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 Freshly squeezed juice is juice that has been pressed as close to the point of consumption as possible. To do this, the fresh fruit is shipped to the country where the juice is to be squeezed. Within a day or so the fruit is squeezed and bottled ready for refrigerated transport to supermarkets. The taste of freshly squeezed juice changes with the seasons. This is because the juice is squeezed from different varieties of fruit depending on the time of year. The fruit is bought from different places in the world depending on where they are at their best at the time. Some fruit can only be harvested at certain times of the year, so juice from this fruit is only sold in certain seasons. This is the case with freshly squeezed juice from blood oranges and clementines, which are roughly only available during the four first months of the year. Freshly squeezed juice is heat-treated very gently to preserve its taste and vitamin content. The quality and shelf life of the product are also monitored very closely. Brämhults freshly squeezed juice is a fresh product and should therefore be kept refrigerated. Freshly squeezed juice will last around two weeks if refrigerated. Because freshly squeezed juice is a natural product it may start to ferment if stored at a warmer temperature. |
 NFC juice is squeezed at the time of harvesting. This means that the fruit is juiced in the country where it grows. To maintain the same taste throughout the year, fruit juices that were squeezed at different times may be stored and mixed. This allows some flavours to be offered all year round, even when the appropriate fresh fruit is not available. After pressing, the juice is pasteurised before refrigerating or freezing. The juice is then shipped to the packaging plant where it is pasteurised again before being packaged. Aromas and fruit pulp that were lost during processing may be re-added to the juice. NFC juice should usually be kept in a refrigerator, where it will last around a month. A longer shelf life can be achieved with harsher pasteurisation and the appropriate choice and method of packaging.   The
fruit is squeezed where it is harvested. Most of the water is extracted
from the juice straight after juicing. The juice is concentrated several
times to achieve the desired concentration. What remains is a
concentrate that is packed in aseptic tanks or barrels. These are
shipped to the packaging plant, where fresh water is added along with
the aromas and fruit pulp that were removed during the concentration
process. Manufacturers are, however, prohibited from adding more water
or aromas than were removed. The juice is then pasteurised and packaged. Juice from concentrate can be stored at room temperature or refrigerated, depending on the packaging method and the shelf life treatment. The juice will last up to six months. |
  Concentrate is made in the same way as juice from concentrate. The difference is that consumers have to add the water themselves. Concentrate can be stored at room temperature and has a long shelf life, often up to one year. Once the product has been opened and diluted it should, however, be kept in a refrigerator and consumed within a week.  Fruit crush and fruit drinks consist of fruit juice, concentrate and/or fruit purée, water and sugar, and can be mixed to the desired taste. Fruit crush must contain at least 25 per cent fruit or berries. This percentage varies with the type of fruit or berries, however. The figure is higher for some fruits.  A
fruit drink can have a lower fruit content. The amount of fruit must be
stated on the packaging. |
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