Cold pressed juices have been a phenomenon that has swept the nation over the past few years. While some people may think that it is just a fad and that all the hype will die down, there are significant reasons as to why cold pressed juices are here to stay.

Firstly, the main difference between cold pressed juices and conventional juices is in the production process. Conventional juices go through a stage in manufacturing called pasteurization, where high heat is applied to the juice to kill off bacteria and subsequently extend shelf life. However, this high heat also kills off a lot of the vitamins, minerals, and good enzymes.

Cold pressed juices are not exposed to any heats during the production process, hence the retention of all the goodness the fruits and veggies provide. Due to the absence of the high heat, cold pressed juices have a much shorter shelf life. To extend the shelf life without introducing heat, cold pressed juices usually go through High Pressure Processing (HPP). HPP is a processing step that puts the juice under huge amounts of pressure, which kills 99.9%* of all the bacteria, but retains most if not all of the vitamins, minerals, and good enzymes that would have been lost in traditional pasteurization methods. While HPP does introduce some heat to the juice, it is nowhere near as hot as the temperatures in traditional methods.  

The benefits that real, organic, cold pressed juices provide are clear. They are an excellent addition to any healthy diet and with these benefits in mind, it is hard to believe that this is simply just a fad. 

*https://www.naturalproductsinsider.com/news/2014/02/ganeden-probiotics-survives-hp-pasteurization.aspx