Fruit nectar is a drink that is obtained after the extraction of the pulp

Extraction is done by passing the fruit through a strainer. Once washed, the fruit, animated by a centrifugal force, is crushed on a grid with calibrated perforations where the most consistent particles are eliminated.

The mixture of juice and pulp is analysed to determine the sugar and acidity level.

Water, sugar and citric acid (lemon juice) are then added to re-establish the initial sugar and acid balance of the fruit.

The juice and pulp mix is analysed to determine the sugar and acidity level

To limit the oxidation of some fruits, ascorbic acid (vitamin C) is added during the filtration process. And finally, pasteurization is carried out at 85ºC.

Company information:
Alain Millait is a company specialized in the creation of high quality artisanal fruit juices and fruit nectars since 1993.


Alain Millait, son of fruit farmers in the Lyon area (France), raised sheep for 10 years and took part in the rehabilitation of the local sheep breed.

Later, he remained in charge of fruit tree orchards and also created his own plots by applying avant-garde techniques in the prevention of pesticides.

Finally he developed his first range of juices and nectars.

In 1997 he had the idea of letting 60 sommeliers from the Relais & Château taste his creations to get their opinion. Seduced by these premium products that fitted perfectly with gourmet restaurants, they encouraged Alain in his project.

Until then, the juice offer was purely industrial, but Alain Milliat soon realized that there was a niche market for a different range of juices, prepared in the traditional way, opening the way to a range of natural flavors.

Faced with these good prospects he decided to expand the range and put the focus of sale in cafes, hotels and restaurants with which he shared the qualitative requirements.