The concentration of liquids is a fundamental unit operation in the food industry, aimed at optimizing storage, transportation, and refrigeration by reducing volumes, and increasing shelf life by reducing water activity, and as an intermediate step before drying. While thermal evaporation has been the conventional method for concentration due to its ability to achieve high solids content, it poses challenges for preserving the nutritional value of foods, particularly fruit juices rich in vitamins and antioxidants. This work explores the potential of membrane filtration processes, specifically reverse osmosis (RO) and forward osmosis (FO), for the concentration of fruit juices, using strawberry juice as a case study. First, a statistical model was used to assess the impact of key processing parameters on the efficiency of Forward Osmosis in concentrating liquid foods, with the purpose of identifying optimal process parameters. It was identified that higher product temperatures (25 – 30 °C) and higher draw solution flow rates (14 kg/h) lead to higher water fluxes. Additionally, the type of draw solution used was identified as a key factor in the efficiency of the process. To overcome the low efficiency of FO for concentration of liquids of low solids content, a combination of RO followed by FO was used, which allowed a reduction in processing time of up to 40% and concentration to high levels of solids, comparable to thermal concentration. Last, a pilot-scale RO-FO combination process was used to concentrate freshly pressed strawberry juice to ~50 °Brix, and the impact of the process on anthocyanin and polyphenol content and sensory attributes was evaluated. RO-FO concentration resulted in a final product more similar to fresh juice in terms of color, flavor, and appearance than the end product of thermal evaporation. The findings offer valuable insights into the parameters governing the forward osmosis process and the potential of the dual RO-FO process in producing high-quality fruit juice concentrates while preserving their nutritional and sensory benefits.