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.
Cold-pressed juice
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. In order to sell juice wholesale, the juice must undergo a process that achieves a "5 log reduction in bacterial plate count." 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.