Juice Cleanse 101

The Juice cleanse market has exploded this year! There are fresh “cold press” juice shops showing up all over the place and they typically will either do a fresh press right there on the spot, or you can partake in their “grab and go” –taking one of the rectangular bottles with the ingredients proudly displayed on the side.

But beware! There are two separate processes that the juice companies are using. One process results in a 3-day shelf life and the other gives you a 30 day shelf life. Both companies package up their juices similarly and both charge the same high price of 8 to 10 dollars for 12 oz. They all deliver across the U.S. allowing regular people and celebrities alike to do their 3-day juice fast right from home.

Some companies like The Pressed Juicery use the hydraulic press, which grinds up the fruit and then applies thousands of pounds of pressure to cold press out every drop of juice. They may spend a few thousand on one of Dr. Walkers Hydraulic Press Juicers which turns raw produce into a mash (releasing all the vitamins and “enzymes”) and then applies extreme pressure (6,000 PSI) to extract the juice. There is minimal air contact so the final product is a fresh tasting smooth raw beverage that can maintain freshness for up to 3 days in the fridge.

Other companies are taking advantage of the HPP or High Pressure Process for their raw juices. This process is very expensive and is currently being done on products like Blueprint Juice and Harmless Coconut . These juices taste just as good as the hydraulic pressed juices but are actually SAFER! The bacteria load has been reduced by high pressure (instead of heat) after the juice is in its bottle- and this allows them to last up to 30 days in the refrigerator, just like a heat-pasteurized juice.

So while this juice craze has taken the nation by storm (or at least it feels that way to me, living in northern California) all the companies, both HPP and hydraulic press are packing them up and shipping them all over the place in very similar looking bottles and with similar prices. It’s easy to get confused about which bottles are HPP and which are not and it is important to know the difference. I personally would not want to receive a hydraulic pressed juice in the mail- Too much handling going on there, and too many opportunities for a breakdown in the system. I would only want to buy it in a store that presses and refrigerated and monitors the time from press to purchase. Now the HPP juices are another story- with their reduced bacterial loads and longer shelf life, and the fact that they are made in a manufacturing plant that probably has a vigorous safety and quality-testing program in place- I feel better somehow going with those juices. There are only a few facilities that practice HPP and there are many hydraulic pressed juice joints. I don’t know them and I don’t know their families!

HPP is a very expensive process and many juice companies cannot afford to go down that path. However with potential pathogens lurking in raw “NON-HPP-ED” juices, and with the pricing being roughly the same- isn’t it worth it to get the safer versions? Less than a year ago it was difficult to find these HPP juices but now they are everywhere, even in Starbucks. So play it safe, go HPP (read the packaging, they usually say HPP if they are, or have some sort of a warning if they are not)  and don’t order your hydraulic juices online.

About Rachel Zemser

7 Responses to “Juice Cleanse 101”

  1. Peter

    High Pressure Processing has been widely applied in the food and beverage industry. There is a list food companies currently using HPP in the Linkedin High Pressure Processing group.

    Has anyone seen a list of the 50 to 100 HPP machines customers FresherTech claim on their webstie?

  2. Mark de Boevere

    Yes, HPP does involve a temperature increase of the juice during the pressure cycle. With a working pressure of 6000bar (600MPa) you will add totally +18C (+64F) temperature increase to your juices during the pressure cycle. Every 1000bar (100MPa) pressure increase the temperature of the raw juice – and processing water in the vessel surrounding the bottles of juice – will increase +3C (37F).

    If the initial temperature of the juice is e.g. 7C and your holding time at 6000bar is 5 minutes, then your juice will become 7C + 18C = 25C (77F) during the holding time and the juice will be subjected to this temperature for 5 min.

    If the process water surrounding the bottles in the vessel should be water from the tap of e.g. 14C than the temperature of the process water surrounding the bottles will become 14 + 18 = 32C (90F) during the 5 minutes holding time.

    A temperature of 25C (77F) is an ambient temperature but it still is a temperature increase and in the case above your juices have been subjected to a temperature increase for totally 8 min during pressure build-up time (2-3min) plus during the holding time (5min) at 6000bar.

    Heatload
    More important is the heatload. We still can say that HPP and PEF juices have experienced a heatload Ten to Fifteen times less high than a juice treated with a standard Flash pasteurization.

    The heat load of PEF & HPP treated juices is way below that of a flash pasteurization. That is also indicated by residual enzyme activities after PEF & HPP, whereas the high product quality of the juices is confirmed by feedback from PEF & HPP users.

    You even can argue that PEF treated juices have been subjected to a mild temperature increase, a lot less longer in time than a HPP juice.

  3. wouterdeheij

    HPP or pascalisation is a process that works at very low temperatures. As a result the nutritional value and taste is completely mainanted. HPP equipments are sold via http://www.avure.nl and http://www.hiperbaric.com. An novel alternative for HPP is PEF (e.g. http://www.purepulse.eu), PEF uses an electric field and not pressure like HPP. The effect is the same. I developed 2 pinterest boards:
    http://pinterest.com/toptechtalks/pascalisation-hpp/
    http://pinterest.com/toptechtalks/purepulse-pef-2-0/

    Juice extration equipment also works at low temperature conditions. An example is the juice extraction technology from GoodNature. This technology is used by Evolution Fresh (the juice company of Starbucks). http://www.youtube.com/watch?v=ZxmPVfAKLpE&list=UUTqGJhyjHc7c2HdmoJYMPdg&index=1

  4. Intrepid Culinologist

    HPP is not pasteurization- it is pressure. From what I understand (and I have not seen any real research one way or the other) some of the enzymes are deactivated. the enzymes are not totally eliminated and the nutrients (not sure which nutrients Ron is referring to-Macro or micro-) are not eliminated either. No heat is used in the process.

    I do not work for any HPP or Hydraulic juice company. I am independent and have not been paid for this post. This post emphasizes food safety only- and HPP juices have their microbial load reduced and are safer- especially if the juices are being transported, fedex’d and overnighted.

  5. Ron

    Even if juices are HPP (which is a method of pasteurization) it has nothing to do with the method of juice extraction whether hydraulic press or other. Juice is extracted then bottled and subject to pressure to kill some pathogens and prevents cells from multiplying. It also eliminates enzymes and nutrients as heat is often also used in conjunction with the pressure.

  6. john

    when you use a hydraulic press all the enzymes and nutrients are preserved. however when you HPP you actually lose enzymes..sorry not sure who you’re working for but you and your employer are completely misleading the public.

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