WHAT IS COLD-PRESSED JUICE?
The term cold-pressed seems to be everywhere these days but what does it mean and why is cold-pressed juice so much more expensive than supermarket bought juice?
The cold press method originally comes from olive oil production and is a very gentle method of extracting the juice from the fruit (or vegetable). For us this involves a two stage process, firstly grinding up ingredients into a pulp and then and secondly pressing the fibrous pulp (jam-packed with minerals, vitamins and live enzymes) into fine-weave cloth bags and its these bags that are squeezed under a hydraulic press.
WHAT ARE THE BENEFITS?
Because this process is so gentle and doesn't create any heat or allow ingredients to be exposed to oxygen, cold-pressed juice contains a much higher level of nutrients and will only ever have a 3-day shelf life.
Most juices sold in supermarkets will also have been pastuerised to extend their shelf life which involves heating the juice to a certain temperature for a specified amount of time to potentially kill off any harmful bacteria. This process also reduces the nutritional value of ingredients. For example a cold-pressed orange juice will have significanty more vitamin C vs. sugar content than a juice that was produced using any other juicing method. Read our blog post demystifying the juice industry.)