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We use ± 300 grams of vegetables and a little bit of fruit in the Sapje. No water or sugar is added. Sapjes are bottled in 240ml bottles, soups in 470ml bottles and shots in 50ml jars. We do not use preservatives, HPP, pasteurization, synthetic fragrances, flavors or colors, thickeners, concentrates or other unnatural additives. We do not add artificial (synthetic) vitamins. Our vegetable juices are 100% natural, artisanal and freshly squeezed and contain no “secret” ingredients. Read how we make the healthiest Sapje here.

We source as many ingredients as possible from certified, organic suppliers from the Netherlands and surrounding areas. By using as many local and 100% organic ingredients as possible, we are guaranteed healthy, pure and flavorful Sapje. We only buy seasonal vegetables and fruits, so the ingredients in the juices may vary seasonally.

By following these “purchasing rules,” we keep our company’s carbon footprint (carbon footprint) small. The ingredients we purchase come directly from the land and are en route to our Juice Lab for up to 48 hours, so we can guarantee optimal freshness and quality.

There are absolutely no added sugars or artificial sweeteners in the Sapje. Indeed, we are vehemently opposed to that. Sapje contains only the plant and fruit sugars naturally present in our organic ingredients. Because of the very high percentage of vegetables in our Sapje (at least 85%), there are few natural fruit sugars in them anyway. The fruit we use is mainly from citrus fruits. Because of the surprising flavor combinations, our Sapjes do not need any additional additives.

No, most of the juices from the supermarket have been briefly heated in the factory (pasteurized) or processed under very high pressure ( HPP – High Pressure Processing). This is done to maximize shelf life and kill microorganisms (such as bacteria and fungi). Pasteurization & HPP also come at the expense of beneficial vitamins, minerals and live enzymes. In doing so, you lose nutrients that are essential in the digestive process and contribute to good vitality. In addition, juice producers generally add a lot of sugars, flavorings, thickeners and/or stabilizers.

‘Raw’ foods are not heated above a temperature of 40-48 degrees. When food does get heated above this temperature, chemical changes occur. As a result, important nutrients go. In addition, raw food is as little processed as possible; as pure as possible.