A system for processing a liquid or semi-liquid food product is provided. The food product is a composition of a first sub-composition having a low concentration, such as water or a sugar solution, and a second sub-composition having a high concentration, such as a concentrate. The high concentration is greater than the low concentration. The system comprises an ultra violet (UV) light treatment apparatus for reducing an amount of microorganisms in the first sub-composition and a blending apparatus for aseptically combining the first sub-composition and the second sub-composition into the liquid or semi-liquid food product.
