Why Industry Juice?
It is as simple as our tagline. We press. You pour. Industry Juice® provides bars, restaurants, and food service a solution never before offered: fresh, cold-pressed juice designed specifically for food service industry. If you are squeezing inhouse, you are incurring labor costs, food safety liability, waste and varying prices—all of which Industry Juice eliminates. You either choose shelf stable mixers that can sit on a shelf for who-knows-how long and sends your customers out the door with stomach pain. OR it’s the challenge behind managing and making fresh bar mixers in-house. Seasonal fruit variation, various skill and effort from staff, balance, consistency issues…the list goes on.
What is “HPP”?
High Pressure Processing is a cold pasteurization technique which consists of subjecting food, previously sealed in flexible and water-resistant packaging, to a high level of hydrostatic pressure (pressure transmitted by water) up to 600 MPa / 87,000 psi for a few seconds to a few minutes. To learn more about the HPP process, read this. You can also watch this video.
How does HPP work?
HPP is an external process. The raw, final product remains untouched.
Picture this: After the juice is bottled, the bottles are placed into a pressure chamber filled with cool water for approximately 60 to 120 seconds, where they are subjected to elevated pressures (the equivalent of being submerged 20 miles beneath the ocean floor) from all directions to the outside of the bottle, starving off oxygen that in turn inactivates harmful, pathogenic bacteria. without a loss of sensory of quality or nutritional value of our juices!
How is HPP different than “heat pasteurization”?
Other terms for traditional “heat” pasteurization you may see on labels such as “flash” or “gently pasteurized” refer to the use of thermal technology that essentially COOKS juice by exposing it to high temperatures in order to achieve microbial inactivation and, in doing so, also kills off vitamins, minerals and live enzymes. Industry juice does not and will not ever use heat pasteurization. By subjecting your favorite orange juice or kale mint celery smoothie to ultra-high pressures, pathogens, like salmonella, are given the 87,000-psi boot! Unlike thermal pasteurization that strips juice and beverages of their nutrients, enzymes, and probiotics, our pure cold-water process retains all the good stuff.
If it is HPP, what about the enzymes and vitamins?
Industry Juice has performed extensive independent research and outside testing in order to verify the effects of HPP on our juice. The comparative analysis of our juice before and after HPP validated that juices retained vitamins and kept enzymes intact.
What is shelf life?
After bottling, our juices maintain a 90-day shelf life. After opening, our juices should be consumed within 5-7 days.