Goodnature and Pomeroy Merger Announcement
Historically, Goodnature Products, Inc., founded by Dale Wettlaufer, had been known for engineering, designing, and manufacturing large cold-pressed juice equipment for national and global size companies since the 1970’s.
Cold-Pressed VS Centrifugal Juice – Part 1: Real Nutritional Data
I have found it difficult sometimes to explain the health benefits of using a cold-press juicer over a centrifugal juicer without any hard evidence. Nutrients start to break down immediately, like a countdown that starts right when the produce is harvested. The biggest factor in juicing, however, is between centrifugal and cold-press, how much of a difference does this make in the nutritional content?
Cold Pressed Cocktail Recipes
The easiest way to add cold-pressed juice into your favorite cocktail is to consider the flavor profile of the drink you want to recreate. In this post I wanted to present a few of my favorite cold-pressed juice cocktails (with or without alcohol).
Goodnature Releases Countertop Cold Press Juicer
The wait is over, there is finally a commercial cold press juicer that fits on a a regular counter / bench-top in a cafe, restaurant, or kitchen space.
Organic Farm Tour in Nagano, Japan
Nori is taking me to the farm that grows most of the organic vegetables that go into Sunshine’s juice which is sold through their 4 locations in Tokyo.
5 Tips for Becoming USDA Certified Organic
Is becoming USDA Certified Organic right for your business? There’s not a lot of information available about going through the process of becoming certified organic for cold pressed juice. After going through the tedious process myself, I was able to come up with a list of my top 5 tips for anyone considering starting the process.
How to Make Nut Milk on the Goodnature X-1 (with video)
Nut milk (also known as “mylk”) makes a great addition to any business that sells juice. Nut milks have grown in popularity both in the grocery store and in juice bars within the last few years. There are even companies now that are making only raw nut milks. So what is nut milk? Well, it’s not actually milk, which does make it naturally lactose free, and it’s also very low in calories when served without any added sweeteners. Nut milk is just nuts, almonds and cashews most frequently, and filtered water. Sweeteners like dates, vanilla, or honey can be added to enhance the flavor. Making nut milk on the Goodnature X-1 is a simple process; it’s really just a matter of fine tuning your recipe to achieve the taste and creaminess you desire. Soak nuts in filtered water for 24 to 48 hours. That’s a pretty wide range but we have found that the longer the nuts are soaked, the less water is required later for blending. This should result in a creamier taste as well. Soaking should always be done in a refrigerator. Drain and rinse. The water will be dirty, especially if soaked closer to 48 hours. In the next step we will add in clean, fresh water. Weigh the nuts and add in filtered water. We weighed two pounds (.9 kg) of soaked nuts and added four pounds (1.8 kg) of water (about 2 liters / 68 ounces). Note: This is where some trial and error may be required as the ratio of nuts to water may vary depending on how you want it to taste and how long you soaked the nuts for. We found if we only soaked the nuts for 24 hours, the ratio had to be one part nuts to three parts water, at minimum, just to get the nuts to blend properly. With too little water, the slurry became like whipped frosting and wouldn’t press well. Soaking for 48 hours allowed us to do one part nut to two parts water. Blend the mixture into a slurry. We used the Vitamix XL because the size of mixture and it does a really great job of blending the nuts. We are only looking to break down the nuts into a smaller size, not get them so fine they will get into our milk. Typically 20 to 30 seconds is enough. Start the blender on a medium speed and take it up to high after 8 to 10 seconds. Pour into the press. The Monofilament Nut Milk Bag works the best as it is the most efficient and easier to clean. If you do not have one, a wide weave bag can be used. Repeat steps 3 – 5 until the bag is about halfway full or you’ve used all your nuts. Blend any additional solid ingredients For this recipe we used dates. After blending, add to the nut slurry. Start the press. Press very slowly to be sure the slurry doesn’t overflow the top of the bag. We set the press to take about 2 minutes to fully close. Add any additional liquid or powder ingredients. Popular ingredients include vanilla or cocao powder. Add to the nut milk and stir. Bottle, chill, and enjoy! Just like cold pressed juice, raw nut milk has a short shelf life. Keep the product refrigerated, and check with local health regulations about recommended shelf life. Make sure to fully clean and sanitize the X-1 before juicing anything else, as some customers may be allergic to nut based products. Also, there may be labeling requirements, read our article to learn more: FDA Labeling Requirements
Spread the Juice – South Korea
One of the first things you’ll notice when visiting Seoul for the first time is the quantity of cafes and coffee shops. Seoul literally has more cafes per capita than any other city in the world.
Engineering Cold Pressed Juice Equipment – A Letter From Eric
My Brother, Eric, is Vice President of Engineering at Goodnature, and sent out a wonderful email to myself and the other family members / Goodnature owners today. His words here describe exactly what cold pressed juice equipment is all about: All, I’ve been thinking about how to put in words what our goals are. One thing we do is try to design equipment that is based on minimal processing, which sounds like the easiest way to do it, but in fact it is the most difficult. We take a look at the process, distill it down to what is only absolutely necessary, and go from there. It is tempting as an engineer to over-design processing… heat something up to get it to flow better, use enzymes to make it less slippery, use chemicals to help clean it, preservatives and heat to make it last longer, and so on. The challenge is to take the processing out of beverage production; Figuring how to do it with the natural steps nature has provided us with, so that consumers have access to fresh and healthy beverages. How do you take the hand-made quality of cold pressed juice and scale it up to supply a whole juice bar or juice company? How do you keep things fresh, safe, and healthy without reaching into the food processor’s tool-bag? How do you get enough juice out of each cucumber or apple to stay competitive, with the disadvantage of not using cost-cutting additives and processing steps? Our challenge is simple: Take fresh fruits and vegetable, shred them, press them, and bottle the juice as quickly and as simply as possible without degrading the product in any way. What complicates the process is that we are living in a world that has gone too far down the processing road. Distributors that want 120 day shelf life, production managers that want to treat produce like it is a chemical or ingredient, instead of a living thing that needs to be handled as such, governing bodies that want food to be processed to a point of being sterile. Every extra step of processing is a step away from quality. We define quality as being as close to its natural state as possible. Quality is everything. Eric Wettlaufer Vice President Goodnature Products, Inc.
The Gift of Juice
I recently traveled to the countryside of Thailand to train Muay Thai (Thai kickboxing) for two weeks at a gym by the name of Sitmonchai, located in the Kanchanaburi province West of Bangkok by about 2 hours driving. Training at Sitmonchai is an otherworldly experience. Literally waking up by the crow of a rooster, our day starts at 6:00 AM with a 7 km jog on dirt roads, through a small rural village where sugarcane is the crop that supports the local families. When the cane gets to be a certain height, the farmers set it on fire to burn the leaves off, then walk through the fields in straw hats with machetes, hacking down the stalks. Ash falls from the sky like soft snow. This, combined with the Thai jungle heat and humidity makes for a surreal morning run. The running is just the warm up to the rest of the day of training. We would run, train, eat, sleep, then do it again in the evening, everyday, 6 days a week. By the end of two weeks I was truly sore and exhausted. Hats off to Thai fighters that live this life everyday, and the foreigners like my friend Nakano who have been living at the camp for two years plus. When it was time to go, I was packing my bags and there was a knock on my door. The camp director and my good friend, Abigail, brought me something. It was a small bottle of juice, made fresh from organic kale, spinach, ginger, and some other plants native to Thailand. It was in a small glass bottle, with a hand written label that read “Charlie Special.” After two weeks of intense training and no juice, drinking it sent a rush through my body similar to what Popeye goes through when he eats a can of spinach.
Goodnature Trade Shows 2015
Interested in speaking to us in person and learning more about our products and services? Come see at any of the following trade shows and conventions in 2015 (additional dates to be added later): International Restaurant and Foodservice Show March 8 – March 10 New York, NY Natural and Organic Products Europe April 19 – April 20 London, UK Naturally Good Expo May 3 – May 4 Sydney, Australia National Restaurant Association Show May 16 – May 19 Chicago, Il California Western Food Service and Hospitality Show August 23 – August 25 Los Angeles, CA
24 Gallons of Juice in 36 Minutes (video)
People often ask about the validity of the “up to 20 gallons per hour” claim of the Goodnature X-1 cold press juicer, so we decided to test it ourselves in our demonstration kitchen. In preparation, we purchased enough cucumbers to make a bit more than 20 gallons of juice (about 240 lbs), and to our surprise we processed all of it in 36 minutes, yielding approx. 24 gallons of cold pressed juice! If we break down the experiment and do the math, it turns out the X1 is capable of 40 gallons per hour, twice the amount of the advertised rating. It’s refreshing to a product out-perform what is advertised. Watch the video: Top 5 tips for fast juicing: 1) Do all the food prep prior juicing. Since we used cucumbers, we only had to remove the stickers and wash the produce. Other produce may require more preparation. Read more on preparing produce for cold pressed juice here. 2) Have plenty of supplies available. This includes juice containers and bags. In this video, we do not clean the bag between each batch, we simply swap the bag out for a clean one. While the next batch is going, the previous bag is being cleaned by a separate employee. 3) Only clean the press between recipes, not between each batch of juice. That being said, make sure not to let bacteria build up on the machine. Most health departments in the US require a full cleaning every 4 hours, but since these regulations vary by region, make sure to check with your local health department.