FAQ

What is the difference between nectar and juice?

Fruit nectar is a combination of fruit juice or pulp with water and sugar(s) or honey. While a fruit juice has always a fruit content of 100%, nectars merely require a minimum fruit content.  The decision to process a fruit to a juice or a nectar depends, at Rabenhorst, on its acidity and amount of fruit flesh.  The precise fruit content is declared on the bottle label.

The compulsory minimum fruit content of nectars varies between 25-50% depending on the processed fruit. The following criteria are decisive:

  1. Fruits with juices appropriate for immediate consumption: minimum 50% (e.g. apples and oranges)
  2. Fruits with acid juice, which is not suitable for immediate consumption: depending on the fruit: between 25-50% (e.g. limes, blackberry and blackcurrant)
  3. Fruits with a high amount of fruit flesh: between 25-35% (e.g. banana and mango)

What is the difference between juice made of concentrate and pure juice?

A fruit juice made from concentrate is a product consisting of concentrated fruit juice mixed with drinking water.  Flavours, fruit flesh and cells from the same type of fruit which are obtained using suitable physical processes may be used in fruit juices which are made from fruit juice concentrate.

Here is a description of the production of fruit juice made from concentrate using the example of orange juice:

 

  1. Squeezing of the oranges
  2. Separation of fruit flesh and juice; deep freezing
  3. Separation of flavourings, splitting into water-soluble and liposoluble components
  4. Extraction of the fruit’s own water from the juice
  5. Deep freezing the concentrate
  6. Defrosting the concentrate
  7. Blend the concentrate with drinking water
  8. Addition of orange flavour
  9. Addition of defrosted fruit flesh
  10. Bottling and pasteurisation

 

The use of single components enables the composition of juices that always taste exactly the same.

 

A directly extracted juice contains only the original, fruit-specific ingredients of the processed fruits.  The standardisation of taste and flavours is not possible.  Certain variations in taste and flavour have to be accepted, as nature does not obey humanity’s artificially created standards.

Here is a description of the production of a directly extracted juice using the example of orange juice:

 

  1. Squeezing of the oranges
  2. Separation of fruit flesh and juice (for technological reasons)
  3. Short-term cooling of the juice to 2-3°C
  4. Addition of the fruit flesh for the filling process
  5. Bottling and pasteurisation

 

Avoiding the use of concentrates in the production of our juices is one of Rabenhorst’s top priorities. We preserve the natural structure of the directly pressed juice and, with it, most of its vitamins and vital substances.

Whole grains contain all the essential parts and naturally-occurring nutrients of the entire grain seed in their original proportions. This means 100% of the original kernel;  all of the bran, germ, and endosperm is present.

 

Whole grain is prepared for DAR-VIDA as coarse stone-ground meal. A large part of the dietary fibre, the vitamins, oils, minerals and secondary metabolites of the grain that are valuable for our bodies is to be found in the bran. It is the dietary fibre in DAR-VIDA that helps keep the digestive system going.

Oats contain beta-glucans, a type of soluble fibre that slows down the absorption of carbohydrates into the bloodstream. This slower digestion prevents dramatic spikes in blood sugar and insulin levels that would otherwise encourage our bodies to produce and store fat.

 

Oats are a rich source of magnesium, which is key to enzyme function and energy production, and helps prevent heart attacks and strokes by relaxing blood vessels, aiding the heart muscle, and regulating blood pressure. A body of evidence suggests that eating magnesium-rich foods reduces your risk of developing type 2 diabetes. Experimental and clinical data also suggests a link between magnesium deficiency and depression.