History of NFC juice
Fruit juices are a part of human culture for almost as long as fruit cultivation. However, preserving their freshness is not an easy task! It took quite a long time to develop the techniques necessary for production of delicious NFC juices. For most of human history, juice could be only drank soon after squeezing.
The first step in the development of NFC juices was invention of juice pasteurization method that allowed for its longer storage, which was developed in 1869 by Thomas B. Welch. His method involved filtering squeezed grape juice into bottles, sealing them with cork and wax, and then placing them in boiling water. This process kills the yeast responsible for fermentation.
Later on, frozen concentrate juices were developed during World War II in order to supply soldiers efficiently. Commercial squeezed juice undergoes pasteurization process and filtration before being evaporated under vacuum and heat. After removal of most of the water, this concentrate, about 65% sugar by weight, is then stored at around -10°C.
Not-from-concentrate (NFC) juices, developed in 1980s, typically retain fresh quality compared to reconstituted juices that undergo longer thermal treatments and handling steps that affect color and flavor. NFC products are adjusted by blending juices extracted from fruits with different levels of maturity. The gentle pasteurization procedure guarantees preservation of beneficial elements and vitamins, as well as the natural flavor of fruits.