Organic, natural, preservative-free are not the best anymore, and these labels are also strictly regulated. There is another new name in the market – Cold Pressed Juice. This type of juice is extracted using a hydraulic press and can be employed for fruits and vegetables. It is different from the other methods like the centrifugal or the single augers extraction methods. Not pasteurized or HPP treated cold-pressed juice stays good in the fridge for up to three days, and it won’t go bad.
Is Cold Pressed Juice a new concept?
Cold-pressed juices have been manufactured for decades now. However, they have gained recent popularity as people look for more options in the market. The westerners have been doting over these juices since 2013, when several brands rolled their products in the market. One thing to note is that these juices are more expensive than other types as these are made from 100% pure fruit or vegetable juice with no added ingredients involved.
How are cold press juices manufactured?
The manufacturing of these juices is a two-step process, as mentioned below.
- The first step involves shredding or compressing the fruit or vegetable into a pulp. For commercial production, a steel rotating disc is used for this. The pulp is then filled in a filter bag.
- The second step involves the hydraulic press in which the pulp is subjected to high pressure between two plates. Due to the pressure, the juice and water drip down on a collection tray.
The fiber content left behind is usually composed or recycled in other food products.
The market for cold-pressed juices
The first Cold Pressed Juice bars and stalls first came up in New York City by Liquiteria in 1996. Since then, the product has spread globally due to its authentic taste and nutrient content. People find it close to eating whole fruits and vegetables. The net worth of the entire market is not individually calculated as it is a developing concept.
The cold-press method doesn’t preserve the phytochemicals or micronutrients compared to the conventional blending or centrifugal juicing. Further, color and physicochemical composition (Vitamin C, polyphenols, and carotenoids) are not different in the case of tropical fruits. The constituents start to degrade after six days when stored in the fridge.
Some laws and norms regulate the production and distribution of juices and, these may vary with the country. In the US, the FDA mandates adherence to the HACCP plan and identifying the potential sources of contamination.
Cold-press juices are popular because they contain 100% pulp of fruits and veggies. The nutrient profile is not very different, but no added ingredients are used. Further, the manufacturing cost is attributed to the higher prices than the conventional juices.