The characteristic of Pago is, above all, the objectively better taste, (“Pago tastes like the consumer imagines the optimum fruit to be as a juice”) the premium quality and the natural composition of the product. Other characteristics are the speciality character and the great variety of types.
All our efforts in the composition, formulation and processing of the products are directed at achieving this “1:1 taste”.
This taste is achieved with the help of natural ingredients only.
All over the world. Depending on the type of fruit. In general, Pago only buys its fruits from selected suppliers and where they are available at the best possible quality level. These suppliers are, however, carefully selected and strictly controlled.
The quality of Pago products is fully guaranteed through strict controls of suppliers and raw materials. Theoretically, each individual fruit can be traced back to the tree or bush.
At the moment, purely organic fruits are, however, not available in the quantities Pago requires.
All production plants have the same fruit suppliers. Some fruits (e.g. pears) are purchased from several suppliers. They must, however, meet the same standards (specifications such as sugar and acid content etc.). Therefore, consumers cannot notice a difference.
It could be the case, that other fruit juice brands use the same fruits. The difference in quality to our competitors can be explained by the quality of the fruits used, the formulations and the careful processing.
Another name for Aronia is chokeberries. These are purple-black berries that commonly have a wax-like coating. They are 6-13 mm in size and are similar to a small apple when cut open.
It is native to Eastern Northern America. The berries have a strong, stable and natural colour with a dry and sour strong flavour. The commercial use of Aronia is mainly for juice, either alone or blended with other fruit juices and also for food colouring.
Aronia juice has very high levels of anthocyanins and flavonoids, five times higher than cranberry juice, with beneficial nutrients such as antioxidants, polyphenols, minerals and vitamins.
Direct Juice:
If a fruit juice is bottled right after being pressed, it is a direct juice.
Concentrate:
If water is first gently extracted after pressing in order to be replaced during bottling – mainly in the case of long transport routes – it is a juice made of concentrate.
Concentrate = the product manufactured from fruit juice by physically separating a specific part of the natural water content.
The advantages of juices made from concentrate are, on the one hand, that the fruits are pressed right after harvesting in a fully ripe condition in the cultivation area. A further advantage is the consistently stable quality of the products throughout the whole year. This is achieved by only processing the juice with water directly before bottling. Concentrates also offer an ecological advantage, as only the concentrate has to be transported instead of the juice.
The fruit content in the different fruit Pago products depends on whether the juices are 100% juices, nectars or fruit juice drinks (not every fruit can be enjoyed as 100% juice). Different minimum fruit contents are stipulated for nectars and fruit juice drinks, depending on the type of fruit.
Fruit juice means that there is no sugar added. The juice is only made out of fruits.
Nectar means that sugar is added. There is also a minimum content of fruit juice/concentrate which must be fulfilled; eg: Apricot must have a minimum content of 40% apricot
In a fruit juice drink the minimum content of fruit juice/concentrate is usually lower than in a nectar. Also if aromas are added the declaration has to be fruit juice drink.
Some products have an excellent taste both as a 100% juice and as nectar. Depending on consumer habits, a juice or nectar is recommended for different countries.
Of course each fruit contains water (approx. 80 to 90%). A juice that is extracted from a fruit up to 100%, therefore, contains the water from the fruit.
Fruits with a too high acidic level or those where the whole fruit flesh can be processed, taste considerably better as nectar than as a 100% juice.
Pago brings the 1:1 taste into the bottle due to careful selection of fruit and gentle handling and processing.
The quality philosophy demands that each Pago fruit juice and nectar should taste as natural as the fruits do.
The minimum fruit content for certain fruit groups are stipulated by international laws. In cases where a higher quality can be achieved with a higher fruit content Pago adds more fruit juice than in the minimum standards.
This varies a lot from fruit to fruit:
Guideline 1,1 – 2 kg fruit.
The transition from fruit to concentrate takes place in the following steps:
1. Harvesting
2. Washing – sorting the fruits
3. Pressing the fruits
4. Concentrating (water is extracted)
5. Transporting
6. Juice processing (water is added)
7. Pasteurisation (max. 85°C) and bottling
The transition from fruit to direct (freshly squeezed’) juice takes place in the following steps:
1. Harvesting
2. Washing – sorting the fruits
3. Pressing the fruits
4. Transporting
5. Pasteurisation (max 85°C) and
Bottling
Fruit juices contain a high level of water (80 to 85%). The water content of the juices is reduced by up to 40%, depending on the type of fruit, through the concentrating process. This means the generated juice concentrates are stabilised and the required storage and transport volumes are reduced by six to sevenfold in the case of full concentrates.
The aroma extracted during the concentration process is stored in individual containers and is re-added to the juices when they are reconstituted.
Environmental pollution is relatively small, as the raw materials are mainly transported in concentrate form, i.e. unnecessary water is extracted from the raw material before delivery and is only re-added during the re-dilution process in the production plant.
Yes, the preservability of the products is always achieved by means of pasteurisation. The products are heated and this is immediately followed by sealing and cooling (in doing so, a vacuum is produced in the bottle). This means all micro organisms are inactivated and the juice is preserved in a natural way (without adding preservatives).
The vacuum in the bottle is a guarantee for the quality of Pago products.
The extracted water and separated aroma concentrates are re-added to the fruit juice concentrate before bottling. The fruit juice must be absolutely identical to the direct juice as regards nutritive value and analysis.
Thanks to the closed filling system and additional extensive controls in the whole production process, it is virtually impossible for foreign substances to find their way into the bottle
After the washing process all bottles are subjected to the following controls:
1. Empty bottle inspector: every bottle is checked for impurities, cleaning residues, glass breakage and foreign substances.
2. Full bottle inspector: examines the already filled bottles for foreign substances of all kinds up to a size of approx. 1 millimetre.
As defined by law, samples are drawn from each production, which must comply with the statistical average indication of weight.
Pago fruit juices are high quality and natural products and, for this reason, artificial agents and preservatives are not used at all.
It is possible to ensure preserve ability without additives by means of careful pasteurisation and modern bottling techniques. Pago products only contain what is stated on the label.
The excellent barrier properties of glass (according to a scientific study by the Technical University in Graz) and the high quality of the Pago PET bottles material also contribute to keeping the taste as stable as possible up to the end of the minimum best-before date. The green colour also offers very good protection against light.
According to prevailing legislation, vitamins may also be added to 100% juices.
Approx. 10% of the vitamins are lost during pasteurisation.
The added vitamins are synthetic imitations of substances occurring in nature, i.e. they correspond in their structure and action to vitamins found in the fruits.
Vitamins are produced out of fruits but can also be generated synthetically.
Fruit juices are, of course, only one way (but a very palatable way) of supplying the body with essential vitamins that cannot be formed by the body, or only inadequately. They are necessary to maintain certain physical functions and must, therefore, be regularly supplied by food.
Special multi-fruit drinks (e.g. multivitamin drinks) vary considerably as regards fruit compositions, flavours and added vitamins. For this reason there are hardly any comparable multi-fruit drinks on the market with a similar composition.
The “ACE“ combination is the term for an especially successful vitamin formula: provitamin A, vitamin C and vitamin E complement each other as cell protection vitamins that strengthen the human immune system and neutralise the effect of so-called “free radicals”. Provitamin A is, for example, important for sight and cell growth. Vitamin C supports the body’s own defences and vitamin E plays an important role in fat and muscle metabolism.
“Free radicals” are very reactive molecules that can be produced in the body through physical and psychological stress. They can cause diseases of the heart circulation system, cancer or skin diseases and affect the human immune system. These “free radicals” can be neutralised by antioxidants like for instance A C E.
Ascorbic acid (vitamin C) is a vitamin that can only be supplied, like all vitamins, through food.
Each fruit contains sugar in the form of fruit sugar (fructose, glucose and saccharose,…). As the 100% juices contain nothing but fruit juice, they also contain fruit sugars, but not added sugars.
Fruit juices that would be too sour due to their acidity or too thick, due to their high fruit flesh content, must be made drinkable by adding water and sugar. In this case we are talking about nectars or fruit juice drinks.
Fructose, Glucose and Saccharose.
All 100% juices.
Whether a drink is more or less suitable for diabetics depends on the sugar content. Even 100% juices contain sugar in the form of fruit sugar included in the fruits. The lower this fruit sugar content, the more suitable the fruit juice is for diabetics.
All fruit juices with a low saccharose content and products without added sugar. In principle a medical specialist should be consulted regarding these kinds of questions.
Natural lemon juice concentrate is used in some Pago juices to regulate acids. Furthermore it is added because of the taste.
No skins are used for the manufacture of Pago products.
The skin is completely separated from the juice by means of modern production methods for oranges.
A small proportion of other fruit is used to round off the taste for Pago Strawberry, besides the strawberries.
Less than 2 %
Due to the natural decomposition of pectin during storage, it can happen that the fruit flesh sinks to the bottom, leaving clear liquid at the top. This does not, however, affect the quality of the product in any way.
Our suggestion is to shake the products well before drinking.
No, an unopened bottle of Pago does not have to be stored in the refrigerator.
An already opened bottle should, however, be stored in a cool place and consumed within 3 days.
For legal reasons the contained nutritional values must be stated to 100 ml. The volume for the nutritional values are set by law.
The carbohydrates stated in the nutritional value tables contain all types of sugar contained in the juices.
This form of data corresponds to the international declaration regulations.
Pago fruit juices are generally very healthy and contain a wealth of very valuable substances.
Their ‘value’ can vary because of different types of minerals, vitamins, etc in the different juices.
Pago fruit juices can also be enjoyed after the expiry of the minimum best-by date stated on the packaging As a natural product they are, however, also subject to a taste deterioration process and no longer have the desired, optimum taste after the MBD has expired.
As Pago fruit juices are natural products, the taste stability of the individual varieties is also very different. Minimum best-by dates are therefore stated as between 6 and 18 months accordingly.
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