WHAT IS HIGH-PRESSURE PROCESSING? 

HPP/High Pressure Processing is a preservation technique for foodstuffs, such as juices.

In short, HPP is a natural food preservative that eliminates and/or neutralises listeria, salmonella, E-coli and other pathogens through extremely high water pressure.

The HPP preservation technique is known for its low temperature and high pressure involved. The high water pressure inactivates harmful pathogens and spoilage micro-organisms. Through the use of low temperature, the positive nutritional value and natural sensory properties of the product are preserved.

THE ADVANTAGES OF HPP 

In the case of fruit and vegetable juices, this technology preserves all its nutrients, vitamins, antioxidants and its flavor. It’s similar to consuming a freshly squeezed juice, but with an extended shelf life and food safety guarantee.

Cold-pressed HPP (high pressure treatment) is a gentle preservation technique. This means that the bottles filled with cold-pressed juice are placed in the tubes of the machine, after which the machine is hermetically sealed. The cold water pressure is then increased to a maximum of 6,000 bar.

The recipe for our juices determines the exact pressure and processing time in the HPP machine. The high pressure ensures that yeast and bacteria are removed without compromising the fresh taste of the juice, and that vitamins and nutritional values are preserved. In addition, this production method extends the shelf life of the juice to as much as 45 days.

License To Blend juices are always cold pressed, but this does not mean that all juices in the market that undergo HPP are cold pressed. Cold Pressed is a stand-alone technique that has nothing to do with HPP.