Village News — Category_Education>Food & Ingredients

Haley Knox
What’s Happening to My Juice?

What’s Happening to My Juice?

By Jessica Lancaster High Pressure Pasteurization (HPP) is a technology that inactivates bacteria in juice without introducing heat or chemicals. Once juice is packaged in plastic, 80,000 lbs of pressure is applied to it in water chambers. This pressure is equivalent to 6x the pressure at the bottom of the deepest ocean and extends the product’s shelf life by tenfold, allowing many juice companies to expand distribution of their “raw” juices nationwide.  We believe that true raw juice has a living energy that is integral to our product. We recognize there is an overwhelming amount of conflicting research on HPP...

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