Because it’s the best! Many juice bars use centrifugal and masticating juicers that grind fruits and vegetables to a pulp at high speeds, aerating and heating the juice. Those processes destroy the precious nutrients and living enzymes found within each fruit and vegetable. The cold-press method maintains the integrity of the plants’ cellular structure and extracts the purest form of juice with the greatest density of nutrients and flavor.

Boise Juice Company is the only storefront juice company in the Treasure Valley that offers raw, organic, unpasteurized, and non-hpp’ed cold-pressed juice! During the pasteurization process, juice is either heated or pressure cooled to extreme temperatures which can interfere with the nutritional integrity of the juice. The primary way cold-pressed juice is pasteurized is through High-Pressure Processing or HPP. Many juice companies choose this process because it significantly increases their products' shelf life, allowing their juices to sit on shelves for more than 30-40 days! Because our juice is raw and unpasteurized with a shorter shelf life it helps maintain essential enzymes, nutrients, and vitamins to fuel your body. Juice that is not made shelf stable by HPP must only be sold directly from the manufacturer. So buy from your local shops and watch the expiration dates. If it is more than 5-6 days out, it is probably a pasteurized or HPP’ed product.