WHAT IS HPP?

WE UTILIZE A PROCESS CALLED HIGH PRESSURE PASCALIZATION (HPP), WHICH USES PRESSURE, INSTEAD OF HEAT, IRRADIATION OR ADDITIVES, TO INACTIVATE BACTERIAL, MOLD AND PATHOGEN GROWTH PRESENT IN ALL FRESH, RAW FOODS.  THE COLD PRESSED JUICES ARE NEVER HEATED DURING THIS TREATMENT AND ARE EXPOSED TO 87,000 POUNDS OF PRESSURE FOR LESS THAN TWO MINUTES, REDUCING PATHOGENS AND ELONGATING SHELF LIFE.  THIS PROCESS MAKES THE PRODUCT SAFE FOR YOUNG CHILDREN, PREGNANT WOMEN, PEOPLE WITH COMPROMISED IMMUNE SYSTEMS AND THE ELDERLY, WHILE MAINTAINING THE NUTRITIONAL VALUES, VITAMIN CONTENT AND FLAVOR. OUR PROCESS FOLLOWS REGULATIONS SET FORTH BY THE STATE OF TEXAS AND THE FOOD AND DRUG ADMINISTRATION (FDA) FOR THE WHOLESALE OF RAW JUICES. FOR MORE INFORMATION VISIT: HIGH PRESSURE PROCESSING