Cold-pressed juice is superior because the method preserves the delicate structure of the juice’s cells and molecules. This process is slow and doesn’t involve fast-spinning blades or augers, which can generate heat and introduce oxygen, potentially damaging or oxidizing the juice.

During cold pressing, ingredients are slowly ground into a pulp and then pressed through cloth-like bags. This gentle process separates the juice from the fiber with minimal oxidation, resulting in a pure, clean liquid that closely retains the juice’s original state as it existed within the fruit.

No, our products are not pasteurized in the traditional sense. Instead, we use a method called High-Pressure Processing (HPP), a heatless safety step required by the FDA to ensure the juice is safe from harmful pathogens. This process involves placing the bottled juice in a cold environment and applying extremely high pressure (over 90,000 psi). Unlike traditional pasteurization, which heats the juice at high temperatures for several minutes, HPP preserves the natural flavor, nutrients, and enzymes of the juice.

While HPP is more time-consuming, labor-intensive, and costly, it maintains the juice’s fresh taste and nutritional quality much better than heat pasteurization. This method allows our juices to retain their flavor and last for months, rather than just days.