Here’s something most juice brands don’t really explain.
Fresh produce naturally contains living enzymes — active compounds in raw fruits and vegetables that play a role in how we experience fresh food. They’re present at the moment of harvest and begin to degrade the moment the produce is processed.
Many cold pressed juices today are treated with High Pressure Processing (HPP) to extend shelf life. While it improves stability, it also changes the fresh, raw character of the juice, including reducing enzymatic activity.
We don’t use HPP.
Everything we make is pressed at 6am from whole ingredients, bottled in glass, and out the same morning.
If it wouldn’t go into something we’d make for our family, it doesn’t go into the bottle.
