Juice Boosters – Innovative Juice Product Research & Development
Juice Boosters was an innovative research and product development initiative led by Hartley Berg and designed to evaluate the commercial viability and market potential of premium, non-pasteurized frozen juices and shelf-stable pure juice products, conveniently packaged in single-serving portions.
The project focused on two distinct product concepts:
- Fresh-Frozen Juice Cubes
The first concept involved developing a line of premium, non-pasteurized, hydraulically pressed pure juices, flash-frozen into convenient, single-serving cubes to preserve freshness, nutritional integrity, and naturally occurring phytonutrients.
The product range was envisioned to include specialized juice blends formulated to support health and wellness objectives, including nutritional supplementation and cleansing programs, alongside single-ingredient juices featuring nutrient-rich fruits, vegetables, and grasses.
Potential ingredients included broccoli, kale, beets, radishes, watercress, wheatgrass, watermelon, and a broad selection of other botanically derived ingredients.
The objective was to offer consumers a convenient, highly nutritious, minimally processed juice alternative that combined the benefits of fresh-pressed juice with the practicality of frozen storage and portion-controlled consumption.
- High Pressure Processing (HPP) – Shelf-Stable Juices
The second concept explored the application of innovative High Pressure Processing (HPP) technology as a non-thermal alternative to conventional heat pasteurization.
Unlike traditional thermal processing, which can degrade certain heat-sensitive vitamins, enzymes, and phytonutrients, HPP uses extremely high pressure to reduce microbial activity while helping preserve the fresh characteristics, nutritional properties, flavour, and colour of freshly extracted juices.
The research objective was to assess the feasibility of developing an extended-shelf-life pure juice product that retained many of the desirable nutritional and sensory qualities of fresh-squeezed juice while offering improved food safety, convenience, and commercial distribution potential.
A key consideration was determining whether HPP technology, potentially combined with appropriate packaging and preservation methods, could achieve the desired shelf life and distribution requirements without compromising product quality.
Overall Project Objective
Juice Boosters sought to bridge the gap between freshly pressed juice nutrition and consumer convenience by exploring innovative preservation technologies, functional ingredient formulations, and commercially scalable production methods.
The initiative was driven by growing consumer interest in natural, minimally processed, nutrient-rich beverages and the opportunity to introduce differentiated juice products into the expanding health and wellness marketplace.
Cranberry Juice Boosters
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Juice Boosters – Raw Juice Project
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