What is HPP?

HPP stands for High Pressure Pascalization, (a.k.a Cold Pressure Pascalization). HPP is a method of eliminating harmful bacteria from a liquid or food product by applying cold pressure to the product in its container, i.e., the bottle. There is no negative implication to HPP, however, because it is different than our made-fresh-daily product, we feel it necessary to make this distinction to maintain transparency to our consumers.

There is no heat and the pressure does not affect other aspects of the product. The high pressure is achieved in a water tank through water pressure being applied for about 90 seconds to 4 minutes.

To be as transparent as possible, any drink that is HPP will read “This product has been cold pressurized”. Our team is dedicated to maintaining our dietary principles for the JP menu while exploring new offerings.

We are committed to expanding the product line to more holistically meet the nutritional and lifestyle needs of consumers while holding ourselves to the highest possible standards of quality, transparency, and integrity.

However, extensive research from the past decade convincingly concludes that there is an important distinction between “good” bacteria and “bad” bacteria, and that the human body needs a harmonious balance of both. Many food practices intended to protect consumers, and even modern western medical practices, use methods that indiscriminately kill all bacteria — including “good” bacteria. Probiotics (another name for “good” bacteria) have recently grown so greatly in popularity because they further increase the amount of good bacteria in the body. Furthermore, scientific research shows that raw plant-based foods have incredible benefits because they contain “good” bacteria and have the potential to improve the harmonious balance in the body between “good” and “bad” bacteria.

Applying Cold Pressure To the Exterior of a Bottle (a.k.a HPP-ing)
One method is applying cold pressure to the exterior of a bottle (a.k.a HPPing). The pressure is proven to reduce the bacteria in the bottle (without heating or directly touching the product inside the bottle), which slows the speed at which the product spoils, and thereby allows the product to “live” longer without significantly affecting many of the health benefits or the taste of the natural raw produce inside the bottle.

There are particular situations where we feel applying cold pressure increases the access of nutritious organic grab and go foods to our customers. For example, coconut is a specific plant with a particularly high bacteria count, so for the safety of our guests, we HPP the best-in-class coconut meat — it still tastes great and remains nutritious, but reduces the bacteria count so that we feel comfortable carrying coconut meat.

The second opportunity for applying cold pressure is to improve the convenience factor for the lifestyle of our customers. For example, we feel that for dressings to be practical and usable by our customers we should offer a product that can “live” in their fridge. By simply applying a second of pressure to the outside the bottle, customers are able to have access to the nutritious and delicious ingredients inside our dressing bottles from their own fridge at home. Without applying cold pressure the shelf life of our salad dressings is too short to promote sustained usage!

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