We create concentrates by evaporating water from the fruit juice. The evaporation of water, usually performed under vacuum conditions, results in an increase of juice production of up to 7 times. The concentrate is then reconstituted by adding water. The main benefits of producing a concentrate, is that they are easier to transport and store since the weight and volume of the product is reduced. Concentrates are also less sensitive than NFC juice to microbial spoilage and organoleptic changes caused by temperature.