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.
Ultraviolet germicidal irradiation
Since the U.S. Food and Drug Administration issued a rule in 2001 requiring that virtually all fruit and vegetable juice producers follow HACCP controls, and mandating a 5-log reduction in pathogens, UVGI has seen some use in sterilization of juices such as fresh-pressed apple cider.