THE DECEPTION OF RAW JUICE
The Original Juicing Method
THE DECEPTION OF RAW JUICING / HPP JUICING
HPP - High Pressure Pasteurization or Pascalization / Processing (HPP)
HPP neutralizes molecules that cause juice to spoil faster. This allows HPP-treated juice to last up to 45 days, roughly nine times longer than a freshly made cold-pressed juice, meaning companies can expand their distribution and sell cold-pressed juice on a much larger scale.
During HPP, foods are subjected to pressures up to 100,000 psi. which destroy pathagenic microorganisms by interrupting their cellular functions.
HPP neutralizes molecules that cause juice to spoil faster. This allows HPP-treated juice to last up to 45 days, roughly nine times longer than a freshly made cold-pressed juice, meaning companies can expand their distribution and sell cold-pressed juice on a much larger scale.
During HPP, foods are subjected to pressures up to 100,000 psi. which destroy pathagenic microorganisms by interrupting their cellular functions.
_______________________________________________________________________________
The Cold - Pressed Truth: What Juice Drinkers Need to Know
Health by Alex Orlov
http://dailyburn.com/life/health/the-truth-about-hpp-juice-labels/
Before the FDA announced major changes to nutrition labels in February, food labels became the focus of a fresh new feud. And it all stemmed from one seemingly harmless three-letter word: raw.
Suja, a fast-growing brand with $18 million in sales last year, and BluePrint, whose revenue reached $1.4 billion in 2012, are now under fire for allegedly misleading customers about the contents of their cold-pressed juices.
The current debate centers around whether juice treated with high pressure processing, or HPP, should in fact be considered “raw.” And as the $3.4 billion cold-pressed juice industry expands to more and more retailers, from Whole Foods to Starbucks to your local grocery store, that’s a whole lot of bottles being called into question. So what’s really inside that premium juice you’re splurging for?
Sip Scrutiny
In the food industry, litigation over labeling is nothing new. In August 2013, Naked Juice, a brand owned by Pepsi, settled a $9 million class action lawsuit for its alleged misuse of the phrase “all-natural.” And in February of this year, a trial began to determine whether Kashi and Bear Naked made false claims by labeling products with the phrases “Nothing Artificial,” “100% Pure & Natural” and “100% Natural.”
What’s the “raw” deal this time around? Plaintiffs in the two cases, filed within the last three months, claim juice companies need to change their labels because HPP “neutralizes the benefits of the live enzymes, probiotics, vitamins, proteins, and nutrients that would otherwise be retained in raw and unpasteurized juice.” Though this class action lawsuit likely won’t be resolved for several years, understanding the HPP debate might just change how you feel about your next pricey purchase — good, bad or indifferent. We talked to food science experts to help make sense of your juice label — and what it means to you.
Under Pressure
Similar to standard pasteurization methods that use heat, HPP neutralizes molecules that cause juice to spoil faster. This allows HPP-treated juice to last up to 45 days, roughly nine times longer than a freshly made cold-pressed juice, meaning companies can expand their distribution and sell cold-pressed juice on a much larger scale.
So what’s the difference between an HPP-treated OJ and your standard supermarket carton that’s been pasteurized with heat? Unlike thermal pasteurization, “pressure doesn’t damage the product,” says Professor V.M. Balasubramaniam of the Food Science and Technology Department at Ohio State University, explaining that HPP is especially effective in retaining the nutrients, flavor or texture of a product. Dr. Dallas Hoover, Professor of Food Science at University of Delaware and a spokesperson at the Institute of Food Technologists, agrees. “It really doesn’t break bonds or compounds,” he says of HPP, noting that antioxidants and vitamin C will not be significantly reduced.
According to Balasubramaniam, HPP has been used in the United States since the mid-90s, when companies began using intense pressure (sometimes up to 120,000 pounds per square inch, or 10 times greater than the pressure at the bottom of the deepest ocean) to preserve guacamole, vegetable purees, meats and seafood. And in the past seven years, juice companies have learned how to harness HPP for their own products.
“A carrot’s nutritional content will be very similar before and after treatment,” says Balasubramaniam, “but if you look at it microscopically, there may be changes in the cell structures.” And it’s these minimal changes that have caught the attention of raw foodists who believe HPP-treated juices need more precise labeling.
Label Lowdown
The jury’s still out on whether the “raw” case will gain traction in the courts, but in the meantime, it’s important to learn how to read between the lines the next time you’re at the market or the juice bar. Not all juice boxes, bottles and cans are created equal!
“Contains 100% Juice”
Everything in the bottle came from fruit or vegetables, but not necessarily the ones front and center on the label. For example, a cranberry juice might have pure cranberry juice diluted with apple or pear juice. This is still considered “100% juice.”
“Raw”
At the present time, this term is either used to refer to unpasteurized cold-pressed juice that has a shelf life of two to three days or HPP-treated cold-pressed juice with a shelf life of up to 45 days. Check the label to see if and how the juice has been pasteurized.
“Unpasteurized”
A very small percentage of commercially sold cold-pressed juice in the United States is unpasteurized, though it is gaining popularity. Imagine the fresh-squeezed apple cider at a local orchard, or premium green juice blends made at popular juice bars like NYC-based Juice Press and Liquiteria. These juices have a shelf life of a mere two to three days and are usually created with organic ingredients, making them about three times more expensive than your average lunchtime juice box.
“Pasteurized”
Usually referring to thermal pasteurization, where a product is heated, pasteurization is used to prevent spoiling and to kill harmful pathogens, like E. coli. In addition to juice, milk, cheese, canned foods, wines and syrups are commonly pasteurized. Some companies use “flash pasteurization,” which supposedly maintains the color and flavor better. HPP is sometimes considered a form of pasteurization, though it does not use heat.
“From Concentrate”
Many companies create a shelf-stable pasteurized juice product by extracting water from juice and creating a “concentrated” juice product. To make “reconstituted juice,” either the consumer or the manufacturer will add in water to dilute the concentrated juice before serving.
“Not From Concentrate”
Used by numerous brands including Tropicana and Florida’s Natural, this phrase was coined in the 80s to distinguish pasteurized juice from juice made from concentrate. Though no water has been removed from this product, some larger producers strip the juice of oxygen, to keep juice stable while oranges are out of season, which reduces some natural flavoring.
Some companies add in proprietary “flavor packs” so the product has the taste and aroma of just-squeezed juice. The FDA does not currently require that companies list flavor packs on a product’s packaging.
The bottom line: If you’re squeezing juice into your diet — whether for a cleanse or for a fortified snack — make sure you’re shelling out cash for a product you know is consistent with your quality standards.
Health by Alex Orlov
http://dailyburn.com/life/health/the-truth-about-hpp-juice-labels/
Before the FDA announced major changes to nutrition labels in February, food labels became the focus of a fresh new feud. And it all stemmed from one seemingly harmless three-letter word: raw.
Suja, a fast-growing brand with $18 million in sales last year, and BluePrint, whose revenue reached $1.4 billion in 2012, are now under fire for allegedly misleading customers about the contents of their cold-pressed juices.
The current debate centers around whether juice treated with high pressure processing, or HPP, should in fact be considered “raw.” And as the $3.4 billion cold-pressed juice industry expands to more and more retailers, from Whole Foods to Starbucks to your local grocery store, that’s a whole lot of bottles being called into question. So what’s really inside that premium juice you’re splurging for?
Sip Scrutiny
In the food industry, litigation over labeling is nothing new. In August 2013, Naked Juice, a brand owned by Pepsi, settled a $9 million class action lawsuit for its alleged misuse of the phrase “all-natural.” And in February of this year, a trial began to determine whether Kashi and Bear Naked made false claims by labeling products with the phrases “Nothing Artificial,” “100% Pure & Natural” and “100% Natural.”
What’s the “raw” deal this time around? Plaintiffs in the two cases, filed within the last three months, claim juice companies need to change their labels because HPP “neutralizes the benefits of the live enzymes, probiotics, vitamins, proteins, and nutrients that would otherwise be retained in raw and unpasteurized juice.” Though this class action lawsuit likely won’t be resolved for several years, understanding the HPP debate might just change how you feel about your next pricey purchase — good, bad or indifferent. We talked to food science experts to help make sense of your juice label — and what it means to you.
Under Pressure
Similar to standard pasteurization methods that use heat, HPP neutralizes molecules that cause juice to spoil faster. This allows HPP-treated juice to last up to 45 days, roughly nine times longer than a freshly made cold-pressed juice, meaning companies can expand their distribution and sell cold-pressed juice on a much larger scale.
So what’s the difference between an HPP-treated OJ and your standard supermarket carton that’s been pasteurized with heat? Unlike thermal pasteurization, “pressure doesn’t damage the product,” says Professor V.M. Balasubramaniam of the Food Science and Technology Department at Ohio State University, explaining that HPP is especially effective in retaining the nutrients, flavor or texture of a product. Dr. Dallas Hoover, Professor of Food Science at University of Delaware and a spokesperson at the Institute of Food Technologists, agrees. “It really doesn’t break bonds or compounds,” he says of HPP, noting that antioxidants and vitamin C will not be significantly reduced.
According to Balasubramaniam, HPP has been used in the United States since the mid-90s, when companies began using intense pressure (sometimes up to 120,000 pounds per square inch, or 10 times greater than the pressure at the bottom of the deepest ocean) to preserve guacamole, vegetable purees, meats and seafood. And in the past seven years, juice companies have learned how to harness HPP for their own products.
“A carrot’s nutritional content will be very similar before and after treatment,” says Balasubramaniam, “but if you look at it microscopically, there may be changes in the cell structures.” And it’s these minimal changes that have caught the attention of raw foodists who believe HPP-treated juices need more precise labeling.
Label Lowdown
The jury’s still out on whether the “raw” case will gain traction in the courts, but in the meantime, it’s important to learn how to read between the lines the next time you’re at the market or the juice bar. Not all juice boxes, bottles and cans are created equal!
“Contains 100% Juice”
Everything in the bottle came from fruit or vegetables, but not necessarily the ones front and center on the label. For example, a cranberry juice might have pure cranberry juice diluted with apple or pear juice. This is still considered “100% juice.”
“Raw”
At the present time, this term is either used to refer to unpasteurized cold-pressed juice that has a shelf life of two to three days or HPP-treated cold-pressed juice with a shelf life of up to 45 days. Check the label to see if and how the juice has been pasteurized.
“Unpasteurized”
A very small percentage of commercially sold cold-pressed juice in the United States is unpasteurized, though it is gaining popularity. Imagine the fresh-squeezed apple cider at a local orchard, or premium green juice blends made at popular juice bars like NYC-based Juice Press and Liquiteria. These juices have a shelf life of a mere two to three days and are usually created with organic ingredients, making them about three times more expensive than your average lunchtime juice box.
“Pasteurized”
Usually referring to thermal pasteurization, where a product is heated, pasteurization is used to prevent spoiling and to kill harmful pathogens, like E. coli. In addition to juice, milk, cheese, canned foods, wines and syrups are commonly pasteurized. Some companies use “flash pasteurization,” which supposedly maintains the color and flavor better. HPP is sometimes considered a form of pasteurization, though it does not use heat.
“From Concentrate”
Many companies create a shelf-stable pasteurized juice product by extracting water from juice and creating a “concentrated” juice product. To make “reconstituted juice,” either the consumer or the manufacturer will add in water to dilute the concentrated juice before serving.
“Not From Concentrate”
Used by numerous brands including Tropicana and Florida’s Natural, this phrase was coined in the 80s to distinguish pasteurized juice from juice made from concentrate. Though no water has been removed from this product, some larger producers strip the juice of oxygen, to keep juice stable while oranges are out of season, which reduces some natural flavoring.
Some companies add in proprietary “flavor packs” so the product has the taste and aroma of just-squeezed juice. The FDA does not currently require that companies list flavor packs on a product’s packaging.
The bottom line: If you’re squeezing juice into your diet — whether for a cleanse or for a fortified snack — make sure you’re shelling out cash for a product you know is consistent with your quality standards.
Juice Crafters' raw Juice vs HPP pasteurized Juice
What is High Pressure Pasteurization?
* High Pressure Pasteurization or Pascalization / Processing (HPP) is based on the Le Chatelier principle which states that actions that have a net volume increase will be retarded and actions that have a net volume decrease will be enhanced.
* HPP utilizes isostatic or hydrostatic pressure which is equal from every direction
* During HPP, foods are subjected to pressures up to 100,000 psi. which destroy pathagenic microorganisms by interrupting their cellular functions.
* Within a living bacteria cell, many pressure sensitive processes such as protein function, enzyme action, and cellular membrane function are impacted by high pressure resulting in the inability of the bacteria to survive. Small macromolecules that are responsible for flavor, order, and nutrition are typically not changed by pressure
* HPP is gaining in popularity within the food industry because of its capacity to inactivate pathogenic microorganisms with minimal to no heat treatment, resulting in the almost complete retention of nutritional and sensory characteristics of fresh food without sacrificing shelf-life
So if you want to have juice that tastes and looks good and has a longer shelf life but doesn't have the same enzyme activity HPP Pasteurized / Pascalization juice is just fine.
If you want a fully nutritional juice that hasn't had any process try Juice Crafters raw cold-pressed juice and start rejuvenating your body with the healthiest and most nutrients rich juice in the world.
It doesn't matter if the big companies want to call it HPP / High Pressure Processed / Pascalization or High Hydrostatic Pressure the truth is simple, raw juice not suppose to be sitting on the shelf for 10-14 days , it defeats the purpose of filling your body with live enzymes and nutrients.
HPD, Inc. * 1 Enfield St. * Cincinnati * OH * 45218
Source: http://www.highpressuredynamics.com/id3.html
What is High Pressure Pasteurization?
* High Pressure Pasteurization or Pascalization / Processing (HPP) is based on the Le Chatelier principle which states that actions that have a net volume increase will be retarded and actions that have a net volume decrease will be enhanced.
* HPP utilizes isostatic or hydrostatic pressure which is equal from every direction
* During HPP, foods are subjected to pressures up to 100,000 psi. which destroy pathagenic microorganisms by interrupting their cellular functions.
* Within a living bacteria cell, many pressure sensitive processes such as protein function, enzyme action, and cellular membrane function are impacted by high pressure resulting in the inability of the bacteria to survive. Small macromolecules that are responsible for flavor, order, and nutrition are typically not changed by pressure
* HPP is gaining in popularity within the food industry because of its capacity to inactivate pathogenic microorganisms with minimal to no heat treatment, resulting in the almost complete retention of nutritional and sensory characteristics of fresh food without sacrificing shelf-life
So if you want to have juice that tastes and looks good and has a longer shelf life but doesn't have the same enzyme activity HPP Pasteurized / Pascalization juice is just fine.
If you want a fully nutritional juice that hasn't had any process try Juice Crafters raw cold-pressed juice and start rejuvenating your body with the healthiest and most nutrients rich juice in the world.
It doesn't matter if the big companies want to call it HPP / High Pressure Processed / Pascalization or High Hydrostatic Pressure the truth is simple, raw juice not suppose to be sitting on the shelf for 10-14 days , it defeats the purpose of filling your body with live enzymes and nutrients.
HPD, Inc. * 1 Enfield St. * Cincinnati * OH * 45218
Source: http://www.highpressuredynamics.com/id3.html
THE DECEPTION OF RAW JUICE
AUTHOR: ELIANE BEJJANI
http://www.bodyrock.tv/posts/deception-raw-juice/
Many may not know what HPP is cause frankly it has been shoved underneath the table by many Juice cleanse companies in the USA and Canada, and even around the world. Its controversial, facts don’t add up and frankly companies still stating that their product is Raw and not pasteurized is getting on my nerves and many within the natural Raw health food industry.
So what is HPP?
Taken from a fact sheet from Ohio State University
High Pressure Processing (HPP) is a method of food processing where food is subjected to elevated pressures (up to 87,000 pounds per square inch or approximately 6,000 atmospheres), with or without the addition of heat, to achieve microbial inactivation or to alter the food attributes in order to achieve consumer-desired qualities.
Pressure inactivates most vegetative bacteria at pressures above 60,000 pounds per square inch. HPP retains food quality, maintains natural freshness, and extends microbiological shelf life. The process is also known as high hydrostatic pressure processing (HHP) and ultra high-pressure processing (UHP).
With the HPP process the product is packaged in a flexible container (a pouch or plastic bottle, glass bottles can not be used) and is loaded into a high pressure chamber filled with a pressure-transmitting (hydraulic) fluid. The hydraulic fluid (normally water) in the chamber is pressurized with a pump, and this pressure is transmitted through the package into the food itself.
Pressure is applied for a specific time, usually up to 15 minutes. Pascalization, high pressure processing (HPP), is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. Pascalization stops chemical activity caused by microorganisms that play a role in the deterioration of foods. The treatment occurs at low temperatures and does not include the use of food additives.
The Seven Realities of HPP
1) HPP reduces the level of potential pathogens that remain in the juice directly from the produce in its original “pre-juiced” form.
2) The disadvantages of using HPP is that companies have to change their formulas. Formulas have to be formulated to take well to the HPP process. Deeply rich green Juices do not take well to the HPP process cause they taste worse, meaning HPP changes the chemistry of the Juice. These HPP’d Juices are not conducive to maximum alkalization of the blood, maximum nutrition, and maximum neutralization of toxins and acids in the body.
3) Also Remember Juice that has gone through the process of HPP is no longer a freshly made raw juice. Companies believe HPP is the answer to all of their logistical problems because the process allows for an extended shelf life of up to 24 to 30 days for some types of juices. Yes you heard me right HPP juice has an extended shelf life by 10x, I am talking about 30 days. So you could be drinking a juice that is 20 days old. And last time I checked Raw Juice lasts 5 to 7 Days when a hydraulic Cold pressed Juicing Machine is used, not 30.
4) Live Enzymes are NOT destroyed in the HPP process,
But you also cant extend the life of those enzymes, that is why they are called LIVE, they are depleted within 7 days if a cold pressed machine is used. Live Enzymes are altered and thereby denatured with the HPP process.
5) Vital and good companion bacteria are destroyed with HPP.
Bacteria makes up much of everything we eat. They play a role in good nutrition, not just bad. HPP destroys the good bacteria that your body essentially needs.
6) Many juice companies are omitting the fact they are altering the juice with any process other than juicing it.
They are omitting this from their bottling at this time because they are not required to state that HPP was used. So if its so safe and not altering the chemistry of the juice, ask yourself why are they not stating it on the bottle? Because the last thing they want you to know that it has been sitting on the shelf for 20+ days. So I would recommend you check the bottled date, which is never ever listed for a reason, just the expiration.
7) Live enzymes are crucial for over 1000 functions within your body, one of which is to help your body breakdown the fructose.
Fact is Live enzymes are depleted within 5 to 7 days. So without the live enzymes the fructose becomes toxic for the body.
Example Diabetics are unable to drink Pasteurized juices due to the blood sugar level spike and since the live enzymes needed to recover are depleted it becomes dangerous to them. But a diabetic can drink Raw Juice because it contains those live enzymes that help the body recover by breaking down the fructose into glucose making less work for the liver.
Fructose without the live enzymes causes much of the same toxic effects to the liver as does alcohol.
Reality the juice is no longer Raw when HPP’d, AND SHOULD NOT BE USED AS A JUICE CLEANSE.
I personally like fresh made raw juice that has not been shipped out to an HPP plant, and then returned back for distribution and marked with an expiration 30 days later. And I am sure these companies know that as well, hence why they are omitting the fact that it is pressurized (HPP) from their labels.
Read more: http://www.bodyrock.tv/posts/deception-raw-juice/#ixzz460n5lFFN
Follow us: @bodyrocktv on Twitter | BodyTock.Tv on Facebook
AUTHOR: ELIANE BEJJANI
http://www.bodyrock.tv/posts/deception-raw-juice/
Many may not know what HPP is cause frankly it has been shoved underneath the table by many Juice cleanse companies in the USA and Canada, and even around the world. Its controversial, facts don’t add up and frankly companies still stating that their product is Raw and not pasteurized is getting on my nerves and many within the natural Raw health food industry.
So what is HPP?
Taken from a fact sheet from Ohio State University
High Pressure Processing (HPP) is a method of food processing where food is subjected to elevated pressures (up to 87,000 pounds per square inch or approximately 6,000 atmospheres), with or without the addition of heat, to achieve microbial inactivation or to alter the food attributes in order to achieve consumer-desired qualities.
Pressure inactivates most vegetative bacteria at pressures above 60,000 pounds per square inch. HPP retains food quality, maintains natural freshness, and extends microbiological shelf life. The process is also known as high hydrostatic pressure processing (HHP) and ultra high-pressure processing (UHP).
With the HPP process the product is packaged in a flexible container (a pouch or plastic bottle, glass bottles can not be used) and is loaded into a high pressure chamber filled with a pressure-transmitting (hydraulic) fluid. The hydraulic fluid (normally water) in the chamber is pressurized with a pump, and this pressure is transmitted through the package into the food itself.
Pressure is applied for a specific time, usually up to 15 minutes. Pascalization, high pressure processing (HPP), is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. Pascalization stops chemical activity caused by microorganisms that play a role in the deterioration of foods. The treatment occurs at low temperatures and does not include the use of food additives.
The Seven Realities of HPP
1) HPP reduces the level of potential pathogens that remain in the juice directly from the produce in its original “pre-juiced” form.
2) The disadvantages of using HPP is that companies have to change their formulas. Formulas have to be formulated to take well to the HPP process. Deeply rich green Juices do not take well to the HPP process cause they taste worse, meaning HPP changes the chemistry of the Juice. These HPP’d Juices are not conducive to maximum alkalization of the blood, maximum nutrition, and maximum neutralization of toxins and acids in the body.
3) Also Remember Juice that has gone through the process of HPP is no longer a freshly made raw juice. Companies believe HPP is the answer to all of their logistical problems because the process allows for an extended shelf life of up to 24 to 30 days for some types of juices. Yes you heard me right HPP juice has an extended shelf life by 10x, I am talking about 30 days. So you could be drinking a juice that is 20 days old. And last time I checked Raw Juice lasts 5 to 7 Days when a hydraulic Cold pressed Juicing Machine is used, not 30.
4) Live Enzymes are NOT destroyed in the HPP process,
But you also cant extend the life of those enzymes, that is why they are called LIVE, they are depleted within 7 days if a cold pressed machine is used. Live Enzymes are altered and thereby denatured with the HPP process.
5) Vital and good companion bacteria are destroyed with HPP.
Bacteria makes up much of everything we eat. They play a role in good nutrition, not just bad. HPP destroys the good bacteria that your body essentially needs.
6) Many juice companies are omitting the fact they are altering the juice with any process other than juicing it.
They are omitting this from their bottling at this time because they are not required to state that HPP was used. So if its so safe and not altering the chemistry of the juice, ask yourself why are they not stating it on the bottle? Because the last thing they want you to know that it has been sitting on the shelf for 20+ days. So I would recommend you check the bottled date, which is never ever listed for a reason, just the expiration.
7) Live enzymes are crucial for over 1000 functions within your body, one of which is to help your body breakdown the fructose.
Fact is Live enzymes are depleted within 5 to 7 days. So without the live enzymes the fructose becomes toxic for the body.
Example Diabetics are unable to drink Pasteurized juices due to the blood sugar level spike and since the live enzymes needed to recover are depleted it becomes dangerous to them. But a diabetic can drink Raw Juice because it contains those live enzymes that help the body recover by breaking down the fructose into glucose making less work for the liver.
Fructose without the live enzymes causes much of the same toxic effects to the liver as does alcohol.
Reality the juice is no longer Raw when HPP’d, AND SHOULD NOT BE USED AS A JUICE CLEANSE.
I personally like fresh made raw juice that has not been shipped out to an HPP plant, and then returned back for distribution and marked with an expiration 30 days later. And I am sure these companies know that as well, hence why they are omitting the fact that it is pressurized (HPP) from their labels.
Read more: http://www.bodyrock.tv/posts/deception-raw-juice/#ixzz460n5lFFN
Follow us: @bodyrocktv on Twitter | BodyTock.Tv on Facebook
