THE PRESSED STANDARD
Our Promise
At Pressed, we believe less is more.
Real food doesn't need shortcuts, fillers, or fine print. That's why every juice, shot, and smoothie we make starts with simple, recognizable ingredients — and stays that way, all the way to the bottle. We believe in transparency over trend, and in nourishment you can actually pronounce. This is more than juice: it's goodness, pressed for you.
This is our promise to you:
01
No stevia
02
No sugar alcohols
03
No chemical "natural flavors"
04
No artificial dyes
05
No artificial colors
06
No gums
Curious what's behind each one?
Here's why we leave it out
— and what it means for you
WHY NO GUMS?
Gums like guar, xanthan, and acacia are used to thicken and stabilize — but getting there takes heavy processing, refining seeds, bark, or bacterial fermentation down into an isolated powder that's a fraction of the original plant. Some, including carrageenan, have been studied for their potential to irritate the gut, and they can leave sensitive individuals feeling bloated or uneasy. We'd rather let real fruit and vegetables do the thickening — the way nature already designed them to.
WHY NO STEVIA?
Stevia starts as a leaf, but what usually ends up in a bottle is a highly refined extract — isolated, purified compounds like rebaudioside A, often blended with other fillers or sweeteners. It's a far cry from the plant it came from, and for some people, ultra-refined sweeteners like this can affect digestion or shift how sweet things need to taste before they feel satisfying..
WHY NO STABILIZERS?
Stabilizers like carrageenan, cellulose gum, and mono- and diglycerides exist to keep ingredients from separating and to give products a longer, more “finished” shelf life. They're heavily processed, add no nutritional value, and some research suggests they may irritate the digestive tract with regular use. If a juice needs a stabilizer to look fresh, it probably isn't.
WHY NO SUGAR ALCOHOLS?
Sugar alcohols like erythritol, xylitol, and sorbitol are often marketed as a “natural” way to cut calories, but they're produced through industrial processing, not found this way in nature. In larger amounts, they can cause bloating and digestive discomfort, and some research has raised questions about erythritol and cardiovascular health in certain individuals..
WHY NO CHEMICAL "NATURAL FLAVORS"?
Here's the catch: “natural flavors” is a legal catch-all that can mean dozens of processed compounds, solvents, or carriers — with no requirement to disclose which. It might come from a source you'd never expect. We think you deserve to know what's actually flavoring your drink, so we skip the black box entirely.
WHY NO ARTIFICIAL DYES OR COLORS?
Artificial dyes make food look more vibrant — they don't make it taste better or nourish you. Often derived from petroleum, some have been associated with sensitivities in certain individuals, particularly children. If our juice looks a little less uniform some days, that's because it's real produce, not a formula.
