A conceptual process design with the use of integrated membrane processes is prepared for blackcurrant juice concentrate (BCJC) production to replace traditional multiple step evaporators and aroma recovery. The combination of membrane processes includes aroma recovery with vacuum membrane distillation and water removal by reverse osmosis, nanofiltration and direct contact membrane distillation. It has been combined with optimization of membrane performance and juice quality in mind. The annual production scale is 17,283 ton of 66 degrees Brix out of single strength juice. The operation cost is 0.40 (sic)/kg BCJC, which is lower than the price of a traditional operation by about 43%. Therefore, the economical potential of the process is very promising and could supersede conventional evaporators. (C) 2012 Elsevier B.V. All rights reserved.