Cold Pressure (HPP) vs. Heat pasteurization
Following what has now long been the industry standard, we never use heat pasteurization because of the effect it has on flavor alteration and degradation. Instead of heating our juice -- which is intended to 'burn' away the pathogens and, unintentionally, the flavor molecules -- we cold-grind, cold-fill, and cold-pressure pasteurize our juices. With our unique process, what you're left with is a delicious, always cold, and always flavorful bottle of artfully-crafted juice.
"Our choice to use a blend of organic and non-organic produce guarantees that we can source locally from farmers who can’t afford to go organic. We never take chances on non-organic greens, roots, or berries since pesticide absorption is higher for these ingredients. We believe this practice is both better for the local economy and better for the consumer’s wallet. Combined with HPP, we feel that we are providing customers with the highest value product at the best possible price." - Joseph Savino, Founder JUISI
The cold pressure preservation (or High Pressure Preservation, aka HPP) process is shown in the graphic above: after the juice has been cold-filled and packed, we place it under pressure at 6,000 bar (87,000 psi). For HPP, typical pressures reach up to 6000 bar (87000 psi) in order to destroy undesired spoilage microorganisms in the juice, even at room temperature, ensuring that the degradation of vitamins and flavor is minimized.
One of the fundamental advantages of HPP is the elimination of a heat gradient. With traditional pasteurization techniques uneven heating of the juice results in an undesirable flavor profile. So crack your JUISI and enjoy the cold refreshment.