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The innovative way to develop intense cold concentrated juice and extracts

Let's consider the example of concentrated strawberry juice. Strawberry flavor, easily identifiable, is complex as the characteristic aroma of a fresh strawberry is the result of numerous different aroma compounds. It is widely used in food and beverages by manufacturers and caterers to enhance the taste or flavor food products or preparations.
The innovative evapEOs technology is the ideal vector to create new high value-added products from natural sources. A recent study was made with strawberry puree. The juice extracted from the puree was concentrated up to 60°Brix using two different technologies: evapEOs and vacuum evaporation. 
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