Cold-pressed juice
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.
Concentrate
The process of concentrating orange juice was patented in 1948. It was originally developed to provide World War II troops with a reliable source of vitamin C. Today, the majority of retailed orange juice is made from reconstituted orange juice concentrate.