When we say that our juices are raw, we mean that nothing in them has been cooked, subjected to high temperatures in the juicing process.
Pasteurization is a process whereby something destined for human consumption (like juice, for example) is brought to a very high temperature for a short period of time, and then immediately cooled down. The idea is to kill off potentially harmful bacteria and to slow the microbial growth that causes things to go bad, thereby reducing the risk of contamination and increasing shelf life.
Pascalization, or high-pressure processing (HPP), is an alternative to pasteurization. Instead of heat, this process uses pressure to stunt the growth. A juice that has undergone the HPP method is not and should not be considered raw or freshly made. During HPP, sealed plastic bottles of juice are placed in water, and extreme pressure is applied for approximately 80 seconds. This extends a juice’s best-before date by approximately three weeks. Like pasteurization, this is a method of tampering with the natural life in juice; we’re not into that.