Scientists say the technology—which is making juice and other fresh foods shelf-stable—holds up under scrutiny.
By Jody Berger on May 24, 2016
Five friends wanted to make hand-crafted organic hummus, so they enlisted brothers, sisters, and neighbors in multiple rounds of taste-tests until they had three perfect recipes. In 2011, they launched Hope Hummus and began selling it at farmers’ markets in and around Boulder, Colorado.
Hope Hummus had no problem providing fresh hummus to customers in Colorado well before the dip spoiled. But quickly, the company’s Spicy Avocado Hummus gained fans, and the brand grew. The challenge came when they needed to supply grocers in California and Oregon. How could they make fresh, nutritious food and safely serve customers beyond their own area code?
Hope rejected potassium sorbate and other chemical preservatives commonly used to preserve yogurt, wine, cheese, dips, and other fresh foods like hummus. They also said no to heat pasteurization, which extends shelf life.
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