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.
Orange juice
By 1949, orange juice processing plants in Florida were producing over 10 million gallons of concentrated orange juice. Consumers were captivated with the idea of concentrated canned orange juice as it was affordable, tasty, convenient, and a vitamin-C packed product. The preparation was simple, thaw the juice, add water, and stir. However, by the 1980s, food scientists developed a more fresh-tasting juice known as reconstituted ready to serve juice. Eventually in the 1990s, "not from concentrate" (NFC) orange juice was developed and gave consumers an entirely new perspective of orange juice transforming the product from can to freshness in a carton. Orange juice is a common breakfast beverage in the United States.