Fresh juice has always been the gold standard for any quality focused craft cocktail program, but it comes with several disadvantages. First, it's labor intensive to manually squeeze and strain fresh juice on a daily basis. Secondly, fresh juice deteriorates rapidly after being squeezed. Oxidization of ascorbic acid (vitamin C) causes fresh juice to lose flavor and vibrancy, while enzymes convert certain natural compounds into limonin, a chemical responsible for the intensely bitter and metallic taste that occurs over time. Third, it's not particularly sustainable, since the deterioration of fresh juice typically means some of it needs to be discarded after 24 hours.
The solution: betterjuice. Building on the foundation of super juice, we've crafted a unique formula utilizing citrus peels and food grade acids that meets or exceeds the taste of fresh squeezed juice, while minimizing or even eliminating the disadvantages.
Ease-of-Use
Our products are 1:1 replacements for fresh juice in all of your existing recipes. With two functional packaging options (128 oz square plastic jugs or standard sized 1 liter bottles for well usage), betterjuice delivers products that are both functional and practical for behind the bar operations.
Cost
Compared to the labor and cost of squeezing fresh juice, as well as the write off of spoiled juice, our offering is a very cost effective solution.
Shelf Stability
Our products have been taste-tested to last 2 weeks without any flavor degradation (refrigeration required), and up to 4 weeks with minimal flavor degradation. Compare that to fresh juice, which degrades significantly after 24 hours.
Flavor
We've performed extensive blind tasting tests against fresh juice, pasteurized juice and other super juice offerings, and our product has significantly outperformed the competition. Participants included both bar professionals and cocktail enthusiasts.
Sustainable
Since we use citrus peels and food grade acids to mimic the taste of fresh juice, we use approximately one-eighth the amount of citrus as compared to fresh squeezed juice for an equivalent yield.