Gulps of Goodness

Cold Press Technology

Makes A Difference

Cold Press Technology

Extracting juice by cold pressing the fresh fruits and veggies is a great method of juicing that does not apply any heat or friction, thereby preserving all the fragile nutrients, vitamins and enzymes present in the juice. At Gulps of Goodness, we make use of hydraulic machines to squeeze and extract the juice and pulp of fresh, organic and raw ingredients. GOGs juices are a perfect blend of health and taste.

Our juices are cold pressed daily and are supplied within 2-3hrs hours of juicing, to ensure you have fresh juices, every day. They are bottled and sealed instantly, and uninterruptedly refrigerated to ensure no nutrient loss. You can, however keep them refrigerated for 48- 72 hours but is advised to consume as soon as the juices are delivered. Remember we do not do any pasteurization and hence they cannot be kept in room temperature and must be kept refrigerated.

Centrifugal Juice vs Cold-Press Juice

When we are consuming juices we really don't know how they are prepared and using which technology. We assume that we are having a healthy drink whereas it might not be true as the way and method from which the juice is extracted, affects its nutrients quality a lot.

Centrifugal Juice Cold-Press Juice
Centrifugal Juice Extractors are a common type of juicers available in the Indian Market. These typically utilize a fast-spinning metal blade that spins against a mesh filter, separating juice from the flesh with the help of centrifugal(outward) force.

The juice and pulp are then separated into different containers. In this method, the fast-spinning metal blade generates heat, which destroys the enzymes in the fruits and vegetables you're juicing.

The heat also oxidizes those nutrients, rendering a less nutritious juice than a cold-pressed juice.
At the same time, Cold Press Juicers are newer. They are also called Masticating Juicers. Cold-pressed juice is made on a juice press, which slowly applies lots of pressure to extract the nectar from the fruits and vegetables.

This method is more gentle than other juicing methods, adding no heat and oxidation to the juice. Cold-pressed juice tastes better, creates less waste and is proven to retain more vitamins and nutrients than centrifugal juice.

The slow speed creates no friction and no heat, thus preserving enzymes and anti-oxidants which are often impacted due to the addition of preservatives, food color and even in High-Pressure Processing.

Thus, the cold pressed juice can be summarised as a Happy Juice from a Happy fruit as it's treated tenderly.

What is High Pressure Processing?

High Pressure Processing is also referred to as HPP. HPP in juices is a pasteurization process that preserves and sterilize the juice by applying very very high pressure instead of heat. Though there are advantages of HPP like it reduces the level of the possible pathogen in juice. It even increases the shelf life of the juice. But still, this technique is not preferred as there are various reasons behind it.

Why we don't use HPP?

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Not Fresh

The First and foremost reason is that the juice does not remain fresh. So the shelf life extension is deceptive. As who will like having any fruit or vegetable which is 30 days old. It's not even freshly made.

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Doesn't preserves nutrients or lock-in the nutrients

The HPP process even kills the good probiotic bacteria which proves to be a great nutrient loss and also the healthy enzymes in the freshest juice remain active for only 4-5 days.

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Taste doesn't remain the same

As time passes the taste of the juice changes. So in HPP, the juice is not going to taste the same. And, we prefer not to compromise on taste.

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Juice formula Has to be changed

We can't follow the kind of recipe we want to keep for our juices in HPP. So we choose freshness over long shelf life.

Therefore, we prefer not to choose HPP as your health is our priority no matter even if we have to lose on the grounds of making money.