Daylesford Organic Cacao Hazlenut Cold Pressed Juice 250ml

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Organic Cacao Hazelnut Cold Pressed Juice 250ml

£4.99

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Cashews, hazelnuts, maple syrup, cacao, maca, Himalayan pink salt – a gently sweetened dairy-free milkshake with raw cacao. Organic cold press contains concentrated plant goodness, with no unnecessary chemicals. Raw & unpasteurised.

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What is Cold Pressed?

All our juices are cold pressed.  Put simply, this means that organic fruits & vegetables are washed then passed through large rollers that extract the juice without using any heat at all.  The importance of not using heat is to retain the highest level of nutrients, vitamins and minerals as possible, producing the closest thing to a raw juice as we can – safely.

To ensure the cold pressed bottled juice arrives to you fresh and still bursting with all of its nutrients, we use a method called HPP (High Pressure Processing). We never pasteurise.

Here’s the technical bit. HPP is a no heat food processing technology that allows juices made with vegetables and fruit to obtain a longer shelf life. The technology does not destroy the taste or the nutritional quality, unlike conventional heat pasteurising. HPP does however kill all nasty bacteria, yeasts and moulds, so that we can be sure you can safely enjoy your juice.

The bottles are put into a high pressure chamber which is flooded with cold water and subjected to three minutes of high pressure – equivalent to five times the pressure in the deepest ocean. The process both makes the juice safe and gives it shelf life.

 

Ingredients

Water*, Cashew Nuts, Hazelnuts, Maple Syrup, Cacao Powder (1%), Maca Powder, Himalayan Pink Salt*. *Non organic.

Allergens: see ingredients in bold. May contain traces of celery & other tree nuts.

Nutrition

Nutritional Information per 100mlper serving 250ml
EnergykJ268.0670
Energykcal65.0163
Fatg4.812
Saturatesg1.02.5
Carbohydrateg3.58.8
Sugarsg<0.5<0.5
Fibreg0.92.3
Proteing1.43.5
Saltg<0.01<0.01

 

Storage Advice

Keep refrigerated between 0-5°C.

9 day shelf life.

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