To make Preshafruit fruits and juices we use High Pressure Processing (HPP). The "mechanism" of HPP is low energy - vitamins, texture and flavour are unchanged.
Preshafruit juices and fruit have been on quite a journey. Before they get to you, we pressurise Preshafruit fruits at 600MPa which is 6000 times the atmospheric pressure found at sea level or about 6 times more pressure than is found at the bottom of the deepest part of the world's oceans, the Mariana Trench 11 kilometres below sea level.
This pressure inactivates the vegetative micro organisms (bacteria, yeasts and moulds) found in food while keeping the vitamins and bioactive components such as those responsible for aroma and flavour unchanged.
