Impact of ultra-shear technology treatment on viscosity of different beverages

Called ultra-shear technology (UST), this new method of high-pressure-based shear technology will allow beverage companies to manufacture healthier beverages by reducing thermal exposure through the combined application of elevated pressure, shear, and controlled times and temperatures.

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Consumption of sugar-sweetened beverages and fruit juice and human cancer: a systematic review and dose-response meta-analysis of observational studies For dose-response analysis, evidence of a linear association was found between overall cancer risk and SSB or fruit juice consumption, and the risk increase by 4% for one servings/d increment in SSB intake and 14% in fruit juice.
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Salient sugar information impacts health perception of fruit juices but only when motivated to be responsible and not when motivated to enjoy Consumers primed for responsibility consider fruit juice with salient sugar information unhealthier as compared to those primed for enjoyment in study.