Marcus Antebi: HPP High Pressure - Juice Press founder talks about the Process. 

First of all, congratulations for such a clean and smooth operation! I have seen hundreds of juiceries and food manufacturing plants and I have to say yours is pretty impressive! Small thought: HPP does not need a low pH to be effective (there are High pH products being successfully processed by HPP, the FDA put a preventive ban to the application on Coconut Water by concerns on the possibility of germination of Clostridium Spore on the Coconut Water (concern that had found no support in lab tests by the way). EFSA and other administration policies actually allow HPP coconut water and alkaline products as long as there is a solid validations study behind. I keep hearing about Good Bacteria on Juice, but never heard about any which are those beneficial species present in Vegetables and Fruits, would you care to explain? About the enzymes, it is such a big world that it is not possible to generalize. For example, PPO is partially inactivated in Avocado by pressure, slowing its activity by 50% (thus reducing browning on Avocado products), but the same enzyme remains active in coconut water and with time turns the transparent product into pink in most cases. Enzymes are the ones actually causing changes in HPP products and limiting the shelf lives.

Thank you for this video

You know the workers in the back are talking smack because this guy is recording a video instead of working.