Right after juicing our organic produce in a cold environment, we use high-pressure processing (HPP) to preserve the freshness and taste to provide at least 30 days to enjoy our juices.
HPP is a safe and innovative method that uses cold water and high pressure, enough pressure that the juice bottle can go to the bottom of the ocean or the top of Mount Everest! The best part? There is no heat pasteurization (a suspect to destroy nutrients), zero preservatives, and nothing weird added — just organic plants harvested from trusted farms! HPP is commonly used in organic guacamole, baby smoothies, vegan dips, and more at many organic grocers.
In addition, we use imperfect produce that is rich in nutrients but can't be sold in grocery stores because they are "cosmetically challenged". Imperfect produce is part of the 30 -40% of the food supply that gets wasted on farms.
We also juice right on the farm at their peak nutrient ripeness, without letting the organic produce sit in transportation trucks for weeks, this typically happens with grocery store produce. This supports creating an A+ quality and delicious juice.