An elongated column of ice crystals is effectively used as a filtration medium for separating the flavor and color components from a juice in connection with an overall concentration process. Juice is fed into the top of the column and flows down through the ice crystal bed. Simultaneously, ice crystals are introduced into the column from the bottom in a countercurrent manner. Substantially all of the flavor and color components of the juice will become trapped by the ice crystals. After the juice has traversed the length of the column, the filtrate is easily and inexpensively concentrated to increase its Brix by evaporation. Flavor and color components are recovered from the ice crystals using a wash column. The flavor components are combined with the concentrated serum to yield a final concentrated juice product.
