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Grove & harvest
Fruit pressed at optimal ripeness, hours from the farms, not weeks from a container.
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The cold truth · How it's made
High-pressure processing is the only way to naturally extend shelf life: a cold process that uses pressure to make juice fresher, safer and more flavourful than heat ever could.
The physics
Pasteurisation works by cooking. It kills what needs killing, and it also destroys the volatile aromatic compounds that make citrus smell like citrus. That flat, stewed note in shelf-stable juice isn’t a flavour choice. It’s thermal damage.
HPP takes the finished, sealed bottle and submerges it in water inside a steel vessel. The water is pressurised to around 87,000 PSI, roughly six times the pressure at the bottom of the Mariana Trench, and held there for a few minutes.
At that pressure the protein structures pathogens depend on collapse. Listeria, E. coli and Salmonella cannot survive it. But the small molecules that carry flavour and aroma are effectively incompressible at this scale. They come out unchanged.
Applied pressure
0
PSI
Enough force to collapse a pathogen’s protein structure. Not enough to touch the molecules that make citrus taste like citrus.
Why HPP matters
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Maintains the bright, vibrant flavours and aromas found in real citrus and cold brew coffee.
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Naturally extends refrigerated shelf life without a single artificial additive on the label.
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Protects vitamins, minerals and the natural enzymes that heat would otherwise denature.
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87,000 PSI neutralises harmful pathogens while keeping the product raw and clean.
Continental supply loop
HPP doesn’t make juice shelf-stable at room temperature. It extends refrigerated life. Break the cold chain and you undo the process. So we don’t break it.
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Fruit pressed at optimal ripeness, hours from the farms, not weeks from a container.
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87,000 PSI of water pressure neutralises pathogens without a single degree of heat.
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0 to 4 °C from the vessel to the truck to your walk-in. The chain is never broken.
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A sealed litre with a pour spout, ready the second it lands. Zero prep.
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¿Qué es la diferencia?
Traditional supply chain
Eight hands on the fruit. Every one of them adds cost and takes time, and the juice is pressed at the end of its life instead of the start.
The Arté supply chain
Pressed and bottled in Mexico, close to where the fruit grows. Two fewer steps, no prep shift, and the juice never sits waiting to be squeezed.
Production
Arté partnered with major Mexican produce farms to become the first North American company offering a fresh HPP juice solution, and has a long-standing relationship with HPP Canada, one of the leading HPP co-packers in the country. That gives us a scalable production model backed by proven manufacturing capability, real quality controls, and the capacity to keep expanding without tying up capital in plant.