What was the inspiration for starting Coldpress?
Coldpress is a genuine ‘disruptor’ brand in the true sense of the word, offering cutting edge new thinking to a historically stagnant chiller juice/fixture It’s a welcome antidote to years of treading water and big brand monopolies, namely Pepsi (Tropicana) and Coke (Innocent). There’s no doubt that juice had worked tirelessly on its image in recent times (both ambient & chilled) with brands like Cawston Press and Innocent doing a significant body of work to extend the ‘everyday appeal’ of juice. And yet, for all the jolly labels, woolly hats and bold flavour blends these were simply rebuffed pasteurised juices.
In these new ‘sugar sensitive’ times juice can’t afford to rest on its laurels. Yes juice remains one of the very best ways to secure your daily vitamin & mineral but quite rightly their sugar and calorie counts are also being brought into question.Coldpress uses short, sharp bursts of hydrostatic pressure to kill of unfriendly bacteria (HPP – high pressure processing) which means that juices aren’t stewed to within an inch of their lives. This in turn means that juices are produced that retain a much more significant slither of their taste notes and ‘nutritional worth,’ which means less juice need be quaffed in the daily pursuit of well-being.This is one reason why Coldpress is able to champion single varietals like Pink Lady & Golden Delicious whilst others simply offer ‘apple’
Being 1st to market has also enabled Coldpress to pave the way for other well-meaning HPP juices like Savse and WOW to also find their feet, and play meaningful roles in the re-generation of the wider juice fixture which helps ensure that the big corporates no longer always get their way.
Describe a typical day at Coldpress HQ?
We’re a small team so it’s always all hands to the deck. As General Manager I’m everything from Brand Custodian to Head of Sales.
Innovation is a key strand of what makes Coldpress so special, which has resulted in flavour forays as diverse as: better-for-you soft drinks, coconut waters, smoothies and almond milks. Possibly our greatest success to date has been the leadership role we’ve played in making veggie juices less fringe by creating more sessionable recipes that are gaining traction in markets as distinct as the health sector, garage forecourts, foodservice, airlines and even the on-trade.
We also see ourselves as juice evangelists not elitists which means we’re creating affordable drinks with everyday appeal and not over-priced product niches.
Our Spanish production facility also means that we’re perfectly placed to take our juice vision beyond our island’s shores which helps explain our recent success in Carrefour (France).
Earlier this year we also secured a healthy tranche of fresh investment so it’s also my ongoing responsibility to keep all our inquisitive stakeholders in the loop.
Where do you see Coldpress in 5 years time?
The opportunities are literally endless, since we can add extra flavour depth and nutritional gravitas to any arena where fruit and veg are prominent, from baby food and coulis to cordials and adult soft drinks. Without doubt the most important requisite of a Coldpress employee is an open mind.
What do you think will be the 3 biggest food trends of 2017?
- HPP without a doubt – pasteurisation is yesterday’s news.
- Lactose free – ever more scope to break free from gluten-free’s stigling shadow.
- Paleo makes perfect sense – why tinker with nature?
What do you like to eat/drink?
Russian Fish Pie with a New World Semillon
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