In 1954, two years after he bought the Grapefruit Canning Company, Anthony Rossi of Tropicana developed what process that allowed consumers to have not-from-concentrate juice in a ready to serve chilled package?

Fresh pasteurization is a process also called "high-temperature short-time," or HTST, processing. In this process, heat very quickly pasteurizes beverages like fruit and vegetable juices. Once Rossi developed it, his Tropicana orange juice business was off to the races.

Asked by Tom Cohen · Last updated 5 years ago · 366 views