How long is a fresh juice really fresh?

The modern consumer demands not only a juice produced with sustainability in mind but also a healthy and fresh product. The juice producer that offers valuable juice with a high quality is the one that is the winner in the long run.

“There is no point in having a shelf life longer than 3 weeks if you want to offer a high-quality juice. The juice producer that offers valuable juice with a high quality is the one that is the winner in the long run.”

How to keep good quality - with juiceCEPT®

Time is the enemy…

Regardless of what method used to preserve nutrients in a juice, degradation of vitamin C will happen over time. After 3 weeks the concentration of C-vitamins falls to 50% in different juices. So there is really no point in having a shelf-life longer than 3 weeks if you’re looking to offer a high-quality juice.

…Heat even more so.

Vitamin C breaks down (denatures) with increased temperature. The negative effect of heat increases significantly at 40°C and even more at a temperature above 76°C.

Treatment of juice with CEPT® technology keeps the temperature below 40°C and still achieves food safety, keeping the nutrient content, the natural freshness & shelf-life of 21 days.

The juiceCEPT® technology

The technology has proven very effective for the treatment of juices. Treatment of juice with CEPT® technology keeps the temperature below 40°C, achieves food safety, and keeps the natural product fresh.

HPP and CEPT® are two technologies used to prolong the shelf life of the juice. HPP stands for “High-Pressure Processing”. The shelf-life of the product in question is being prolonged by putting high pressure on the sealed product.

CEPT® stands for “Closed Environment Pulsating Electrical Fields Treatment” and is based on short-term high voltage pulses. Hereby the shelf-life of the product is also prolonged – However not through affecting the sealed product, but through modifying the basic product in an earlier stage.

HPP treatment can prolong the shelf life of juices significantly. However, regardless of what method is used to preserve nutrients in a juice, degradation of vitamin C will happen over time. After 3 weeks the concentration of C-vitamins falls to 50% in different juices.

The juice producer that offers valuable juice with high quality is the one that is the winner in the long run.

CEPT® benefits and OptiCEPT technology

Global distribution often means challenges when it comes to shelf-life. Extending shelf-life often means pasteurization – giving the juice a longer life span but also destroying much de its rich content. The antioxidants and vitamins are degraded during processing et pasteurization. Treating juice avec juiceCEPT® shows outstanding résultats. CEPT® is a patented technology developed by the Swedish company OptiCept Technologies. CEPT® stands for Closed Environment Pulsed Electric Field Treatment. It is a method developed to process biomass such as food et other products. CEPT® is a sustainable et eco-friendly method since it reduces organic waste, extends shelf-life et enhances and preserves the quality de le product in question. Les technology has proven very effective for the traitement de juices. The juiceCEPT® deploys a technology for juice production that improves le yield and the quality de an extracted juice from fruits, berries et vegetables. Les traitement attire maintenant continuous et easy to retrofit into existing juices’ extraction lines.