Getting pricey cold-pressed juice on the shelves of national supermarkets and specialty stores has been a challenge. Stores like Whole Foods typically require a shelf-life of about 30 days for packaged juices. But traditional methods of preserving foods use heat, which destroys some nutrients. Cold-pressed juice companies didn't want that.
把高价冷榨果汁放上全国性超市和专卖店的货架并不容易。Whole Foods等超市一般都要求盒装果汁的货架保存期为30天左右,但传统保存食品用的高温法,这样会损坏部分营养成分。冷榨果汁公司并不希望这样。
To extend shelf life, some companies, including Suja, BluePrint and Evolution Fresh, have turned to a process often called high-pressure processing (HPP), which inactivates most microorganisms while retaining natural freshness. HPP, also used to preserve guacamole and ready-to-eat meats, subjects the food to intense pressure of thousands of pounds a square inch.
为了延长货架保存期,包括Suja、BluePrint和Evolution Fresh在内的公司开始采用一种被称为高压加工(HPP)的方法,这种方法可以在自然保鲜的同时抑制大部分微生物的活动。高压加工法还被用于保存牛油果沙拉酱和熟肉制品,这种方法会使食品承受每平方英寸几千镑的压力。
High-pressure processing, however, is the subject of a lawsuit filed against Hain Celestial in U.S. District Court for the Southern District of New York last month. The suit says that HPP destroys some probiotics and enzymes and that BluePrint labels falsely advertise its products as 'raw.' A BluePrint spokeswoman declined to comment on the suit.
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