HPP

Our juices are cold-pressed, this slow process retains up to 50% more vitamins and nutrients than any other juicing process. We then use a very new processing technology called High Pressure Process HPP to extend our shelf-life. It ensures that the same high level of nutrients remain in the juice from the day its juiced right up to past its use by date.
 
Once our fresh juice is cold-pressed and bottled it is placed in a large vat of cold water which is then pressurised to 90,000PSI (most car tyres are 35PSI) for 1 minute, this kills off any microbes that could cause spoilage, thus giving us a 5 week shelf life and retaining the highest amounts of vitamins and minerals as there is never any heat treatment. 
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