What is HPP?

High Pressure Processing (HPP) - 100% taste and 100% nutrients

How can our juices taste so fresh? This is due to our innovative shelf life process, which ensures that our juice does not have to be heated at any time and therefore retains the properties of freshly squeezed juice.

6000 bar water pressure. That's it!

Pressure instead of heat.

Imagine throwing a bottle to the deepest bottom of our oceans. The water pressure there is around 1000 bar. Our process applies 6 times the pressure to the bottles and thus ensures that germs and bacteria are crushed.

Our HPP vs. pasteurization process

More vitamins.

Almost all commercially available juices are usually heated to over 60°C, which means that most of the vitamins and nutrients are lost. As no heat is required in our process, we preserve the vitamins, nutrients and taste!

We have an HPP system.

Short distances instead of CO2.

We are one of the first companies in Germany to have our own HPP plant, which enables us to produce the entire HPP in our own production facility. This means we save long transportation routes and therefore save a lot of CO2!

How does the HPP process work?

No heat.

A very high water pressure crushes germs and bacteria without the influence of heat, thereby inactivating them. The juice then remains as cold-pressed¹ for several weeks thanks to refrigerated storage.