Concentrate Juice

We create concentrates by evaporating water from the fruit juice. The evaporation of water, usually performed under vacuum conditions, results in an increase of juice production of up to 7 times. The concentrate is then reconstituted by adding water. The main benefits of producing a concentrate, is that they are easier to transport and store since the weight and volume of the product is reduced. Concentrates are also less sensitive than NFC juice to microbial spoilage and organoleptic changes caused by temperature.

NFC juice (Not From Concentrate) is made by mechanically extracting juice from carefully selected ripe fresh fruits. The NFC juice doesn’t contain any additives and is naturally produced by removing the peel, pulp cells and seeds during the production process. The extraction process is designed to maintain the characteristics of the raw fruit as much as possible. NFC juice is often gently pasteurized in order to control the microbiological loading of the juice while maintaining the nutritional benefits of the NFC juice.

Fruit purees are obtained through grinding, pressing and sieving fruits, and have a thick and creamy consistency. They retain all of the juice and most of the insoluble fibrous parts of the fruit. The fruit purees are rich in nutritional fibers, minerals and vitamins. Fruit purees are often gently pasteurized in order to control the microbiological loading of the juice while maintaining the nutritional benefits.

The pulp cells are the membranous vesicles that hold the juice within the fruit’s endocarp. The pulp cells are separated from freshly squeezed juice of naturally matured fruits by means of filtration. They are used to enhance the fresh flavor, consistency, and mouth-feel of fruit juices, nectars and soft drinks.