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.


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.)

 Always be sure to check with a healthcare professional if you are changing your diet drastically and be aware that juice cleanses aren't suitable for all, especially if you're pregnant, breast feeding, on blood thinning medication or if your immune system is compromised in any way.