This chapter provides an extensive overview of fruit beverages and concentrates, highlighting their production, classification, processing techniques, and preservation strategies. Fruit beverages, encompassing juices, nectars, squashes, and cordials, are derived from fresh or processed fruits and are valued for their nutritional, functional, and sensory qualities. The classification includes direct juice, juice from concentrate, powdered juice, and fruit nectar, among others. Juice processing involves multiple stages, harvesting, washing, preparation, extraction, clarification, concentration, and packaging, utilizing both traditional and modern technologies. Advanced techniques such as enzyme-assisted extraction, ultrasound, gamma irradiation, and membrane filtration have enhanced juice yield and quality while preserving bioactive compounds. Concentration methods like thermal evaporation, freeze concentration, and membrane-based technologies reduce water content to enhance shelf life and ease of transport. Preservation techniques, including pasteurization, aseptic processing, high-pressure processing (HPP), and controlled atmosphere storage, ensure microbiological safety and quality retention. The chapter also delves into equipments used in juice processing and the significance of non-destructive quality assessment methods.