PT. Sewu Segar Primatama and the UGM Faculty of Agricultural Technology (FTP) signed an MoU on Friday, February 10th 2023 at the Kamarijani Soenjoto Auditorium, Faculty of Agricultural Technology. PT. Sewu Segar Primatama is a national company and a producer of cold-pressed juice with the trademark Re.juve, the leader and pioneer of ultra-premium juices in Indonesia.
FTP Dean, Prof. Dr. Ir. Eni Harmayani, M.Sc. welcomes cooperation with PT. Sewu Fresh Primatama. In her remarks, Eni Harmayani delivered, “We hope that with the signing of this MoU, concrete programs can be followed to strengthen the relationship between FTP UGM and PT. Sewu Segar Primatama and can accelerate achievements that have a positive impact on both parties.”
The signing of the MoU was also held with a General Lecture by Richard Anthony, the CEO and President Director of PT. Sewu Fresh Primatama. The material presented was about Clean Labels and High-Pressure Processing Technology.
Clean Label has become a trend for food and beverage brands due to increased consumer awareness of natural nutritional choices that are good for the body. However, it is not uncommon to find odd things in the form of a discrepancy between the taste and the ingredients listed on the product label. Products with a label that says ‘no added sugar’ don’t necessarily mean they don’t have added sugar. There are even products that say ‘no added sugar’ on the label, but the taste of the product is still sweet. This means deliberately providing inappropriate information (misleading) to consumers.
In implementing Clean Label, a product must meet 3 (three) principles, such as made from natural ingredients without artificial ingredients, through a minimal production process, and transparent regarding raw materials and production. By applying these principles, consumers become more confident and obtain products that are made from the ingredients listed, without the addition of any other ingredients (What You See is What You Get).
In addition to implementing Clean Label, Re.juve also applies HPP technology. High-Pressure Technology (HPP) is a non-contact method that is proven to improve the safety of food and beverage products made from fresh, natural ingredients by placing them in the HPP machine. The working principle of this HPP technology is to immerse the packaged product in cold water at high pressure of up to 6000 bar.
With this working principle, this process helps deactivate microorganisms and extends shelf life. The safety level of products using HPP technology is also not inferior to the security level of the pasteurization process. It’s just that HPP technology is carried out indirectly and without heat so that fresh products, such as cold-pressed juice can still maintain the taste, freshness, and vitamins and minerals contained in the product.