Recognise your product
Fruit juices, vegetable blends and ginger or turmeric shots can be starting points for discussion. Ingredients, acidity and the whole recipe determine the appropriate next step.
Juices & shots
Fresh ambition. A wider market?
Explore pressure processing for suitable chilled juices and shots, with attention to flavour, packaging and the selling time your business needs.
Tell us about your product →
Start with your product
The commercial question
Would a longer validated chilled life reduce returns or support a new stockist? Work back from delivery time and the selling window the retailer needs.
What we would explore
Flavour, colour, separation, microbial targets, bottle or pouch suitability, seals and storage. Claims about nutrients or shelf life need evidence for the finished product.
What would a useful trial tell us?
Measure the difference
- Product quality before and after treatment.
- Safety and shelf life under the intended storage conditions.
- Packaging performance and usable yield.
- Processing and logistics costs against the business benefit.
Build the right evidence
Conventional chilled HPP does not reliably inactivate bacterial spores. Low-acid drinks require particular assessment; keep the intended cold chain and full preservation approach central to the discussion.
Explore the questions together →Start with a conversation
You do not need a finished technical brief. Tell us what you make, what you want to improve and where you would like to sell.
Could HPP work for your product? →We are exploring shared-access HPP for the South West. A regional processing service is not currently available.