4 ms·
It's not that rare now. I have seen some mainstream dairies using it for particular products distributed in EU. And many veggie smoothie brands use it in the UK
by nextos 7y ago
It's not that rare now. I have seen some mainstream dairies using it for particular products distributed in EU. And many veggie smoothie brands use it in the UK. E.g. Savse.
I would like to see studies comparing it to pasteurization as I said in another comment. I believe pasteurization creates some denatured proteins and weird peptides due to heat shock that might not be very healthy. It'd be interesting to see whether HPP is better in this regard.
- crazygringo 7y agoI'm no expert, but it seems like it would have to be better, no? Pressure at these levels could damage cell walls but not break apart molecules the way heat does, right?
- nextos 7y agoThat's the claim, and I tend to believe it's true. But I'd like to see some convincing data.