BalanceMayIssue2017 - 10

BALANCE PROMOTION

'I WAS ON A MISSION
TO SHAKE UP THE
DRINKS INDUSTRY'
Savsé founder Guka on determination, perseverance and
how his mother helped inspire the smoothie giants
'I founded Savsé,
the UK's fastest
growing smoothie
brand, in 2013 after
being frustrated
with other "healthy"
smoothies on the market that were full
of added sugar and heat pasteurised, a
preservation technique which destroys
the nutrients and flavour of the ingredients.
'The idea for Savsé originally came 30
years ago in Georgia when my mum, Nina,
became pregnant. The doctors found she
was suffering from an iron deficiency and
suggested she juice spinach and apples
to increase her iron levels. She bought
a juicer and started experimenting with
fruit and veg combinations. She loved the
results so much she raised me and my two
sisters drinking her smoothies - a great
way for her to sneak veg into our diets.'

LIGHT BU LB MOMENT
'Fast-forward to London in 2011 when
I was working in a busy sales job. I was
pushed for time and wanted a healthy
drink to keep me going. I tried all the
big smoothie brands but none of them
matched the taste and health benefits of
the ones my mum made.
'Armed with mum's original recipes
- and a personal investment of just
£250 - I started a mission to shake up the
drinks industry for the better.'

NOTHING COMPROMISED
'I was told by industry experts that heat
pasteurisation was the only viable way of
making a fruit and vegetable smoothie,
but found that all the pasteurised samples
I tasted were bland, often supplemented
with added sugar and devoid of nutrients.
I refused to compromise - I knew there

Savsé's
fruit and
veg are
handselected
from
around
the world,
depending
on where
the best
quality is
in season.

NO ADDED
SUGAR OR
ARTIFICIAL
COLOURS

must be another, better way to be able to
offer consumers a product that really was
as healthy as it was delicious.
'Staying true to the consumer, and
creating a product that made it that little
bit easier for consumers to live a healthy
lifestyle was what it was all about. After a
lot of searching, I finally found out about
high pressure processing (HPP).
'This technique locks in the goodness
while keeping out the nasties and, when
coupled with the best ingredients I could
find, produced an amazing smoothie.'
The Savsé range is now available in
more than 10,000 stores nationwide,
such as Sainsbury's, Tesco and Waitrose.

May 2017 BALANCE

THE KEY TO
KEEPING COOL
High pressure processing (HPP)
is the sophisticated preservation
technique used to ensure that all
vital nutrients are locked into each
bottle while removing anything bad.
The products are sealed in
packaging to a pressure equivalent
to five times the pressure of
the deepest ocean.
Unlike other smoothies which are
heat pasteurised, no heat is used
throughout the process.
Savsé is proud to be made different,
staying true to Nina's recipes by
producing tasty smoothies.

Visit savse.com
https://savse.com/ http://www.savse.com
Table of Contents for the Digital Edition of BalanceMayIssue2017
