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Behind the Scenes: The Daily Squeeze

With the arrival of the new year, many of us find ourselves reflecting on our goals and aspirations. Every gym is bombarding you to kickstart your fitness journey. Weight loss programs are telling you ‘this is your year to lose the weight’. But for Danielle Mullet, owner of The Daily Squeeze, she approaches our well-being and health a different way.

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Danielle believes in helping her customers achieve their health and nutrition goals by providing simple, high quality, and nutrient dense food and drink options. She wants to promote healthy choices without making wellness intimidating, unobtainable, or focused solely on body image.

As we enter the second half of January, I decided to get a closer look at the cold-press process and go Behind the Scenes at East Hill’s local juice shop, The Daily Squeeze.

What’s so special about their juice? Their Good Nature cold-pressed juicer, which they have named Francois, uses extreme pressure to extract the juice from produce. Since there are no heating elements or fast spinning of the produce during the process, it does not oxidize and lose its nutrients as quickly as it would in a traditional centrifugal juicer.

When I arrived, I was greeted by their kitchen manager Emily. We aproned up, had some coffee and got to work on a batch of Sweet Greens. We started by weighing the produce — green apples, pineapples, lemon, kale and spinach. Did you know each 12oz bottle of Daily Squeeze juice contains 1.5 pounds of produce? Once the produce was weighed, we used a produce soap to give every single piece a nice bath before we moving on to the juicing process.

Francois was scrubbed clean before piecing it together. This specific juicer does not come cheap, with a price tag around $25,000. Once pieced together, the fruit and vegetables go down the down shoot and are sliced and diced before dropping into a large cloth bag.

The machine then uses extreme pressure to press the produce filled bag until juice flows like a waterfall into the pan below. From that point, the juice is bottled into their reusable glass bottles, capped, dated and placed directly into their cooler for sale.

Juice made on a cold-pressed juicer retains nutrients longer without the use of any preservatives and can last from 5-7 days, while juice made on a traditional centrifugal juicer starts breaking down immediately and should be consumed within 1 hour of juicing.

What struck me the most was the company’s commitment to maintaining the integrity of the ingredients. They made sure that no heat or additional additives were introduced during the juicing process, ensuring that the juices remained pure and unadulterated. This dedication to quality and purity truly sets them apart from other juicing methods.

I have always been a huge fan of The Daily Squeeze, but seeing every step of this process left me with an even higher level of appreciation for their commitment to quality, craftsmanship, and sustainability. It was a reminder that sometimes, taking the extra time and effort to do things meticulously can truly make a difference in the end product.

Thank you for having The Local Pulse into your kitchen and we look forward to overflowing our bodies with nutrients in 2024!