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The juice industry's wild expansion over the last few years has sparked a heated debate over what makes a juice truly fresh. Our sister site Racked National tackles the rising concern of juice companies who use a technique called HPP (high pressure processing and high pressure pascalization), where juices are treated under water-based pressure to inactivate certain bacteria and prolong a product's shelf life. Learn which juices use the technique and which "would never embrace that practice." [Racked Nat'l; Previously]