Why go to the effort to Cold Press juice and then HPP it? High Pressure Processing (HPP) is used by many cold pressed juice companies to extend the shelf life of their juices, some for as much as 90 days.
"High Pressure Processed raw foods are no longer truly raw!!
Pressure pasteurization strips away naturally-occurring probiotics, proteins, enzymes, vitamins, and minerals. There is no good bacteria left to protect against bad bacteria."
We choose to blast freeze our juices immediately after they have been Cold Pressed. Freezing locks in ALL the nutrients present in the RAW juice, it also locks in any good bacteria which would usually be lost during the HPP process.
We believe in minimal processing! We are happy to say that our juices will only last 3 days once defrosted.