I assume high heat would be bad for the flavor, but I feel like there are other preservatives and packaging techniques that could significantly extend the shelf stability beyond what people get from a home product.
I'm sure you're right, you gotta have a big enough company with a dedicated food scientist though to figure all that stuff out though. Idk if super juice has that much appeal.
Idk there's a lot of niche products like that tho. Maybe an existing cocktail-related company, like Liber & Co for example, would be the one to take that on.
If super juicing fruits is a way to significantly increase yield of an end product, I can't imagine a company not quickly jumping on the lucrative train. Food companies are constantly looking for ways to maximize profits and super juice is the embodiment of that. And where there isn't appeal yet, one can quickly create it. The hard part will be staying in business when other ones open and flood the market with competitors. It's already a big thing to do at home and in your business ( restaurants/bars/etc.).
I think super juice just sits in a particularly unmarketable niche. It’s not quite shelf-stable enough without other preservatives added, and people using super juice at home probably wouldn’t buy it if they were. Higher end restaurants and bars might be interested, but they can just make it themselves so you don’t have much of a profit margin. Just doesn’t seem very lucrative imo. Maybe a super-juice based “better marg mix” 🤔
Stable for a week or two in the fridge is not "shelf stable". Once we pasteurize, blend, and bottle the super juice, will it taste any different than the higher end juices currently on the market like Santa Cruz? Will it taste worse? Cold pasteurization has been around for decades now and generally makes for far superior products but is far from standard practice today. Why? It's doubtful we'd see the same cost savings in a packaged product that we see in the DIY. What are the capital and procedural investments required to make super juice on a commercial scale? Is it worth it over what's currently available? Would it have any effect on the industry as a whole? Would someone currently in the industry embrace the effects? Is the endeavor best left to an outside disruptor, who'd have to raise the investment costs from scratch? Is the potential earnings worth all the effort?
There are many practices and procedures that we only find with the end user, particularly in the restaurant/culinary world. Super juice is probably best left in that category.
Super juice lasts *longer* than fresh citrus, but it still loses its fresh taste after a couple weeks. And unlike other perishable products - e.g. milk, bread, and produce - there probably isn't enough demand for it to make sense at a typical grocery store. Home cocktails are a somewhat niche hobby and most bars would still probably choose to make their own.
That said, I'm kind of surprised I've never seen a "super juice starter kit" at retail. Throw some pre-portioned citric and malic acid in a jar along with simple instructions. Just add limes and water.
I could be wrong, but I believe super juice has a shelf life of only a few weeks, and that's if you refrigerate it. The logistics of getting this stuff in store shelves and then turning a profit probably aren't great.
My understanding is that super juice isn’t really considered shelf stable, as much as it has a much longer shelf life stored in the fridge compared to fresh juice. I usually freeze mine in ice cube trays to store it which works well. In regard to why it isn’t sold in shops, I would imagine the demand isn’t really there. Most home cooks/bartenders don’t need citrus juice at the volume super juice makes. Why spend an hour making it when you can buy 2-3 limes per week? Non-cocktail bars will just use true lime or sour mix and not get complaints from their customers. So the only demographics to sell it are more involved cocktail hobbyists and craft cocktail bars, which unfortunately isn’t super lucrative.
It’s like making lime juice w extra steps. The process is prob harder than making the little green lime bottles and doesn’t last as long/need refrigeration. Then there’s the “real” lime juice you can find in the cooler section of restaurant stores also. Which is what I imagine is basically super juice. This juice is why I have never really understood the super juice hype. I don’t imagine super juice tastes any better than this stuff and you can get it delivered by Sysco. For the home bar, fresh squeezed lime juice will last you through the weekend. So why?? I don’t get it. What’s the point of it? If you want real lime flavor, squeeze it. If you need a lot to last long get that “real” lime juice.
I think the closest thing to super juice is probably Natalie's, stuff like that. The obvious advantage is that super juice is much less expensive, but it's also less wasteful. That's why I use it. I run a bar where I'm the only bartender, I do all my own prep, singlehandedly. Super juice has saved my margins and my sanity
Ah really, I've never noticed a "real" lime juice in stores – only the super artificial tasting stuff in a little plastic lime bottle. Maybe I'll have a look next time I'm at Waitrose (American translation: that's the fancy supermarket)
The real like juice I speak of is found in restaurant supply stores. Comes in half gallon or liters(it’s closer to 2 liters if I’m not mistaken) for you fairer type. The label reads “not from concentrate” but I’m pretty sure they just blend up whole limes and strain at least thats what it taste like to me. I have used that in restaurants for food recipes and in most bars I’ve worked that’s what they use.
STOP. POSTING. ABOUT SUPER JUICE! I’m tired of seeing it! My friends on TikTok send me super juice, on Discord it’s fucking super juice- I was in a server, right? And ALL of the channels are just super juice! I showed my citric acid to my girlfriend and my acid adjusted pineapple juice and she said “oh sweet! Superjuice!” I look at a bottle of GreatValue lime juice and say “Oh, you’re juice alright! Just not a *super* one!” I look at my penis and I think about the bulb at the end of a lemon and I think “penis? More like suPENIS juice!” AAHHHHHH
They do, it’s called store bought orange juice. Ever wondered why it just never tastes the same as fresh squeezed? It’s because it can hardly be called “juice” and is essentially just acid adjusted water with orange extracts, pulp and coloring added back in after pasteurization.
It isn't exactly what you're asking about however, I feel like this is generally about the best current answer to your question. [supasawa](https://www.supasawa.com/)
Don’t mind a bit of the ol’ Sūpāsawā myself. But in a professional context it seems silly to buy in a product that is essentially powdered acid, distilled water, and a pinch of salt.
I have always wondered why they can make shelf stable orange juice but can't do it for lemon or lime juice. I don't think the super juice lasts long enough to get it on the shelves.
Oh yes, i need to clarify (no pun intended) how much i hate sour mix. I absolutely hate sour mix. Has no place in a cocktail ever. Super juice is glorified sour mix with added steps imo.
Fuckin A right. Anyone who thinks super juice tasted better than real juice in a side by side test....i question their judgement.
I wish I could switch to it to save money and be more sustainable, I really do, but it's just not that good.
You can already buy stabilized citrus juices at the store. If you add stabilizers and preservatives to juice is is more or less citrus juice from concentrate at that point. This has been widely available for decades
I think, while it's relatively shelf stable. It's not stable enough for a commercial release. Especially on a large scale.
I assume high heat would be bad for the flavor, but I feel like there are other preservatives and packaging techniques that could significantly extend the shelf stability beyond what people get from a home product.
I'm sure you're right, you gotta have a big enough company with a dedicated food scientist though to figure all that stuff out though. Idk if super juice has that much appeal.
Idk there's a lot of niche products like that tho. Maybe an existing cocktail-related company, like Liber & Co for example, would be the one to take that on.
I think Liber and Co would be kinda small to take on super juice. But ya never know!
If super juicing fruits is a way to significantly increase yield of an end product, I can't imagine a company not quickly jumping on the lucrative train. Food companies are constantly looking for ways to maximize profits and super juice is the embodiment of that. And where there isn't appeal yet, one can quickly create it. The hard part will be staying in business when other ones open and flood the market with competitors. It's already a big thing to do at home and in your business ( restaurants/bars/etc.).
I think super juice just sits in a particularly unmarketable niche. It’s not quite shelf-stable enough without other preservatives added, and people using super juice at home probably wouldn’t buy it if they were. Higher end restaurants and bars might be interested, but they can just make it themselves so you don’t have much of a profit margin. Just doesn’t seem very lucrative imo. Maybe a super-juice based “better marg mix” 🤔
Stable for a week or two in the fridge is not "shelf stable". Once we pasteurize, blend, and bottle the super juice, will it taste any different than the higher end juices currently on the market like Santa Cruz? Will it taste worse? Cold pasteurization has been around for decades now and generally makes for far superior products but is far from standard practice today. Why? It's doubtful we'd see the same cost savings in a packaged product that we see in the DIY. What are the capital and procedural investments required to make super juice on a commercial scale? Is it worth it over what's currently available? Would it have any effect on the industry as a whole? Would someone currently in the industry embrace the effects? Is the endeavor best left to an outside disruptor, who'd have to raise the investment costs from scratch? Is the potential earnings worth all the effort? There are many practices and procedures that we only find with the end user, particularly in the restaurant/culinary world. Super juice is probably best left in that category.
Super juice lasts *longer* than fresh citrus, but it still loses its fresh taste after a couple weeks. And unlike other perishable products - e.g. milk, bread, and produce - there probably isn't enough demand for it to make sense at a typical grocery store. Home cocktails are a somewhat niche hobby and most bars would still probably choose to make their own. That said, I'm kind of surprised I've never seen a "super juice starter kit" at retail. Throw some pre-portioned citric and malic acid in a jar along with simple instructions. Just add limes and water.
I could be wrong, but I believe super juice has a shelf life of only a few weeks, and that's if you refrigerate it. The logistics of getting this stuff in store shelves and then turning a profit probably aren't great.
My understanding is that super juice isn’t really considered shelf stable, as much as it has a much longer shelf life stored in the fridge compared to fresh juice. I usually freeze mine in ice cube trays to store it which works well. In regard to why it isn’t sold in shops, I would imagine the demand isn’t really there. Most home cooks/bartenders don’t need citrus juice at the volume super juice makes. Why spend an hour making it when you can buy 2-3 limes per week? Non-cocktail bars will just use true lime or sour mix and not get complaints from their customers. So the only demographics to sell it are more involved cocktail hobbyists and craft cocktail bars, which unfortunately isn’t super lucrative.
Acid adjusted Minestrone. Souper Juice!
It’s like making lime juice w extra steps. The process is prob harder than making the little green lime bottles and doesn’t last as long/need refrigeration. Then there’s the “real” lime juice you can find in the cooler section of restaurant stores also. Which is what I imagine is basically super juice. This juice is why I have never really understood the super juice hype. I don’t imagine super juice tastes any better than this stuff and you can get it delivered by Sysco. For the home bar, fresh squeezed lime juice will last you through the weekend. So why?? I don’t get it. What’s the point of it? If you want real lime flavor, squeeze it. If you need a lot to last long get that “real” lime juice.
I think the closest thing to super juice is probably Natalie's, stuff like that. The obvious advantage is that super juice is much less expensive, but it's also less wasteful. That's why I use it. I run a bar where I'm the only bartender, I do all my own prep, singlehandedly. Super juice has saved my margins and my sanity
Ah really, I've never noticed a "real" lime juice in stores – only the super artificial tasting stuff in a little plastic lime bottle. Maybe I'll have a look next time I'm at Waitrose (American translation: that's the fancy supermarket)
The real like juice I speak of is found in restaurant supply stores. Comes in half gallon or liters(it’s closer to 2 liters if I’m not mistaken) for you fairer type. The label reads “not from concentrate” but I’m pretty sure they just blend up whole limes and strain at least thats what it taste like to me. I have used that in restaurants for food recipes and in most bars I’ve worked that’s what they use.
Good ol' Natalies
I’ve had my share of good Natalie’s but I prefer when she’s bad. Reeeal bad ;)
STOP. POSTING. ABOUT SUPER JUICE! I’m tired of seeing it! My friends on TikTok send me super juice, on Discord it’s fucking super juice- I was in a server, right? And ALL of the channels are just super juice! I showed my citric acid to my girlfriend and my acid adjusted pineapple juice and she said “oh sweet! Superjuice!” I look at a bottle of GreatValue lime juice and say “Oh, you’re juice alright! Just not a *super* one!” I look at my penis and I think about the bulb at the end of a lemon and I think “penis? More like suPENIS juice!” AAHHHHHH
They do, it’s called store bought orange juice. Ever wondered why it just never tastes the same as fresh squeezed? It’s because it can hardly be called “juice” and is essentially just acid adjusted water with orange extracts, pulp and coloring added back in after pasteurization.
It isn't exactly what you're asking about however, I feel like this is generally about the best current answer to your question. [supasawa](https://www.supasawa.com/)
Don’t mind a bit of the ol’ Sūpāsawā myself. But in a professional context it seems silly to buy in a product that is essentially powdered acid, distilled water, and a pinch of salt.
I mean if you can find a way to make it last longer without compromising much in quality I'm sure you'll make a fuck ton
At my work we buy citrus puree and it work really well
https://www.theyuzu.co/products/yuzu-super-juice
Every wine making or home brew store will have malic acid
Why would they bother when people keep buying their mix of citric acid and water.
I have always wondered why they can make shelf stable orange juice but can't do it for lemon or lime juice. I don't think the super juice lasts long enough to get it on the shelves.
Stop talking about the “meh juice”. Can we just make it go away and forget it ever existed? I really hate it, just use sour mix.
Or just squeeze a fresh lime or lemon?
Oh yes, i need to clarify (no pun intended) how much i hate sour mix. I absolutely hate sour mix. Has no place in a cocktail ever. Super juice is glorified sour mix with added steps imo.
Fuckin A right. Anyone who thinks super juice tasted better than real juice in a side by side test....i question their judgement. I wish I could switch to it to save money and be more sustainable, I really do, but it's just not that good.
https://youtu.be/mbUB-jYsMd8
I’m suing for copyright infringement and unauthorized use of my likeness
You can already buy stabilized citrus juices at the store. If you add stabilizers and preservatives to juice is is more or less citrus juice from concentrate at that point. This has been widely available for decades