, the

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minimum fil of containers in Section 7.1.1 which already provided for rigid and flexible containers by introducing allowance to good manufacturing practices and the corresponding methods of analysis for determination of minimum fill in Section 8 which also provided for the determination of minimum fill in containers other than metal containers.

7.1.2 Classification of “Defectives”

A container that fails to meet the requirement for minimum fill of Section 7.1.1 should be considered as a “defective”.

Canada

7.1.2 Classification of “Defectives”

A container that fails to meet the requirement for minimum fill of Section 7.1.1 should be considered as a “defective”.


Note


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7.1.3 Lot Acceptance

A lot should be considered as meeting the requirement of Section 7.1.1 when the number of “defectives”, as defined in Section 7.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5.

Canada Note


7.1.4 Minimum Drained Weight

7.1.4.1 The drained weight of the product should be not less than the percentages indicated in the corresponding Annexes, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when completely fille2.

Canada

7.1.4.1 The drained weight of the product should be not less than the percentages indicated in the corresponding Annexes, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when

… shall be no…

Note


22 For non-metallic rigid containers such as glass jars, the basis for the determination should be calculated on the weight of distilled water at 20oC which the sealed container will

hold when completely filled less 20 ml.

7.1.3 Lot Acceptance

A lot should be considered as meeting the requirement of Section 7.1.1 when the number of “defectives”, as defined in Section 7.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5.


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completely filled3.

7.1.4.2 Lot Acceptance

The requirements for minimum drained weight should be deemed to be complied with when the average drained weight of all containers examined is not less than the minimum required, provided that there is no unreasonable shortage in individual containers.

Canada

7.1.4.2 Lot Acceptance

The requirements for minimum drained weight should be deemed to be complied with when the average drained weight of all containers examined is not less than the minimum required, provided that there is no unreasonable shortage in individual containers.

… is deemed…

Note


8. LABELLING

8.1 The products covered by the provisions of this Standard shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CXS 1-1985). In addition, the following specific provisions apply:

8.2 Name of the Product

3

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8.2.1 The names of the canned fruit salads shall be those defined in the corresponding Annexes.

8.2.2 When the fruits are sized, the size (or sizes when sizes are mixed), as defined in the corresponding Annexes, may be declared as part of the name or in close proximity to the name of the product.

8.2.3 The name of the product shall include the indication of the packing medium as set out in Section 2.1(2) (a). For canned fruit salads packaged in accordance with Section 2.1.(2)(b) the words “vacuum packaged” shall be affixed to the commercial designation of the product or in close proximity.

8.2.4 The name of the product shall include indication of the style as set out in Section 2.2.

8.2.5 Other styles - If the product is produced in accordance with the other styles provision (Section 2.2.1) the label should contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the

Canada


Note


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consumer. 8.2.5 Other styles - If the product is produced in accordance with the other styles provision (Section 2.2.1), the label should contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the consumer.

… shall contain…

8.2.6 If an added ingredient, as defined in Section 3.1.2, alters the flavour characteristic of the product, the name of the food shall be accompanied by the term “flavoured with X” or “X flavoured” as appropriate.

8.2.7 The name of the product may include the varietal type.

8.3 Labelling of Non-Retail Containers

Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall

EU

The EU has the following comments on section 8.3 concerning the labelling of non-retail containers:

This proposed section is consistent with other

To place Section 8.3 in square brackets for further comments.

Note1.According to Codex General Standard for the Labelling of

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appear on the container. However, lot identification, and the name and address of the manufacturer, packer, distributor or importer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

older standards such as those on Jams, Jellies and Marmalades. However, this is not consistent with the proposed Codex draft guidance for the labelling of non-retail containers which is being developed in CCFL. In this proposed guidance, the following information has to present on the label of non-retail containers:

Name of the food

Allergens

Net content

Lot identification

Date marking

Statement for identification of a non-retail container

Name and address of the manufacturer, packer, distributor, importer, exporter or vendor.

It can be argued that a date marking is not essential for these types of food given their long conservation; however, information such as the indication of allergens is quite important

Prepackaged Foods (CXS 1-1985), ingredients which are known to cause hypersensitivity shall always be declared.

2. The language in current Section 8.3 has been taken from the language that usually applied to Codex standards for canned fruits and vegetables.

9. METHODS OF ANALYSIS AND SAMPLING

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For checking the compliance with this standard, the methods of analysis contained in the Recommended Methods of Analysis and Sampling (CXS 234-1999) relevant to the provisions in this standard, shall be used.

Sampling PlansThe appropriate inspection level is selected as

follows:Inspection level I - Normal Sampling Inspection level II - Disputes, (Codex referee

purposes sample size), enforcement or need for better lot estimate

SAMPLING PLAN 1 (Inspection Level I, AQL = 6.5)

NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)

Lot Size (N) Sample Size (n)

Acceptance Number (c)

4,800 or less 6 14,801 – 24,000 13 2

24,001 – 48,000 21 348,001 – 84,000 29 4

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84,001 – 144,000 38 5144,001 – 240,000 48 6

more than 240,000 60 7

NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)



2,400 or less 6 12,401 – 15,000 13 2

15,001 – 24,000 21 324,001– 42,000 29 442,001 – 72,000 38 5

72,001 – 120,000 48 6more than

120,000 60 7

NET WEIGHT GREATER THAN 4.5 KG (10 LB)



600 or less 6 1601 – 2,000 13 2

2,001 – 7,200 21 3

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7,201 – 15,000 29 415,001 – 24,000 38 524,001 – 42,000 48 6

more than 42,000 60 7

SAMPLING PLAN (Inspection Level II, AQL = 6.5)

NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)



4,800 or less 13 24,801 – 24,000 21 3

24,001 – 48,000 29 448,001 – 84,000 38 584,001 – 144,000 48 6

144,001 – 240,000 60 7

more than 240,000 72 8

NET WEIGHT IS GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB)

2,400 or less 13 22,401 – 15,000 21 3

15,001 – 24,000 29 424,001– 42,000 38 542,001 – 72,000 48 6

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72,001 – 120,000 60 7more than

120,000 72 8

NET WEIGHT GREATER THAN 4.5 KG (10 LB)600 or less 13 2601 – 2,000 21 3

2,001 – 7,200 29 47,201 – 15,000 38 5

15,001 – 24,000 48 624,001 – 42,000 60 7

more than 42,000 72 8

PROPOSED DRAFT ANNEX ON CANNED FRUIT COCKTAIL

In addition to the general provisions applicable to canned fruit salads, the following specific provisions apply:

1. DESCRIPTION

1.1 Product Definition

Canned Fruit Cocktail is the product prepared from a mixture of small fruits and small pieces of fruits as listed under Section 1.3.

1.2 Styles

1.2.1 Style of fruits

Philippine

Suggest to include sliced pears as another cut

To rewrite Section 1.2.1 as follows:

.2.1 Style of fruits

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1.2.1.1 Peaches - peeled, pitted and diced.

1.2.1.2 Pears - peeled, cored, and diced.

1.2.1.3 Pineapple - peeled, cored, in sectors, or diced.

1.2.1.4 Cherries - halves or whole, pitted or unpitted.

1.2.1.5 Grapes - whole.

or form of the fruit in the fruit cocktail [In addition to the styles defined below, any other styles should be permitted]

1.2.1.1 Peaches - peeled, pitted and diced.

1.2.1.2 Pears - peeled, cored, and diced. and sliced

1.2.1.3 Pineapple - peeled, cored, in sectors, or diced.

1.2.1.4 Cherries - halves or whole, pitted or unpitted.

1.2.1.5 Grapes - whole.

Rationale

To provide flexibility for future innovation

1.2.2 Forms of pack

1.2.1.1 - 5 Fruits - Fruit cocktail

A mixture of the five fruits defined in Section 1.3.

1.2.2.2 - 4 Fruits - Fruit Cocktail

A mixture of four fruits of the kinds and style of fruits described in Section 1.2.1 and Section 1.3 except that:

(1) Cherries may be omitted; or

Philippine

Suggests to limit styles of fruits to pineapples and cherries as basic fruits.Rationale:

There exists in the market which uses the identity “fruit cocktail” but contains only 2 of the fruit styles listed in this existing standard (i.e. pineapple and cherries). To minimize barriers to trade, and future innovations, suggest to start only with 2 fruits.

To place Section 1.2.2 in square brackets for further comments on the proposal to limit only to 2 basic fruits (pineapple and cherry).

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(2) Grapes may be omitted. Manufacturers should have the preference to add other fruits of their choice.

Limit only to 2 basic fruits (pineapple and cherry)

Rationale:

For future innovations and cost considerations

1.3 Varietal Type

Peaches - Any firm yellow variety of the species prunus persica L. including clingstone and freestone types but excluding nectarines.

Pears - Any variety of the species Pyrus communis L. or Pyrus sinensis L.

Pineapple Any variety of the species Ananas comosus L.

Cherries Any variety of the species Prunus cerasus L. and which may be:

(i) any light, sweet variety; or

(ii) artificially coloured red; or

(iii) artificially coloured red with added flavourings, whether natural or synthetic.

South Africa

Propose the inclusion of the word in red in the standard

Cherries - Any variety of the species Prunus cerasus L. and which may be:


(ii)artificially coloured red; or

(iii) artificially coloured red with added flavourings, whether natural or synthetic: Provided that it does not stain other i ngredients

To place the text “Provided that it does not stain other ingredients” in square brackets for further comment as follows:

“ iii) artificially coloured red with added flavourings, whether natural or synthetic. [Provided that it does not stain other ingredients]

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Grapes Any seedless variety of the species Vitis vinifera L. or Vitis labrusca L.

2. ESSENTIAL COMPOSITION AND QUALITY FACTORS

2.1 Composition

Canada

Question whether there needs to be a section on basic ingredients given that the overall standard (in3.1.1) refers to section 2 of the corresponding Annexes.

To insert the provisions on Basic Ingredients as follows:

“ 2.1.1 Basic Ingredients

Fruits as defined in Section 1

Rationale

Section 3.1.1” Basic Ingredients” of the main text refers to Section 2 and the corresponding Annexes.However, Section on basic ingredient in this Annex is missing .


- One or more of the following sugars: sucrose, invert sugar syrup, dextrose, glucose syrup, dried glucose syrup; [Sugars and/or foodstuffs with sweetening properties such as honey];

South Arica

In agreement with the proposed change to enable manufactures/packers of canned fruit cocktail products to use various sugar. The list limits the other use of sugars that can achieve the same objective of the listed sugars

-To remove the brackets and retained the text.

-To delete mint as culinary herbs are already included.

.So, Section 2.1.2 would read as follows:

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- Spices [Spices and culinary herbs4];

- Mint.

« 2.1.2 Optional Ingredients

-Sugars and/or foodstuffs with sweetening properties such as honey;

- Spices and culinary herbs1

…………………………….

1 In accordance with the relevant Codex standards for spices and culinary herbs when available.”

2. Quality Criteria

2.2.1 Colour - Canned Fruit Cocktail shall have normal colour except that a slight leaching of colour from the coloured cherries is acceptable.

2.2.2 Flavour - Canned Fruit Cocktail shall have a normal flavour characteristic for each fruit and for the entire mixture.

Canned Fruit Cocktail with special ingredients shall have the flavour characteristic of that imparted by the fruits in the product and the other substances used.

2.2.3 Texture - The fruit ingredients shall not be excessively firm nor excessively soft, as is appropriate for the respective fruit.

4

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2.2.4 Proportions of fruits

The products shall contain fruits in the following proportions, based on the individual drained fruit weights in relation to the total drained weight of all the fruits:

Thailand : would like to edit the table as follows

Canada

The The text “and either” and "or” should only apply to the 4 fruit cocktail as it did in the previous standard.

Editorial correction and place the proportion of pineapple at 30% - 50% in square brackets for further comments as follows:

5 Fruits - Fruit Cocktail


Peaches 30% to 50% 30% to 50%

Pears 25% to 45% 25% to 45%

Pineapple 6% to 16% 6% to 25%

and either

Grapes 6% to 20% 6% to 20%

or

Cherries 2% to 6% 2% to 15%



Peaches 30% to 50% 30% to 50%Pears 25% to 45% 25% to 45%Pineapple

6% to 16% 6% to 25%and either

Grapes 6% to 20% 6% to 20%or





6% to 16% [30%-50%]

6% to 25%

and eitherGrapes 6% to 20% 6% to 20%

orCherries 2% to 6% 2% to 15%

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PH: Proposes for Pineapple proportion to be at 30% - 50%

Rationale

There exists in the market with this identity and fruit proportion

2.2.5 Size and shape of fruits

2.2.5.1 Diced peaches, pears or pineapple

75% or more of all such drained fruits are of approximate cube-shapes which:

(1) are not over 20 mm in greatest edge dimension; and

(2) will not pass through square meshes of 8




6% to 16% 6% to 25%and either

Grapes 6% to 20% 6% to 20%or


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mm

2.2.5.2 Sectors of pineapple

80% or more of all the drained pineapple portion approximate wedge-shapes of the following dimensions:

(1) outside arc - 10 mm to 25 mm; and

(2) thickness - 10 mm to 15 mm; and

(3) radius (from inside to outside arc) - 20 mm to 40 mm.

2.2.5.3 Whole grapes or cherries

90% or more by count (based on sample average) of whole grapes, or of whole cherries, approximate normal shape except for proper preparation (such as removing pits or stems) and:

(1) are not broken into two or more parts;

(2) are not seriously crushed, mutilated, or torn.

2.2.5.4 Halved cherries

80% or more by count (based on sample

32


average) of the cherry units are approximate halves which are not broken into two or more parts.

2.2.6 Definition of Defects

(1) Blemished fruit pieces - consisting of pieces of fruit with dark surface areas, spots penetrating the fruit, and other abnormalities.

(2) Peel - considered a defect only when occurring on, or from, those fruits which are peeled.

(3) Pit material - consisting of pieces of pit or of fruit stones and hard and sharp pit points; very small pit fragments of less than 5 mm in greatest dimension which do not have sharp points or edges are disregarded.

South Africa

2.2.6 Definition of Defects

(3) Pit material - consisting of pieces of pit or of fruit stones and hard and sharp pit points; very small pit fragments of less than 5 mm in greatest dimension which do not have sharp points or edges are disregarded.

Require clarity with regards to Paragraph 2.2.6 mention that stone fragments smaller than 5mm can be disregarded, but in paragraph 2.2.7 it states 1 piece, on any size. There seems to be a contradiction between subparagraph 3 and row 3 in the table

Note

The terms “any size” in Section 2.2.7 refers to any size of pit material defined in Section 2.2.6

2.2.7 Allowances for Defects

Canned Fruit Cocktail shall be substantially free from defects within the limits set forth as follows:

(3) Pit material (based on averages)

1 piece, of any size per 2 kg

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Defects Maximum Limits

(based on the weight of drained fruit)

(1) Blemished fruit pieces -

20% m/m

Total of all fruit units so affected

(2) Peel (based on averages)

25 cm2 aggregate area per kg

(3) Pit material (based on averages)

1 piece, of any size per 2 kg

(4) Small stems (based on averages) - (such as capstems from grapes)

5 per kg

(5) Large stems (based on averages) - (such as from peaches, pears, or cherrries)

1 large stem, or piece thereof, per kg

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3. FOOD ADDITIVES

3.1 Colour used in accordance with Tables 1 and 2 of the General Standard for Food Additives (CODEX STAN 192-1995) in Food Category 04.1.2.4 (Canned or bottled (pasteurized) fruit) and 04.1.2.7 (Candied fruit) or listed in Table 3 of the General Standard are acceptable for use in foods conforming to this Annex.

EU Comment

Section 3 of the draft annex on canned fruit cocktail refers to colours. The EU is not aware of the technological need for colours except for preserves of red fruit (to compensate for the colour lost due to processing). The EU does not support the use of colours in general for this standard.

To place Section 3.1 in square brackets for further comments.

[3.1 Colour used in accordance with Tables 1 and 2 of the General Standard for Food Additives (CODEX STAN 192-1995) in Food Category 04.1.2.4 (Canned or bottled (pasteurized) fruit) and 04.1.2.7 (Candied fruit) or listed in Table 3 of the General Standard are acceptable for use in foods conforming to this Annex. ]

4 WEIGHTS AND MEASURES

4.1 Minimum Drained Weight

The drained weight of the product should be not less than 60% of the weight of distilled water at 20oC which the sealed container will hold when completely filled.

35


5. LABELLING


5.1.1 The name of the product shall be “Fruit Cocktail”.

5.1.2 The following, as applicable, shall be included as part of the name or in close proximity to the name, unless in the country where the product is sold a true pictorial representation of the product accompanied by a complete list of the fruits in the statement of ingredients would suffice in accordance with its national legislation:

“5 Fruits” or “With Five Fruits”;

or “4 Fruits” or “With Four Fruits”.

Philippine

To change “statement of ingredients” to “declaration of ingredients” or “ingredient declaration”

For deletion, since the types of fruits are already declared in the ingredient declaration in the label, there is no need to declare the number of types of fruits a product contained.

To delete Section 5.1.2

Rationale

The types of fruits are already declared in the ingredient declaration in the label, there is no need to declare the number of types of fruits a product contained.

[5.1.3 When the packing medium is composed of water, or water and one or more fruit juices in which water predominates, the packing medium shall be declared as part of the name or in close proximity thereto as:

“In water” or “Packed in water”.

5.1.4 When the packing medium is composed solely of a single fruit juice, the packing medium shall be declared as part of the name or in close proximity

South Africa

Deletion of paragraph 5.1.3 -5.1.9

Require clarity with regards to the reason with regards to the deletions of paragraphs 5.1.3 to 5.1.9 which deals with the labelling of packing medium as part of the product name.

Packing medium provides a complete product name and product description, consumer are not be misled when the

Note

The declaration of packing media is already specified in Section 8.2.3 of the main text. General Standard for the Labelling of Prepackaged Foods (CXS 1-1985) and Guidelines for Packing Media for Canned Fruits (CAC/GL51-2003)are also refered to in the main text.

36


thereto as:

“In (name of fruit) juice”.

5.1.5 When the packing medium is composed of two or more fruit juices, it shall be declared as part of the name or in close proximity thereto:

“In (name of fruits) juice” or “In fruit juices” or “In mixed fruit juices”.

5.1.6 When sugars are added to water, or water and one or more fruit juices in which water predominates, the packing medium shall be declared as may be appropriate:

- “Water slightly sweetened” or

- “Slightly sweetened water” or

- “Extra light syrup” or

- “Light syrup” or

- “Heavy syrup” or

- “Extra heavy syrup”.

5.1.7 when the packing medium contains water and one or more fruit juice(s), in which the fruit juice comprises 50% or more by volume of the packing medium, the packing medium shall be designated to indicate the preponderance of such fruit juice, as for example:

see a packing medium declared as part of the product name or in close proximity to the product name.

37


“In (name of fruits) juice(s) and water”

5.1.8 When sugars are added to one or more fruit juices, the packing medium shall be declared as may be appropriate:

“Lightly sweetened (name of fruit(s)) juice” or

“Heavily sweetened (name of fruit(s)) juice” or

“Lightly sweetened fruit juices” or

“Lightly sweetened mixed fruit juices” or

“Heavily sweetened fruit juice” or

“Heavily sweetened mixed fruit juices”

5.1.9 A declaration, as part of the name or in close proximity to the name, shall be made of any characteristic flavouring; e.g. “With X “, as appropriate. ]

5.2 List of ingredients

5.2.1 When cherries are artificially coloured and/or have added flavourings, the following declarations are permitted in the list of ingredients in lieu of naming the additive:

“Cherries artificially coloured red”; or

Canada

The labelling of food additives in this section does not appear to align with the General Standard for the Labelling of Prepackaged Foods.

To delete Section 5.2.1

Rationale

Section 8.1 of the main text already

38


“Cherries artificially coloured red with added flavourings “.

indicated that “The products covered by the provisions of this Standard shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CXS 1-1985)”

5.2.2 If ascorbic acid is added to preserve colour, its presence shall be declared in the list of ingredients in the following manner:

“L-ascorbic acid added as an anti-oxidant”.

South Africa

5.2.2 If ascorbic acid is added to preserve colour, its presence shall be declared in the list of ingredients in the following manner: “L-ascorbic acid added as an anti-oxidant”.

Clarity is required to understand with regards to should be declared ascorbic acid only in the manner as stipulated in paragraph 5.2.2

While other product such as juice and frozen fruit may be indicated as “ascorbic acid”


If ascorbic acid is added to preserve colour, its presence shall be declared in the list of ingredients in the following manner:


“[5.2.1An ingredient declaration of “ascorbic acid” when used as an antioxidant does not, by itself, constitute a “Vitamin C” claim.]”

Rationale

To be consistent with the language used in Codex General Standard for Fruit Juices and Nectars (Codex Stan 247-2005)

PROPOSED DRAFT ANNEX ON CANNED TROPICAL FRUIT SALAD

39


In addition to the general provisions applicable to canned fruit salads, the following specific provisions apply:

1. DESCRIPTION

1.1 Product Definition

Canned tropical fruit salad is the product prepared from a mixture of basic fruits as listed under Section 1.3.1 " Basic fruits" to which may be added one or more optional fruits as listed under Section 1.3.2 "Optional fruits".

1.2 Styles

1.2.1 Style of fruits

1.2.1.1 Whole - approximate normal shape except for proper preparation (such as removing pits or stems).

1.2.1.2 Halves - approximate halves which are not broken into two or more parts.

1.2.1.3 Dices or cubes - approximate cube-shapes.

1.2.1.4 Sectors of fruit -fruit portion approximate wedge-shapes.

1.2.1.5 Chunk - short and thick pieces.

1.2.1.6 Slices- long, slender pieces cut lengthwise or crosswise.

40


1.2.1.7 Tidbits - reasonably uniform, wedge-shaped sectors.

1.2.1.8 Pieces - irregular shapes and sizes not identifiable as a specific style.

1.2.2 Forms of pack

1.2.2.1The fruit ingredient shall consist of each of the two fruit groups listed under Section 1.3.1 "Basic Fruits" to which may be added any one or more of the fruits listed under Section 1.3.2 "Optional Fruits".

1.2.2.2 The fruits may be packed in the following styles as may be applicable for the respective fruit in normal culinary preparation:

(1) Basic Fruits

Pineapple – chunk. tidbits, pieces, dices.

Papaya- chunk, tidbits, dices, sections or pieces.

(2) Optional Fruits

Banana – slices or dices.

Carambola – pieces, dices or slices.

Philippine

to include pomegranate as optional fruits, it is being used

-To include pomegranate however, more information is needed on its style

-To retain “Cashew – as flesh”

41


[Cashew – as flesh]

Cherries – whole or halves (and pitted)

Dragon fruits – chunk, dices.

Grapefruit – whole or half segments.

Grapes – whole grapes of any seedless variety.

Guava – quarters, chunk or dices or pieces.

Jack Fruit – slices or chunk.

Litchi – whole or broken segments ((and pitted)

Longan – whole or broken segments ((and pitted)

Mango – slices, dices or sections.

Melon - slices, dices or balls.

Oranges – whole segments.

Passion Fruit – pulp (flesh) with or without seeds.

Peach – pieces, dices or slices.

Pears – pieces, dices or slices.

Rambutan – whole or broken segments (and pitted)

to retain “Cashew – as flesh”

42


Water melon – slices, dices or balls.

1.3 Varietal Type

1.3.1 Basic Fruits

Pineapple (Ananas comosus (L.) Merrill)

Papaya (Carica papaya L.

Water melon (Citrullus lanatus)

1.3.2 Optional Fruits

Any suitable kind of fruits may be use, for example :

Banana (cultivated edible species of Musa)

Cashew (Anacardium occidentale L.

Carambola (Averrhoa carambola L.)

Cherries - any variety of the species Prunus cerasus L., and which may be :


(ii) artificially coloured red; or

(iii) artificially coloured red with added flavourings, whether natural or synthetic

Dragon fruits (Hylocereus undatus, Britt. Et. Rose)

43


Grapefruit (Citrus paradisi MACFAD)

Grapes (Cultivated edible species of Vitis)

Guava (Guayaba) - (Psidum guajava L.)

Jack Fruit (Artocarpu integrifolia L.)

Litchi (Litchi chinensis SONN.)

Longan (Euphoria longan) (LOUR. STEUD)

Mango (Mangifera indica L.)

Melon (Cucumis melo L.)

Oranges (Citrus sinensis (L.) OSBECK and Citrus reticulata BLANCO) (including Mandarin)

Passion Fruit (Cultivated edible species of Passiflora)

Peach (Prunus persica L. BATSCH)

Pears (Pyrus communis L.)

Rambutan (Nephelium lappaceum

2.. ESSENTIAL COMPOSITION AND QUALITY FACTORS

2.1 Composition Canada

Question whether there needs to be a section on basic ingredients given that the overall

To insert the provisions on Basic Ingredients as follows:

44


standard (in 3.1.1.) refers to section 2 of the corresponding Annexes.

“ 2.1.1 Basic Ingredients

Fruits as defined in Section 1”

Rationale

Section 3.1.1” Basic Ingredients” of the main text refers to Section 2 and the corresponding Annexes.However, Section on basic ingredient in this Annex is missing

.


Aloe vera, nata de coco, guava puree, banana puree, mango puree, pineapple puree, passion fruit juice, spices and culinary herbs, spice oils

To renumber Section 2.1.1 to be Section 2.1.2 as follows:

“2.1.12 Optional Ingredients”

2.2 Quality Criteria

2.2.1 Colour, Flavour, Odour and Texture.

2.2.1.1 Colour

Canned Tropical Fruit Salad shall have a colour characteristic of the mixed processed fruits, except that a slight bleaching of colour from the coloured cherries is acceptable.

2.2.1.2 Flavour and Odour

45


Canned Tropical Fruit Salad shall have a normal flavour and odour characteristic for the particular blend of fruits.

2..2.1.3 Texture

The texture of the fruit ingredient shall be appropriate for the respective fruit.

2.2.2 Proportion of Fruits

2.2.2.1 Fruits shall be in the following proportions, based on the individual drained fruit weights in relation to the drained weights of all the fruits:

Minimum Maximum

Basic Fruits

Pineapple 30% 60 %

Papaya 25% 50%

Philippine

proposes 20% Minimum and 70% Maximum

Rationale:


Philippine

proposes 20% Minimum and 70% Maximum

Rationale:


To place the proportion of pineapple and papaya in square brackets based on comment received for comments as follows

Minimum Maximum

Basic Fruits

Pineapple [30% ] [20%] [ 60%][70%]

Papaya [25%] [20%] [50%][70%]

46


Optional Fruits

Banana 5% 20%

Dragon fruits 5% 20%

Guava (Guayaba) 5% 20% Mango 5% 20%

Melon 5% 20%

2.2.2.2. The following optional fruits are not considered in the determination of proportions of fruit as their consistency after processing prevents an accurate determination of their drained weight:

Carambola, [Cashew nut], Cherries, Grape, Grapefruit, Jack Fruit, Litchi, Longan, Passion Fruit, Peach, Pears, Rambutan, Water melon.

2.2.3- Definition of Defects

(1) Blemished fruit pieces - consisting of pieces of fruit with dark surface areas, spots penetrating the fruit, and other abnormalities.

(2)Peel - considered a defect only when occurring on, or from those fruits which are peeled.

2.2.4 Allowances for Defects

47


Canned Tropical Fruit Salad shall be substantially free from defects within the following prescribed limits:

Defect Maximum Limits

(1) Blemished fruit pieces 2 pieces/100 g of drained fruit

(2) Peel (based on average)

6.5 cm²/500 g of total contents

(3) Seeds (other than Passion fruit seeds and dragon fruit seeds)

Seed Material and Extraneous Vegetable Matter

2 g/500 g of total

contents

3. FOOD ADDITIVES

3.1 Firming agents used in accordance with Tables 1 and 2 of the General Standard for Food Additives (CODEX STAN 192-1995) in Food Category 04.1.2.4 (Canned or bottled pasteurized frui or listed in Table 3 of the General Standard are acceptable for use in foods conforming to this Annex.

3.2 Colour used in accordance with Tables 1 and

EU Comment

Section 3 of the draft annex on canned tropical fruit salad refers to firming agents and colours. It is necessary to provide the relevant technological justification so that the Committee can properly appraise the technological need. The EU is not aware of the technological need for colours except for preserves of red fruit (to compensate for the

-To retain Section 3.1 based on technological justification received

-To place Section 3.2. « colour » in square

brackets waiting for technological

justification

48


2 of the General Standard for Food Additives (CODEX STAN 192-1995) in Food Category 04.1.2.4 (Canned or bottle pasteurized fruit and 04.1.2.7 (Candied fruit) or listed in Table 3 of the General Standard are acceptable for use in foods conforming to this Annex.

colour lost due to processing). The EU does not support the use of colours in general for this standard.

Thailand

Section 3 Food Additives

Technological justification for the use of firming agents

Firming agents are used in canned fruits to help strengthening the structure of the fruit and preventing its collapse during processing, especially for fruits that have soft texture such as papaya.

Philippine

proposes to include sweeteners (can be initially limited to sucralose and steviol glycoside)

Rationale:

To minimize barriers to trade and for future innovations

Note

There is no need to include Sweeteners in

this annex as Sweeteners are already

proposed to be included in Secton 4.2 of

the main text for consideration.

So, Section 3. Food Additives be

amended as follows :

« 3.1 Firming agents used in accordance

with Tables 1 and 2 of the General

Standard for Food Additives (CODEX

STAN 192-1995) in Food Category

04.1.2.4 (Canned or bottled

(pasteurized) fruit) or listed in Table

3 of the General Standard are

acceptable for use in foods

conforming to this Annex.

[3.2 Colour used in accordance with

Tables 1 and 2 of the General

Standard for Food Additives (CODEX

49


STAN 192-1995) in Food Category

04.1.2.4 (Canned or bottled

(pasteurized) fruit) and 04.1.2.7

(Candied fruit) or listed in Table 3 of

the General Standard are acceptable

for use in foods conforming to this

Annex.]-

4 WEIGHTS AND MEASURES

4.1. Minimum Drained Weight

The drained weight of the product should not be less than 50% of the weight of distilled water at 20oC which the sealed container will hold when completely filled.

5. LABELLING


5.1.1 The name of the product shall be “Tropical Fruit Salad”, “Tropical Fruit Cocktail” or “Tropical Fruit Mix”.

5.1.2 When the packing medium is composed of water, or water and one or more fruit juices in which water predominates, the packing

50


medium shall be declared as part of the name or in close proximity thereto, as: “In water” or “Packed in water”.

5.1.3 When the packing medium is composed solely of a single fruit juice, the packing medium shall be declared as part of the name or in close proximity thereto, as:

“In (name of fruit) juice” CXS 99-1981 7 5.1.4 When the packing medium is composed of two or more fruit juices, it shall be declared as part of the name or in close proximity thereto: “In (name of fruits) juice” or “In fruit juices” or “In mixed fruit juices”

5.1.5 When sugars are added to one or more fruit juices, the packing medium shall be declared as may be appropriate:

“Lightly sweetened (name of fruit) juice” or

“Heavily sweetened (name of fruits) juice(s)” or

“Lightly sweetened fruit juices” or

“Heavily sweetened mixed fruit juice(s)”

5.1.6 When sugars are added to water, or water and one or more fruit juices, the packing

51


medium shall be declared as may be appropriate:

“Light syrup” or “Heavy syrup” or

“Water slightly sweetened” or “slightly sweetened water” or

“Extra light syrup” or “Extra heavy syrup”

5.1.7 When the packing medium contains water and one or more fruit juice(s), in which the fruit juice comprises 50% or more by volume of the packing medium, the packing medium shall be designated to indicate the preponderance of such fruit juice, as, for example: “(name of fruits) juice(s) and water” ]

5.2 List of Ingredients

5.2.1 The declaration of Maraschino Cherries shall be:

“Cherries artificially coloured with added flavourings”

5.2.2 If L-ascorbic acid is added to preserve colour, its presence shall be declared in the list of ingredients in the following manner:

“L-ascorbic acid added as an antioxidant”.

EU

The EU has the following comments concerning the proposed labelling provisions:

The labelling sections should comply with the mandatory labelling provisions for prepackaged foods provided for in the Codex Stan 1-1985. Food additives are considered ingredients and must be listed in the ingredients’ list using the name of their class together with the specific name or recognized numerical identification as required by national legislation. Therefore,

-To delete Section 5.2.1

Rationale

Section 8.1 of the main text already indicated that “The products covered by the provisions of this Standard shall be labelled in accordance with the General Standard for the Labelling of Prepackaged Foods (CXS 1-1985”


5.2.2 If ascorbic acid is added to

52


when flavourings are added to cherries, they have to follow these rules.

Nevertheless, sections 5.2.1 and 5.2.2 of proposed annex on canned fruit cocktail state the following:

5.2 List of ingredients



“Cherries artificially coloured red with added flavourings “.

5.2.2 If ascorbic acid is added to preserve colour, its presence shall be declared in the list of ingredients in the following manner:


Such statements would not be in line with Codex Stan 1-1985 provisions. The same goes for section 5.2 of the annex on canned tropical fruit salad.

Canada

The labelling of food additives in this section does not appear to align with the General

preserve colour, its presence shall be declared in the list of ingredients in the following manner:


“[An ingredient declaration of “ascorbic acid” when used as an antioxidant does not, by itself, constitute a “Vitamin C” claim.]”

Rationale

To be consistent with the language used in Codex General Standard for Fruit Juices and Nectars (Codex Stan 247-2005)

53


Standard for the Labelling of Prepackaged Foods.

Additionally, 5.2.1 in the draft annex for Canned Tropical Fruit Salad does not match the text found in Proposed Draft annex for Fruit Cocktail:



“Cherries artificially coloured red with added

South Africa

5.2.2 If ascorbic acid is added to preserve colour, its presence shall be declared in the list of ingredients in the following manner: “L-ascorbic acid added as an anti-oxidant”.

Clarity is required to understand with regards to should be declared ascorbic acid only in the manner as stipulated in paragraph 5.2.2

While other product such as juice and frozen fruit may be indicated as “ascorbic acid”

· web viewthis general standard applies to both “canned tropical fruit salads” and “canned...

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