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.
Apple cider
While some states specify a difference between apple juice and cider, the distinction is not well established across the U.S. Massachusetts makes an attempt to at least differentiate "fresh" cider and processed apple juice: according to its Department of Agricultural Resources, "apple juice and apple cider are both fruit beverages made from apples, but there is a difference between the two. Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer. Vacuum sealing and additional filtering extend the shelf life of the juice." This still leaves unfiltered apple juice that is no longer raw in a gray area, presumably cider but not labeled as such. The addition of sweeteners or reconstitution from concentrate are left even grayer.