THE HPP GUARANTEE

HPP (high pressure processing) started in Japan in the 1990s. It was brought to the US by a Mexican restaurant owner around 2000. He had 4-5 restaurants across town, and he wanted to supply guacamole from his central kitchen to all locations with the same flavor and color. Restaurant food can be refrigerated for 7 days per health department's stipulation, but he was not happy with the discoloration of guacamole and loss of flavor within 3-4 days. His pursuit led to HPP being used for guacamole, the first product in the US, which can keep them as fresh as day 1 for 50+ days. Then, HPP was used for fruit juices, salsa, hummus.

We make our drinks as we do at home with our antioxidant rich ingredients, package it in food grade recyclable plastic containers and seal them. Then these sealed containers are sent for HPP. The HPP machine uses cold water at 40 F to apply 6000 atmospheric pressure for 3 minutes to packaged food containers in a pressure vessel as stipulated by FDA/USDA to eliminate Salmonella, E.Coli and Listeria (most commonly found bacteria in foods). The maximum temperature reached during the whole process is 75 F, hence no distortion of taste, flavor and nutrients as HPP treated products do not need preservatives or additional heat to stay as day 1 for 50-100 days in the cooler.

How much is 6000 atmospheric pressures? 5 times more pressure than that of at the lowest depth of Pacific Ocean. Most of us live at 1 atmospheric pressure and our car tires are at 2 atmospheric pressures.