For fining/clarification of apple juices, an ultrafiltration polyethersulfone tubular membrane has been used successfully for many years. However, this membrane is not suitable for filtration of dark fruit juices, as some natural dyes are also rejected. In order to be able to open up a new market, a tubular membrane based on polyvinylidene fluoride has to be developed that does not discolor dark juices but retains turbidity. The steps from the general understanding of fruit juice clarification, through laboratory tests, to field‐testing's of finished membrane modules are briefly described.