Cold-pressed juice

Cold-pressed juice refers to juice that uses a hydraulic press to extract juice from fruit and vegetables, as opposed to other methods such as centrifugal or single auger.

Without pasteurization or HPP, cold-pressed juices can be stored in a refrigerator for up to 5 days, depending on the acidity of the juice and other factors. This type of juice has been commercially produced for decades, but has gained public popularity from 2013 to the present day. In general, these juices are more expensive than other types of juices, as they are made from 100% fruit and vegetables without any added ingredients. It has been reported that a 16-ounce bottle could cost $10 or as high as $12 for 12 ounces

Cold-pressed juices have been in production for several decades, but started to gain popularity in the late 2000s as a way to support juice cleanses. Celebrities such as Gwyneth Paltrow and Kim Kardashian bolstered its popularity. The initial use of cold-pressed juices for juice cleanses evolved into mainstream use, and the industry rapidly expanded in the early to mid 2010s.

Making cold-pressed juice is a two-step process, the first stage is to shred the fruits and vegetables into a pulp. Typically the shredding process uses a steel rotating disc, produce is loaded into a large hopper feeding tube and typically falls into a filter bag. The second process is the hydraulic press, this exposes the shredded produce to extreme pressures between two plates. The pressure causes the juice / water content from the produce to drip into a collection tray (Gastronorm) below, leaving behind the fibre content in the filter bag. The fibre left behind is generally composted, recycled in food products or discarded.

The industry standard hydraulic cold-press technology with vertical pressing layers was invented by Dale E Wettlaufer in the 1983. Vertical press layers with open-top cloth bags allow for faster loading and emptying of the press, compared to the classic rack-and-cloth method which involved wrapping layers of ground fruit in cloth.

After the extracting juice from fruit and vegetables, the juice may be consumed raw, or the manufacturer may choose to put the juice through a preservation method such as HPP in order to extend shelf life and kill potentially harmful microorganisms. The process of high pressure processing (HPP) allows the juice to be stored for about 30 days.

There are laws and regulations governing the production and distribution of raw juice that vary widely by region. In the United States, the US Food and Drug Administration prohibits wholesale distribution of raw juice. Raw juice may only be sold direct to consumer. In order to sell juice wholesale, it must undergo a process that achieves a "5 log reduction in bacterial plate count." In laymen's terms, the process must reduce the amount of microorganisms by 100,000 times. There are several processes available that can achieve a 5 log reduction including heat pasteurization (HTST) and UV light filtering, but the most popular process in the cold-pressed juice industry is HPP.

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Wikipedia