HPP stands for High-Pressure Processing and means we place our juices in a tank of cold water and apply extremely high levels of pressure to remove potentially harmful bacteria, therefore extending shelf life without the use of preservatives in an all-natural way. HPP is awesome for preserving the key vitamins, minerals and enzymes found in our juices that would be destroyed via the usual Ultra High Temperature (UHT) pasteurisation process of most products you see on shelves.