Alongside the latest technologies and consumer insights, Tetra Pak releases a study that shows how small the impact of pasteurization is on the levels of vitamin C in orange juice.
On average, the process reduces the amount of vitamin C by less than 2%, the report notes.
“Juice remains a significant part of the average consumer diet around the world. Our studies show that pasteurization causes minimal impact on vitamin C retention while securing a safer product with longer shelf life for the consumer,” said Maria Norlin, juice, nectars and still drinks sub-category manager.
The complimentary Orange Book covers the entire orange juice production chain, from quality control of the fruits to regional consumer insights.
