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.
Appletiser
Appletiser (a play on "appetizer") is a sparkling fruit juice created by blending fruit juice with carbonated water. It was created in 1966 in Elgin Valley, Western Cape, South Africa, by French-Italian immigrant Edmond Lombardi. For export and out of season, the juice is concentrated by extracting the aroma and the water from it. The concentrate can then be stored in cold rooms. In South Africa, the juice is filtered and then immediately bottled, with no water being added. The concentrate can then be converted to juice by adding the water and the concentrated aroma in the original ratios.