Cold-Pressed Juices: You Can’t Do This At Home!

For all you juicing enthusiasts—and the occasional juicers—carry on and use your juicers at home to make those delicious and nutritious fruit, vegetable, and combination juices. But if you’d like a delightful change, if you don’t have the time to make fresh juice, or you ran out of ingredients, or you are just sick and tired of cleaning the juicer, then cold-pressed juices may be the answer for you.

Read about juicing versus blending

The main difference between fresh juices you make at home and cold-pressed juices available commercially is the mind-blowing pressure that is used to prepare the juice. Here’s the deal: when you make fresh juice at home, you pass your fruits and/or veggies through your juicer and collect it in a glass or jar. Then you either drink your creation right away (preferred) or store it in a glass jar and refrigerate it immediately to help prevent oxidation and invasion by pathogens.

The general “rule” is that juice prepared using a centrifugal juicer should be consumed within 24 hours and those made with a masticating juicer should be consumed within 48 hours. However, you are losing nutritional value during that storage period. One option is to freeze your freshly made juices immediately after making them. Freezing does cause some nutritional damage, but it’s better than wasting all that delicious goodness!

The Birth of Cold-pressed Juices

There’s room in the market place for a variety of fruit juice options, and cold-pressed juices are one of them. The development of cold-pressed juices arose out of need and desire. On the need side, the Food and Drug Administration mandated more stringent requirements for processing unpasteurized juices after a rash of recalls in the 1990s of such products because of contamination by E. coli and other pathogens.

Read about what’s really in that glass of fruit juice?

When it comes to desire, many consumers continue to want unpasteurized juices without added sugars and preservatives and with high nutritional value. That’s when technology finally stepped up and cold-pressed juices were born through application of high-pressure processing, or HPP.

Cold-pressed juices are made using hydraulic presses that press the produce through fine mesh to extract every precious drop. Once the juice leaves the juicing process it is bottled and sealed, and then placed in a huge chamber that is filled with water. That’s when the mind-blowing pressure (five to 10 times the pressure experienced by deep sea creatures) is applied to the bottles.

Similar to pasteurization, which uses heat, high-pressure processing renders any pathogens inactive. At the same time, it also makes the juice last for several weeks, or as long as 45 days, rather than the few hours to two-day shelf life of the squeeze your own fresh juice.

Pros and cons of cold-pressed juices

How does all of this pressure impact the nutritional value of these juices? There is some debate about this question. Some say that cold-pressed juices contain more vitamins, minerals, and enzymes than non-cold-pressed juices, but so far there’s not enough research to support this claim.

However, according to Professor V.M. Balasubramaniam of the Food Science and Technology Department at Ohio State University, all that pressure doesn’t cause any significant damage to the product. “A carrot’s nutritional content will be very similar before and after treatment,” he says. However, “if you look at it microscopically, there may be changes in the cell structures.”

More support for HPP and cold-pressed juices comes from Dr. Dallas Hoover, professor of Food Science at University of Delaware. He explained that HPP “really doesn’t break bonds or compounds,” and that the potency of vitamin C and other antioxidants won’t be reduced significantly.

Although cold-pressed juices can be a great nutritional boost, don’t depend on them as your sole source of important nutrients. Nor should you shun whole fruits and vegetables, which provide essential fiber.

One consideration is the price tag. Some cold-pressed juices come in at $10 or $14 per serving (especially if they are organic).

Editor's Note: Cold-pressed juices can be a convenient way to complement an otherwise healthy diet. However, if you would prefer to forego the expensive price tag, but keep organic juices on the menu, opt for premium pasteurized juices from our partner
Uncle Matt’s Organic. They've just launched a line of probiotic-infused organic orange juices containing turmeric and coconut.

Daily Burn. The cold-pressed truth: what juice drinkers need toknow
MindBodyGreen. What you need to know about cold-pressed juice
US News. Cold-pressed juice, is it worth the hype?

By Deborah Mitchell| January 08, 2016
Categories:  Eat

About the Author

Deborah Mitchell

Deborah Mitchell

Deborah is a freelance health writer who is passionate about animals and the environment. She has authored, co-authored, and written more than 50 books and thousands of articles on a wide range of topics. Currently she lives in Tucson, Arizona. Visit her at

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