Cold Press Juice

Cold press juice is renowned for its high nutritional value, since the juice isn’t exposed to thermal processes that reduce the quality of its nutrients and organoleptic properties.

After the juice has been extracted, manufacturers are required to perform an anti-microbial process.  This is carried out for both health reasons and in order to increase the shelf-life of the product.  Today, there are several alternatives, with High Press Processing (HPP) being the most prevalent one.  However, all of the alternatives are very costly and involve complicated manufacturing procedures.

One of the elements that makes HPP expensive is that it is limited to batch processing. AseptoRay’s solution overcomes this barrier and facilitates continuous processing, which significantly reduces manufacturing costs. AseptoRay’s solution is simple and can be seamlessly integrated into any production line.

AseptoRay’s pasteurization process is significantly more cost effective than HPP.   A comparative study showed that AseptoRay’s technology cost only 0.34 cents/gallon while HPP costs 130 cents/gallon.

The USDA (US Department of Agriculture) has affirmed that AseptoRay’s process is completely organic, while extensive third party laboratory tests have confirmed that using AseptoRay’s technology, juices maintain their nutritional value and don’t undergo any organoleptic changes.

Since AseptoRay’s process is eco-friendly, cold press juice manufacturers can offer their customers a natural, fresh juice of the highest quality that doesn’t have any added preservatives or chemicals.

Keep your vitamins:

Third party laboratory tests have confirmed that there is NO reduction in vitamin content after using the AseptoRay technology in :
Vitamin A
Vitamin K
Vitamin D
Vitamin C
Folic Acid
Vitamin B2
Vitamin B6

Peer Review article:
“Beverages” magazine published a peer-review article finding AseptoRay “a viable alternative to high pressure processing (HPP) for improved microbial safety of fresh green juice blends” with improved shelf life, very minor effect on nutrients, and no affect on taste and organoleptic properties
Download the article: http://www.mdpi.com/2306-5710/4/2/29

An Alternative to High Pressure Processing (HPP)
HPP offers juice manufactures an effective non-thermal pasteurization method that maintains the natural qualities of the products. The main disadvantage of the technology is that it is limited to batch processing. AseptoRay’s technology seamlessly merges into the production line and offers a continuous processing solution that is significantly more cost-effective than HPP

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