Pain Point 1: Insufficient freshness, like reconstituted water
Juices made from concentrated juice lack the refreshing taste of freshly squeezed juice, tasting bland and like watered-down.
Freshly squeezed flavor restoration, restoring the just-squeezed fruit aroma and refreshing taste, tasting like freshly squeezed.
Pain Point 2: Off-flavors and astringency after high-temperature sterilization
After sterilization at over 100°C, the fruit aroma of the juice is lost, and it acquires astringency and a cooked flavor, which consumers dislike.
High-temperature resistant juice flavor, maintaining ≥90% of the fruit aroma after 121°C sterilization, removing astringency and cooked flavors.
Pain Point 3: Monotonous flavor, lacking layers
Most juices have only one fruit aroma, becoming boring after a few sips, leading to low repurchase rates.
Compound fruit aroma flavors, such as orange and grapefruit, mixed berries, rich in layers, never getting boring.
Solve the problems of insufficient freshness, off-flavors after sterilization, and monotonous flavors, suitable for pure fruit juices and fruit and vegetable juices.