Pressing for healthier juices since 2006 A great deal has changed since the 1950s and mainly for the better. But while the gas guzzlers of the past might have been replaced by smarter, cleaner hybrids, the fruit juice we top up our own personal tanks with is, by and large, still made by the archaic, inefficient and distinctly unsatisfactory process we used back then. Amazingly, fruit juice manufacturers are still using a pasteurisation process that, through heating, casts much of the fruit’s nutritional goodness into the ether. Which is why, in 2006, Andrew, our founder, and Bradley, our technical whizz, transformed the Australian juice market by pioneering cold pressed technology that could naturally retain more taste, more nutrients and vitamins than pasteurised juices before introducing their distinctive hexagonal bottles to the UK in 2011. Since then, ironically, the sleeping giants of the juice industry have finally begun to…ahem…warm to the benefits of cold pressure themselves!