NEW! Cold-Pressed Orange Juice
How HPP Defines Us
Pasteurized products are less desired simply because they go through a high temperature process that kills the living enzymes so they are safe to consume and last longer on a shelf. Yes, it kills the bad stuff, but it also kills the good stuff, and the product that remains usually needs to be re-constituted with "flavor packs"; a "non-food" item not required on nutrition labels.
We chose a different way of manufacturing because we believe there's a better way to offer clean, safe, premium products to our customers.
HPP is new technology that uses intense pressure, a force of nature, to slow the growth of harmful bacteria without damaging the living enzymes. This is all done in a products final packaging so what you're left with is a product that holds nutritional value that has natural color and fresh taste.