Suja squeezes potential from high-pressure processing

03/18/2013 | BevNet.com

Suja, launched in 2012, is using high-pressure processing for its single-serve bottles of premium juices, now sold in nine of 11 Whole Foods regions nationwide. "I see [HPP] as a natural evolution toward a healthier and healthier product," said CEO Jeff Church. "I think it’s the next generation of where pasteurization was and has been in the past."

View Full Article in:

BevNet.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX