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.
Tropicana Products
In 1952, with growth of the orange juice business in mind, Rossi purchased the Grapefruit Canning Company in Bradenton. The fresh fruit segments and orange juice business were so successful that he discontinued production of fruit boxes. He developed flash pasteurization in 1954, a process that rapidly raised the temperature of juice for a short time to preserve its fresh taste. For the first time, consumers could have the fresh taste of pure not-from-concentrate juice in a ready to serve chilled package. The juice, Tropicana Pure Premium, became the company’s flagship product.