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FAQs

How is HPP different than “heat pasteurization”?

By December 3, 2018 No Comments

Other terms for traditional “heat” pasteurization you may see on labels such as “flash” or “gently pasteurized” refer to the use of thermal technology that essentially COOKS juice by exposing it to high temperatures in order to achieve microbial inactivation and, in doing so, also kills off vitamins, minerals and live enzymes. Industry juice does not and will not ever use heat pasteurization.

By subjecting your favorite orange juice or kale mint celery smoothie to ultra-high pressures, pathogens, like salmonella, are given the 87,000-psi boot! Unlike thermal pasteurization that strips juice and beverages of their nutrients, enzymes, and probiotics, our pure cold-water process retains all the good stuff.