Concord grape is an economically important cultivar in the United States, especially for New York state. However, Concord grape prices have been declining in recent years, caused by changes in consumers’ preference towards fruit juices, in addition to an oversupply in certain years. Traditionally Concord grapes are used for juice, jam and jelly production. Concerns over the high-sugar and low-fiber content of these products have driven the food industries to apply new processing procedures. This dissertation investigated the feasibility of several processing methods and novel technologies to produce Concord grape products that meet consumers’ demands. In the application of non-thermal technologies to produce a cold-pressed juice, the effect of combining high pressure processing and pulsed electric field was investigated and compared with the traditional thermal treatment. Another non-thermal technology, high pressure homogenization, was studied and compared with flash pasteurization in producing a hot-pressed juice. Furthermore, to overcome the shortage of fiber in carbohydrate-rich juice products, a feasible processing method was developed to incorporate seeds and skins in the whole Concord grape puree product; high pressure processing and thermal treatment were compared to determine the best preserving technology for this novel product. Apart from all aforementioned refrigerated products, a shelf-stable whole grape snack was developed using the following three methods: freeze-drying, hot-air drying alone, or in combination with microwave-vacuum drying. Results from these research projects provide the food industry with possible directions and feasible parameters for utilizing novel processing technologies to produce fruit products that meet current consumers’ demands.