Cold-pressed juice
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.
Cold-pressed juice
Cold-pressed juices could cost US$10 for a 16-ounce bottle, and as high as US$12 for a 12-ounce bottle. The high cost has been attributed to the manufacturing process which uses an HPP machine that may cost from US$800,000 to over US$2 million. Alternatively, the incremental cost of toll processing could range from US$0.25–US$0.45 per bottle, not including transport.