High-pressure processing

In high-pressure processing (HPP), an already filled drink is exposed to very high pressure in a pressure vessel, often several thousand bar. This damages many micro-organisms without the drink being significantly heated. Colour, vitamins and fresh taste are better preserved than with heating.

The method is used mainly for cold-pressed juices and smoothies. The drinks must be stored cooled afterwards, and their shelf life is usually shorter than that of heated products. The process requires special equipment and is expensive for small producers.