,"The Kenya Bureau of Standards (KBS) has published KS 3040:2025 – Fruit and Vegetable Sauces – Specification, a draft standard outlining the requirements, sampling procedures, and test methods for fruit and vegetable sauces intended for direct consumption or further processing.
This standard does not apply to tomato products Specification — Part 2: Tomato sauce and ketchup, sweet chilli and Chilli sauce covered in KS EAS 66-2 and 893 respectively.
The new draft establishes a dedicated framework for fruit- and vegetable-derived sauces not already regulated under existing tomato and chilli sauce standards.
Food additives used shall comply with CXS 192 (Codex General Standard for Food Additives) and Use of flavorings shall be in accordance with CXG 66.
Fruit and Vegetable sauces shall conform to the maximum residue limits established by the Codex Committee on Pesticide Residues for this commodity. When tested in accordance with ISO 6633, the lead content in fruit and Vegetable sauces shall not exceed 0.1 mg/kg."