Premium quality cold-pressed juice

Neue Produkte sind toll. Besonders der Food & Beverage Bereich lebt von neuen Trends und Bewegungen, die den Konsumenten täglich vor neue Herausforderungen stellt. Auch wir sind auf einer dieser Trends aufgestiegen und haben festgestellt: Es gibt viele Fragen. Was ist kaltgepresst1? Was ist anders zu dem Saft, den ich zu Hause mache? Wie unterscheiden sich kaltgepresste1Säfte von „normalen“ Säften? Wie kann der Saft ohne Hitze haltbar sein? Was bedeutet HPP? Warum setzt sich der Saft so extrem ab? Wir klären deshalb in einer 3-teiligen Blogserie die wichtigsten Fragen zum Thema kaltgepresster1Saft.

Highlights

Kaltgepresster Saft wird ohne Hitze hergestellt, wodurch Nährstoffe und Vitamine erhalten bleiben, anders als bei herkömmlicher Pasteurisierung.
Das Hochdruckverfahren (HPP) macht den Saft haltbar und inaktiviert Mikroorganismen, ohne den Saft zu erhitzen.
Eine natürliche Absetzung des Safts ist ein Qualitätsmerkmal, da keine Zusatzstoffe verwendet werden.
Die Säfte werden in recyclebaren Thermoboxen geliefert und sollten gekühlt aufbewahrt werden.

What is cold-pressed1 juice?

A cold-pressed1 juice made from fruit and vegetables differs in two essential characteristics from conventional juices:

On the one hand, the pressing process is carried out using a different method.
On the other hand, the shelf life of the juice is not guaranteed by heat.

The cold-pressed1 juices from LiveFresh contain selected fruit and vegetables with lots of vitamins and nutrientswhich are largely preserved during production. This is not only good for your diet, but also has a positive effect on the taste. We'll tell you how it works.

The fruit and vegetable pressing process

In simple terms, cold-pressed1 juice is fresh juice that has been pressed through simply pressing fruit and vegetables without heat is produced. Unlike a centrifugal press, in which the fruit and vegetables are chopped up with sharply rotating blades and the juice is then separated from the pulp by the rotation, the cold pressing process leaves the pulp in the juice. many important nutrients and vitamins from fruit and vegetables are retained. When using a conventional centrifugal press, heat is generated during the pressing process due to high speeds and friction. In the production of cold-pressed1 juice, the fruit is only squeezed out using pressure. No heat is generated during the pressing process, so the juice is gently squeezed out of the fruit.

The shelf life of the juice

The other significant difference to conventional juice is the method of preservation. Conventional juices are 99% pasteurized using heat, which destroys all harmful germs and bacteria. However, the high temperature also destroys most of the juice's vitamins and nutrients, and the fresh taste of the juice is also lost. Cold-pressed1 juice, for example, is through the HPP high-pressure process for several weeks without the juice having to be exposed to heat. The process is based on extremely high water pressure, which is applied to the finished bottled product. The pressure "crushes" all harmful germs and bacteria, thereby inactivating them.

What is HPP?

The high-pressure process HPP is a preservation process that was discovered over 100 years ago. Despite everything, this process is a very young technology, as it was forgotten in the food industry until 1990. We use this unique technology to preserve our preserve our juices. When using this technology no heat is generated and therefore many important vitamins and nutrients are preserved. The microorganisms responsible for fermentation are inactivated using high pressure of around 6000 bar. In the Mariannengraben, the deepest point of the sea (11 km below sea level), the water pressure is 1100 bar. The advantage of this technology is that the fresh taste, color and most of the important vitamins are preserved. This makes our juices true vitamin & nutrient bombsas they retain the properties of freshly squeezed juice throughout their shelf life.

Why does cold-pressed1 juice settle?

This question is clearly one of the top 3 most frequently asked questions. But the answer is simple. Fresh juice contains small particles such as pulpwhich heavier than the liquid part of the juice. A long standing time can therefore result in a sediment can form at the bottom of the juice. This natural separation is much more noticeable in cold-pressed1 juice than in conventional juices, as these are homogenized by certain processes and additives. As our juices are always pressed and bottled from 100% fresh fruit and vegetables we do not prevent the natural separation of the juice at any time. The natural separation of a juice is definitely a positive quality feature that many consumers tend to perceive as negative. We from LiveFresh pursue the intention, our cold-pressed1 juice in its natural state at all times.

Frequently asked questions about cold-pressed1 juices:

Which cold-pressed1 juices are suitable for a juice cleanse?

In principle, you can use all LiveFresh juices for a juice cleanse use. The best thing to do is to choose a ready-made juice cleanse-package. The juices included are perfect for resetting your body in the course of a cleanse coordinated. You are free to choose whether you want the cleanse 3, 5 or 7 days long. Feel free to try it out.

You can find more information here: The 12 most frequently asked questions about juice cleanse

How are the cold-pressed1 juices from LiveFresh shipped?

We ship our cold-pressed1 juices in a sustainable thermal box. We use corrugated cardboard with a double-walled structure that cools the juices naturally. The entire packaging is 100% recyclable and can be disposed of in the paper garbage can.

How should I store cold-pressed1 juice at home?

You should store the juices in the fridge. This will keep them fresh and you can enjoy them chilled at any time. Thanks to our innovative shelf life method, the juices can be kept for several weeks if stored refrigerated and closed. You will find the best-before date on the lid.

Nutritionist

Developed on a scientific basis by Dr. Ulrike Fischer, who holds a doctorate in nutritional science.

Highlights

Kaltgepresster Saft wird ohne Hitze hergestellt, wodurch Nährstoffe und Vitamine erhalten bleiben, anders als bei herkömmlicher Pasteurisierung.
Das Hochdruckverfahren (HPP) macht den Saft haltbar und inaktiviert Mikroorganismen, ohne den Saft zu erhitzen.
Eine natürliche Absetzung des Safts ist ein Qualitätsmerkmal, da keine Zusatzstoffe verwendet werden.
Die Säfte werden in recyclebaren Thermoboxen geliefert und sollten gekühlt aufbewahrt werden.