How is the fruit juice produced?
To ensure the greatest possible level of freshness for the consumer, the juice of certain fruit is often processed in the country in which it is harvested immediately after picking. This ensures that flavour and valuable ingredients are preserved as much as possible. The long journey differs depending on the juice:
Apples, for example, are sorted and screened immediately after the harvest, because only those fruits that are completely ripe will be carefully processed. After washing, the apples are crushed in mills and turned into mash; the mash is gently pressed to produce apple juice. The initial result is naturally cloudy apple juice. If we want clear apple juice, it has to be filtered.
Depending on whether the fruit juice is to be made from fruit juice concentrate or not, the fruit is processed as follows: The intermediate “concentrate” step removes water from the fruit juice, which is then added again once it has been transported to Pfanner’s production sites.
To increase its shelf life and for storage, the juice (not-from-concentrate juice and juice from concentrate) is then pasteurised and stored in tanks until it is bottled. Accompany us on our „journey in search of fruit“ to find out more about the origin of various fruits and how they are processed to make juice!