Flash Pasteurization or HTST (High Temperature / Short Time) is the technological method of heating the bottled juices to 161 degrees Fahrenheit for 15 seconds to kill pathogenic bacteria and reduce oxidation to prolong shelf life, while maintaining healthy and beneficial microorganisms as well as vitamins and minerals. This requires submerging and rapidly heating the bottled juices to the required temperature and then immediately bringing the temperature down or cooling it after 15 seconds.
DOES IT ALSO KILL THE VITAMINS & NUTRIENTS?
No. The HTST process only kills the pathogenic bacteria and slows down the natural oxidation process, but does harm or affect the nutrient content of the juices, as opposed to full pasteurization which requires that the juices be maintained at high temperatures for a longer period of time. The U.S. Food and Drug Administration has concluded that the loss of nutrients from HTST or flash pasteurization is too small or insignificant to note.
FULL PASTEURIZATION – These are liquids that are typically sold in groceries such as fruit juices and milk that are displayed unrefrigerated in regular shelves. They have been heated or boiled for at least 30 minutes. Most of the original vitamins and nutrients are gone and in most cases, preservatives have been added. Synthetic vitamins and nutrients are usually reintroduced in order for them to be able to claim nutrient content.
HTST or FLASH PASTEURIZATION – These are the drinks that are sold in groceries chilled. They contain all original vitamins and micronutrients and have no preservatives. They last about 1-2 weeks depending on the liquid. In the case of our vegan juices, they last 5-7 days chilled.
IS IT SAFE TO DRINK?
Absolutely! In fact it HTST actually makes the juices more hypoallergenic because the process actually stabilizes and kills e.coli, salmonella and listeria.