Raw juices. HPP or pasteurized?

A very important aspect to pay attention to when choosing fruit and vegetable juice is how it is obtained.

The fast pace of our daily lives often means that we no longer pay much attention to food. With so many options, from specialty pastries that we pass out to favorite dishes that we can order with a simple tap of the phone, it is increasingly difficult to factor in the nutrients and vitamins that are so essential to a healthy body and mind.

But the speed with which we move should be the main reason we care about the food we eat. More than ever we need to make sure we eat as much fruit and vegetables as possible and eat as much variety as possible. And yes, sometimes it can be hard to convince ourselves to eat an apple, especially when we have the option of eating a cracker or a handful of pretzels. But when it comes to health, rough more.

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A good option would be fruit and vegetable juices, which we can buy or prepare at home. If we choose who are in the stores, it is good to know how to choose them. Through processing, especially heat treatment, fruits and vegetables lose an important part of the vitamins and nutrients that make them so important in our diet. But this does not mean that we should only eat fruits and vegetables and give up the pleasure or desire to drink natural juice, but only that we choose our sources carefully.

A very important aspect to pay attention to when choosing fruit and vegetable juice is how it is obtained. That is, the processes it went through to move from the fruit to the final product. Aside from the fact that they must be cold pressed, not concentrated, there are two main processes we need to know: pasteurization and HPP (or cold sintering).

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  1. Pasteurization is a process whose main objective is to extend the shelf life. Pasteurized foods are heated to around 100°C, which means that many microorganisms will be inactivated, but also many vitamins and nutrients.

  2. Cold pasteurization (HPP) is also a method of food preservation and sterilization. The main difference is that HPPs do not require heating food: they are exposed to very high pressures that inactivate naturally occurring bacteria, viruses, molds, and parasites. So HPP has a limited effect on food. In addition, it preserves the color, taste and nutritional aspects of the fruits and vegetables from which they are made, in order to boost energy as deliciously as possible.

If we look at the concentration of vitamins in pasteurized products and cold pascaled products, we will see that foods that go through HPP retain more vitamin A (+23%), vitamin E (+24%), vitamin B3 (+28%), vitamin C (+45 %) and iron (+14%). It is good to know that vitamin B1 is only found in pasteurized products, which is completely inactivated in pasteurized products.

At Urban Monkey, we have dedicated ourselves to this process of getting juices, because we want to offer not only juices rich in vitamins, but also because we believe that nature does an excellent job of helping us to be healthy. So we set out to get the most natural products and keep many of the good things they give us in their pure state.

Plus, we try to share Urban Monkey’s raw spirit and vitality with as many people as possible and bring it (re)branded to the cities. how to do that? In addition to the fact that our bottles are made from 25% renewable materials and 75% rPET (recycled PET), we have created a fund that supports programs that make the city a better place for its residents. Therefore, every time you drink a Ginger Shot or a Mango Punch, 5 cents from each bottle goes to initiatives that will make your city even more beautiful. Because we trust that nature and urbanity can coexist.


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