HASKAP BERRY - JUICE - 100% Pure
We capture the juice from our premium berries grown naturally without pesticides or herbicides, to provide a nutritious, 100% Pure, no added ingredients - no sugar, no water, just the pure delicious berry juice.
Need a source of energy?
Pour over ice for a refreshing drink!
Add a zip to your cocktails or water for the tantilizing taste of the Haskap!
Add to your smoothie!
Need a topping for your dessert, slow simmer until desired thickness is achieved.
The 500mL and 1 Litre Haskap Juice are High Pressure Pasteurized. HPP retains the Vitamins and antioxidants.
- Juice from whole washed frozen Haskap Berries
- No Additives
- No Added sugar
- No Preservatives
- Heat Pasteurized/HPP - High Pressure Pasteurized
- Free of pesticides and herbicides
- GMO-Free
- Gluten Free
PRODUCT CHARACTERISTICS:
Parameters | Specifications |
Method of Sterilization | Pasteurized/HPP - High Pressure Pasteurization |
Flavour | Haskap Berry |
Color | 504 |
Brix | 22-24 |
pH | < 3.5 |
SHELF LIFE, STORAGE, PACKAGING::
Parameters | Specifications |
Storage | Store unopened containers in a cool, dark area. |
Shelf Life | Unopened BIB's will keep for 2 years. Keep opened BIB's with spout down to ensure shelf life of 2 months. Small glass and plastic containers, refrigerate after opening. |
Packaging | FDA and USDA compliant. BIB - sealed pouch bags inside boxes with spout. Plastic - PET. Glass. |
Pack Sizes | Plastic: 60 ml, 350ml. Glass: 170ml, 430ml. BIB - 1.75L, 3L, 5L, 20L |
Package Size | Prices | Buy Now |
---|---|---|
430 ml / 16 oz. (1.8 Cups) | $8.50 | |
500 mLitres / 16 oz. (2 Cups) - HPP | $10.00 |
|
1 Litres / 33.8 oz. (4.2 Cups) - HPP | $15.00 |
|
3 Litres / .8 Us Gal. (12.7 Cups) | $36.00 | |
5 Litres / 1.32 US Gal. (21 Cups) | $55.00 | |
20 Litres / 5.28 US Gal (84.5 Cups) | $220.00 |
- Source of Energy
- Source of Potassium
- Free of Saturated Fats
- Free of trans fat
- Free of cholesterol
- Anthocyanadins - 460mg / 100 g
- Anthocyanins - 640 mg / 100g
Click here to review Haskap Health Benefits and Supporting Documents