Cornell to develop fresh apple juice


ROCHESTER, N.Y. – Cornell University has agreed to develop a 100 percent not-from-concentrate fresh apple juice to be processed at a proposed new juice plant in LeRoy, N.Y.

Cornell food scientists will develop the fresh apple juice, an exciting premium beverage that will serve as the signature product for the new plant once it comes on line.

The research will be conducted at the New York State Agricultural Experiment Station in Geneva and is expected to be completed by January.

New product. Not-from-concentrate apple juice is made by pressing apples for juice and then pasteurizing the product. The juice is filled and packaged into gable-top containers with spouts and sold in the refrigerated section of supermarkets.

“We’re excited to have the world’s most eminent food scientists working on our behalf to develop this revolutionary new product,” said Herb Fiss, president of IFP North America New York.

“The success of a New York NFC premium apple juice is expected to parallel the success the Florida citrus industry has enjoyed with its NFC orange juice.”

“We are very excited to provide the technical expertise and innovation that will support the success of this project,” said Olga Padilla-Zakour, a Cornell professor and director of the Food Venture Center at the Geneva Experiment Station.

“New York has the most flavorful apples and we will use our knowledge and expertise to develop a safe process that will retain that great flavor in a premium refrigerated apple juice. This is a critical project that will benefit New York apple growers and will also create economic development in western New York,” she said.

New plant. The company aims to open a state-of-the-art fruit processing plant in LeRoy, N.Y., that would create 300 new jobs and take in more than 3 million bushels of local apples every year.

The plant would use patented technology that would make it a one-of-a kind facility in the United States.


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