People who buy this juice expect the flavor to be there. Traditional pasteurization heats the product to at least 180 degrees to kill any microorganisms. Then it's cooled and stored. Toledo's new method uses high pressure. Toledo says the pressure breaks apart and destroys the microorganisms' cells.
Tests show the method kills a greater percentage of microorganisms than heat pasteurization.
As if that weren't enough, it also extends the shelf life. With the new method, you could have a shelf life of up to two months. Once you open the bottle, it will go bad just like traditionally pasteurized milk. Saving the product's original flavor could also open the market for new products. They could now be processed using the high-pressure method.