Tag: Juice processing

Studies have shown that freshly squeezed orange juice starts with higher vitamin C levels, but can lose up to 37.8% within 24 hours of refrigeration, while commercial carton juice is stabilized against such rapid decay. The way a fresh orange's vitamin C concentration compares with a carton of the same juice is a complex interplay of initial content, processing, and subsequent storage conditions.

The U.S. Food and Drug Administration (FDA) requires that commercially distributed juice products undergo a treatment to destroy harmful bacteria. This simple fact debunks the common misconception: not all cold-pressed juice is not pasteurized, as many undergo a non-thermal process for safety.

Did you know that membrane technology is responsible for producing about 20-30% of the food processing membranes annually on a global basis? While 'membrane food' isn't a type of dish, it refers to food products that undergo membrane filtration, a key processing method in modern food science.

According to a study published in the journal *Food Science and Technology*, the processing method of fruit juice significantly impacts its nutritional composition, particularly its fiber content. When considering apple juice, this fact becomes crucial to understanding its pectin levels and nutritional value.

Water makes up about 90% of fresh juice, and the removal of this water is the key difference that separates concentrated juice from its regular counterpart. This fundamental process impacts everything from the beverage's flavor and shelf life to its nutritional profile and cost, making the choice about much more than just the taste.

According to the FDA, untreated juice can increase the risk of foodborne illness, meaning it is not the same as processed versions. This crucial fact helps answer the question: Is cold pressed the same as pasteurized? The two are distinctly different processes with major implications for a product's safety, taste, and nutritional value.

According to the company, Apple & Eve has been making 100% juice for over 40 years, with 0% added sugar and 0% artificial colors. But what does this really mean for consumers? The truth behind the claim "is Apple and Eve 100% juice" involves understanding the difference between juice from concentrate and not-from-concentrate, as well as the addition of other non-sugar ingredients.

According to Fortune Business Insights, the global NFC juice market is growing rapidly due to increased consumer preference for natural and healthy products. But what does 'Not From Concentrate' really mean for the naturalness of your juice?

According to Tropicana's Canadian website, Tropicana Pure Premium orange juice is 100% pure orange juice that's squeezed from fresh oranges. While it does begin with real fruit, the processing involved is more complex than simply squeezing oranges and bottling the juice.

Approximately 90% of the vitamin C in the human diet comes from fruits, vegetables, and their juices. So, why do they add ascorbic acid to juice even if it’s already present? The answer lies in boosting nutritional value and maintaining product quality and appearance.