Since its inception, Lemon Brothers has been committed to fully exploiting the unique qualities of organic lemons from the prestigious Amalfi Coast. Through a redesigned and innovative production process, we now manage to utilize 100% of our lemons, ensuring that each fruit contributes to the development of high-quality products while respecting natural resources.
The uniqueness of the lemons from the Amalfi Coast
The Amalfi Coast, located in southern Italy, is renowned for its lemons with exceptional qualities. These fruits, nurtured by a Mediterranean climate and grown in rich soils, are known for their refined taste, freshness, and powerful aromas. Lemons from this region are distinguished by a thicker skin and abundant juice, rich in vitamins and essential nutrients.
At Lemon Brothers, we are fortunate to work with these superior quality lemons, which are the foundation of our products. Their juice, both delicate and intense, gives our drinks an authentic character that appeals to lovers of subtle and natural flavors.
A revolutionary innovation: organic pascalized lemon juice
To harness the full potential of these exceptional lemons, we sought to develop a new approach to preserving the juice, allowing us to maintain both the taste and the nutritional benefits of the fruit. This is how we introduced pascalization into our production process.
Pascalization: a cutting-edge technology
Pascalization, or high-pressure processing (HPP), is a preservation method that subjects food to very high hydrostatic pressure, usually between 4,000 and 6,000 bars. This technique eliminates potentially harmful microorganisms while preserving the natural qualities of the product.
Unlike pasteurization, which uses heat to kill bacteria and can affect texture, taste, and nutrients, pascalization works gently. By not exposing the juice to high temperatures, this method preserves heat-sensitive vitamins, such as vitamin C, as well as the authentic aromas and texture of the lemon.
This means that the organic pascalized lemon juice we produce is almost identical to freshly pressed juice. In every drop, you find the natural taste of lemon, its liveliness and freshness, while benefiting from its vitamin and antioxidant content.
Pascalization versus pasteurization: a significant advancement
Traditionally, pasteurization is used to extend the shelf life of juices. However, this heat process alters the flavor profile and destroys certain vitamins. Pascalization, on the other hand, allows for better preservation of the original taste and guarantees a higher nutritional quality.
High-pressure processing also offers an extended shelf life without the use of preservatives. Pascalized lemon juice stays fresh longer while retaining its intrinsic qualities. Our customers can thus enjoy lemon juice almost as pure as the day it was pressed.
The bag-in-box: preserving product quality
To maximize the preservation of our pascalized lemon juice, we have chosen packaging in a bag-in-box. This innovative packaging system minimizes interactions between air and the juice, thus preventing oxidation, a phenomenon that can alter the taste and quality of products.
The bag-in-box works thanks to a flexible and airtight pouch inserted into a protective box. When you use the juice, the pouch contracts, preventing air from entering. Thus, our organic lemon juice retains its freshness and aromas for at least 6 months at room temperature.
Why pascalization is an asset for consumers
One of the main advantages of pascalization is its ability to preserve vitamins and nutrients in the product. Lemons are a natural source of vitamin C, an essential antioxidant to strengthen the immune system and protect cells from oxidative stress. Thanks to pascalization, we ensure that our organic lemon juice contains all the vitamin C and associated benefits.
Moreover, consumers can enjoy a product with exceptional freshness, without compromising on taste. Pascalized lemon juice retains the natural flavors of the fruit, offering a sensory experience close to that of freshly squeezed juice, but with a much longer shelf life.
Residue management: towards a virtuous cycle
Although we use almost all of the juice in our process, we want to mention that the skins, pulp, and seeds remaining after extraction are not wasted. These by-products are fully used for compost or biogas production, thus contributing to a complete valorization of the fruit.
This process is a way to extend our approach of full valorization of lemons, ensuring that nothing is wasted unnecessarily and that residues can be used beneficially for the environment and energy resources.
A solution for professionals and enthusiasts
One of the goals of Lemon Brothers is to offer solutions adapted to both professionals in the restaurant industry and individuals. Our pascalized organic lemon juice in bag-in-box is easy to store and use, providing a practical solution for those who need high-quality lemon juice, ready to use.
Chefs, pastry chefs, and bartenders can thus rely on a stable product without wasting time squeezing lemons. Individuals, for their part, enjoy the same premium quality for their culinary preparations, drinks, or simply to add a touch of freshness to their everyday dishes.
Conclusion
With the introduction of our pascalized organic lemon juice, Lemon Brothers has taken a new step in fully enhancing the organic lemons from the Amalfi coast. Thanks to innovative technologies such as pascalization and bag-in-box packaging, we are able to offer our customers a product of unmatched quality, preserving the taste and nutritional benefits of the lemons while ensuring a long shelf life.
This approach reflects our commitment to innovate while respecting the natural essence of the lemon, allowing everyone to enjoy an authentic and flavorful juice at any time.