We have committed ourselves from the start to delivering high quality to the consumer. That is why we are super proud that we can serve a product that contains a high level of natural nutrients and taste of fruit and vegetables in our organic, cold-pressed juices, smoothies and ginger shots. One of the ways we achieve this is through High-Pressure Processing (HPP).
If you are not familiar with HPP, it is a non-thermal method that uses high pressure to inactivate bacteria, viruses and other microorganisms that can cause spoilage. Unlike traditional heat pasteurization, HPP does not change the chemical or nutritional composition of the juice, nor does it affect taste or texture.
Studies have shown that HPP can effectively preserve the nutritional content of fruits and vegetables, including vitamins, minerals, antioxidants and phytonutrients. For example, a study published in the Journal of Food Science and Technology found that HPP-treated blueberry juice had higher levels of phenolic compounds, which have been shown to have anti-inflammatory, antioxidant and anticarcinogenic properties, compared to untreated juice.
Another study published in the Journal of Agricultural and Food Chemistry found that HPP-treated orange juice had higher levels of vitamin C and carotenoids, which are important for immune function, skin health and vision.
But it's not just the nutritional benefits that make HPP an attractive choice for food processing. HPP also extends the shelf life of the food without the need for preservatives or other additives, which fits perfectly with Frankly Juice's commitment to transparency and sustainability.
In fact, a recent market research report predicts that the global market for HPP equipment will grow significantly in the coming years, driven by increasing demand for natural and minimally processed foods that are free of artificial preservatives and additives.
At Frankly Juice, we are proud to be at the forefront of this trend, using HPP to create delicious, nutritious and sustainable cold-pressed juices, smoothies and ginger shots that are good for your health and good for the planet.
Sources:
- Srinivasan et al. (2017). High pressure processing of blueberry juice: effects on polyphenols and antioxidant activity. 'Journal of Food Science and Technology'.
- Mahattanatawee et al. (2006). Total antioxidant activity and fiber content of select Florida-grown tropical fruits. 'Journal of Agricultural and Food Chemistry'.
- MarketsandMarkets. (2021). High Pressure Processing Equipment Market by Orientation Type, Application, End Product Form, Material Type and Region - Global Forecast to 2026.
