Coldpress are soft drinks experts with a special penchant for low calorie, nutritionally-packed juices.
HPP (high pressure processing) is the undoubted saviour of the chiller cabinet, providing such much needed nutritional conviction into a sector where sugar counts and calories have frustratingly become the all-consuming headlines.
Naturally, no-one questions that the juice category needed an overdue facelift with old hands Innocent (Coke) and Tropicana (Pepsi) hogging large swathes of chiller space – but lest we forget, for all its faults juice remains an essential source of one’s daily nutritional fix.
So what’s bad about pasteurised juices? – nothing really, this is reliable technology crafted in the 1950’s in an age when cars had tail fins and yoyos and hula hoops were all the rage and Preston North End dominated the First Division.
Pasteurisation certainly removes any ‘unfriendly bacteria.’ however it’s indiscreet approach is a little akin to using a sledge hammer to open up a pistachio; a heavy-handed, heat-blitzing technique that rides roughshod over the meticulously assembled ingredients, cooking off a lion’s share of the essential nutrients, vitamins and minerals that made the recipes so jaw-dropping in the 1st instance.
HPP (cold pressure) is a natural, eco-friendly process that kills off unwelcome bacteria by exposing them to a short, sharp burst of hydrostatic pressure. By adopting such a discreet, ‘velvet glove’ approach recipes are unable to retain a much higher quota of their all-important taste notes and nutritional integrity.
Get social with Coldpress