Cold-pressed juice

[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.

[7] Produce is loaded into a large hopper feeding tube and typically falls into a filter bag.

The industry standard hydraulic cold-press technology with vertical pressing layers was invented by Dale E. Wettlaufer in 1983.

[3][8] Without pasteurization, as for typical home-made juices stored in a refrigerator, significant degradation of phytochemicals and micronutrients occurs within 6 days.

[6] Starting with Liquiteria in 1996, cold-pressed juice bars first emerged in New York City and have since spread internationally.

[5] There are laws and regulations governing the production and distribution of raw juice that vary widely by region.

[2] Juice manufacturers may also have to organize an approved HACCP (Hazard Analysis and Critical Control Points) plan.