• Commercial Not-From-Concentrate (NFC) juice production involves the selection and preparation of fresh, ripe fruits, followed by juice extraction using suitable mechanical presses, juice extractors, or pulping equipment. Depending on the fruit type and final product requirements, the extracted juice may undergo screening, filtration, centrifugation, deaeration, or homogenization to achieve the desired pulp content and product quality. The juice is then pasteurized, UHT sterilized, or treated by HPP according to the required shelf life and storage conditions, before being filled into suitable bottles or cartons using cold, hot, ultra-clean, or aseptic filling technologies.
• In recent years, the global demand for NFC fruit and vegetable juice has continued to rise and it is more and more popular among consumers because of its natural and healthy function.
• NFC stands for “Not From Concentrate.” Unlike reconstituted juice made from concentrate, NFC juice is produced directly from fresh fruits or vegetables without undergoing a concentration and subsequent water-reconstitution process. After juice extraction, the juice may undergo clarification, filtration, deaeration, homogenization, pasteurization, UHT sterilization, or HPP treatment, depending on the fruit type, product requirements, and desired shelf life.
• NFC juice can be produced as 100% fruit or vegetable juice without added sugar, artificial flavors, or preservatives, depending on the product formulation and applicable regulations. Compared with juice products made from concentrate, NFC processing is designed to retain more of the fresh fruit’s characteristic flavor, aroma, color, and natural composition. The final pulp, fiber, vitamin, and nutrient content depends on the fruit, extraction method, filtration level, and subsequent processing conditions.
• A wide variety of fresh fruits and vegetables, including oranges, apples, pineapples, kiwifruit, grapes, berries, watermelons, pomegranates, tomatoes, and carrots, can be processed into NFC juice. The appropriate preparation, extraction, filtration, and preservation technology is selected according to the characteristics of each fruit or vegetable and the requirements of the final product.
• The processing capacity of the NFC juice production plant is 500L per hour to 10000L per hour, and most of the NFC juice will be filled into bottles or cartons.
• High-quality cold-pressed NFC juice starts with carefully selected fresh fruits, which are processed using cold juice extraction technology to obtain fresh juice while minimizing thermal exposure. The juice is then filled and hermetically sealed in HPP-compatible containers before being subjected to High Pressure Processing (HPP). HPP uses high hydrostatic pressure rather than heat to inactivate microorganisms, allowing the juice to achieve an extended refrigerated shelf life while better preserving its natural flavor, color, aroma, vitamins, and other heat-sensitive nutrients. Since the juice is not subjected to conventional thermal pasteurization, cold-pressed NFC juice can retain a fresher sensory and nutritional profile.
• The whole NFC juice processing machines are made of SUS304/SUS316L material, and can fully meet the requirements of food hygiene conditions.
• Depending on the processing and filling technology, NFC juice can have a shelf life ranging from approximately 30 days to 12 months, from refrigerated products to ambient-stable aseptic products.
• Compared with juice products made from concentrate, NFC fruit and vegetable juice places higher requirements on the quality, freshness, storage, and supply stability of the raw materials, as the juice is produced directly from fresh fruits and vegetables without a concentration and reconstitution process. The seasonal availability of fresh raw materials can also have a significant impact on production planning and supply.
• In addition, NFC juice requires carefully controlled processing and preservation technologies to maintain product quality and microbiological safety. Depending on the processing method, NFC juice may require refrigerated storage and a cold chain, such as pasteurized or HPP-treated NFC juice, or it can be processed using UHT sterilization and aseptic filling for long-term ambient storage. Therefore, NFC juice production generally places higher requirements on raw material management, processing technology, hygienic control, and packaging systems.

Bottled NFC Juice: Bottled NFC juice can be produced using three main preservation and filling technologies, depending on the desired shelf life, product characteristics, packaging format, and storage conditions:

1. Pasteurized NFC Juice: The freshly extracted NFC juice is pasteurized and then either cold-filled under ultra-clean conditions or hot-filled into suitable bottles. Cold-filled products are normally stored under refrigeration, while the storage conditions and shelf life of hot-filled products depend on the juice formulation, filling temperature, packaging, and validated process. Under properly controlled processing and refrigerated conditions, pasteurized NFC juice can typically achieve an extended shelf life of approximately 30–45 days, although the actual shelf life should be confirmed through product-specific validation.
2. HPP-Treated NFC Juice: Fresh fruits are processed using a cold extraction process, and the juice is filled into HPP-compatible bottles or pouches and hermetically sealed. The packaged product is then subjected to High Pressure Processing (HPP), typically at approximately 400–600 MPa, to inactivate microorganisms while minimizing thermal impact on the juice. HPP-treated NFC juice is normally stored under refrigeration and can achieve a shelf life of approximately 60–120 days, depending on the fruit type, formulation, pH, initial microbial load, packaging, pressure, holding time, and storage conditions.
3. UHT-Sterilized NFC Juice: The NFC juice is subjected to UHT sterilization and then transferred to an aseptic tank before being aseptically filled into sterilized PET bottles. The combination of UHT treatment and aseptic filling prevents post-process contamination and allows the product to be stored at room temperature. Under properly validated commercial-sterile conditions, the shelf life can typically reach 9–12 months or longer, depending on the product and packaging.

Gable-Top Carton NFC Juice: For refrigerated NFC juice, the juice is pasteurized and rapidly cooled before being filled into gable-top cartons under hygienic or ultra-clean filling conditions. The finished product is maintained under refrigeration, typically at 2–5°C. Depending on the juice formulation, packaging system, filling hygiene, and validated process, the refrigerated shelf life can typically reach approximately 30–45 days.

Aseptic Brick Carton NFC Juice: For ambient-stable NFC juice, the juice is processed using UHT sterilization and then transferred to an aseptic filling system. The commercially sterile juice is aseptically filled into sterilized aseptic brick cartons, which protect the product from light, oxygen, and post-process contamination. This processing method enables the NFC juice to be distributed and stored at room temperature, with a typical shelf life of approximately 9–12 months or longer, depending on the product formulation, packaging material, and validated process.

Fresh fruits are carefully selected, washed, and sorted before being processed through juice extraction systems. The freshly extracted juice is then subjected to controlled pasteurization or UHT sterilization to ensure microbiological safety while preserving the natural flavor, color, aroma, and nutritional characteristics of the fruit. Depending on the product requirements and desired shelf life, the treated juice can be filled into PET bottles, glass bottles, gable-top cartons, or aseptic brick cartons. The complete NFC juice processing line can be customized according to fruit type, production capacity, processing technology, and packaging format.

Fruit preparation systems are designed to process a wide range of fruits, including apples, oranges, peaches, cherries, apricots, plums, and berries, as the initial stage of juice and fruit processing. The preparation process is customized according to the characteristics of each fruit and typically includes washing, sorting, peeling, pitting, trimming, and crushing, where required.

The fruits are thoroughly washed to remove soil, dirt, debris, and surface contaminants before being sorted manually or by automated sorting equipment according to size, ripeness, color, and quality. This ensures that suitable raw materials are continuously supplied to the subsequent processing stages.

Depending on the fruit type and final product, additional preparation steps may be required. Pitting systems are used to remove stones from stone fruits such as peaches, apricots, plums, cherries, and nectarines, while peeling systems can be applied to fruits where skin removal is required. The prepared fruit is then transferred to crushing, pulping, or juice extraction equipment for further processing.

The NFC juice extraction system is designed to achieve high juice yield, gentle processing, and minimal oxidation, while preserving the natural flavor, color, aroma, and nutritional characteristics of fresh fruits. Since different fruits have different structures and processing characteristics, the juice extraction method and equipment should be selected according to the specific fruit to achieve optimum juice yield and product quality.

For example, citrus fruits are typically processed using specialized citrus juice extractors, such as cup-type extraction systems, which efficiently separate the juice from the peel, pulp, and seeds. Apples, pears, pineapples, pomegranates, and similar fruits can be processed using belt press or hydraulic press juice extractors, depending on the fruit characteristics and required juice quality. Grapes and berries can be processed using membrane presses or pneumatic presses to achieve efficient juice extraction while minimizing oxidation and excessive solids extraction. For fruits with a soft or fibrous structure, such as mangoes and tomatoes, cold pulping machines are commonly used to separate the pulp from skins and seeds and produce a smooth fruit pulp.

The selection of the juice extraction equipment should take into consideration fruit characteristics, processing capacity, required juice yield, oxidation control, pulp content, and final product requirements.

For detailed information about different industrial juice extraction technologies and equipment, please visit our Industrial Juice Extractor Introduction page.

The pasteurization and sterilization system is a critical processing section of an NFC juice production line. The appropriate thermal or non-thermal treatment technology depends on the juice characteristics, desired shelf life, packaging format, and storage conditions. For NFC fruit and vegetable juices, the main processing options include pasteurization for cold-chain products, UHT processing for ambient-stable aseptic products, and HPP treatment for premium cold-pressed juices.

1. Pasteurizer for Cold-Chain NFC Juice

For refrigerated NFC juice products, a plate or tubular pasteurizer can be selected according to the juice’s viscosity, pulp content, particle size, and flow characteristics.

Plate heat exchangers are generally suitable for relatively low-viscosity, pulp-free juices with good flowability, while tubular heat exchangers are better suited for juices containing pulp, fiber, or larger suspended particles, as well as products with higher viscosity or greater fouling potential.

A typical cold-chain NFC juice process may include preheating, deaeration, homogenization where required, pasteurization, rapid cooling, and refrigerated filling. As an example, the juice may be heated to approximately 90–95°C for a short holding time, followed by rapid cooling to around 2–5°C before filling. The exact time-temperature profile should be established through product-specific thermal validation.

2. Tubular UHT Sterilizer for Aseptic NFC Juice

For NFC juices intended for ambient storage and long shelf life, a tubular UHT sterilizer can be integrated with an aseptic tank and aseptic filling system.

The juice is rapidly heated to a high temperature for a short holding time and then rapidly cooled before aseptic filling. Depending on the juice formulation and required commercial sterility, typical UHT processing may involve temperatures in the range of approximately 135–140°C for a few seconds, although the final temperature and holding time must be determined through process validation and microbiological requirements.

The typical process is:

Juice → Preheating → Deaeration/Homogenization (if required) → UHT Sterilization → Rapid Cooling → Aseptic Tank → Aseptic Filling

This process provides a long ambient shelf life while minimizing thermal damage to the juice.

3. HPP Treatment for Cold-Pressed NFC Juice

HPP Treatment System is a non-thermal preservation technology widely used for premium cold-pressed NFC fruit and vegetable juices.

Unlike conventional thermal pasteurization, HPP applies high hydrostatic pressure to the packaged product, typically at approximately 400–600 MPa, for a specified holding time. The process can inactivate many vegetative microorganisms while operating at relatively low temperatures, helping preserve the fresh flavor, natural color, aroma, and nutritional characteristics of the juice.

A typical HPP process is:

Cold-Pressed Juice → Filling & Sealing → HPP Treatment → Refrigerated Storage → Distribution

The exact pressure, holding time, temperature, and resulting shelf life depend on the juice formulation, pH, packaging material, initial microbial load, and target microorganisms.

NFC juice can be filled and packaged using different technologies depending on the processing method, required shelf life, packaging format, and storage conditions. The main options include ultra-clean cold filling, hot filling, aseptic filling, and HPP-compatible filling.

For pasteurized NFC juice intended for refrigerated distribution, the juice is rapidly cooled to approximately 2–5°C after pasteurization and then filled using an ultra-clean filling system. The bottles and caps are sanitized before filling, while the filling environment is maintained under controlled hygienic conditions to minimize post-pasteurization contamination.

For hot-filled NFC juice, the pasteurized juice is maintained at the specified hot-filling temperature(typically 85-89℃) and filled into suitable heat-resistant containers. After filling and sealing, the containers may undergo holding, tunnel pasteurization, or controlled cooling depending on the product and packaging system.

For UHT-treated NFC juice intended for ambient storage, the commercially sterile juice is transferred to an aseptic tank and filled into sterilized packaging such as tetra pak cartons or PET bottles using an aseptic filling system. The product, packaging materials, and filling environment are maintained under aseptic conditions to prevent post-sterilization contamination.

For HPP-treated cold-pressed NFC juice, the filling process is different from conventional thermal processing. The freshly extracted juice is first filled into flexible or semi-flexible HPP-compatible containers, such as plastic bottles or pouches, and hermetically sealed. The sealed packages are then placed into the HPP vessel and subjected to high hydrostatic pressure, typically around 400–600 MPa, for a specified holding time. After HPP treatment, the products are stored and distributed under refrigerated conditions.