WHAT IS A SUPERMARKET JUICE? BACK TO THE FUTURE ... OF JUICES.

Why are the majority of mainstream juices of inferior quality?

Most of the juices available to us in our supermarkets are designed for mass distribution. These industrial juices are created to be sold at the most affordable prices and are addressed to a huge number of consumers.

If this method of production is lucrative  🤑 for manufacturers, they conveniently neglect to inform us that this kind of juice has NOTHING to do with our good freshly squeezed orange juice on Sunday mornings ☹️.

These juices have undergone many treatments which lead to a more or less total loss of nutrients (concentration, pasteurization, High Pressure Processing, etc.). Find at the end of the article the large list of some of these processes. 
They also contain added sugars, additives, artificial flavors, preservatives, colorings, some of which could be harmful to your long term health.

Ultra-processed juices were popular to meet the needs of the industrialization, but today, after years of highly processed food, we are looking for fresh, healthy foods. Nutrient-depleted juices no longer meet our new needs.

Why are none of the Juices from supermarkets fresh?

No supermarket can offer fresh juices that can only be kept for 4 days, as this represents a significant risk of loss for them 💰. This is why they pasteurize them, hot or cold, to keep them longer, at least 20 days, at most for several years.

⚠ ALL the bottled juices sold in our supermarkets have been transformed to be preserved for a longer period of time, so they have ALL lost many vitamins during this process. NONE of them, except the one from the orange squeezer, are fresh!

I was contacted by Belgian brands, which finally retracted, and refused to trade with me because I refuse to pasteurize my juices.

Conclusion :

We are surrounded by juices that have lost their nutritional properties. The best juice is a fresh and/or cold pressed juice, without processing, preservation techniques or additives. But it is currently impossible to supply a fresh juice at supermarket level, because a fresh juice (cold-pressed) can only be stored for a maximum of 4 days.

I have been asked this question several times, which is why I am writing this article. Juices like the ones I propose via PIMSIE are not sold in supermarkets. If you want to improve your health, you will never find a juice in a supermarket that corresponds to the quality standards of  PIMSIE.
 

ALL juices are transformed in our supermarkets!  

Here is a list of the transformations commonly undergone by industrial juices, before arriving in our supermarkets:

Grinding: grinding fruits and vegetables to extract the juice. This method damages the nutrients, which affects the quality and nutritional value of the juice.
Centrifugation: separation of the components of the juice using centrifugal force (juice, pulp and skin). The heat generated by friction damages nutrients and antioxidants.
Sterilization: Heat treatment to kill microorganisms and extend shelf life, damages nutrients and antioxidants.
Pasteurization: heating at high temperatures to kill bacteria and prolong shelf life. However, this method spoils the natural nutrients and flavors.
The HPP (High Pressure Processing) method: subjecting the product to high pressures to kill microorganisms and extend shelf life. However, this method damages natural nutrients and flavors.
Addition of preservatives: to prevent or slow the growth of microorganisms, but which cause the food to spoil.
The addition of sugar, flavorings and/or vitamins B, C and E: to improve taste, and nutritional value, but which are not worth the natural nutrients present in fresh fruits and vegetables.
The addition of colorants: addition of colorants to improve the appearance, but which can be dangerous for health.
De-acidification: reduction of the acidity level to improve taste and shelf life, but can alter the natural flavor of the juice.
Acidification: adding artificial acids (citric, ascorbic, or malic) to adjust the pH, and help preserve color and taste, but may alter the natural flavor of the juice.
Homogenization: mixing to evenly distribute pulp and skin particles, but can reduce the quality and nutritional value of the juice.
Filtration: removing suspended particles to improve appearance, but can also remove natural nutrients and flavors.
Ultrafiltration: high pressure filtration to remove suspended particles and impurities, damaging nutrients and antioxidants.
Discoloration: removal of pigments to improve appearance, but can also remove nutrients and antioxidants. Clarification: removing suspended particles to improve appearance, but can also remove natural nutrients and flavors.
Concentration: reduction of water content to facilitate storage and transport. Damages natural nutrients and flavors.
Dehydration: removal of water to concentrate nutrients and antioxidants, which damages heat-sensitive nutrients and antioxidants.
Reconstitution: reconstitution of juices from concentrates or dehydrated pulps to facilitate storage and transport. Damages natural nutrients and flavors.
Freeze-drying: vacuum dehydration process, damages heat-sensitive nutrients and antioxidants.
Homogenization: mixing to evenly distribute pulp and skin particles, damaging nutrients and antioxidants.

This list is not exhaustive, and each industrial juice can still undergo different transformations according to the methods used by the producers.