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We make fresh alive!

In response to the demand of market and consumer, we introduced the latest cutting-age technology - High Pressure Processing, a cold press treatment not only retains the natural sensory properties, but also avoids the destruction of natural color, texture and nutrients of heat treatment, allowing the consumers easily enjoy the premium freshly-squeezed-like quality juices.

What is HPP?

Cold Pressured refers to the process by which fresh food products, such as juice, are preserved using High Pressure Processing (HPP) as opposed to heat.

HPP also known as Pascalization, is a method of preserving packaged food products using extremely high pressure. The process leads to the elimination of harmful bacteria while maintaining a higher yield of vitamins, minerals and enzymes, and preserving a fresher taste.

HPP process

Our HPP processing

HPP process - step 1

Cold Squeeze

We squeeze the fully ripe fruit to keep all fresh nutrition, good textures, and flavours in the juices. The technology is especially beneficial to hear-sensitive products.

HPP process - step 2

Cold Vacuum Pack

Vacuum pack to retain the freshness int the juices

HPP process - step 3

High cold pressure

6000 Bar of cold water pressure applied to the vaccum pack improves food safety and retain all the nutrients and original taste of our 100% HPP raw juice.

HPP process - step 4

Frozen Storage

-18°C frozen to keep juice in freshness