THE PROJECT: JUICE DIFFERENCE
What makes us different? Click the "+" to find out more.
Not to be confused with “fresh-pressed” or traditional centrifugal pressing techniques, the cold-pressed method uses hydraulic force to extract juice from produce in the gentlest way possible. Cold-pressed juice preserves more of the nutritional content from the produce, so you get a full complement of vitamins, minerals, and enzymes. Further, cold-pressed juice can last for up to 96 hours.
The United States Food and Drug Administration says that any product made up of 70% organic ingredients can be labeled “Organic.” We at Project: Juice thought that sounded too easy, so we've raised the bar: 95% of the ingredients we use are organically grown. We watch what goes into our juice so that you don't have to.
Want to drive to the farm where our ingredients are grown? If you live in the Bay Area, you probably can do it in a day, easily. We source most of our ingredients from farms within 150 miles of San Francisco, ensuring that all of our produce is fresh and has a small carbon footprint. Nobody wants carbon footprints in their juice. For those ingredients that we can't source locally, we still verify that the product is organic.
4. Triple-Filtration Water System
As much as we love tap water, your average water system can contain all sorts of contaminants, from chlorine to copper to fluoride. That's why we employ a triple-filtered water system when rinsing your produce. This ensures that contaminants are removed, leaving behind mineral-dense water that our veggies love to swim in. Trust us, you can taste the difference.
Although often overlooked by the consumer, NSF certification is meant to give you peace of mind when ordering our juices. Since 1944, NSF International has been protecting public health by certifying products and standards that protect food, water, air, and other consumer products. With your safety in mind, we ensure that all of our equipment is "NSF Certified."