Good for You
Quality Produce produces Quality Juice.
We source our vegetables and fruits locally to the greatest extent possible from farmers we know. Most of our greens are seasonally sourced from local farms that utilize sustainable farming practices to grow wonderfully nutritious vegetables and fruits without harming the environment.
Click on any flavor below to view ingredients and Nutrition Facts.
About High Pressure Processing (HPP)
High Pressure Processing (“HPP”), otherwise known as pascalization, uses high pressure instead of heat to inhibit microflora growth in fresh food and therefore naturally extend its shelf life. Unlike pasteurization, pascalization is an external process; the raw product itself is never touched. Our pressurizing method uses evenly distributed pressure of cool water to destroy any harmful bacteria, such as Listeria, E. coli, Salmonella, lactic acid bacteria, yeast and mold, thereby making it safe for public consumption.1 Because of the chilled temperature at which the juice is treated, alongside the minimal impact that pressure has on the structure of the components responsible for nutrition and flavor, the juice remains raw and the nutrients and taste remain the same.
1.According to Science Direct, “Many studies on vitamin stability under HP (High Pressure Processing) (at moderate temperatures) have shown that HP (High Pressure Processing) does not significantly affect or affects only slightly the vitamin content of fruit and vegetable products (Bignon, 1996, Donsì et al., 1996, Sancho et al., 1999, Fernández Garcia et al., 2001a, Fernández Garcia et al., 2001b, and Butz et al., 2004).”