Since its creation, Lemon Brothers has made it its mission to fully exploit the unique qualities of organic lemons from the prestigious Amalfi Coast. Through a redesigned and innovative production process, we now manage to valorize 100% of our lemons, thus ensuring that each fruit contributes to the development of high-quality products while respecting natural resources.
The exception of lemons from the Amalfi Coast
The Amalfi Coast, located in the south of Italy, is renowned for its lemons of exceptional quality. These fruits, cradled by a Mediterranean climate and grown in rich soils, are recognized for their refined taste, their freshness and their powerful aromas. Lemons from this region are distinguished by thicker skin and abundant juice, rich in essential vitamins and nutrients.
At Lemon Brothers, we are fortunate to work with these premium quality lemons, which are the basis of our products. Their juice, both delicate and intense, gives our drinks an authentic character which appeals to lovers of subtle and natural flavors.
A revolutionary innovation: pascalized organic lemon juice
To exploit the full potential of these exceptional lemons, we sought to develop a new approach to preserving the juice, allowing us to preserve both the taste and the nutritional benefits > fruit. This is how we introduced pascalization into our production process.
Pascalization: an avant-garde technology
Pascalization, or high pressure processing (HPP), is a preservation method that subjects food to very high hydrostatic pressure, typically between 4,000 and 6,000 bar. This technique makes it possible to eliminate potentially dangerous micro-organisms 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 the heat-sensitive vitamins, such as vitamin C, as well as the authentic aromas and texture of the lemon.
This means that the pascalized organic lemon juice we produce is almost identical to freshly squeezed one. You will thus find in each drop the natural taste of lemon, its liveliness and freshness, while benefiting from its vitamin and antioxidant content.
Pascalization versus pasteurization: a significant step forward
Traditionally, pasteurization is used to extend the shelf life of juices. However, this thermal process changes the taste profile and destroys certain vitamins. pascalization, on the other hand, makes it possible to better preserve the original taste and to guarantee better nutritional quality.
High pressure processing also provides extended shelf life without the need for preservatives. Pascalized lemon juice stays fresh longer while retaining its intrinsic qualities. Our customers can therefore enjoy lemon juice that is almost as pure as the day it was squeezed.
The bag-in-box: preserving product quality
To maximize the conservation of our pascalized lemon juice, we have opted for bag-in-box packaging. This innovative packaging system helps minimize interactions between air and 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 pocket, inserted in a protective box. When you use the juice, the pouch shrinks, 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 the vitamins and nutrients of the product. Lemons are a natural source of vitamin C, an antioxidant essential for strengthening the immune system and protecting cells from oxidative stress. Thanks to pascalization, we guarantee that our organic lemon juice contains all the vitamin C and associated benefits.
In addition, consumers can enjoy a product of exceptional freshness, without compromising on taste. Pascalized lemon juice restores 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 would like to mention that the skins, pulp and seeds remaining after extraction are not lost. These by-products are entirely used for compost or the biogas production, thus contributing to the complete valorization of the fruit.
This process is a way of extending our approach to integral valorization of lemons, ensuring that nothing is thrown away unnecessarily and that residues can be used in a beneficial way for the environment and energy resources. .
A solution for professionals and amateurs
One of Lemon Brothers' objectives is to offer solutions adapted to both catering professionals and individuals. Our bag-in-box pascalized organic lemon juice is easy to store and use, providing a convenient solution for those who need high quality, ready-to-use lemon juice.
Chefs, pastry chefs and bartenders can therefore count on a stable product, without wasting time squeezing lemons. Individuals, for their part, benefit from the same premium quality for their culinary preparations, their 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 the art of fully promoting 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 unrivaled quality, which preserves the taste and nutritional benefits of lemons while ensuring a long shelf life.
This approach reflects our commitment to innovate while respecting the natural essence of lemon, allowing everyone to enjoy an authentic and tasty juice, at any time.