Presentation on theme: "The Problem with Juice Juice simply does not taste like or contain the nutrients of the fruit that it is made from as virtually all juices are heat pasteurised."— Presentation transcript:
The Problem with Juice Juice simply does not taste like or contain the nutrients of the fruit that it is made from as virtually all juices are heat pasteurised. When heat is used to pasteurise juices the delicate fragrant and volatile compounds essential for a true-to-nature flavour are cooked off. Vitamins and nutrients are also cooked off, aroma and colour also change.
+= fresh, locally sourced produce cold water pasteurisation (NO heating or cooking)
A Short History of Juice Processing Innovation In the beginning fresh juice - great taste but no shelf life! 1862 - Pasteurisation - Louis Pasteur (heat to reduce bacteria). 1897 - Pascalisation - Blaise Pascal (pressure to reduce bacteria). 1936 - first canned orange juice produced in Florida. 1940 - first powdered citrus drinks made for US WW 2 troops (fruit dehydration). 1948 - Florida Citrus Commission patents production of Orange Juice Concentrate. 1954 - Flash Pasteurisation (HTST), Antony Rosi, founder of Tropicana invents flash pasteurisation.
Juice Processing has been starved of innovation for over 50 years. Like the internet, HPP (juices) are a ‘disruptive technology’.
Coldpress - A 3rd Generation HPP Business First and second generation HPP products focused on food safety and shelf life (mainly processed meats and avocado). Mandatory consumer requirements. Coldpress not only delivers food safety and extended shelf life but superior taste and nutrition compared to conventional juices.
‘Indulgent Nutrition’ Easy to drink like a soft drink or flavoured water with superior nutritional benefits (without fortification). A new juice segment
To be the world’s first and leading global beverage HPP brand. To be the most efficient HPP juice manufacturer in the world. Establish a global network of Coldpress bottlers / licensees. Build a global brand with regional provenance (by using locally sourced fruit). Leverage Coldpress brand equity into other categories, (fruit snacks, vegetable juices, soups, ready to eat meals etc.) Mission
Consumer Concerns Health, nutrition, diet, obesity & immunity Consumer Wants More authentic fruit taste Fresher, natural / less processed foods Improved nutritional values and Vitamin retention No preservatives No concentrates, No added sugars, No added colours or flavours
delivers 100% natural fruit juices with better: quality flavour colour aroma nutrient retention shelf life (up to 180 days) NO preservatives, NO added sugar, colours or flavours No concentrates
Each 250mL coldpress ™ apple juice contains the juice of 3 apples. Coldpress ™ 250ml valenica orange contains the juice of 3 Valencia oranges. All coldpress ™ juices deliver over 200% of the daily recommended dietary intake (RDI) of vitamin C Coldpress ™ juices have more than double the antioxidants of heat pasteurised juice. nutrition
0.00 4.00 8.00 12.00 16.00 20.00 ORAC Units TE (µM) / mL Unprocessed High pressure processing High Temperature Short Time ** * * Non Dairy -StrawberryDairy based -Strawberry Dairy based placebo Analyzed by one way ANOVA (*Significant difference (P<0.05); ** Significant difference (P<0.01) between Unprocessed and HPP & HTST Edirisinghe & Burton-Freeman, NCFST Effect of Processing on Oxygen Radical Absorbance Capacity (ORAC )
0 110 220 330 440 FRAP Units mM Fe (II) / mL ** * * * Analyzed by one way ANOVA (*Significant difference (P<0.05); ** Significant difference (P<0.01) between Unprocessed and HPP & HTST Unprocessed High pressure processing High Temperature Short Time Non Dairy StrawberryDairy based- Strawberry Dairy based placebo Edirisinghe & Burton-Freeman, NCFST Effect of Processing on Ferric Reducing Antioxidant Power (FRAP)
Not treated 500 MPa - 10 min Electron microscopy pictures of Listeria monocytogenes (from Mackey et al.1994) Reduction of Listeria monocytogenes in dry cured ham at 600 MPa and +5ºC (Heinz, 2004 not published) Effective lethality on pathogens : Listeria, Salmonella, E.coli … how does HPP work?