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Why High Pressure Processing
HPP vs. HEAT
Raw & preserved with pressure
No pasteurization needed
We are super proud of the fact that we use High Pressure Processing (HPP) for our dip & spread and organic juice products. You see, most suppliers, especially in the juice industry, use heat pasteurization. This is something you’d never do at home with your fresh-squeezed juice and that’s the kind of quality and flavor we’re after!
So why should you opt for HPP instead of heat pasteurization? Because it removes harmful bacteria but since no heat is used, you get a better tasting, better looking, and more nutritious product!
HPP is a big deal in the food and juice world, but we find most people asking, “What is HPP anyway?” So, we’re going to break it down for you with this infographic.
THE WINNER IS…HPP
So now you got to see for yourself how HPP works, no heat is pretty cool, right? With Toby’s Family Foods products you can be confident that the vitamins, minerals and antioxidants in your food and juice aren’t damaged or degraded – they’re kept raw just as nature intended.
The biggest difference though is in the taste. One bite or sip, and you’ll see what we mean.
If you’re curious to learn more about our history with HPP and how we saved Genesis Organic Juice from extinction with this technology, read Our Story.
