Instruct: Given a question, retrieve relevant documents that answer the question.
Query: What is the cold-pressed juice process?
Cold-pressed juice refers to juice that uses a hydraulic press to extract juice from fruit and vegetables, as opposed to other methods such as centrifugal or single auger.[1][2][3][4][5]
Turmeric is grown and cultivated from various regions throughout the world including North India and South Asia, with India producing and consuming approximately 80% of the world's crop. The largest producing city in the world is Erode, a city in the South Indian state of Tamil Nadu. The United States has also become a supplier of turmeric, with Hawaii being the largest producer with organic and potent varieties of turmeric. 
Turmeric juice is bottled commercially through the process of cold-pressing or pascalization. Traditional turmeric juice drinks contain turmeric and additional ingredients like matcha, coconut, ginger, pineapple, spirulina, and cinnamon.
Hemp juice can be clearly distinguished from other liquid products of the hemp plant. Hemp milk and hemp oil, just like soy milk, are produced from the seeds of the plant. Beverages such as hemp beer use the dried flowers or dried leaves of the plant. When dried parts of hemp are used in water and extract results. Water extraction only contains a proportion of about 10% of hemp ingredients otherwise found in cold-pressed juice. Therefore, cold-pressed hemp juice contains a much higher percentage of valuable ingredients. More importantly, water extraction does not contain any of the important cannabinoids as they cling to the fatty acids of the plant, which are not dissolved in water extraction. Yet, cold-pressed hemp juice does contain the valuable cannabinoids.
These valuable ingredients are also preserved when hemp is juiced in a conventional home blender. This process of juicing is not suitable for industrial hemp because the plant fibers used for industrial applications are too hard to digest for humans.
The industry standard hydraulic cold-press technology with vertical pressing layers was invented by Dale E. Wettlaufer in 1983.[6][7] Vertical press layers with open-top cloth bags allow for faster loading and emptying of the press, compared to the classic rack-and-cloth method which involved wrapping layers of ground fruit in cloth. [8]
In 2013, with the belief that "within nature lies cure for humanity," Hong also founded Organica, a pioneering premium natural food company offering whole foods, natural snacks, cold-press juices, and salads. Organica's brands include Just Juice, Korea's premier cold-press HPP juices, and Season to Season, a premium selection of organic grains and superfoods. Through acquisitions and expansions, Hong is propelling Organica to serve as a benchmark for natural foods not only in Korea but also throughout Asia. His recent acquisitions include Cheonbo Natural Food, a leading organic grains distributor, in 2013, and Ansung Production Center, large-scale HPP facilities of CJ Cheiljedang, in 2015, and Green Farm, an organic vegetable supplier, in 2016.
After extracting juice from fruits and vegetables, the juice may be consumed raw, or the manufacturer may choose to put the juice through a preservation method such as HPP in order to extend shelf life and kill potentially harmful microorganisms. The HPP process allows the juice to be stored for about 30 days.[3][9]
In the traditional method of making cashew feni, only tree-ripened cashew apples that have fallen are picked and taken for the crush. The cashew apples are de-seeded and then dropped into the stomping area. This area is called a "colmbi" and is usually a rock cut into a basin shape. The cashew apples are stomped to release the juice. Stomping has now gradually been replaced by the use of a press called a "pingre" (cage). The pulp is then hand-pattied into small mounds traditionally using a particular vine, "nudi", which is snaked around it to hold it together while a heavy weight (typically a boulder) is placed on top. The juice produced through this second extraction process is known as "neero", and is refreshing to drink; however, it is not used in the fermentation process generally for making feni. The first juice extract, obtained by stomping cashew apples, is transferred traditionally in a large earthen pot called a "kodem", which is buried halfway in the ground and left while the juice ferments for several days. Delicate earthen kodem have now been replaced by plastic drums for the sake of practicality. The juice is then allowed to sit for three days as it ferments. No artificial yeast or nutrients are added to hasten the process.
Cashew feni is distilled employing the traditional pot, which is still practiced. A traditional still for feni is still known as a "bhatti". The use of an earthen pot as the boiling pot has now been replaced with copper pots, both known by the same name, "bhann". The distillate is collected in an earthen pot called a "launni". The tradition of cold water being continuously poured on the launni to condense the distillate has now been replaced by immersing a coil in cold water.
Juice is prepared by mechanically squeezing or macerating (sometimes referred to as cold pressed) fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree, and tomato juice is the liquid that results from pressing the fruit of the tomato plant. Juice may be prepared in the home from fresh fruit and vegetables using a variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Additives are put in some juices, such as sugar and artificial flavours (in some fruit juice-based beverages); savoury seasonings (e.g., in Clamato or Caesar tomato juice drinks). Common methods for preservation and processing of fruit juices include canning, pasteurization, concentrating, freezing, evaporation and spray drying.
Starting with Liquiteria in 1996, cold-pressed juice bars first emerged in New York City and have since spread internationally.[10] Though the size of the cold-pressed juice industry is not independently tracked, the 2013 estimates ranged from US$1.6 billion to US$3.4 billion.[5]
Evolution Fresh produces a line of super-premium, cold-pressed juices and in 2010 Evolution invested in a new form of pasteurization equipment, known as Pascalization or High pressure processing (HPP). Using HPP, the bottled juice is subject to thousands of pounds of pressure for preservation without exposing the product to heat that some believe could damage the juice's flavor, color and nutritional value.
Suja Juice is an organic, non-GMO, cold-pressed juice company based in San Diego, California. Suja produces cold-pressed juices, waters and drinking vinegars. It is the largest independent producer of cold-pressed juice sold in the United States.
In 2015, Organica Day spun off of Organica as a division that produces cleanse juices, salads and cleanse soups. The same year, Paju Juice Production center was completed. In addition 
Organica Day has produced Korea’s first cold-pressed cleanse juice, Just Juice Cleanse. The company utilizes high-pressure processing (HPP) that allows the juices to be sterilized and preserved without compensating their flavors and nutrients. 
Organica Day has also produced Korea’s first detox soup, Cleanse Soup.
Processing time of the juice is calculated by multiplying the number of pulses with the effective pulse duration. The high voltage of the pulses produce an electric field that results in microbial inactivation that may be present in the juice. The PEF temperatures are below that of the temperatures used in thermal processing. After the high voltage treatment, the juice is aseptically packaged and refrigerated. Juice is also able to transfer electricity due to the presence of several ions from the processing. When the electric field is applied to the juice, electric currents are then able to flow into the liquid juice and transferred around due to the charged molecules in the juice. Therefore, pulsed electric fields are able to inactivate microorganisms, extend shelf life, and reduce enzymatic activity of the juice while maintaining similar quality as the original, fresh pressed juice.
For as long as presses have been used, winemakers have been aware of the different color, body and aroma characteristics of wine made from the "free-run" juice compared to pressed juice. Free-run is the juice that has been extracted through the process of crushing, the natural break down of the grape cell walls during maceration and fermentation and by the own weight of the grape berries as they are loaded on top of each other in a press. Even among press juice there are compositional difference between the various "fractions" of juice produced from initial pressing through subsequent (and usually harsher) pressing. Often winemakers will keep free-run and pressed juice separated for most of the winemaking process including malolactic fermentation and barrel aging with the options to later blend between them to make the most complete, balanced wine, bottle separately under different labels and price tiers or to discard/sell off the pressed fractions to another producer.
Apple juice is a fruit juice made by the maceration and pressing of an apple. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal or aseptic processing system containers, or further treated by dehydration processes to a concentrate. 
The concentrated juice is held in a cold wall tank and is stored at or below 35°F to prevent browning and development of undesired flavors. Next, a small amount of fresh juice is added to the concentrated juice to restore natural and fresh flavors of orange juice that have been lost through the concentration process. Specific cold-pressed orange oils are used to restore the lost aroma and volatile flavors. After the addition of fresh juice, the brix content is reduced to 42°F. The fresh juice is referred to as "cut-back" in the industry and attributes to 7-10% of the total juice. Orange peel oil is also added if the oil content is below the required level. The concentrate is then further cooled in a continuous cooler or cold wall tank to 20 to 25°F. The concentrate is canned using steam injection methods to sterilize the lid and develop a vacuum in the can. The cans then undergo final freezing where they are conveyed on a perforated belt in an air blast at -40°F. After freezing, the product is stored at 0°F in a refrigerated warehouse.[27]
Cold-pressed juices have been in production for several decades, but started to gain popularity in the late 2000s as a way to support juice cleanses.[2][4][5] Celebrities such as Gwyneth Paltrow and Kim Kardashian bolstered its popularity.[3][5] The initial use of cold-pressed juices for juice cleanses evolved into mainstream use, and the industry rapidly expanded in the early to mid-2010s.[3]
Pure Green is a cold-pressed juice company based in New York City. Pure Green produces cold pressed juice, handcrafted smoothies, and acai bowls.
There are laws and regulations governing the production and distribution of raw juice that vary widely by region. In the United States, the US Food and Drug Administration prohibits wholesale distribution of raw juice, stating that it may only be sold directly to consumers.[11] In order to sell juice wholesale, the juice must undergo a process that achieves a "5 log reduction in bacterial plate count."[12] The process must reduce the amount of microorganisms by 100,000 times. There are several processes available that can achieve a 5-log reduction, including heat pasteurization and ultraviolet light filtering, but the most common process in the cold-pressed juice industry is HPP.[2]
Winemakers often keep their free-run juice and pressed wine separate (and perhaps even further isolate the wine produced by different pressure levels/stages of pressing) during much of the winemaking process to either bottle separately or later blend portions of each to make a more complete, balanced wine. In practice the volume of many wines are made from 85-90% of free-run juice and 10-15% pressed juice.
It is also possible with a suitable pressing procedure during harvest to press the juice of the entire hemp plant. The use of the fiber in industry is not necessarily compromised if the right pressing process is chosen. The resulting juice of the hemp stem represents an additional value added. It can be used for bio-gas production of energy or in fermenting lactic acid for the chemical industry. Cold-pressing the fibers and shives does not compromise their value for further industrial processing.
Without pasteurization or high-pressure processing (HPP), cold-pressed juices can be stored in a refrigerator for up to five days, depending on the acidity of the juice and other factors. This type of juice has been commercially produced for decades, but has gained public popularity since 2013.[2][4] In general, these juices are more expensive than other types of juices, as they are made from 100% fruit and vegetables without any added ingredients.[1][2][4] It has been reported that a 12-ounce bottle could cost as much as US$12.[2][4]
Juice manufacturers may also have to organize an approved HACCP (Hazard Analyses Critical Control Points) plan. In a HACCP plan, the manufacturer must identify at which points in the manufacturing process the juice may become contaminated, and how to regularly test and confirm that the juice is not being contaminated. The manufacturer must keep log books available for health inspectors if requested.[13][14]
In 2017, Juice It Up! launched its cold-pressed bottled juice and shot line, which features six unique juices and three shots with natural ingredients.
Making cold-pressed juice is a two-step process. The first stage is to shred the fruits and vegetables into a pulp. Typically the shredding process uses a steel rotating disc. Produce is loaded into a large hopper feeding tube and typically falls into a filter bag. The second process is the hydraulic press; this exposes the shredded produce to extreme pressures between two plates. The pressure causes the juice and water content from the produce to drip into a collection tray below, leaving behind the fibre content in the filter bag. The fibre left behind is generally composted, recycled in food products or discarded.