Juice under pressure for longer life

So Natural a chilled 100% freshly squeezed pure-fruit juice is made using high pressure processing (HPP), as opposed to conventional pasteurisation. According to its manufacturer, this "maintains the real fruit taste, flavour and nutrition, as the high pressure kills bacteria, without killing the nutrients".

The product can therefore be kept on chilled shelves for up to 45 days after processing. A spokeswoman for the manufacturer said that the fruit juice is processed in a factory in Portugal, which has similar products on the European market.

"HPP is a relatively novel technique, which is not yet widely used in the UK," she commented. "This state-of-the-art technology subjects the product to pressure equivalent to six times the pressure in the Mariana Trench the deepest known part of the world's ocean in the Western Pacific.

"So with the obvious benefits associated with the processing technique, this is an exciting new product launch in the UK."