HPP (High Pressure Processing) is a USDA and FDA approved natural process where cold water at a very high pressure eliminates potential pathogens and food spoilage organisms in a variety of foods, including juices.
When a food product is put through the HPP, water pressure is instantly and uniformly applied around the package.
Imagine a grape inside a bottle of water. If you placed your hand around the bottle and squeezed, the grape would stay intact because the pressure around it is equal from all sides.
Similarly, in juice processing, intense, carefully-monitored pressure is applied equally from all directions. This uniform pressure ensures the juice’s structure, texture, flavor, nutritional value and performance are
unaffected. This is unlike in heat or chemical
processing when most of the Vitamins and
Enzymes are destroyed.
The intense water pressure of 75,000 PSI
effectively disrupts the living pathogens
and spoilage organisms within the juice
— essentially eliminating all the harmful organisms within the sealed package. And since no additional preservatives have been added, the natural flavor of the juice is untainted.
You can see a video here: https://www.hiperbaric.com/en/hpp