FAQs

Why does razzle use fruit concentrates and not juices?

Fruit juices are for industrial productions of drinks packed in big barrels of 200l. Once opened  they need to be fully consumed. As a start up, we currently work with small scale production. Due to this it is very difficult for razzle to work with juices: the risk on significant waste of juices in the production would be too big. We don’t like throwing away food! When working with fruit concentrates however, gives us the possibility to work with small bidons of 20 to 25kg. On top of this, we can also store them in a freezer, so an unemptied bidon is not going to waste! That’s why we chose to work with concentrates.

What are fruit concentrates?

Fruit concentrates are fruit juices of which a large part of the water is vaporized to make a concentrated version of a juice. Often a fruit concentrate is a 6 to 7 times more concentrated version of the juice.

How are organic fruit concentrates made?

First of all a traditional organic fruit juice is made: the fruit is pressed and pasteurized to stop the microbiological activity. After this, a concentrate is made by evaporating the water at 50 to 60°C, in order to reduce the volume of the juice to 1/6th or 1/7th of the initial volume. After this, the concentrates are packaged in bidons & frozen. So only the evaporation step is different for concentrates vs juices. So the naturality of the production process of making a fruit concentrate only has a limited difference vs the production of a juice.

What is a kombucha concentrate?

In razzle, kombucha is used as an ingredient, and determines, together with the other ingredients the typical taste of razzle. Kombucha is a fermented tea: a traditional tea is being fermented for a certain period with kombucha ferments (yeast, specific cultures and bacteria). These cultures make during the fermentation acids and other taste components which contribute to the full and different taste of razzle.

Does razzle contain living kombucha cultures?

Razzle is being pasteurized in the bottle. This we do to have a longer shelf life of 1 year and storage at ambient temperature, which is better looking at sustainability and food waste. An advantage of this however is that the living cultures of kombucha are killed. On the other hand, kombucha cultures can form alcohol during the shelf life if not pasteurize, so we consider this also a bit as a win!

Does razzle contain alcohol (trough the kombucha)?

Yeast in kombucha cultures make during fermentation a limited amount of alcohol. Although the larger part of the alcohol is being transformed into vinegar, a part of the alcohol can remain in the kombucha. Due to maintaining of specific fermentation parameters (time, temperature, …), the formation of alcohol can be limited. The kombucha razzle is using, contains 0.5 vol% of alcohol. With razzle we use however only a limited amount of kombucha in our recipe, so due to the dilution we claim 0.0% of alcohol.

Where does the sedimentation in razzle come from?

Razzle is a natural product. If any sedimentation, this comes from the natural fruit concentrates. It has no impact on the taste, just shake once before opening and enjoy!