While studying economics at Nottingham University, Mitch Minton started making juices with a juicer in his garage in 2013 with the intention to launch juice concessions in the UK. Minton's late father, Tony, founded Minton Spring Water, which was sold in 2012. Presscription is the family's first foray into the juice and smoothie market.
Presscription launched with six recipes formulated with nutritionist Amanda Hamilton. Juices are made by cold-pressing 1 kilogram of vegetables and fruit and are stored in glass bottles. All products are vegan and raw. The juices have a 3-day shelf life as they are unpasteurized. Each 500ml bottle of juice takes 15 minutes to produce. The juices are marketed for detox and weight loss.
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