You Down with HPP? How We Use High Pressure Processing Technology to Keep JoeFroyo Safe and Mad Fresh
If you have spent any time on the JoeFroyo website or scouring the label on your JoeFroyo bottle for nutritional information (like you do), you have come across the term “High Pressured.” And you may have thought to yourself, Well, I know what both of those words mean separately, but I have no idea what it means when they’re put together like that. So, here’s a blog post to explain exactly what it means!
We use “High Pressured” to denote that JoeFroyo is protected using High Pressure Processing (HPP) technology.
First of All, What Is High Pressure Processing?
High Pressure Processing (HPP) technology is a non-thermal pasteurization technique that protects foods using extreme pressure. No heat and no preservatives. What does this mean for you? This means that you’re not drinking chemical soup. And it means that the all-so-important nutrients in JoeFroyo are retained.
Why Is High Pressure Processing Better?
It’s 2017. Even your grandma is a foodie. Everyone wants food that’s convenient, nutritious, fresh and safe. And that’s exactly what we want to provide with JoeFroyo. But to meet all of those requirements, we had to find an alternative to traditional heat pasteurization.
Heat pasteurization may kill all the bad stuff in food, but it also kills a lot of the good stuff, significantly lowering the vitamin and nutrient content of your food. It can also alter the flavor and aroma of the food being processed. All of which are deal-breakers for JoeFroyo. Enter HPP!
HPP technology is ideal for JoeFroyo and other healthful beverages because, while it destroys harmful pathogens (including listeria, salmonella and E. coli, just to name a few) and extends shelf life, it maintains the flavor and nutritional profile of the foods being treated.
That means your vitamins are still vital, your nutrients are still nutritious and your JoeFroyo doesn’t get funkified.
How High Pressure Processing Works
This is the cool part. HPP uses ridiculously high pressure to rupture the membrane of the microbial cells of pathogens, completely neutralizing them. Ka-boom.
Foods are processed in their final packaging, minimizing the chances of recontamination after processing. In our case, batches of JoeFroyo bottles are fed into a chamber, which is filled with water and highly pressurized until all that bad stuff just disintegrates.
So, how high is the pressure? Well, the Mariana Trench is the deepest known part of the ocean (you know, where glow-in-the-dark monsters live). To achieve the pressures used in HPP, you would have to go six times deeper.
If we used pressure any higher, it would turn JoeFroyo into diamonds. But we think those are less fun to drink.
Each bottle of JoeFroyo is subjected to 87,000 pounds of pressure per square inch – the equivalent of 5,500 atmospheres. So when we say our coffee is strong, we’re not exaggerating!
We hope this helps you to better appreciate all the decisions that went into making your JoeFroyo the freshest, most nutritious and most delicious drink we could create.