What is HPP?

High-Pressure Processing (HPP) is one of the most food-friendly conservation methods to preserve the nutritional qualities of fresh products for a long time without any additives. How so? The single-packaged food passes through a machine that presses it evenly with cold water under very high pressure (6000 bars). The high pressure kills pathogenic bacteria that may have entered the food during packaging, so we have a pasteurized product without any heat treatment.

Fruits + HPP = long life

High hydrostatic pressure pasteurization is widely used in the food industry but is particularly suitable for fruit and vegetable juices. Cold pressing allows us to preserve all the nutrients, vitamins, minerals, probiotics, enzymes, and antioxidants while protecting the fruits from rapid spoilage, rotting, or darkening. With HPP, we have the original taste, texture, and beneficial nutrients of freshly squeezed juice, but we can store it in the refrigerator much longer without spoiling or losing its nutritional value. We do not use heat (which kills both harmful and beneficial substances), and we do not add preservatives and chemicals. Only cold water with high pressure, that’s it.

What is better than HPP?

Drinking raw, squeezed-on-the-moment juices, of course. But when was the last time you made pomegranate and orange fresh at home? And how long does it take to squeeze a healthy mix of carrots, apples, and tangerines? HPP pasteurization is a fast, safe, and affordable way to easily indulge in that pure taste of nature without wasting our precious time. And without consuming any preservatives and enhancers along the way. That’s why we say Raw Brani is all taste, no secrets.