High-pressure pasteurization, or HPP, is a process that neutralizes molecules that cause juice to spoil faster. This allows HPP-treated juice to last up to 45 days. Although less destructive than heat pasteurization, some nutrients and enzymes are compromised in the HPP process, and structural changes on the cellular level may even occur. HPP is a form of processing and is not something we will ever utilize. We care that our juice is fresh and in your hands as soon after it’s pressed as possible. Let’s face it, we’d all rather drink a juice that is 4 hours old than one that’s 4 weeks old.