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
The Naked Juice Company was created in Santa Monica, California in 1983 by Jimmy Rosenberg and David Bleeden. The name came from the pair's affinity for nude sunbathing. Rosenberg began on a small scale, producing the fruit drinks at his home and selling them under the "Naked Juice" name in-person on the beaches in Santa Monica. The packaging design changed with a re-branding across the Naked Juice line in 2005, which was credited in part for helping Naked Juice pass the former industry leader in terms of annual retail sales, Odwalla. As demand for its products increased, so did the complexity of distribution. Due to the composition of its juices - namely the purposeful lack of preservatives - Naked Juice beverages are highly perishable, must be kept below 38 °F, and have a shorter shelf life than some competing products. In order to alleviate potential supply limitations in early 2006, the company opened two new direct delivery centers in Sacramento, California and Seattle, Washington.