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The Secret Ingredient in Orange Juice

foodrenegade.com

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Re: The Secret Ingredient in Orange Juice

#131

Post by MrTonyD »

beloch wrote: post #87

"Juice removed from the fruit is just concentrated fructose without any of the naturally-occurring fiber, pectin, and other goodies that make eating a whole fruit good for you. Did you know, for example, that it takes 6-8 medium sized apples to make just 1 cup of apple juice? You probably wouldn’t be able to eat 6-8 medium apples in a single sitting. (I know I can barely eat one!) But you can casually throw back a cu…

Well, my wife works for Martinelli's - and it definitely doesn't take 2+ apples to make a cup of apple juice. (I'm not saying that apple juice should be your first choice.) They also carefully monitor "brix", which is the amount of sugar in their juice. They have acceptable targets for that as well as other measures (including John Martinelli tasting the product almost daily.)

Personally, I use my Vitamix to make my own "apple juice smoothy" and routinely ferment fruit for the probiotics. But I'm skeptical about the "juice is bad" meme.

Re: The Secret Ingredient in Orange Juice

#132

Post by leephillips »

MrTonyD wrote: post #131
beloch wrote: post #87

"Juice removed from the fruit is just concentrated fructose without any of the naturally-occurring fiber, pectin, and other goodies that make eating a whole fruit good for you. Did you know, for example, that it takes 6-8 medium sized apples to make just 1 cup of apple juice? You probably wouldn’t be able to eat 6-8 medium apples in a single sitting. (I know I can barely eat one!) But you can casually throw back a cu…

Well, my wife works for Martinelli's - and it definitely doesn't take 2+ apples to make a cup of apple juice. (I'm not saying that apple juice should be your first choice.) They also carefully monitor "brix", which is the amount of sugar in their juice. They have acceptable targets for that as well as other measures (including John Martinelli tasting the product almost daily.) Personally, I use my Vitamix to make my…

That stuff is delicious. I don't drink fruit juice, but I put Martinelli's in a different category.

Re: The Secret Ingredient in Orange Juice

#133

Post by rdtsc »

sparkzilla wrote: post #88

On its face, I find this difficult to believe because why would any company pay to add massive amounts of chemicals to something to give it a taste that it has naturally? The most important point in the article is that storage in the oxygen-less tanks deprives the juice of its flavor. No proof is provided of this assertion. When I follow the source link I get a similar article [1] that then is sourced to a similar on…

> any company pay to add massive amounts of chemicals to something to give it a taste that it has naturally?

Unless they plan on selling the juice just during harvest time, they need to store it. Try and store some juice you squeezed from oranges even in the refrigerator and see how long it will last and how it will taste. It will last some but not for 6 months.

Consistency. Tropicana tastes one way, others taste different. I don't know why you need any proof, products will change flavor after they are stored for a while.

> add massive amounts of chemicals to something to give it

I'll have to throw the "sauce, please" back at you here ;-) I don't see where in the article it says these flavor packs are massive. Flavor compounds if done right will not be massive. Have you ever added spices or vanilla to anything you cook or bake. How much of the total volume is it? It usually isn't much.

> No proof is provided of this assertion.

I think it is rather common sense that it would lose flavor, at best it would have a different / strange flavor.

> hardly something to feel alarm about.

Really, you don't have any idea why someone might be a slightly worried about this class of additives put into a popular food that gets to skirt by regulations based on "technical" language.

Re: The Secret Ingredient in Orange Juice

#135

Post by rdtsc »

jinushaun wrote: post #8

I know this article is trying to "scare me with science," but it actually makes me proud that science allows for orange juice year round. Fresh is always better than not fresh, but this is something we as a society should be proud of, not ashamed.

> but it actually makes me proud that science allows for orange juice year round.

I am not proud of regulatory environment that allows them to not have to list those ingridients on package and instead do what they do and still claim "Fresh", "Natural", "Not from Concentrate" (i.e. pasteurized) etc.

Re: The Secret Ingredient in Orange Juice

#136

Post by lifeformed »

mikeash wrote: post #16
iokevins wrote: post #5

TL;DR: producers store juice in oxygen-less tanks, for up to one year, then add natural/synthetic chemicals, to restore taste, prior to distribution. The author suggests people make their own juice, instead.

I'm really starting to wonder what the point of juice even is. If you want fruit, eat fruit. If you want a drink, drink some water. Why combine the two? Fruit juice seems like basically a way to drink soda but with the delusion that it's good for you.

It tastes good.

Re: The Secret Ingredient in Orange Juice

#137

Post by [deleted] »

kuschku wrote: post #125
yitchelle wrote: post #94

Earlier quoted context omitted.

Did the same thing at our local fruit store. They have a machine similar to this one. https://www.flickr.com/photos/zumoval/10671215065 The juice tastes amazing, and the sweetness level is much lower. Albert Heijn in the Netherlands is also big on these machines. We use it every time we visit.

Exactly the same kind of machine! :D

[deleted]

Re: The Secret Ingredient in Orange Juice

#139

Post by LoSboccacc »

anon4 wrote: post #127
guelo wrote: post #102

Earlier quoted context omitted.

Or water. I've always found Dasani to have a suspiciously consistent and unique flavor and mouth feel.

I'll just remark that for water, I do want to drink a pure chemical, possibly with a little bit of minerals in, if it can't be helped.

I hope you dont mean pure h2o because that's dangerous.

Re: The Secret Ingredient in Orange Juice

#140

Post by el_duderino »

MrTonyD wrote: post #131
beloch wrote: post #87

"Juice removed from the fruit is just concentrated fructose without any of the naturally-occurring fiber, pectin, and other goodies that make eating a whole fruit good for you. Did you know, for example, that it takes 6-8 medium sized apples to make just 1 cup of apple juice? You probably wouldn’t be able to eat 6-8 medium apples in a single sitting. (I know I can barely eat one!) But you can casually throw back a cu…

Well, my wife works for Martinelli's - and it definitely doesn't take 2+ apples to make a cup of apple juice. (I'm not saying that apple juice should be your first choice.) They also carefully monitor "brix", which is the amount of sugar in their juice. They have acceptable targets for that as well as other measures (including John Martinelli tasting the product almost daily.) Personally, I use my Vitamix to make my…

Can you ask your wife what the stuff that appears to be floating in my Martinelli apple juice is?

It's a cloud looking like substance in my juice. Does that mean it's been sitting too long? Fermented apple by chance? Smells almost like alcohol when opening it.

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