These are the questions that you, or your customers in juice business, will be asking since you’re reading this article. Cold-pressed juice can be a fascinating and simple process that produces a delicious, nutritious, and healthy juice. These attributes have led a surge in cold-pressed juice interest. Yahoo Finance reported in October 2018 that the cold-pressed juice industry will surpass $8.1 billion by 2024. We think this is the perfect time to explain cold-pressed juice and its production process. This article will cover the following:
* Cold-Pressed Juice Has Health Benefits
* Cold-Pressed Equipment & Method
* Shelf Life
* High-Pressure Processing
Cold-Pressed Juice: Health Benefits
Cold-pressed juice is made by placing fresh fruits and vegetables in a pneumatic or hydraulic press. This applies pressure to extract as much juice from the fruit as possible. This preserves the juice’s integrity and retains all its nutrients. The health benefits of cold-pressed juice include:
Vitamin C can boost the immune system.
* Lowering cholesterol
* Promoting weight loss
* Increasing energy
* Improving vision and eye health
* Protection against diseases
* Removing skin imperfections
* Help with body detox
Cold-Pressed Method and Equipment
The juicing process is like a good produce massage. We like to say that “happy juice” comes from happy fruits! The cold-press juice extraction process does not use heat to extract the juice. This means that there are no nutrients, enzymes or vitamins lost in the raw juice.
Although there are many juicers available that can make raw juice, only a juice press can produce real cold-pressed juice. Each juicer has its own advantages and disadvantages. You can read more about each juicer on our blog.
* Centrifugal Juicer
The juicer pushes the produce through a screen with a moving blade and sharp teeth. This produces juice at a high rate of around 6,000-14,000 RPM. This causes heat and oxidation, which can cause damage to nutrients. This is the most popular household juicer on the market. This juicer provides instant, quick consumption. A centrifugal juicer produces a juice that separates quickly. It can also contain up to 30% solids such as skins, seeds and stems.
* Masticating Juicer, Slow Juicer
The vegetables and fruits are forced through a chute. They are then squeezed through a screen at 80-100 RPM. This produces a juice that is rich in solids and high in indigestible fiber. A masticating juicer will separate juice more slowly than juice from a centrifugal squeezer, but it will still be much quicker than a real press. This juicer is ideal for those who don’t mind cleaning and want to make juice that can be consumed immediately.
* Twin-Gear Juicer
Twin-gear juicers extract juice slowly from produce, just like other juicers. They force the plants against a sharp screen at 80 to 120 RPM. This allows for less heat and oxidation that centrifugal. The pulpy, foamy juice can taste bitter and have a thick, chunky mouthfeel. These juicers are ideal for those who don’t mind the lengthy cleaning and want to create juice that can be consumed immediately.
* Hydraulic (or pneumatic) Juice Press
The best juicer for making cold-pressed juice is a real juice press. The juicer produces the highest quality juice, with around 99% liquid and less pulp. This press also produces juice that has a longer shelf life (around 3 to 5 days) because it is resistant to heat and oxidation.
The shelf life of cold-pressed juice after it has been bottled is a question we are often asked. There are many factors that can affect the shelf life for cold-pressed juice. We refer to the color and taste of cold-pressed juices, but we do not claim that they are safe or healthy. You will need to check your local government guidelines for shelf life. These are some tips to maximize the shelf life of cold-pressed juice.
* Use only high-quality produce
It’s best to buy produce from a reliable source and make sure that it is fresh. This will increase your shelf life. Avoid using pre-chopped, oxidized or rotten produce in your juice. This will reduce your shelf life and could have an adverse effect on your final outcome.
* Keep an eye on the Temperature
It is crucial to keep your cold-pressed juice cold during the whole juicing process. According to the FDA, you should keep your product at least 41 degrees F (5 degrees Celsius). You should also monitor the temperature of your product during transport, especially if it is a wholesale distributor.
Higher acidity juices will last longer than low acidity. To improve the shelf life of your juice, we recommend that you add acidic fruits to your juice recipes.
You can make cold-pressed juice with a quality juice press. This will give you the advantage of preserving your juice for a longer period of time than juice made with other juicers. Different methods are used to extract juice from produce. This can cause juice to separate faster if it isn’t pressed well.
Our article Understanding Shelf Life of Cold Pressed Juice contains more information.
The shelf life of raw cold-pressed juice is approximately three to five days. High-pressure processing is commonly used to extend the juice’s shelf life. Pasteurization kills at least 99.999% microorganisms in juice. Here is a quick overview:
* Cold-pressed juice can be made in a juicer and bottled in plastic bottles.
* Place the plastic bottles in a chamber and fill it with water. The bottles will then be pressurized to 58,000 PSI.
* Pressure maintains for several minutes, then it releases.
* Bottles have been removed and are now shelf-ready for 30-45 days.
The juice placed in the chamber has an extended shelf-life. FDA regulations require that cold-pressed juice be subject to Pasteurization or HPP before it can be distributed wholesale.
Cold-pressed juice purchased from a grocery shop will likely have undergone HPP. Although it may not be stated on the label, it is possible that it did. HPP is not necessary if you make juice and sell it directly to the consumer.