Aseptic method of preparing fruit juice and non-fruit juice beverages to improve flavor profiles and retain organoleptic properties of fruit juice and non-fruit juice beverages

A method of preparing fruit or non-fruit beverages or mixtures thereof that removes C. botulinum spores and retains the flavor of natural unprocessed ingredients, the method comprising heating the fruit or non-fruit beverages or mixtures thereof to a temperature of 63° C. to about 73° C. for about 1 to 2 minutes while filtering through two micro filters in series having a pore size of about 0.2 microns to remove C. botulinum spores and retain fresh flavor in the fruit or non-fruit beverages or mixtures thereof.