Cold-Pressured refers to the process by which fresh food products, such as juice, are preserved using High Pressure Processing (HPP) as opposed to high heat.
HPP is a method of preserving packaged food products using extremely high pressure. Hydraulic fluid (normally water) is placed in a chamber and pressurized with a pump. This pressure is transmitted through the package into the food itself.
This process extends shelf life while helping to maintaining vitamins, minerals and enzymes.
Please visit www.ColdPressured.org to learn more about Cold Pressure and HPP.