Juicy Juice among other brands touts “100% juice” however if you leave it undisturbed for months on the shelf it never seems to develop any sediment. How can they be 100% juice and not have any solids? What exact process are they using to remove all the sediment and or perfectly homogenize the liquid? You will notice other shelf stable 100% juice brands tend to have a sediment, how do the large brands get around that, while still being pure juice? Is there an FDA definition of “Juice”?
Sorry, this seemed to turn into many questions.
It’s 100% juice but not 100% of the juice.
Imagine, entering the factory is only juice. Let’s say maybe the filter or centrifuge the juice to remove anything that’s not totally soluble. Then exiting the factory is pure juice, as well as the sediment that you were expecting, but it’s separated as waste.
A sandwich you remove the crust from is 100% sandwich, but it’s not 100% of the original sandwich…
Just going to add, it’s also often not anywhere near 100% juice from the fruit whose flavor is on the package. They’re mostly pear, apple, and/or grape juice, even if the box says raspberry.
And, 100% juice may include flavor packs and additives as long as they are made from fruit sources. Fruit doesn’t always taste the same, but Juicy Juice always tastes the same.
This is totally correct. Just to add how they do it, it’s in-line filtering. The juice goes through a pipe at high pressure though a filter and all the solids are removed through this process. This is used for many edible liquids. Almost all beer is filtered in this way for example. Most varieties of beer are cloudy without filtering. The filtering of juice (and beer) increases the shelf life. In addition it makes the juice easier to turn into juice concentrate. In my country at least all the big juice brand are just reconstituted juice concentrate. Juice concentrates are by far cheaper in many regions because they are traded as a commodity on the world market so you can source it from the cheapest source. Fresh juice however has to be made locally and has a low shelf life, hence the higher price.
Moving goods without water and adding it locally seems like a win.
Except for the taste, but i dont know if that is the result of the process itself or because they start with a worser product.
I think that depends on the market. Here in Norway fresh orange juice is made from oranges that were shipped before they ripen, as they will ripen during transit.
If I stay off the cheap shit I get great tasting juice made from concentrate or sour juice made from “fresh” oranges.
Same with tomatoes - boxed tomatoes from Italy or Spain outperform what’s shipped green and ripened in transit.
Orange juice, in the US at least, will also add back “flavor packs,” proprietary blends of various citrus oils and other chemicals that are close enough to fresh juice not to piss off the FDA. MUCH more than any sourcing (as you say, it’s mostly commodified, ala Trading Places), this is what differentiates juice brands, and if you get a true off-brand that is not truly fresh and scrimps on the flavor pack, old orange juice is kinda nasty. This happens with both “from concentrate” and with the slightly more expensive “not-from concentrate” stuff that is stored with its full water content but still an industrial product.
Source on filtering beer increasing shelf life? That’s not what my data shows… my data shows that it is entirely negligible. However unfiltered beers will demand that it needs to be refrigerated… there is no real basis to this demand… they just want fridge space, that space ain’t cheap
Yes, but the “waste” isn’t just discarded, it is used for other food products. It’s often called pomace and used in animal feeds, compost and sometimes even other food products.
I think the point is that it’s not in the juice. Eating an apple is healthier than an equivalent amount of sugar because of the fiber and vitamins. Juice is basically just the equivalent amount of sugar.