What’s REALLY In Your Orange Juice?

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 And Travel Nation 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:

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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