The proportion of fruit in jam is increasing: At least 450 grams of fruit in 1 kilogram

The "Turkish Food Codex Jam, Jelly, Marmalade and Sweetened Chestnut Puree Communiqué Draft" prepared by the Ministry was presented to the public and sector stakeholders.

The aim of the regulation was to reflect the changes made by taking into account the European Union Council Directive regarding the products in question into the legislation. In this context, while making changes in the definitions section, it was deemed appropriate to use the term "marmalade" for other jams, except citrus jam. The definition of "jelly marmalade" has been edited to only refer to citrus marmalade.

The definition of marmalade was changed to "citrus marmalade" and the traditional definition of marmalade was preserved. The article regarding total sugar content was removed as it was regulated by labeling legislation.

If the draft comes into force, the amount of fruit puree to be used per kilogram for jam will not be less than 450 grams.

The amount of fruit in red currant, rowan, wild oleaster, black currant, rosehip and quince will be increased from 250 grams to 350 grams, in ginger from 150 grams to 180 grams, in cashew apples from 160 grams to 230 grams, and in passion fruit from 60 grams to 80 grams.

For extra jam, the amount of fruit puree to be used per kilogram will not be less than 500 grams.

The amount of puree used in traditional marmalade production will be at least 450 grams, and the amount of chestnuts in sweetened chestnut puree will be at least 380 grams.

Consumers will be informed about fruit rates through labels on the products. Accordingly, information about how much fruit the product is prepared with will be required to be included on the label on the same surface as the product name and in an easily visible manner. In citrus marmalade, the product name can be written by specifying the name of the citrus fruit.

Source: TRT Haber Sağlık RSS (Open Press / Translated Full Text)