Cold-pressed juice

Cold-pressed juices

Cold-pressed juice is juice that uses a hydraulic press to extract juice from fruit and vegetables, as opposed to other methods such as centrifugal or single auger.[1][2][3][4][5]

Without pasteurization or high-pressure processing (HPP), cold-pressed juices can be stored in a refrigerator for up to three days when phytochemical and micronutrient degradation occurs.[6] Some juicers use technology that helps delay oxidation which can allow for slightly longer storage in refrigerators. This type of juice has been commercially produced for decades, but became more common in some countries since 2013.[2][4] 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.[1][2][4] For example, in the United States, it has been reported that a 12-fluid ounce (355mL) bottle could cost as much as US$12.[2][4]

  1. ^ a b Amidor, Toby (8 August 2014). "Cold-Pressed Juice: Is it Worth the Hype?". U.S. News & World Report LP. Archived from the original on 30 January 2015. Retrieved 29 January 2015.
  2. ^ a b c d "Why Your Cold-Pressed Juice Is So Expensive". TheHuffingtonPost.com, Inc. 7 March 2014. Archived from the original on 30 January 2015. Retrieved 29 January 2015.
  3. ^ Gordinier, Jeff (16 April 2013). "The Juice-Bar Brawl". The New York Times Company. Archived from the original on 30 January 2015. Retrieved 29 January 2015.
  4. ^ a b c d Hallock, Betty (15 June 2013). "Cold-pressed juice, hot in L.A." Los Angeles Times. Archived from the original on 24 January 2015. Retrieved 29 January 2015.
  5. ^ Latif, Ray (12 September 2013). "The Juice Uprising". BevNET.com. Archived from the original on 29 January 2015. Retrieved 30 January 2015.
  6. ^ Cite error: The named reference Khaksar was invoked but never defined (see the help page).