By “fruit nectar” (fruit puree) we mean the fermentable but not fermented element, obtained by adding water and sugars and/or honey to produce one of the followings: fruit juice, fruit juice by concentrated fruit, concentrated fruit, fruit puree; or a mix of these products. For example, the apricot nectar has to contain not less than 40% of juice and/or puree, not less than 30 % for prunes nectar. Sugars and/or honey can be added for not more than 20 % on the overall weight of the finished product. For fruits nectars with no added sugars or with low energy, sugars are replaced totally or partially by food colourings abiding the European Law 2009/163/UE about the use food colourings

Fruit puree is a semi-finished product used to produce drinkable juices, jams and also creams.

• Cremes production
• Fruit working in cremogenated puree