A new study published in the Journal of Agricultural and Food Chemistry found that high-temperature pasteurization of fruit smoothies can dramatically increase the digestibility of polyphenols- natural plant compounds known for their anti-inflammatory and gut-health benefits.
The Science Is Heating Up. And That’s a Good Thing.
Fruit processed with traditional heat pasteurization showed more than double the polyphenol bioaccessibility of untreated blends. That means better nutrient delivery, stronger gut support, and real functional food potential. Pasteurization didn’t just preserve… it transformed. "Polyphenol availability jumped by over 150%.” as reported by Food Manufacturing's June 2025 summary of the ACS-published study
Where Transpacific Food, Inc. Fits In.
At Transpacific Food, Inc., we’ve long understood that how fruit is handled matters. Our pasteurization protocols do more than safeguard food, they also protect what’s inside it. And now, research confirms it: our heat-treated fruit purées may support better nutrient absorption in final products.
Whether you're formulating smoothies, functional beverages, or better-for-you snack bases, TPF's ingredients deliver clean, shelf-stable, and science-supported nutritional value.
