who are we?


the chefs behind our success

juice basin, jersey’s organic cold-press, is more than a leading cleanse company. Our juices, smoothies, protein nut mylks and selection of mostly raw products incorporate the finest plant based, organic super foods designed to support you and your family’s healthy lifestyle throughout the year.

what is hpp?

high pressure processing (hpp) is a non-thermal pasteurization process. It preserves and sterilizes food and juice by applying very high pressure (between 100 and 1,000 mpa) through a water bath that surrounds the juice. Exposure times range upwards to over 20 minutes.  The high pressure inactivates certain microorganisms and enzymes in the food, which slows the deterioration of foods by stopping the chemical activity caused by microorganisms.

advantage of the hpp process

to meet the demands of today’s consumer (gourmet markets, wellness practitioners and fitness studios) artisan juice wholesalers are required to innovate using non-thermal (heated) technologies found only in High Pressure Processing (HPP).   Traditional thermal methods carry disadvantages such as; vitamin destruction, enzyme killer and flavor changes; however, HPP avoids these side affects.  The main advantages of HPP is that the product remains fresh, retaining enzymes and nutritional properties while destroying pathogens: (Listeria, Salmonella, Vibrio, Norovirus, etc).  We prefer at risk populations such as; children, elderly and pregnant clients choose the HPP process.  HPP extends the juice product shelf life, avoiding the need for food preservatives while keeping the integrity of the product intact. Lastly, it is environmentally friendly given that only water and electricity are required for the process.