Juicy Juice among other brands touts “100% juice” however if you leave it undisturbed for months on the shelf it never seems to develop any sediment. How can they be 100% juice and not have any solids? What exact process are they using to remove all the sediment and or perfectly homogenize the liquid? You will notice other shelf stable 100% juice brands tend to have a sediment, how do the large brands get around that, while still being pure juice? Is there an FDA definition of “Juice”?
Sorry, this seemed to turn into many questions.
Except for the taste, but i dont know if that is the result of the process itself or because they start with a worser product.
I think that depends on the market. Here in Norway fresh orange juice is made from oranges that were shipped before they ripen, as they will ripen during transit.
If I stay off the cheap shit I get great tasting juice made from concentrate or sour juice made from “fresh” oranges.
Same with tomatoes - boxed tomatoes from Italy or Spain outperform what’s shipped green and ripened in transit.