A concentrate is a form of substance that has had the majority of its diluting agent or diluent (in the case of a liquid: the solvent) removed, such that the substance becomes the majority of the composition. Typically, this will be the removal of water from a solution or suspension, such as the removal of water from fruit juice.

A juice concentrate is the result of removing water from fruit or vegetable juice. In juice manufacturing from concentrate, numerous procedures are required under government regulation to ensure food safety.

A process of concentrating orange juice was patented in 1948. It was originally developed to provide World War II troops with a reliable source of vitamin C.

Most sodas and soft drinks are produced as highly concentrated syrups and later diluted with carbonated water directly before consumption or bottling. Such concentrated syrups are sometimes retailed to the end-consumer because of their relatively low price and considerable weight savings.

Most juice and soda concentrates have a long shelf-life due to high sugar content and/or added preservatives.

Condensed milk is also produced for transport weight savings and resistance to spoilage.