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Fruit nectar is a beverage obtained after 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 juice and pulp mixture is analyzed for sugar and acidity level.

The juice and pulp mixture is analyzed for 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

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 took charge of the fruit orchards and also created his own plots by applying avant-garde techniques in the prevention of pesticides and finally developed his first range of juices and nectars. In 1997, he had the idea of letting 60 Relais & Château sommeliers 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 a 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 the sale in cafes, hotels and restaurants with which he shared the qualitative requirements.