date:Apr 14, 2016
non-thermal pasteurization method that applies a high pressure of 400-600 mPA for 1-10 minutes, reducing several log cycles of spoilage microorganisms and pathogens in the raw drink. The final product is not actually heated and, thus, retains most (if not all) of its nutrients and flavors.
But can HPP products be considered raw food? While an HPP-manufactured beverage may not be called fresh by FDA definition, many HPP beverage companies have been billing their products as raw for years, becau