Once high pressure is applied to the raw juice, it is then placed into a container and sealed. Cold-pressed juices must be refrigerated and have a longer shelf-live than unpasteurized juices.

A cold press juicer uses slow, hydraulic pressure to extract juice from fruits and vegetables, preserving more nutrients and enzymes than traditional centrifugal juicers.

Additionally, the process of pasteurization is also used, which heats the juice over 100 degrees fahrenheit to kill bacteria and that further reduces the flavor of the juice. So you aren’t going to be ...

All products are subjected to pressures between 100 and 800 MPa. The technology behind commercial cold pressured products typically involve Hiperbaric High Pressure Processing machines.

The launch of the product follows the brand’s recent, successful expansion of freshly squeezed juices, now available in over 500 Jamba locations across the U.S. Jamba uses high pressure ...

Even putting vegetables through your home juicer, they say, will rob them of some of their nutrient load. To preserve them, Sun & Soil, which opened in June, has taken to the cold press.

Her juices are made-to-order and should be enjoyed when they are made. For a longer shelf life, juice bars like Delicious Raw make cold-pressed juices.

The company produces only cold-pressed juice, mainly focusing on creating an unpasteurized, raw, 100 percent organic product. Their one-day cleanse is $60, and individual bottles go around $10.

And while $13,000 may seem like a lot for a juicer, Julie said it was worth it. The cold-press method, she explained, applies hydraulic pressure to the fruits and vegetables, which, along with the ...