SEARCH VEGSOURCE:
Custom Search

 


Reply To This Post         Return to Posts Index           VegSource Home


From: Ian (173.227.57.178)
Subject:         High Pressure Processing vs. Pasteurization
Date: March 28, 2013 at 5:44 pm PST

I noticed that there are a few new companies on the scene that advertise that they never heat their juice(s) but they now put them through high pressure processing instead to kill the germs or whatever they are trying to do with pasteurization. A couple of names are Evolution (which is now owned by Starbucks of all companies) and BluePrint which is known for their juice clenses.

Is this a viable alternative to pasteurization?

Can these juices be still considered raw after they went through this high pressure process?

Would this be a good solution to have juices with a longer shelf life but still raw?

Reply To This Post         Return to Posts Index           VegSource Home


Follow Ups:


    


Post Reply

Name:
E-mail: (optional)
Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL:



See spam or
inappropriate posts?
Please let us know.
  


Want to see more videos? Subscribe to VegSource!

Every time we post a new video, we'll send you a notice by e-mail.

No spam ever and you can easily unsubscribe at anytime.

Enter your email address, your first name, and press Submit.


Your Email:
First Name:
Newsletter archive

Infomercial production direct marketing