In this episode of Fresh Pressed Live, Alex and Nathan break down everything juice and cider producers need to know about pasteurization — whether you’re selling raw, using UV light, or producing with thermal (heat) pasteurization.

We explain the science behind the “5-log reduction,” the real risks with raw juice, the differences between UV and thermal processing, and even the cost and limitations of High Pressure Processing (HPP). If you’re an orchard, cidery, agritainment farm, or growing juice brand, this episode will give you the clarity you need to choose the right method for your business model.

In this episode you’ll learn:

• The 3 legal ways to sell juice in the U.S. (raw, thermal, UV)

• What a 5-log pathogen reduction actually means

• Why raw juice carries safety risks

• How UV pasteurization works and when it’s the best fit

• How thermal pasteurization works, including HTST and hot-fill

• A practical breakdown of HPP and why it’s costly

• Which method fits which kind of producer (on-farm, cider, juice shops, etc.)

• How to choose heat sources (steam, electric, propane, gas)

• The difference between kettles, plate heat exchangers, and tube-in-tube systems

• Cleaning, CIP, maintenance and everyday operations

• Real story of a producer who scaled using bag-in-box shelf-stable cider

Questions about pasteurization or equipment?

Send them to us at https://juicingsystems.com or message us on social — we answer listener questions in future episodes.