Juice & nectar
The key to great juice is capturing the natural, delicious aroma of the fruit – at the same time, manufacturers need to cater to consumers’ demand for healthier alternatives. Our integrated plant solutions can help address all your juice & nectar needs.
Juice & nectar
The key to great juice is capturing the natural, delicious aroma of the fruit – at the same time, manufacturers need to cater to consumers’ demand for healthier alternatives. Our integrated plant solutions can help address all your juice & nectar needs.
Meeting the sugar-reduction challenge in fruit juices
The juice industry has long wrestled with the challenge of reducing the sugar level of juice products, while maintaining quality and consumer appeal. Our new approach to this problem reduces sugar through controlled fermentation, followed by removal of the yeast and alcohol. The resulting zero-sugar juice can then be blended with ordinary juice to achieve any level of sugar reduction desired. The concept has been proven in technical and consumer tests, and offers you a broad opportunity to create an entirely new product category – reduced-sugar juices and drinks. Our new white paper describes processing solutions for fermentation, yeast removal and dealcoholisation, as well as final blending.
Best-practice lines for juice, nectar and still drinks
Best-practice line for juice, nectar and still drinks with traditional blending
Best-practice line for juice, nectar and still drinks with aseptic blending
Pulp and particle aseptic line
Pulp and particle hot fill line
Processing equipment for juice and nectar
