Safterei
The cold-pressed juices produced by Safterei are made by a form of pasteurization known as Pascalization or High pressure processing (HPP). Instead of using heat for preservation, the raw juice is exposed to be pressured by thousands of pounds. Using this method the flavor and the nutritional value of the juice is not damaged.
Edwin L. Moore
The research started in 1942 and it took three years for MacDowell, Moore and Atkins to perfect a method of producing frozen concentrated orange juice that is still utilized today. The process of concentration that was previously being used involved heating the juice so that the water would evaporate. The three researchers invented a process called the cutback process, in which the flavor of orange juice was retained by adding a bit of fresh juice to the concentrate and then freezing it. This new process restored some of the Vitamin C that was lost in heating, thereby creating a more nutritious product. The process helped accelerate the growth of citrus production in Florida and helped create the frozen food industry.