How It Works
What does HPP mean and why does LDS not use that method?
High Pressure Pascalization (HPP) is a nonthermal, cold processing technique in which the food in its final flexible packaging is subjected to high levels of hydrostatic pressure, inactivating its microorganisms and extending the shelf life to almost 10 times its natural state.
Juice that has undergone the HPP method is not and should not be considered raw or freshly made. Deep, rich green recipes, especially, do not do well with this processing, as it can break down nutrients and effect flavor greatly.
At LDS, we believe in delivering shots which are freshly pressed and 100% organic. And thereby the shelf life is limited to 4 days in refrigeration.