HPP Expert Q & A Jen Berliner, CEO, Medlie
Q: How and why did your company get involved with the HPP process?
A: Medlie blends whole, organic vegetables and superfoods, resulting in a delicious drinkable product that has all the convenience of a juice or smoothie but is much higher in fiber and lower in sugar. We decided to use HPP from the start in order to preserve our amazing, farm-fresh flavor while also ensuring the shelf life and food safety that are so critical as we scale.
Q: What trends do you see in the HPP space?
A: Many retailers are now over-indexed in cold-pressed juices, as consumers are becoming increasingly aware of their sugar intake. Cold-pressed juices may taste good, but our bodies are not necessarily prepared to have several pounds of fruit compressed into one beverage—some of these products have 40 to 50 grams of sugar! They also press out all the seeds and skins, which are where a lot of nutrients are, and most of the fiber. The ability to keep our consumers full and satisfied, without spiking their blood sugar, is a major point of difference between Medlie Veggie Drinks and other juices or blended products—and we believe that consumers are increasingly going to be looking for high-fiber, low-sugar offerings like ours.
We’re also excited to be using HPP on our new line of Veggie Mashes—cauliflower-based blended veggie snack cups—and we think that the many benefits of HPP mean that it will continue to be used on many emerging product lines beyond beverages.
Q: What is the initial cost to get started in HPP?
A: We are lucky to have a great partner in our co-manufacturer, where we blend, bottle, and HPP.
Q: What HPP products do you have in your fridge?
A: Medlie Veggie Drinks, Shots, and Mashes—of course! I also love MALK nondairy milks and Wholly Guacamole.
Q: Where did you go to college?
A: Undergrad at Vanderbilt University, MBA from Yale School of Management.