In recent months, new regulations have been introduced regarding fruit juices and breakfast products, aiming to provide greater transparency for consumers and promote high standards of safety and quality. These regulatory changes are impacting not only fruit juice producers but also hospitality operators, who must adapt to evolving consumer demands and emerging trends, especially in the context of breakfasts served in hotels and accommodations.
The new EU regulations on fruit juices introduce stricter rules to improve product transparency and quality. A key point is the revision of the “no added sugar” claim, which now clarifies that even naturally occurring sugars are excluded from allowed claims. The goal is to protect consumers from misleading messages, improve label clarity, and support more informed choices. In addition, the European Union has set precise limits on chemical residues and additives, requiring that all fruit-based products be made from high-quality raw materials without the excessive use of artificial preservatives. Another important update concerns production processes: operators must now ensure that juices are produced in controlled environments using strict hygiene practices and safe packaging materials.
These standards have been implemented to minimize contamination risks and ensure food safety throughout the entire process, from production to consumption. With the new regulations in place, food safety remains a top priority for both fruit juice producers and hospitality businesses. Advanced production processes, such as sterile packaging environments and continuous quality control, are now essential requirements to guarantee a safe product that complies with the new directives. The regulations also promote sustainability by encouraging the use of eco-friendly production practices and recyclable or biodegradable packaging—an important response to the growing consumer demand for healthy yet environmentally responsible products.
Packaging plays a central role in the sector’s evolution. Producers are increasingly adopting eco-sustainable packaging, such as recyclable plastic bottles or biodegradable materials, to meet waste reduction goals. This trend is particularly evident in the premium hospitality sector, where accommodations are keen to build an eco-conscious image, a factor that is becoming more and more important for customers. Moreover, breakfast is gaining value in guests’ perceptions as a memorable experience. Customers appreciate a wide selection, healthy options, local and organic products, and menus suitable for special diets (gluten-free, vegan, etc.). Looking ahead, it is clear that sustainability and health will continue to shape consumer and industry choices. For hotels, investing in high-quality breakfasts and in safe, certified products is not only a regulatory requirement but also an opportunity to stand out from competitors and build guest loyalty.
