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.
Naked Juice
In addition to juice flavor variants, since 2006 additional Naked Juice versions have been produced with a focus on specific health aspects such as digestion, protein and reduced-caloric content. In 2007, Naked Juice "Probiotic "was introduced, having been represented as the first 100-percent juice smoothie to contain probiotics for the aid in digestion. A protein-focused line of Naked Juice smoothies (marketed as "protein zone") was first introduced in the early 2000s, with the addition of "mango" and "double berry" flavors in 2009. Two reduced-calorie Naked Juice smoothies were introduced in 2010: "tropical "and "peach guava". Both of these products contain coconut juice, which is naturally lower in caloric content in comparison to other fruits.