To naturally cold-press the noni juice, the hand-picked and cold-washed fruits are layered in stainless steel tanks, where their own weight acts like a natural press, allowing the juice to flow out freely. The juice is then allowed to mature for a few days to develop its full flavour. The juice is then passed through fine-mesh filters several times to remove any remaining pulp, resulting in a juice with excellent organoleptic properties.
To preserve the juice, no standard pasteurisation is carried out, but rather particularly gentle flash pasteurisation: the juice is heated to 75°C for just a few seconds, preserving the valuable ingredients. This is in contrast to conventional pasteurisation, which requires 20 - 45 minutes at 85 - 110°C.