I do have one question: would nitrogen flushing be an option?
Cold (Ionized) Pasteurization for Milk, Juices, etc.
2) My other concern is when you do hpp and extend the shelf life for 30-60 days, what happens to the nutrients and enzymes? Just because juice has gone through HPP does not mean it has been cold-pressed. Can you suggest a HPP machine to buy for small sized juice company. Thanks for the Great Information to add to my Juicing Education.
1. – HPP industry expert and food regulation consultant. Instead, microporous membrane filters are used to retain the majority of bacteria and yeasts. And why is puree cheaper than the actual fruits? For example, in case of milk, heating to 72 oC and holding for 15 seconds destroys pathogenic bacteria. TIA! In fact, I was already operating our business for about 6 months, and started considering a more regional distribution to Birmingham, because we already captured an audience down there who love our product. Prior to the use of HPP in the juice industry, it was a mission to find cold pressed juice in most parts of the country, excluding the coastal cities. Concentrate is just a fancy name for syrup.
Pasteurization can help extend the shelf life of your product, so the beer your customers drink meets the taste and quality you want them to experience.
Raw juice is made on a juice press or other type of juicer, then bottled in plastic bottles. Now I see the success-good on you.
Or have you seen it done?
I recently had my second incident of a severe food-poisoning-like reaction after drinking Hpp treated vegetable juices (Suja). I see you mentioned back in 2017 that the Guelph institute in Canada were looking at nutrient preservation in cold pressed HPP juice.
Ionization Technology has proven several advantages over traditional Heat-Pasteurization methods. For example, dips like guacamole, hummus when heated, turn brown. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=146.140.
I understand that pathogens are deactivated for 30-60 days, but how does the nutrients and enzymes last for such a long time?
I wondered how large companies were able to sell their coldpress juices in supermarkets for 1,49EUR and realized that they work with purrees instead of real fresh fruits.
There were some lawsuits made public a few years ago when some cold-pressed juice companies were labeling the product as “100% Raw” and “Unpasteurized” even though it had been through HPP.
I started a mailing distribution list for other Juicery owners, and if you are reading this now and want to get involved.
I believe words mean something and after 30-50 years of “cold-pressed” meaning to the general public, a raw, unpasteurized juice.
(I usually check, but the tiny print barely shows up when the bottle is full.) However, heat pasteurization is not suitable for all products. Ion-Technology during this time, has been a completely effective Cold-Pasteurization Method.
The first time I had a reaction, I did not suspect the juice; the second time is when I linked the two and knew it was indeed the juice. If you are looking for information on where and how to access HPP for your products, Joyce is the best resource I know of. In fact HPP juice is not raw anymore, but as close as possible.
Here is an article http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12214/full.
Would be great to see some studies on that. , so I assume this is the same with HPP juice, however I cannot find any data on this so it is only my opinion.
In fact the process must be no smaller than 1/2 the size of the word juice on the front panel. If harmful bacteria does exist in the raw juice, HPP can usually make it safe. You had to either hunt down a specialty shop, or be satisfied with juice in the grocery store that had been heat pasteurized.