Safterei
The cold-pressed juices produced by Safterei are made by a form of pasteurization known as Pascalization or High pressure processing (HPP). Instead of using heat for preservation, the raw juice is exposed to be pressured by thousands of pounds. Using this method the flavor and the nutritional value of the juice is not damaged.
Orange juice
A small fraction of fresh orange juice is canned. Canned orange juice retains vitamin C much better than bottled juice. The canned product loses flavor, however, when stored at room temperature for more than 12 weeks. In the early years of canned orange juice, the acidity of the juice caused the juice to have a metallic taste. In 1931, Dr. Philip Phillips developed a flash pasteurization process that eliminated this problem and significantly increased the market for canned orange juice.