Franchising

Clean Juice comes down with a 'case of the blues'

Provided

February 28, 2023

Blue cold-pressed juice featuring blue spirulina and organic cashew milk are taking center stage at Clean Juice, a 131-unit USDA-certified organic juice and food bar based in Charlotte, North Carolina.

"Clean Juice is hot out of the gate in 2023, with our high-pressure processing transition completed and new menu offerings landing in stores nationwide," CEO and Co-Founder Landon Eckles said in a company press release. "Blue is simply delicious because its pineapple-lemon mix is refreshing, and it features blue spirulina, a powerful superfood alga that offers antioxidants with detoxifying value. And the best part of our organic Cashew Milks, other than being low in sugar, rich in heart-healthy fats and proteins, and a great source of copper and magnesium, is that it's an amazing energy source — something we all need to power through our busy days!"

Clean Juice stores recently completed the transition from in-house bottled, cold-pressed juice production to high-pressure processing on a farm in the Central Valley of California, where the freshly grown produce is harvested at the peak of its taste, cold-pressed, pressurized, bottled and distributed across the country in 33 states where stores operate, Eckles said about the nine-month, three-phase journey. The move solves the riddle of processing organic produce without heat, chemical preservatives, or additives while maintaining organic produce's natural benefits and farm-to-bottle freshness.

Blue Spirulina detoxifies and energizes
Blue is the newest natural, organic product innovation in the cold-pressed category since the company added Pink to the line-up in June 2019, according to Eckles. It's filled with organic lemon and pineapple — excellent sources of Vitamin C and agave, a natural vegan sweetener phytonutrients and blue spirulina to energize and reduce blood pressure.

"Not only is this new bottle of juice refreshing and puts out the beach vibes to our guests, but it's also incredibly healthy thanks to blue spirulina," B. Quick Chadwick, chief marketing officer, said in the release. "What's more, it just looks great and complements the color palette of our other juices,"

More on milk
The company's juice transition ended with cashew milk, which requires a specialized process called ultra-high temperature. Because cashew milk has less acidity, it requires heat to kill foodborne pathogens and ensure a tasty and safe product. This not only improves product consistency but treats potential foodborne pathogens, making the product safer for longer, according to Eckles, who said acidity was a significant contributor to increasing the safety of the product. Because the juices all contain ingredients with higher levels of acidity, HPP is a viable option for the juices but not milk.

"With the process of the new milk in place, White, Cacao, and Cashew Milk Latte flavors will be offered the same flavor profile our guests have enjoyed for years," he said in the release.