A juice made for the modern consumer with CEPT® technology

The market is urging for high-quality juices. Fresh, healthy and with high nutrition values. Delivered with CEPT®.

Sustainable and efficient juice production

Pulsed electric field (PEF) treatment is a non-thermal technology that can be used for improving the efficiency of juice production. It involves the application of short electrical pulses to juice in order to inactivate microorganisms and enzymes, reduce contamination, and extend shelf life.

The juiceCEPT® technology can process juice both for increased extraction during pressing and for ESL (Extended Shelf Life). The heat generated by juiceCEPT’s electrical pulses is very low and gentle on the juice versus competing technologies that are more like pasteurization.

The CEPT® platform when employed in the extrusion of juices from fruits (apples, citruses, peaches, etc.) and vegetables (carrots, beetroots, Celery, etc.) enables an increase in extrusion rate, yield, nutrients, color, and flavor as results of the enhanced mass transport by virtue of temporarily or permanently destabilizing the cell membranes and cell walls.

The CEPT® platform deactivates microorganisms (yeast, molds bacteria) in cold-pressed juices and vegetables thereby doubling or tripling the shelf span. Due to the non-thermal nature of the CEPT® platform, essential nutrients, flavors, or tastes are maintained as in the original fruit or vegetable.

What commodity are you interested in?


juiceCEPT® offers producers increased extraction of 4% to 20% increased extraction with the same amount of raw material.

Examples of commodities in this segment:

  • Apples
  • Pears


CEPT® technology has been shown to have several positive effects on the cold brewing process for green tea. Green tea differs from other types of tea in that it is not fermented or heated, which means that the tea leaves vitamins, antioxidants, and positive qualities are preserved. OptiCepts evaluation shows:

  • Extraction of polyphenols > 500 mg/liter
  • Enhanced extraction of Vitamin C
  • Less bitter tannins are extracted
  • The tea’s natural taste, aromas, and sweetness are maintained
  • Cold brewing time is reduced from 24 hours to 30 minutes
  • The treatment adds a minimal temperature increase of no more than 6° Celsius
Interested to see what juiceCEPT® could do for your tea production?

Deep-dive in our technology for cold-brewed green tea


Extraordinary results can be achieved using the CEPT technology for the treatment of a wide range of vegetable juices. 

Results include extending shelf-life from 36 hours to 100 hours for freshly squeezed carrot juice With the extended shelf-life, logistics, and in-store waste disposal are significantly improved.

Examples of commodities in this segment:

  • Celery
  • Beetroot
  • Carrot
  • Tomato
  • Sweet Potato
  • Taro root
  • Green peas

Learn more about juiceCEPT for vegetable juices


Interested in exploring what results could be achieved using CEPT® in the production of citrus fruit?

  • Orange
  • Lemon
  • Lime


Interested in exploring what results could be achieved using CEPT® in the production of tropical fruit? 

Examples of commodities in this segment:

  • Passion Fruit
  • Pineapple
  • Mango
  • Papaya


Interested in exploring what results could be achieved using CEPT® in the production of red fruit?

  • Strawberry
  • Cherry
  • Raspberry
  • Cowberry
  • Blackcurrant
  • Cranberry
  • Blueberry

Insights - More about our technology

Get further insights into the world of CEPT® and Vacuum Impregnation. Learn from customer cases, articles, videos, and news.

Get in touch! Find out how CEPT® can improve your juice production

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