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Juice is a product obtained from one or more types of healthy, ripe, fresh, or chilled fruit. It retains the color, flavor, and aroma characteristic of the fruit it comes from.

Nectar contains 25 to 100% fruit or vegetable juice/purée, depending on the type of fruit. Nectar is obtained by adding water, sugar, and/or honey, glucose-fructose syrup, and sometimes citric acid to the fruit or vegetable juice/purée.

Direct juice (NFC – Not From Concentrate) is juice produced directly from raw juices. These juices can be pasteurised (heated), which extends their shelf life up to 2 years, or simply chilled, in which case they have a short shelf life and must be stored in the fridge.

Pasteurization is a preservation technique for food products achieved by carefully heating them. The main goal of pasteurization is to extend the shelf life of products by neutralizing vegetative forms of microorganisms.

Concentrated juice (fruit or vegetable juice concentrate) is a product obtained by physically removing a certain amount of water from fruit or vegetable juice, usually through a clarification process. In products intended for direct consumption, at least 50% of the water is removed. Concentrated juices are commonly concentrated 5-6 times. Once delivered to the production facility, juice is reconstituted from the concentrated juice/concentrate; additives such as water, flavors, and synthetic vitamin C are included, and the juice undergoes pasteurization.

Cold-pressed juice is a product obtained by pressing healthy, ripe, fresh or chilled fruit at temperatures up to 200C. Low-temperature processing preserves the maximum amount of the nutritional value to the maximum extent possible.

“Juice from concentrated juice is obtained by adding back the same amount of water that was evaporated during its concentration process, and optionally restoring the same amount of flavour that was removed. The water used must meet at least drinking water standards.”

It is obtained from naturally cloudy juice. Clarification involves the removal of pulp particles from the fruit. It contains a negligible amount of biologically active compounds: fibre, pectin, phenolic compounds and caretonoids.

Naturally cloudy juice is juice that hasn’t been clarified or filtered, so it contains pulp particles from fruits and vegetables rich in biologically active compounds. This makes cloudy juice valuable and beneficial for health. It can be made from a variety of fruits and vegetables, like apples, oranges, grapefruits, and carrots. These juices are rich in bioactive ingredients such as pectins, phenolic compounds, carotenoids, and fiber, all of which contribute to their high content of biologically active compounds like pectins and phenolic compounds.