A LITTLE BIT MORE ON HPP TECHNOLOGY
Our mothers and grandmothers spent long autumn evenings in the kitchen, preserving fruits to give their families at least some vitamins in the winter. Today you can have the full power of nature at your disposal, thanks to the HPP technology.
HPP (High Pressure Priocessing) or pascalization is a method of preserving food against microorganisms. Instead of high temperatures in pasteurization process, it makes use of very high pressure (up to 6000 bars. That would amount to the pressure in the Mariana Trench… if it was three times deeper!). This way the juices keep all their nutrition and taste, and stay fully preserved. What is more, the HPP brings the taste up, while pasteurization reduces it. That’s why SWIGO juices are so delicious!
And you can be sure that we used only the best fruit. When it comes to HPP, there is no space for compromise.