Never. Our beverages undergo what's called High-Pressure Processing (HPP), which is a heatless safety step required of us by the FDA to protect against certain pathogens. This method requires an extremely large and powerful machine capable of applying VERY high hydrostatic pressures (90,000 psi or more) to the post-bottled juice within a cold environment. This is quite different from traditional pasteurization, where the juice is instead heated (cooked) at high temperatures for several minutes. HPP is a slower, laborious, and more costly method to employ, however, it MUCH better preserves the juice's natural flavor, nutritional integrity, and enzymatic activity compared to heat pasteurization. The flavor is virtually indistinguishable from untreated juice, and allows our juices to last for months, not days.