Our Healthy Cold-Pressed Juices
Our cold-pressed juices are prepared with a hydraulic press that extremely high pressure to extract sufficient amount of juice from fresh fruits and vegetables. No additional heat is used in the process, meaning that no nutrients are lost in the heat of traditional pasteurization.
However, juice in its raw form only has three to four days of shelf life before microorganisms begin to spoil it, and it can lead to some significant food safety risks.
To resolve this issue, most of our juices are cold-pressed. In cold-pressed technology, bottled juices are immersed in cold water under high pressure, which kills any disease-causing pathogens and thereby increases its shelf life from three to five days to at least 30 to 45 days. Pressure treatment of microbes induces many changes in the bacterial cell, including inhibition of critical enzymes, inhibition of protein synthesis, alterations in cell morphology and the cell membrane, as well as affecting the genetic functionality of the microorganism such as disruption of transcription and translation and cellular functions responsible for survival and reproduction. This makes our cold-pressed juices different from others!