Many Americans wake up each day looking forward to an ice-cold glass of orange juice with breakfast each morning. An easy way to get your vitamin C, orange juice has become a staple in U.S. households.
Food Nation Radio Network talked to the author of the book, “Squeezed”, Alissa Hamilton, about the orange juice industry and how they maintain flavor profiles for different brands of juice. It turns out much of the commercial juice produced ends up in silos for months at a time, losing its flavor. Experts akin to those in the fragrance industry are hired to give back the smell and flavor to the stored juice before it is packaged and shipped to a supermarket near you.
You can hear the compelling information about the compounds used to flavor orange juice and some of the brands we talked about in our broadcast interview here: