To ensure the health and safety of our customers, we have established processes and procedures for everything we do and follow strict protocols to ensure the highest quality and consistency of our product.
We also operating under a HACCP Plan (Hazard Analysis and Critical Control Points) which is a systematic preventive approach to food safety from biological, chemical, and physical hazards in our production processes that can cause the finished product to be unsafe.
Our entire juicing operation is done in a commercial standalone facility. We utilize full management tools and control systems, and continually review and innovate to refine and improve our operations.
Juice production overview.
Below are the high-level, simplified steps we use to produce our juice:
All ingredients are washed immediately prior to juicing to ensure our produce is free of debris and contaminants.
Our juicing systems grind then press the produce, which maximizes the nutritional value, containing up to five times the amount of vitamins, trace minerals, and enzymes of centrifugally produced juice.
Prior to bottling, we course filter the juice to remove any remaining fibrous material or other remnants from the pressing process to ensure consistency and quality of all our blends.
After filtration, our juice is bottled as quickly as possible to maintain freshness and nutrient density. We utilize a sealed, tamper-proof cap to lock in the goodness, as well as to provide an additional measure of safety for our customers. Our 100% recyclable PTE bottles are food-safe, lab testing, BPA-free and FDA approved.
The final product is then high pressure processed (HPP) and kept refrigerated at all times; even during transport to our distributors and retail partners.
We utilize high pressure technology (HPP) for our cold-pressed juices that applies extremely high cold-water pressure as a method for extending the shelf life. This process leads to the elimination of harmful bacteria while maintaining quality and higher yields of vitamins and enzymes.