HPP (ang. high pressure processing) to nowoczesna i bezpieczna metoda utrwalania soków za pomocą wysokiego ciśnienia. Ciśnieniowanie zastępuje proces pasteryzacji, podczas którego soki tracą witaminy, minerały oraz mnóstwo smaku. Soki utrwalane w tej technologii zachowują większość wartości odżywczych surowych warzyw i owoców oraz mają wydłużony termin przydatności do spożycia.
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