"Hello, beautiful world! Pasteurized and pressurized juice often tastes awful, as expected from a non-fresh product. The difference between fresh orange juice and store-bought, pasteurized juice is like night and day! Supermarkets and large juice chains must pasteurize their products for multiple reasons: to extend shelf life, kill potential foodborne pathogens, reduce waste, and maximize profits. However, this process compromises the flavor, eliminates probiotic activity, and allows the juice to sit on shelves for weeks. The discerning guest at GoodSugar refuses to accept the compromise of pure products for the sake of shareholders in the juice industry. The founder, an honorable and juice-passionate individual, prioritizes human health over personal gain, believing that by doing so consistently, purity and taste will triumph over profits and material gains." ⸺Marcus Antebi, Founder
P.S. You don't have to compromise profits to serve fresh foods; you just have to operate efficiently. Sushi places do it better than any other industry. Scaling to a larger-sized company is more difficult, but not impossible—just harder. The barrier to entry in a fresh food business is much more profound, which means we have far less competition. Customers know they want freshness, so there will always be a market for it.