WE GIVE THE COLD SHOULDER TO HEAT

Most juices are heat pasteurised to extend shelf life, however heat damages vitamins and nutrients. Because of this, we use coldpressure HPP (High pressure processing) as an alternative to ensure we retain all the vitamins, nutrients and fresh taste from the fruits and vegetables we use. Here’s how we make our nutritiously dense and delicious juices…

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1. PICKING THE FRUIT
1PICKING THE FRUIT

Choosing the right fruit & veg is critical to the HPP process. Whilst traditional heat pasteurisation blasts the ingredients with such ferocity that there’s a little wiggle room to pop in ingredients from the ‘bottom of the basket;’ our ingredient-friendly HPP process acts more like an unforgiving/truth telling mirror - namely what you put in is what you get out!

2. CRUSHER
2CRUSHER

There’s no escaping the fact that we crush & mush our ingredients, but our apples, oranges, cherries… trundle down the conveyor belt happy in the knowledge that they’re going to a better place, namely a swish-looking hexagonal bottle.

3. BLENDING
3BLENDING

For those of our drinks that aren’t single varietals, (Pink Lady, Valencian Orange…) this is the point when we introduce the various ingredients (in just the right proportions) to each other. Our recipes don’t happen by chance so we know that when they meet up they’ll all get on famously.

4. BOTTLING
4BOTTLING

This is the important phase where the various juices are popped into their new hexagonal homes. Hexagonal is a very handy shape because it means our bottles can interlock nice & tight, which allows us get more bottles at a time into the high pressure machinery.

Our juices certainly feel safe & secure every step of the way because their new hexagonal houses are as tough as nails on account of hexagons being one of Nature’s most resilient shapes (honeycombs, tortoise shells, The Giant’s Causeway…..).

5. DUNKING
5DUNKING

HPP is a bit like taking a dip in the ultimate ‘plunge pool.’ We pump a little water into the machinery’s high tech pressure vessel and employ ‘clever science,’ hyperbaric pressure that kills any spoilage micro-organisms

N.B. We actually apply a staggering 6,000 bars of ice cold pressure, which is akin to each & every one of our bottles being dropped down the Mariana Trench!

6. NO HEAT
6NO HEAT

Unlike traditional heat pasteurised juices, we can’t abide the use of any heat which tramples all over the taste cues and ‘nutritional worth’ of our incredible ingredients.

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