Rich source of fibre Completely free of additives Full of plant-based protein Rich source of fibre Completely free of additives Full of plant-based protein Rich source of fibre Completely free of additives Full of plant-based protein Rich source of fibre Completely free of additives Full of plant-based protein Rich source of fibre Completely free of additives Full of plant-based protein Rich source of fibre Completely free of additives Full of plant-based protein Rich source of fibre Completely free of additives Full of plant-based protein Rich source of fibre Completely free of additives Full of plant-based protein Rich source of fibre Completely free of additives Full of plant-based protein Rich source of fibre Completely free of additives Full of plant-based protein Rich source of fibre Completely free of additives Full of plant-based protein
Plastic?!#$?
Yep, Njamito bottles are made from recycled PET plastic.
This is because only plastic bottles can withstand High Pressure Processing (HPP) that we use to prolong shelf life. HPP applies 5.000+ bars of pressure to lock in as many natural nutrients, vitamins and flavours from the ingredients as possible.
Made only with ingredients
you can pronounce.
How come Njamito
doesn't turn into jam or soup
during processing?
Because instead of using heat to prolong shelf life, we opt for High Pressure Processing (HPP).
High temperatures (pasteurization or sterilization) don't do a good job at preserving vitamins and spoil the fresh taste and colour of most foods. That's why most players in the food industry tend to add aromas and food colourings to their products.
If Njamito were to undergo heat treatment, our Spinach Bowl would turn into spinach soup and we'd be left with strawberry jam instead of our Strawberry Granola.
But since HPP allows us to eradicate harmful bacteria without applying heat, we don't need to add any aromas, taste enhancers or colourings for Njamito to look natural and taste great.
Because instead of using heat to prolong shelf life, we opt for High Pressure Processing (HPP).
High temperatures (pasteurization or sterilization) don’t do a good job at preserving vitamins and spoil the fresh taste and colour of most foods. That’s why most players in the food industry tend to add aromas and food colourings to their products.
If Njamito were to undergo heat treatment, our Spinach Bowl would turn into spinach soup and we’d be left with strawberry jam instead of our Strawberry Granola.
But since HPP allows us to eradicate harmful bacteria without applying heat, we don’t need to add any flavourings, taste enhancers or colourings for Njamito to look natural and taste great.