Conventional juices on the market are usually pasteurized and therefore lose their important vitamins and taste before they are bottled, whereas cold-pressed juices use a method in which the contents - the juice - are not heated and are therefore not exposed to harmful heat at any time, so that many important vitamins and nutrients are retained. Our juice is bottled cold immediately after pressing and therefore never comes into contact with heat, and our juices are preserved using an innovative high-pressure treatment in which the filled bottle is exposed to high water pressure without any heating.
6000 bar water pressure is our secret! After we have filled our freshly squeezed juices into the rPET bottles, they are brought to a hydrostatic pressure of up to 6000 bar in filtered cold water in a horizontal system. This pressure is transferred evenly and continuously to the entire bottles. This high pressure inactivates the biological functions of microorganisms without the addition of additives and without affecting the sensory properties of the food. As the liquid is already in its container, contamination can be ruled out during the process. This process extends the shelf life of our juices and you can enjoy them for up to 8 weeks after the HPP process has been completed. You can find more detailed information about our shelf life process here➤ About the HPP process
We currently source many of our raw materials directly from certified partners in Germany, Holland and Spain. In some cases, however, we also source directly from local farmers. Find out more about our regional organic apple supplier from Lake Constance here➤ To the video
In simple terms, cold-pressed juice is fresh juice that is produced by simply pressing the fruit without applying heat. Unlike a centrifugal press, where the fruit is crushed with sharply rotating blades and the juice is then separated from the pulp by the rotation, the cold pressing process preserves all the important nutrients and vitamins. When using a conventional centrifugal press, heat is generated during the pressing process due to high speeds and friction. In the production of cold-pressed juice, the fruit is only pressed under pressure. No heat is generated during the pressing process, so that the juice is gently pressed out of the fruit.
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