What is raw food quality?
The term "raw food quality" is not legally defined. The definitions vary between no exposure to heat and the lowest possible heat treatment in order to still obtain a microbiologically safe and flavourful product. Certain products, such as dried fruit, require a certain amount of heat for drying. Chocolate/cocoa beans must also be fermented at around 60 - 80 °C in order to obtain the typical flavour.
If there is no information on the raw material status of an item on the website, we are unfortunately unable to provide any further information on raw food quality, as the production processes are not controlled in this respect.
All products that are considered raw food are labelled as such!
Are our juices cold-pressed?
Some of our juices are cold-pressed, but are bottled aseptically (approx. 81-83°C) in order to stabilise them with regard to microbiological contamination. During the production of juices, including cold-pressed juices, thermal stress of up to 50°C can occur during processing.