HPP Juice Program

The Science behind the Freshest Tasting Citrus Juices

T The science of food preservation and safety has continued to develop since 1864 when French Scientists and Micro Biologist Louis Pasteur invented the process of Pasteurization by heating beer and wine to kill food-borne pathogens and anti-microbial bacteria in order to extend their shelf life. Today, food safety engineers continue to develop new and innovative technologies to preserve food products and extend shelf-life, while at the same time, preserving the foods natural flavor profiles, texture and nutritional value.

What is Cold-Press, High Pressure Processing (HPP) ?

One of the recent advances in food preservation is the process called Cold-Press, High Pressure Processing or HPP for short. Cold Press refers to the process of extracting the juice without the use of any heat. HPP Processing involves preserving the food or juice product in its final container, at cold or ambient temperatures, using extremely high isostatic pressure (300–600MPa/43,500-87,000psi) transmitted through water surrounding the product in its final packaging. Submitting food products to high levels of isostatic pressure above 400 MPa / 58,000 psi kills most viruses, bacteria, mold, and yeast that might be present in raw foods and juices. By preserving the food after final packaging, it also eliminates the possibility of reintroducing harmful pathogens in the final packaging process. To put things into perspective, the pressures generated during HPP Processing are so high, that they are 6 times greater than the pressure found in the deepest part of the ocean at the bottom of the Mariana Trench and almost as high as the pressures required to synthesize diamonds from carbon. What does this all mean? Longer lasting, fresher tasting products!

Why HPP is Better?

High Pressure Processing (HPP) can extend shelf-life substantially, while also preserving flavor and nutritional profiles. While Pasteurization is also an effective way to kills bacteria viruses and other germs while extending the shelf life of juices, pasteurization does this by exposing the juice product to high temperatures, sometimes exceeding 200 degrees Fahrenheit. This literally cooks the bad organisms out. While shelf life can certainly be extended this way, cooking fresh squeezed citrus juices in the pasteurization process alters the fresh flavor profile of the juice and depletes the nutritional value of the juice. Pasteurization can also change the texture profile of juices, thereby reducing the quality of the finished product.

As Close To Fresh As It Gets

At United Juice Companies of America, our focus has always been to deliver the highest quality, freshly squeezed citrus juices available. Over the years, we have become known for the quality and freshness of our Orange, Grapefruit, Lemon and Lime juices. While our fresh squeezed products are sought after throughout the US, Canada, and our Freshly Frozen juice products are shipped around the world, we recognized the need our clients had for high-quality juice with an extended shelf-life.

While processing juice in any way eliminates the “Fresh” designation of the product, our advanced, Cold-Press, High Pressure Processing method delivers a finished product that tastes as good as fresh squeezed juice, with an extended shelf life of up to 60 days. This extended shelf-life has made it possible for us to offer the freshest tasting juice products to retailers throughout the US and Canada.

For more information about our High Pressure Processing Capabilities, please complete the form below.



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