Fruit juices are available as both direct juices and reconstituted from concentrates. A wide variety is now available. Databases of composition of juices enable authenticity to be confirmed.
Typical juice processing follows a generalized sequence after harvest and collection. Pasteurization is important to minimize the risk of spoilage. Thermal processes are most often used although other methods can be employed. Concentration of juice can also include the collection of aroma volatiles. Enzymes are widely used to improve yields and assist clarification of some juices.
Final packaging now incorporates many different containers although aseptic packaging into laminated boxes is often preferred.