Thermal pasteurization techniques have been around since Louis Pasteur, and there is no question they’re effective. But unfortunately, thermal pasteurization can alter the taste, color or texture of many foods and beverages. Plus, some products simply don’t lend themselves to thermal treatments, either because of their physiology or because they’re marketed as high-end foods and beverages that must be treated in a way so they will still be considered organic or all natural—without damaging their natural state.

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