Traditional pasteurisation methods involve heating a beverage up to reduce microbial and enzymatic activity found in the final product and thus extend the shelf life (G, 2003).
The good the bad and the ugly…
This sounds good in theory, however in practice you end up killing the vast majority of living nutrients as well as the bacteria, creating a drink more concentrated in sugar less so in antioxidants, enzymes and minerals .
Most if not all juice sold in traditional supermarkets and convenience stores has been pasteurised, if it has a shelf life of more than 10 days (overall shelf life not: from opened) it has been pasteurised. Interestingly current regulations do not require juice companies to specify if their product has been pasteurised, rather you must specify if it is un-pasteurised.
Pasteurisation doesn’t only reduce the health benefits of juice but also the overall flavour and consumption experience.
Try it yourself...
Have a sip of our juice and then take a sip of any juice you typically buy from a supermarket; you will instantly notice a difference. We often have customers tell us after trying our juice “I didn’t know this is what fruit juice should taste like”.
G, T. (2003). Pasteurization. Retrieved from Science Direct: https://www.sciencedirect.com/topics/food-science/pasteurization