A fruit juice producer is an agricultural processor specialising in the elaboration of juices, nectars and beverages from fresh or concentrated fruits. In the wine and premium beverages industry, fruit juice producers occupy a growing place: their products target consumers who wish to enjoy the aromatic richness of fruits without alcohol, during gastronomic meals, professional events or as part of a mindful drinking approach.
The fruit juice producer often works in direct partnership with winegrowers, fruit growers or agricultural cooperatives to obtain quality raw materials. Premium fruit juices, from selected varieties, cold-pressed and without additives, constitute a fast-growing segment that responds to the increasing demand for quality non-alcoholic alternatives in wine and spirits distribution channels.
The transformation of fruits into juice is an ancestral practice. The earliest mentions of pressed fruit juices date back to Antiquity, where Egyptians and Romans consumed pomegranate, fig and grape juices. However, preservation remained a major challenge before the era of pasteurisation.
It was Louis Pasteur who, by discovering the pasteurisation process in 1864, opened the way to industrial preservation of fruit juices. At the beginning of the 20th century, the first fruit juice processing factories appeared in the United States with Florida orange juice and apple juice. In France, the culture of artisanal fruit juice developed in regions of major fruit production: Normandy, Brittany, Alsace, Provence.
Since the 2000s, the premium juice market has experienced remarkable growth, driven by demand for cold press, certified organic juices, smoothies and vegetable juices. This trend coincides with the rise of the no-low alcohol movement which opens new outlets in distribution channels traditionally dedicated to alcoholic beverages.
The fruit juice producer constantly manages raw material sourcing. The quality and ripeness of the fruits are decisive for the aromatic profile of the final juice. The best producers work in direct partnership with farmers, impose strict specifications and sometimes practise their own fruit growing.
The transformation process varies according to positioning: cold pressing for premium juices that preserve enzymes and vitamins, flash pasteurisation for preservation, high pressure processing (HPP) for ultra-fresh juices without heat. Filtration, clarification or conversely the maintenance of pulp are choices that define the style of the final product.
Bottling and packaging are critical steps to preserve quality and guarantee optimal shelf life. Premium juices are often packaged in glass, high-barrier Tetra Pak or special PET bottles, with particular attention to the absence of residual oxygen which would degrade the aromas.
According to data from the AIJN (Association of the Industry of Juices and Nectars):
Over 30 billion litres of juices and nectars consumed worldwide each year — AIJN
Europe is the world's leading fruit juice market by value — AIJN, 2022
Orange juice remains the most consumed worldwide at approximately 40% of volumes — AIJN
The premium cold press segment is growing over 8% per year in Europe — Nielsen, 2022
France produces approximately 500 million litres of fruit juice per year — Syndicat National des Fabricants de Jus
Fresh-squeezed citrus juices — orange, lemon, grapefruit, mandarin, clementine, bergamot
Artisanal apple juice — heritage varieties, cold pressing, Normandy, Brittany, Alsace
Pear juice / Perry — cider or table pears, floral and delicate style, Domfrontais
Red fruit juices — strawberry, raspberry, cherry, blueberry, blackcurrant, redcurrant, highly antioxidant
Tropical juices — mango, pineapple, guava, passion fruit, papaya, lychee, fast-growing market
Cold press / HPP — cold pressing without heat, maximum preservation of nutrients and enzymes
Certified organic juices — AB, Ecocert, pesticide-free, fast-growing premium market
Smoothies and mixed juices — fruit and vegetable blends, health and wellness trend
Nectars and fruit drinks — water and sugar dilution, accessible mass-market segment
Vegetable and blended juices — beetroot, carrot, celery, spirulina, detox and functional trend
The traditional fruit juice market (orange juice, industrial apple juice) is in structural decline in developed countries. Consumers are reducing their sugar intake and are wary of very sweet juices. In response, producers are developing reduced sugar ranges, less sweet vegetable juices and functional products enriched with vitamins or probiotics.
The rise of no-low alcohol is a major opportunity for premium juice producers. Michelin-starred restaurants, luxury hotels and wine merchants are beginning to offer gastronomic non-alcoholic juices as alternatives to classic wine pairings. This high-added-value premium segment is exploding.
Finally, sustainability and short supply chains are becoming decisive commercial arguments. Producers who valorise their terroir, local varieties and responsible agricultural practices create a preference among committed consumers willing to pay a premium price for authentic and traceable products.
Tropicana — Bradenton, Florida, USA
Innocent Drinks — London, UK
The Pressery — London, UK
Biotta — Tagerwilen, Switzerland
Alain Milliat — Messimy-sur-Saone, France
Pressade — Le Mans, France
Andros Jus — Biars-sur-Cere, France
Refresco — Rotterdam, Netherlands
Rauch — Rankweil, Austria
Eckes-Granini — Nieder-Olm, Germany
Voelkel — Pevestorf, Lower Saxony, Germany
Juice Press — New York, USA
Cold Press Juice Co. — Sydney, Australia
NAKD Juice — Stockholm, Sweden
Langer's Juice — City of Industry, California, USA
Naturalia Pura — Bolzano, Trentino, Italy
Boiron Freres Jus — Valreas, Provence, France
Joosie — Paris, France
Vergers du Vexin — Val-d'Oise, France
Manoncourt Jus de Fruits — Lorraine, France
Jardin Bio Jus — Revel, France
Copper Juice — Melbourne, Australia
Juicera — Lyon, France
Cidreries de Normandie Jus — Normandy, France
SunnyD — Cincinnati, Ohio, USA
MyJuice — Passau, Germany
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