Cultured Supply is a specialty producer and distributor of HPP products for food service. We provide a curated selection of turnkey items designed to cut labor costs without compromising quality. We’re starting with juices and beverages.
Our juices are cold-pressed and never heat-treated and preserved with high-pressure processing (HPP) so they lock in real flavor, nutrients, freshness, and extended shelf life. No shortcuts, no shelf-stable tricks.
We are the only juice manufacturer extracting for foodservice under refrigerated conditions so you will receive the highest quality product on the market and taste like you just squeezed it.
High Pressure Processing (HPP) is the key to everything we do. It uses cold pressure—not heat—to naturally preserve juice while keeping flavor, nutrients, and color intact. That means no additives, no pasteurization, and no compromise. It’s what allows us to deliver fresh-squeezed taste with a 120-day shelf life, every time.
We grow our local distribution network organically—through trusted, word-of-mouth referrals from operators in the markets we serve.
Foodservice was built on real ingredients, trusted relationships, and local delivery. What ended up on your menu reflected what you believed in—freshness, quality, and care.
That system was being quietly replaced. Food started traveling thousands of miles, stripped of its nutrients, pumped with preservatives, and passed through layers of middlemen before it reaches the plate. Distributors squeezed producers on price, hid fees, and offered zero transparency. Chefs and operators were stuck choosing between low-quality products they weren't able to stand behind or high prices they could not afford.
We decided enough was enough. So, we launched CS Juice with one goal: to bring the soul back to hospitality—starting with beverages.
Cold-pressing beverages and preserving them with High Pressure Processing (HPP) to keep all the flavor, nutrients, and color intact. We started delivering this fresh-squeezed taste with a 120-day shelf life to the hospitality industry strictly through word-of-mouth. People loved it.
We didn’t stop at juice. We reimagined distribution itself. Instead of selling through bloated wholesalers, we built a referral-based model designed by operators, for operators. We started putting money back into the hands of local chefs, bartenders, and GMs who actually make this industry run.
We had more than a product. We had a movement. One built on trust, not transactions. On quality, not compromise. And on a belief that better systems lead to better food—and a better future for everyone who serves it.
