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.
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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.ย 
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