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What is High Pressure Processing?

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What is High Pressure Processing?

High Pressure processing retains food quality, maintains nautral freshness, and extends microbiological shelf life without the addition of heat. After our juice is bottled, a high level of cool pressure is applied evenly to inactivate any pathogens, and ensures the juice is safe to drink while preserving all of the vitamins, enzymes, and nutrients.

 
   
 
I thought that cold pressed juice is only “good” for 3 to 5 days, what changed?

Advancements in science and technology have changed. First, the best and freshest juice came from a juice bar, produced using a centrifugal juicer: pulpy, gritty, lasts only a few hours. Then came the hydraulic press juicer, which allowed juice to stay fresher, longer—3 to 5 days, and extracted more than double the vitamins and nutrients. Now, we’ve discovered that the use of pressure, called High Pressure Pascalization (HPP) allows that nutrient-dense juice to live a little bit longer, while inhibiting microflora growth.

 

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