Many of us know that the human body consists of 80% water. Imagine if when you took an airplane trip, all your blood was removed and then replaced with water when you arrived at your destination. Imagine if airlines said it was too expensive to carry your body with the water in it. Sounds awful, doesn’t it? Luckily, transportation companies have made accommodations for humans. But it is not the same for our food.
Fruits and berries are also made up of 80% water. Many years ago, product manufacturers figured out that if they extracted the water from fruits and berries it would be less costly to transport them around the globe. The most popular method to remove fluid is to expose the fruit to high temperatures that evaporate its naturally occurring bioorganic juice.
The residue that is left once the water has been extracted is called concentrate. The concentrate is then delivered to a production facility. At these facilities, the water that was evaporated from the original fruits is then added back in a proportion determined by manufacturer. When a product’s label says “from concentrate” it means that the fruit had its juice removed and then replaced with water during the production process.
It means that fresh or frozen fruits are mechanically squeezed using a hydraulic press, or centrifuge, or any other method that allows juice extraction without heat treatment.
The chief drawback to this method is that it compromises the nutrition value of the product. The water that is extracted from the fruit before it is transported contains the fruit’s growing biomass, which is the most nutritionally rich fluid for humans. Any thermal processing of fresh fruits leads to a detrimental loss of its biological value. From Royal Berry’s point of view, the only method of extracting juice that adequately preserves active bio substances, including vitamins and minerals, is direct, cold press technology.
That depends on who is doing the pressing? Many juice producers do not press the berries at their own factories. They outsource this service. This means that some other company, which may be located quite far from the manufacturer, squeezes the juice. When this occurs, the outsourcing company must figure out a way to preserve the juice as it is shipped back to the manufacturer. Most often, juice is preserved through a process called pasteurization. Pasteurization destroys pathogenic microorganisms which helps prevent juice from spoiling. This allows the juice to sustain a longer shelf life, but it can destroy some of the micronutrients and vitamins. In addition, the juice is exposed to air and light which can lower the product’s nutritional value. So, even if raw juice is pressed with the direct cold press methodology, it can still be degraded through pasteurization and other processing!
The answer is very simple: to keep the cost of the product down. Direct cold pressing of fruits and berries does not extract as much juice as using heat processing. Royal Berry is able to squeeze 65% of juice from fruits and berries almost as soon as they are picked. We don’t have to worry about extracting water, shipping product to a third party, and then back to us for processing. It’s all done right in our own facilities.
Because we are picky. At Royal Berry we retain as much control over the farm to table process as possible. Our company has vertically integrated the process of pressing and manufacturing juice. We shorten the time from picking to pressing so you may experience the pure pleasure of our quality beverages.
The Royal Berry manufacturing process naturally prolongs shelf-life. Because we avoid unnecessary heat treatment of pressed juice before production cycle, we don’t need to add artificial ingredients or stabilizers to preserve the quality of our final product. Statements here reflect solely the opinion of Royal Berry and not its partners or distributors.