I wanted to answer this question to clear up some confusion/concerns about why we freeze our juices. Occasionally, we get customers contacting us because they were unaware that we freeze our juices and ask us questions like, 'isn't it supposed to be fresh?'.

Here's the deal.

Because we don't use any preservatives or heating techniques (pasteurization, gentle pasteurization, or high pressure processing {HPP}) the shelf life is roughly 3 days if kept in the refrigerator. Occasionally, they will last longer, but we can accurately say that all of our juices will be fresh for 3 days.

That being said... 3 days is not enough time for us to make the juice, get it to you, and give you enough time to drink it before it goes bad. 

The options are:

  • Pasteurization or Gentle Pasteurization- both apply varying high heat temperatures for varying lengths of time and destroy most vitamin content, all enzyme activity, and destroy the flavor. Colors, flavors, and artificial vitamins are put back into the liquid that was once juice. This includes any juice that is sold in grocery or convenience stores (orange juice, apple juice, tropical juices, etc).
  • High Pressure Processing {HPP}- applies pressure that indirectly raises the temperature and destroys varying degrees of enzyme activity. This includes the juice cleanse companies that are selling in grocery stores like Whole Foods. Even if they say they are raw, they are not because raw juice does not have enough of a shelf life to be able to sit in a refrigerator for a month. 
  • Freezing- Freezing is the only option that doesn't destroy the vitamins, minerals, enzymes, or flavor. Juices once frozen must be kept in the freezer and can be stored for 6 months without degrading the flavor or nutrition. Once thawed they taste as if they were just made and all of the nutrients and enzymes are in tact.

All commercial juice is pasteurized, which is why it can sit on a shelf for months. NOT GOOD!

Some fresh juice companies are using high pressure processing {HPP} and still calling it raw. Technically it isn't, and HPP does destroy enzyme activity.

Everything that I have found regarding freezing and enzyme activity says that freezing does not destroy enzymes. Here's a really simple summary of what happens...

"There are some things that destroy enzymes. Exposing them to very high levels of acidity and exposing them to heat, for instance, causes denaturation. When an enzyme is denatured, it loses its shape, rendering it nonfunctional. Freezing an enzyme has a different effect, however. Rather than denaturing the enzyme, freezing appears simply to slow the rate at which the enzyme operates. There is no permanent effect on enzyme function as a result of freezing, explain Dr. A. Meijer and colleagues in a 1977 article in "Histochemistry and Cell Biology."

So YES, our juices are fresh even though they are frozen. We only use fruits and vegetables. We juice the produce in small batches, bottle it immediately, flash freeze it, and ship it frozen.

THE JUICES YOU RECEIVE, ONCE THAWED, ARE AS GOOD AS IF THEY WERE MADE A FEW MINUTES AGO.

Freezing is the best option to get fresh juices from us to you without compromising its nutritional integrity and giving you the convenience of not having to consume all of the juices right away.

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