Have You Ever Wondered?

Why are most apples red, but apple juice is clear?

Because traditional juicing removes much of what gives an apple its natural color. By pressing and filtering the fruit, much of the peel, pulp, fiber, and naturally occurring plant compounds are left behind. The result is a clear juice—not the whole apple.

Why hasn't anyone made whole fruits and vegetables drinkable?

Because it's incredibly difficult. The same fiber and natural plant structures that make whole fruits and vegetables nutritious also make them difficult to turn into a smooth, stable beverage. For decades, the simplest solution was to remove much of the fiber, pulp, and many naturally occurring nutrients and plant compounds.

Even though I need the nutrients from vegetables, I don't like the taste of it. What should I do?

Drink it quickly!

We ask the same question

What if there were a new way to eat fruits and vegetables, not just more convenient but just as healthy as the whole foods?

Liquid Orchard got its start at Cornell University through a collaboration between a Ph.D trained physicist and a Cornell professor of food and nutrition sciences. Together, they work toward a future of healthy eating that is science-based, true to nature, and accessible to everyone.

Rather than only squeezing out parts of whole foods and tossing the rest, we aim to preserve the integrity, nutrition, and flavor of whole fruits and vegetables in our drinks.

Today we’re based in the Cornell Agricultre and Food Technology Park, a center of food innovation. Located in Geneva, New York at the heart of the Finger Lakes region, a hub of botanical research and agricultural tradition, we’re surrounded by some of the finest produce in the United States, giving us an incredible foundation for every drink we make.

About Us

Here's The Liquid Nature Way

Not another juice.

We are making drinkable whole fruits and vegetables.

Products

Our Technology

Liquid Orchard has developed a proprietary food processing technology that transforms whole fruits and vegetables into smooth, stable beverages while preserving more of their natural structure, flavor, and nutrition.

At the core of this innovation is High-Pressure Jet Milling (HPJM), a process specifically adapted for food applications. Instead of separating juice from the fruit—as in conventional juicing—or leaving large particles behind like a smoothie, HPJM breaks down the entire edible portion of fruits and vegetables into ultra-fine particles.

The result is a smooth, drinkable beverage in which the particles remain naturally suspended, allowing consumers to enjoy more of the whole produce in every bottle.

Learn More

Advisors

  • Michael F. Nozzolio

    Chairman of the Advisory Board. Attorney, former New York State Senator, and longtime advocate for New York agriculture and economic development. Mike provides strategic leadership, industry connections, and partnership guidance to support Liquid Orchard's long-term growth.

  • Charles Marble

    Former CEO and board member with decades of leadership experience building, scaling, and transforming consumer packaged goods companies. Expertise in sales, marketing, supply chain, distribution, and business growth.

  • Melissa Musiker

    Strategic communications leader helping science-driven companies communicate with customers, investors, and partners.

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