High pressure processing, or HPP, is used in cold pressed juice manufacturing as an alternative to hot fill processing. HPP methods keep the fruit and vegetables used in juice bottles as fresh as possible. This processing method also helps maintain the natural color of the juice, retains the good taste, and extends juice shelf life.

When using high pressure processing, fruits and vegetables are packed fresh in plastic bottles or other flexible containers. The juice containers are then placed into a sealed high pressure chamber, which is filled with water. The containers are then subjected to a high level of hydrostatic pressure. Pressure is applied to every area at the same rate so the juice bottles and the product inside remain unchanged. HPP is typically used in the manufacturing of juices, smoothies, purees, and sauces.