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]
Although cold-pressed juices were produced over several decades, the products gained more common use during the fad of juice "cleansing", [2] [4] [5] expanding into a wider industry in the early 21st century. [3]
Making cold-pressed juice is a two-step process. The first stage is to shred or compress the fruits or vegetables into a pulp. [6] In industrial production, the shredding process uses a steel rotating disc. [7] 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. [7] 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 pomace left behind is generally composted, recycled in food products or discarded.
The industry standard hydraulic cold-press technology with vertical pressing layers was invented by Dale E. Wettlaufer in 1983. [7] Vertical press layers with open-top cloth bags allow for faster loading and emptying of the press, compared to the classic rack-and-cloth method which involved wrapping layers of ground fruit in cloth. [8]
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 or pasteurization to extend shelf life and kill potentially harmful microorganisms. Pasteurization or HPP allows the juice to be stored for about 30 days. [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. [9] Though the size of the cold-pressed juice industry is not independently tracked, the 2013 estimates ranged from US$1.6 billion to US$3.4 billion. [5]
There is no consensus on the nutritional benefits of cold-pressed juices as compared to conventional juices. Some studies show that cold-pressing preserves the contents of phytochemicals or micronutrients compared to conventional centrifugal juicing or blending. 6 and that cold-pressed microgreen juices were a 'rich source of bioactive compounds' 7 Other studies disagree and conclude that color and physicochemical composition, including polyphenols, carotenoids, and vitamin C were not different among juices of various tropical fruits prepared using a cold-press instrument, a centrifugal juicer or a blender. [6]
Cold-pressed juices could cost US$10 for a 16-ounce (473ml) bottle, and as high as US$12 for a 12-ounce (355ml) bottle. [2] [4] The high cost has been attributed to the manufacturing process, which uses an HPP machine that may cost from US$800,000 to over US$2 million. [5] Alternatively, the incremental cost of toll processing could range from US$0.25–US$0.45 per bottle, not including transport. [5]
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. [10] To sell juice wholesale, the juice must undergo a process that achieves a "5 log reduction in bacterial plate count." [11] 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. [2]
Juice manufacturers may also have to organize an approved HACCP (Hazard Analysis and Critical Control Points) plan. In a HACCP plan, the manufacturer must identify at which points in the manufacturing process the juice may become contaminated, and how to regularly test and confirm that the juice is not being contaminated. The manufacturer must keep log books available for health inspectors if requested. [12] [13]
Nutritional labeling requirements must be followed in some regions, including the US, where the nutrition facts label must state nutritional content, ingredients and the manufacturer. [14]
Lycopene is an organic compound classified as a tetraterpene and a carotene. Lycopene is a bright red carotenoid hydrocarbon found in tomatoes and other red fruits and vegetables.
In the field of food processing, pasteurization is a process of food preservation in which packaged and unpacked foods are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most bacterial spores survive the process.
Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. As well as variations in oranges used, some varieties include differing amounts of juice vesicles, known as "pulp" in American English, and "(juicy) bits" in British English. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. How juicy these vesicles are depend upon many factors, such as species, variety, and season. In American English, the beverage name is often abbreviated as "OJ".
A juicer, also known as a juice extractor, is a tool used to extract juice from fruits, herbs, leafy greens and other types of vegetables in a process called juicing. It crushes, grinds, and/or squeezes the juice out of the pulp. A juicer clarifies the juice through a screening mesh to remove the pulp unlike a blender where the output contains both the liquids and solids of the processed fruit(s) or vegetable(s).
Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.
Apple juice is a fruit juice made by the maceration and pressing of an apple. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal, or aseptic processing system containers, or further treated by dehydration processes to a concentrate.
Phytochemicals are chemical compounds produced by plants, generally to help them resist fungi, bacteria and plant virus infections, and also consumption by insects and other animals. The name comes from Greek φυτόν (phyton) 'plant'. Some phytochemicals have been used as poisons and others as traditional medicine.
Apple cider is the name used in the United States and Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in North America, it is not to be confused with the alcoholic beverage known as cider in other places, which is called "hard cider" in the US. Outside of the United States and Canada, it is commonly referred to as cloudy apple juice to distinguish it from clearer, filtered apple juice and hard cider.
Juicing is the process of extracting juice from plant tissues such as fruit or vegetables.
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. Given its reliance on food science and broader engineering disciplines such as electrical, mechanical, civil, chemical, industrial and agricultural engineering, food engineering is considered a multidisciplinary and narrow field.
Cranberry juice is the liquid juice of the cranberry – a fruit recognized for its bright red color, tart taste, and versatility for product manufacturing. Major cranberry products include cranberry juice, dried cranberry, cranberry sauce, frozen cranberry, cranberry powder, and dietary supplements containing cranberry extracts.
Pachyrhizus erosus, commonly known as jícama or Mexican turnip, is a native Mexican vine, although the name jícama most commonly refers to the plant's edible tuberous root. It is in the pea family (Fabaceae). Pachyrhizus tuberosus and Pachyrhizus ahipa are the other two cultivated species in the genus. The naming of this group of edible plants can sometimes be confusing, with much overlap of similar or the same common names.
Sugarcane juice is the liquid extracted from pressed sugarcane. It is consumed as a beverage in many places, especially where sugarcane is commercially grown, such as Southeast Asia, the Indian subcontinent, North Africa, mainly Egypt, and also in South America. Sugarcane juice is obtained by crushing peeled sugar cane in a mill and is one of the main precursors of rum.
Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation. The largest fruit juice consumers are New Zealand and Colombia. Fruit juice consumption on average increases with a country's income level.
Cherry juice is a fruit juice consisting of the juice of cherries. It is consumed as a beverage and used as an ingredient in various foods, processed foods and beverages. It is also marketed as a health supplement. It is produced by hot- or cold-pressing cherries, collecting the juice, and then filtering and pasteurizing it.
Pascalization, bridgmanization, high pressure processing (HPP) or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. HPP has a limited effect on covalent bonds within the food product, thus maintaining both the sensory and nutritional aspects of the product. The technique was named after Blaise Pascal, a 17th century French scientist whose work included detailing the effects of pressure on fluids. During pascalization, more than 50,000 pounds per square inch may be applied for approximately fifteen minutes, leading to the inactivation of yeast, mold, vegetative bacteria, and some viruses and parasites. Pascalization is also known as bridgmanization, named for physicist Percy Williams Bridgman.
The Food Safety and Inspection Service (FSIS), an agency of the United States Department of Agriculture (USDA), is the public health regulatory agency responsible for ensuring that United States' commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. The FSIS draws its authority from the Federal Meat Inspection Act of 1906, the Poultry Products Inspection Act of 1957 and the Egg Products Inspection Act of 1970. The FSIS also acts as a national health department and is responsible for the safety of public food-related establishments as well as business investigation.
Evolution Fresh, a former subsidiary of Starbucks Corporation, acquired by Bolthouse Farms in August 2022, is an American-based company producing fruit juices, fruit smoothies, gourmet soups, salads and signature bowls.
The 1996 Odwalla E. coli outbreak began on October 7, 1996, when American food company Odwalla produced a batch of unpasteurized apple juice using blemished fruit contaminated with the E. coli bacterium, which ultimately killed a 16-month-old girl and sickened 70 people in California, Colorado, Washington state, and British Columbia, of whom 25 were hospitalized and 14 developed hemolytic uremic syndrome. Odwalla made and marketed unpasteurized fruit juices for the health segment of the juice market.
Hazard analysis and risk-based preventive controls or HARPC is a successor to the Hazard analysis and critical control points (HACCP) food safety system, mandated in the United States by the FDA Food Safety Modernization Act (FSMA) of 2010.