What is Cold-Pressed Juice & Is It Really Better?

Cold-pressed juice is made by applying thousands of pounds of pressure to extract the maximum juice from fruits and vegetables. This method preserves more nutrients, flavors, and health benefits compared to other juicing techniques like “slow” or “masticating” juicers. Cold-pressed juice also has a longer shelf life due to the gentle extraction process.

Pro tip: While some masticating juicers are marketed as “cold-press juicers,” they are not. These juicers use a slow-turning screw to push produce through a metal screen, which leads to more oxidation than a true cold press.

Cold-Pressed Juice Popularity

The rise in interest for cold-pressed juice has been significant. According to a 2022 report from Fortune Business Insights, the cold-pressed juice market is expected to grow from $1.15 billion to nearly $2 billion by 2029.

As cold-pressed juice becomes more popular, it’s a great time to learn more about what it is and how it’s made. In this article, we’ll cover:

• Health Benefits of Cold-Pressed Juice

• The Cold-Pressed Method & Equipment

• Shelf Life

• High-Pressure Processing

• Juicing Companion

Want to create your own delicious juice recipes? Grab The Juicing Companion by Chef Ari Sexner for some fantastic ideas!

Health Benefits of Cold-Pressed Juice

In cold-pressed juice, fresh produce is first ground into small pieces to open up plant cells, making it easier to extract juice. The pulp is then pressed with a hydraulic or pneumatic press to yield the most juice possible. This two-step method helps preserve the juice’s nutrients. Cold-pressed juice is known for offering a range of health benefits, including:

• Boosting the immune system with vitamin C

• Lowering cholesterol

• Promoting weight loss

• Increasing energy

• Anti-inflammatory effects

• Improving vision and eye health

• Protecting against diseases

• Enhancing skin health

• Assisting in detoxification

The Cold-Pressed Method & Equipment

We like to think of the cold-press juicing process as giving produce a “gentle massage” to retain its nutrients, color, and flavor. While there are several juicers available, only a true juice press can make real cold-pressed juice. Here’s a comparison of the different juicing methods:

• Centrifugal Juicer: This juicer uses a fast-moving blade to push produce through a screen, creating juice quickly but introducing heat and oxidation. It often leaves juice with more solids and a faster separation.

• Masticating Juicer (Slow Juicer): Fruits and vegetables are slowly squeezed through a screen, which results in juice with more solids and fiber. While the juice separates slower than centrifugal juice, it’s still faster than a cold-press.

• Twin-Gear Juicer: Similar to masticating juicers but with two gears, this method extracts juice slowly at 80-120 RPM, producing a pulpy, foamy juice that can be bitter.

• Juice Press: A true juice press applies high pressure to produce juice with minimal pulp and maximum yield, making it the best method for cold-pressed juice with the longest shelf life (3-5 days).

Shelf Life of Cold-Pressed Juice

The shelf life of cold-pressed juice depends on various factors, such as the quality of produce, storage temperature, and acidity levels. Generally, the juice will last 3-5 days if stored correctly. Here are some tips to maximize the shelf life of your cold-pressed juice:

• Use Fresh Produce: Avoid overripe or oxidized fruits and vegetables, as they can shorten the juice’s shelf life.

• Maintain Proper Temperature: Keep juice cold throughout the juicing process, ideally below 41°F (5°C), to preserve quality.

• Acidity: Juices with higher acidity last longer than those with lower acidity, so include acidic fruits like citrus in your recipes.

• Use a Quality Juice Press: A proper juice press minimizes oxidation and helps juice last longer than other methods.

High-Pressure Processing (HPP)

To extend the shelf life of cold-pressed juice, many producers use High-Pressure Processing (HPP), which kills harmful microorganisms without heat. Here’s how it works:

• Cold-pressed juice is bottled and placed in a chamber.

• The chamber is filled with water and pressurized to 58,000 PSI for several minutes.

• This process extends the shelf life to 30-45 days.

Though HPP is not required for juice sold directly to consumers, it is mandatory for wholesale distribution.