What is the cold-pressed juice process?
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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 and water content from the produce to drip into a collection tray below, leaving behind the fibre content in the filter bag. The fibre left behind is generally composted, recycled in food products or discarded.
Cold-pressed juice
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After extracting juice from fruits 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 HPP process allows the juice to be stored for about 30 days.
Cold-pressed juice
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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.
Cold-pressed juice
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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.
Safterei
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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, stating that it may only be sold directly to consumers. In order to sell juice wholesale, the juice must undergo a process that achieves a "5 log reduction in bacterial plate count." 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 and ultraviolet light filtering, but the most common process in the cold-pressed juice industry is HPP.
Cold-pressed juice
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Without pasteurization or high-pressure processing (HPP), cold-pressed juices can be stored in a refrigerator for up to five 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 since 2013. 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 12-ounce bottle could cost as much as US$12.
Cold-pressed juice
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Hemp juice can be clearly distinguished from other liquid products of the hemp plant. Hemp milk and hemp oil, just like soy milk, are produced from the seeds of the plant. Beverages such as hemp beer use the dried flowers or dried leaves of the plant. When dried parts of hemp are used in water and extract results. Water extraction only contains a proportion of about 10% of hemp ingredients otherwise found in cold-pressed juice. Therefore, cold-pressed hemp juice contains a much higher percentage of valuable ingredients. More importantly, water extraction does not contain any of the important cannabinoids as they cling to the fatty acids of the plant, which are not dissolved in water extraction. Yet, cold-pressed hemp juice does contain the valuable cannabinoids.
These valuable ingredients are also preserved when hemp is juiced in a conventional home blender. This process of juicing is not suitable for industrial hemp because the plant fibers used for industrial applications are too hard to digest for humans.
Hemp juice
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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.
Cold-pressed juice
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Juice is prepared by mechanically squeezing or macerating (sometimes referred to as cold pressed) fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree, and tomato juice is the liquid that results from pressing the fruit of the tomato plant. Juice may be prepared in the home from fresh fruit and vegetables using a variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Additives are put in some juices, such as sugar and artificial flavours (in some fruit juice-based beverages); savoury seasonings (e.g., in Clamato or Caesar tomato juice drinks). Common methods for preservation and processing of fruit juices include canning, pasteurization, concentrating, freezing, evaporation and spray drying.
Juice
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The concentrated juice is held in a cold wall tank and is stored at or below 35 °F to prevent browning and development of undesired flavors. Next, a small amount of fresh juice is added to the concentrated juice to restore natural and fresh flavors of orange juice that have been lost through the concentration process. Specific cold-pressed orange oils are used to restore the lost aroma and volatile flavors. After the addition of fresh juice, the brix content is reduced to 42 °F. The fresh juice is referred to as "cut-back" in the industry and attributes to 7-10% of the total juice. Orange peel oil is also added if the oil content is below the required level. The concentrate is then further cooled in a continuous cooler or cold wall tank to 20 to 25 °F. The concentrate is canned using steam injection methods to sterilize the lid and develop a vacuum in the can. The cans then undergo final freezing where they are conveyed on a perforated belt in an air blast at -40 °F. After freezing, the product is stored at 0 °F in a refrigerated warehouse.
Orange juice