**Note not all juices are available at this time. The juices that are available

High pressure processing ironically isn’t really processing at all. It is a unique food

preservation method that utilizes cold water and extreme pressure (up to 87,000 psi) to

inactivate food-borne pathogens and spoilage organisms.

The effectiveness of the High Pressure Processing depends on the amount of pressure applied, vessel

holding time, temperature, product type, and targeted pathogens and spoilage organisms.

Unlike chemical and thermal treatments that can compromise flavor, vitamins, and

nutrients, High Pressure Processing is a non-thermal process non-chemical process. Without the use of heat, the product’s original qualities remain intact. Also, because water pressure is applied

uniformly in all directions, The foods retain their original shape. It enhances food safety, extends product shelf life, helps protects brand equity and company reputation, and enables the sale of cleaner label products.

Lemonade 16 oz - 1 Tamarind HPP