With 1.5 Kg of raw produce in every bottle, Pure Press juices are cold pressured and not heat pasteurized unlike any other juices available in the market. These juices are preserved using High Pressure Processing (HPP), helping them maintain their essential elements and vitamins.
HPP is a method in which the cold pressed juice is bottled, sealed and put in a chamber loaded with a hydraulic fluid, exerting a certain amount of pressure to inactivate the pathogens. This allows cold-pressed juices to have a lengthened shelf life.
High Pressure Processing (HPP) is a non-thermal process that allows the production of pure pressed juices and beverages with fresh-like organoleptic quality and nutrition. HPP is not entirely the process of making juice itself, but instead is a secondary processing step.
HPP is the next step in processing that allows products to be treated in their final packaging, carrying the product into a high-pressure chamber which is flooded with cold water and pressurized. This extends shelf life and kills at least 99.9% of the microbes in juice. This is also referred to as a “5 log reduction.” The pressure causes lethal damage to the bacteria, moulds and yeasts at the cellular level, but maintains colors, textures, flavours and nutrients that can be damaged by heat treatment.
Our Pure Press juice is blended from the various fruit or vegetables. Next, the bottles are filled with blended juice and are sealed. These sealed bottles are then put into the HPP machine which is a giant chamber that fills with water and pressurizes the bottles up to 85,000 PSI which is almost six times that of the Marianas Trench (the deepest part of the world's ocean).
This remarkably high level of pressure causes lethal damage to the bacteria or any other microbes at a cellular level as they cell-structures cannot withstand the cold pressure process. Alternately, the vitamins and other essential elements in the juice remain intact as their comprehensive molecular structure being large enough, can readily resist the cold pressure.
The pressure is maintained for several minutes and then de-pressurizes. The bottles coming out at the other end, they now contain almost no existing microbes, and now have a shelf life of about 30-45 days, instead of raw juice which is usually 3-5 days and makes Pure Press more reliable than the raw juices.
The heat produced during pasteurization damages vitamins, nutrients and taste of the juice whereas using cold-pressure HPP means we retain all these things in our Pure Press juices.
The flavour, color, texture, and nutrient content of our cold pressed juices are generally better than heat pasteurized juice while extending shelf life substantially.
HPP cold-pressured juice is safer than raw juice any day. HPP obtains a 5 log reduction of microorganism like E. Coli, salmonella, etc. in juice.
Being a gentler process over pasteurization or flash pasteurization, we produce a drink that tastes as good as it is freshly made.
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