Juice concentrates are characterized by a lower water activity and higher color intensity, compared to that of fruit or vegetable juices. Thus lower quantities of juice concentrates are required to achieve a similar color intensity, owing to their high pigment concentration. The lower water activity results in higher microbial and pigment stabilities. Other ingredients, such as sugars or acids, can be added to further increase the stability and to standardize color intensity and shade to produce a Asepticland from the juice concentrate.