What is HPP , the preservation method we then use?
To ensure a longer shelf life, we use the cold pasteurization method, known as HPP (High-Pressure Processing). It maintains the goodness of the fruit and vegetables in our juices and means that they are safe to drink as well as completely natural. During this process, our bottles experience a pressure that is seven times deeper than the deepest known part of the ocean. Pathogens can’t survive in such high-pressure environments and become deactivated but all essential nutrients remain. Unlike conventional preservation methods such as pasteurization, the juice isn’t compromised by heat of any kind ensuring that it stays All Good Not Bad.
In short, what are the benefits of HPP?
High Pressure Processing is a natural, environmentally friendly process that respects the ingredient
Extends products shelf life (by approx. 20 days), making it easier to plan your cleanse or your daily routine
The ingredients are never heated which means that a maximum of nutrients and vitamins are saved
No more chemical treatments! It is a real alternative to traditional thermal and chemical treatments
Maintain the fresh food characteristics like flavour and nutrients