SAY HELLO!

 

We would love to here from you! Please feel free to drop us a line at 612-259-7245 M-F 9am-4pm CST, stop on our cafe, or email us 24/7. 

 

THE CAFE:
Baker Building - Skyway Level 
706 Second Avenue South
Minneapolis, MN 55402

M-F 9am-4pm CST
612-259-7245

 

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733 Marquette Ave #227
Minneapolis, MN 55402
USA

612-259-7245

Juice So Good is more than a juice bar, we're a non-gmo plant-based grab-and-go brand: offering cold-pressed juices, cleanses, smoothies and superfood options. Nationwide shipping available. 

Nutrient Rich

Simply put, you can not sell freshly squeezed juice to another company. The FDA does not allow it. In order to give you the convenience being able to enjoy freshly squeezes at your grocery store, yoga studio and another other location you wish, we apply High Pressure Pascalization (HPP) to our juices.

HPP takes our already bottled juices and gives them a tight squeeze in a cold room before we send them out. We like to call it the Minnesota bear hug. This hug reduces the bacteria in the bottle and makes it safe to drink for you, studios, and anyone with a weakened immune system (children, mothers-to-be, elderly). As the room is very cold, the nutrients and active enzymes are not cooked out of the juice. 

Using HPP technology is expensive, but we think that you and our juices are worth it! 

 

 

The Technical - Not all juices are created equal

The most common confusion occurs between heat or flash pasteurization and HPP. Heat pasturization is what is used in 99% of all juices you will find in a store. In essence it takes fresh juice and boils the heck out of it. This process kills all the bad stuff (bacteria), but also the good stuff (active enzymes). Heat pasturization gives juice a shelf life in years and means that your juice does not have to be refrigerated. HPP does uses preassure to kill the bacteria but does not cook out the good stuff. HPP extends the shelf life a few days and juices treated with HPP do have to be refrigerated. Things that need to be refrigerated are still fresh and alive!

 

Don't take our word for it. Here are the facts. 

Ascorbic acid (vitamin C) loss is often studied in fruit and vegetable juices as both oxidization and heat has a negative effect the level. 

On day 2 untreated juice displayed 13% loss in ascorbic acid while HPP treated juices displayed a 4% loss. By day 14 the untreated juice had lost 34% of its vitamin C while the HPP treated juices retained close to 90% (1)


Old brown juice is not fresh juice

Polyphenols loss is also frequently studied to ensure that juices stay fresh and keep their nutrient level. Ever leave fresh juice or veggies in the refrigerator to long that is turns brown? The discoloration occurs when enzamatically oxidized polyphenols interact with proteins. 

Watermellon juice retains 99% of phlyphenols after HPP. 

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Antioxidents

Carotenoids, like beta-carotene and lycopene, are the pigments that give plants their vibrant color. They are powerful antioxidants that can help prevent some forms of cancer and heart disease, and act to enhance your immune response to infections. (1-5)

Like vitamin C, carotenoids loss occurs over time. HPP treatments keeps the carotenoids in the juice till you can enjoy it. 

 

Reference and a little light reading for you: 

For more information on other active enzymes:  Pectin Methylesterase,  Pectinesterase,  Polygalacturonase,  Polyphenoloxidase and Peroxidase,  Papain, and  Alpha-amylase   
Opportunities and challenges in high pressure processing of foods - Critical Reviews in Food Science and Nutrition, 47:69–112 (2007)    

HPP Studies on Juice
Evaluation of Quality Changes of Blueberry Juice during refrigerated storage after HPP
Comparing equivilant thermal, high pressure .... on orange juice.
Hiperbaric - Effects of Nutrient retention in Juices and Smoothies using HPP
Combined Pressure - Temperature Effect on Caroteniod retention and Bioaccessiblilty in juice 

Antioxidants: cancer & heart disease
1. Ruano-Ravina A, Figueiras A, Barros-Dios JM. Diet and lung cancer: a new approach. Eur J Cancer Prev. 2000;9:395-400.
2. DiGiovanna JJ. Retinoid chemoprevention in patients at high risk for skin cancer. Med Pediatr Oncol. 2001;36:564-567.
3. Zhang S, Hunger DJ, Forman MR, et al. Dietary carotenoids and vitamins A, C, and E and risk of breast cancer. J Natl Cancer Inst. 1999;91:547-556. 
4. Cook N, Stampfer MJ, Ma J, et al. Beta-carotene supplementation for patients with low baseline levels and decreased risks of total and prostate carcinoma. Cancer. 1999;86:1783-1792.
5. Carotenoids and Cardiovascular disease