Frequently Asked Questions

WHILE BIO IS THE EUROPEAN VERSION OF THE ORGANIC CERTIFICATION IN THE USA, NEITHER ARE NECESSARILY THE ONLY QUALITY GUARANTEE. IN ITALY THE MARKET IS FILLED WITH SMALL LOCAL PRODUCERS WHO MAY NOT HAVE THE CERTIFICATIONS BUT ARE SERIOUSLY QUALIFIED. WITH MORE THAN 80 YEARS OF EXPERIENCE IN THE FRUIT AND VEGETABLE SECTOR WE SEARCH FOR, AND FOUND, QUALITY IN ALL OUR PRODUCTS, WHETHER OR NOT CERTIFIED ORGANIC / BIO. QUALITY IS AN ESSENTIAL PREREQUISITE TO EVERY PRODUCT WE CREATE. WE PREFER NOT TO BE LIMITED BY A LABEL THAT OFTEN PRECLUDES THE POSSIBILITY OF WORKING WITH SMALLER, QUALITY SUPPLIERS WHO HAVE NOT HAD THE OPPORTUNITY TO GO THROUGH THE EXPENSIVE, BEUROCRATIC PROCESS TO GET CERTIFICATIONS.

THE COLD PRESS IS A JUICE EXTRACTION METHOD THAT MINIMIZES THE INCORPORATION OF OXYGEN DURING EXTRACTION WHILE NEVER OVERHEATING THE PRODUCE. THIS METHOD GUARANTEES PRODUCTION OF THE HIGHEST QUALITY  OF FRESH JUICE ON THE MARKET.

JUICE CAN BE EXTRACTED IN DIFFERENT WAYS, THE MOST IMPORTANT FACTOR, CONTRARY TO COMMON BELIEF, IS NOT TEMPERATURE BUT THE INCORPORATION OF OXYGEN DURING EXTRACTION WHICH CAUSES PREMATURE OXIDATION OF THE JUICE. THE MOST COMMONLY KNOWN EXTRACTION METHODS ARE:

  • Centrifugal Juicer, commonly called Centrifuge: The Centrifuge separates the juice from the fibers by essentially spinning at high speed. The pulp separates from the solid fibers and exits through the filter pores. This method causes very high oxygen incorporation and medium heating.
  • Masticating Juicer, commonly called Extractor: The masticating juicer extracts the juice by squeezing the pulp inside a screw. This method produces low oxygen incorporation and low heat.
  • Cold Press Juicer, this production method, unlike the previous ones, which are designed for domestic use and low production, is a method for producing larger quantities without ever overheating. It is a press that crushes cut fruit and vegetables with 2 tons of pressure between two steel plates, without rotation, minimizing the incorporation of oxygen during production. The cold press produces a very fresh juice which, once bottled and kept in the fridge, remains excellent up to 4-5 days after production.

OUR JUICE IS FRESH, IT DOES NOT CONTAIN PRESERVATIVES, IT ISN’T TREATED IN ANY WAY TO EXTEND ITS SHELF LIFE. FOR THIS REASON, IT MUST BE KEPT IN THE FRIDGE BETWEEN 0 AND 4 DEGREES FOR NO MORE THAN 5 DAYS FROM THE DATE OF PRODUCTION.

THANKS TO THE “COLD PRESS” PRODUCTION METHOD, OUR JUICES CAN PRESERVE ALMOST 100% OF THEIR NUTRITIONAL VALUES FOR UP TO 5 DAYS.

Plant-based or plant-forward eating focuses on foods primarily from plants. This includes not only fruits and vegetables, but also nuts, seeds, oils, whole grains, legumes, and beans. It doesn’t mean vegetarian or vegan and does not exclude meat or dairy eaters. Rather, it signifies proportionately choosing more foods from plant sources. It is therefore an inclusive way of eating that attempts to draw nutrients primarily from natural plant-based sources. It also limits, if not eliminates, highly processed foods which are often unbalance and un healthy.

WE BELIEVE THAT BY PROMOTING A CULTURE OF NUTRITION AWARENESS AND PLANT-BASED EATING, WE WILL ALSO BE ABLE TO SUPPORT MANY OF THE THEMES THAT ARE AT OUR CORE, SUCH AS GREATER SUSTAINABILITY, A STRONG REDUCTION IN THE EXPLOITATION OF ANIMALS AND A HEALTHIER POPULATION.