The Science Behind HPP: Why Our Juice Lasts 30-45 Days Without the Fake Stuff

When people first try Brooklyn Juice, one of the top questions we get is:

"How does this taste so fresh… and still last over a month?"

The answer is three letters: HPP.

What is HPP?

High Pressure Processing (HPP) is a cold pasteurization method that uses extreme pressure (not heat) to eliminate harmful bacteria while keeping the taste, nutrients, and color of fresh juice fully intact.

Unlike heat pasteurization, which can "cook" your juice and kill off many nutrients, HPP preserves the integrity of our cold-pressed fruits and vegetables—making it safer to drink and giving it a shelf life of 30–45 days.

How It Works:

1. Our juices are bottled and sealed.
2. The bottles are placed in a chamber filled with cold water.
3. Pressure up to 87,000 psi is applied uniformly.
4. Pathogens are neutralized—no additives, preservatives, or chemicals needed.

Why It Matters:

• No heat = no compromise on flavor or nutrition
• Longer shelf life without synthetic preservatives
• Safer, fresher, more natural juice

At Brooklyn Juice Co., we don't believe in shortcuts. That's why every bottle is cold-pressed and HPP-treated—to give you pure juice that's born from survival, bottled for the soul.