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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.
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.