On July 19, 2024, Thailand's Ministry of Health proposed to revise the product quality standards for jams and jellies, etc., with a feedback period ending on September 30, 2024 for comments. The main contents are as follows:

(1) Juice must come from fresh fruit pressing and can be concentrated and preserved frozen; jams, jellies, and marmalades can use herbs, spices, grains, and nuts, etc.; nuts include coconuts and almonds; oil crops include: peanuts and sesame; and grains include: rice, quinoa, and corn;

(2) Quality standards for jams, jellies and marmalades. With characteristic flavor and aroma; with a certain amount of soluble solids, etc.; jams and jellies made from a single fruit, with a fruit content of not less than 35%; jams and jellies made from two or more fruits, with a total amount of fruits of >50%, with the content of one of the fruits of >35%, etc. Specific provisions; sweeteners shall not be used in lieu of sugar, and flavoring agents containing peppermint, cinnamon, or vanilla, vanillin, and vanillin may be used. Alcohol content <0.5%; product microbiological indicators as shown in the table below;

(3) Labeling. The name of the food must include the name of the fruit from which the product is made; jams , jellies and marmalades using alcohol as a flavoring agent must be labeled with the words: "Alcohol content not exceeding ... %" and "should not be consumed by children and pregnant women".