The European Commission has published a draft Delegated Regulation proposing amendments to European Commission Directive 2001/112/EC concerning the use of processing aids in the yeast fermentation process for reduced-sugar fruit juices. The proposal follows the introduction of reduced-sugar fruit juice categories under Directive (EU) 2024/1438, which requires at least a 30% reduction in naturally occurring sugars while preserving the essential physical, chemical, organoleptic, and nutritional characteristics of the juice.
The draft regulation would authorise specific processing aids used during yeast fermentation for technological purposes such as yeast rehydration and nutrition. The permitted substances and their maximum use levels include sodium citrate at up to 20 ppm, diammonium phosphate (DAP) at up to 1,000 ppm, yeast autolysate under quantum satis conditions, and thiamine hydrochloride at up to 0.6 ppm.
According to the Commission, advancements in fermentation technology have demonstrated that these processing aids significantly improve fermentation efficiency and help maintain the quality of the final reduced-sugar juice products. The amendment is intended to support innovation, facilitate market placement of reduced-sugar fruit juices, and align with the EU Farm to Fork Strategy objective of reducing free sugars in processed foods.
The proposal was discussed with experts from all 27 EU Member States through the Expert Group for the Common Organisation of Agricultural Markets and the Working Party of Governmental Experts on Additives during meetings held between January and March 2026. The regulation is expected to enter into force on the third day following its publication in the Official Journal of the European Union.
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