THE JUICE IS WORTH THE PRESS
Cold-press technology takes tons of produce and gently applies pressure, squeezing and extracting a fine mix of pulp and juice directly from the fruit or vegetable. Our juices are packed with adequate amounts of nutrients that can be easily absorbed by your body. We keep in mind your 5 a day requirements when coming up with flavours.
As no heat or air is involved in the cold-pressing process, it retains far more nutrition and living enzymes are kept intact.
In traditional methods such as centrifugal juicing or blending, heat from the blade essentially 'cooks' the juice, killing almost all of its nutrients as well as oxidizing the juice rapidly. This is exactly what makes cold pressing a much better option.
Minimal exposure to air due to which oxidation of raw ingredients is very slow.
Shelf life is 21 days (in a refrigerator).
Natural fruit sugars, vitamins, trace minerals, enzymes and other vital elements are extracted gently and completely.
Unlike household juicers, the process generates no heat and hence the original nutrients are preserved in the juices.
Raw juices are not pasteurized at high temperatures and hence, retains the nutrients.
Our cold-pressed juices are rich with easy-to-absorb vitamins, minerals, proteins and enzymes.
Fresher with Pressure
- HPP stands for high-pressure processing. It maintains the goodness of the fruit and vegetables in our juices and ensures that all their innate benefits are preserved.
- During this process, our bottles experience pressure that is seven times deeper than the deepest known part of the ocean. Pathogens can’t survive in such high-pressure environments and become deactivated but all essential nutrients remain.
- Unlike conventional preservation methods such as pasteurization, the juice isn’t compromised by heat of any kind, ensuring that it stays All Good No Bad.
- For more info, check out Coldpressured.org