This video is about HPP - industry leader explains. HPP is an alternate method of heat pasteurization but instead of using heat to kill bacteria in juice pressure is used. High Pressure Pascalization is way to extend the shelf life of juices and other food products. I am not for it or against it. It has its place in supermarket products and certain products. I personally do not like the taste of HPP'd juice and I want juice that has not been processed in this way. - marcus Antebi founder of juice Press.
I do not like what HPP does to fresh Juice - I dont like the taste of the finished product. Ever.
27 фев 2018