In juice processing, the difference between an average product and an exceptional one often comes down to what happens after the fruit is crushed.
At that moment — when whole fruit becomes a complex, pulpy mash — the processor is faced with a deceptively simple challenge: how to separate what is valuable from what is not, without losing the qualities that define the product. Flavor, color, nutrients and texture are all at stake, and each is influenced by how effectively liquid is extracted and solids are managed.