1 / 38

The Problem with Juice

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.

libby
Download Presentation

The Problem with Juice

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. 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.

  2. + = fresh, locally sourced produce cold water pasteurisation (NO heating or cooking)

  3. 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.

  4. Juice Processing has been starved of innovation for over 50 years.Like the internet, HPP (juices) are a ‘disruptive technology’.

  5. 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.

  6. A new juice segment ‘Indulgent Nutrition’Easy to drink like a soft drink or flavoured water with superior nutritional benefits (without fortification).

  7. Mission • 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.)

  8. 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

  9. 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

  10. New 750ml varieties for 2012

  11. 5 litre Bag in Box

  12. vitamin retention

  13. nutrition • 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.

  14. Effect of Processing on Oxygen Radical Absorbance Capacity (ORAC) 20.00 Unprocessed High pressure processing 16.00 High Temperature Short Time 12.00 * ORAC Units TE (µM) / mL ** 8.00 ** 4.00 * 0.00 Non Dairy -Strawberry Dairy 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

  15. Unprocessed High pressure processing High Temperature Short Time Effect of Processing on Ferric Reducing Antioxidant Power (FRAP) * 440 330 FRAP Units mM Fe (II) / mL ** 220 * * ** 110 0 Non Dairy Strawberry Dairy 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

  16. the process Low pressure

  17. how does HPP work? • Effective lethality on pathogens : Listeria, Salmonella, E.coli … 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)

  18. the story + healthy food, healthy packaging

  19. The Grocer New Product Award 2012 - Adult Beverage category

  20. Public Relations Focus switches from trade to consumer PR commencing late 2011 with focus on food, health and lifestyle print, magazine TV and social media.

  21. Contact details Andrew Gibb Coldpress Foods Limited 3 Lloyds Avenue London EC3N 3DS Tel. 0203 036 0621 andrew@cold-press.co.uk mobile   07716774442

More Related