What is the cold-pressed juice process?
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.
Tomato juice
Tomato juice was first served as a beverage in 1917 by Louis Perrin at the French Lick Springs Hotel in southern Indiana, when he ran out of orange juice and needed a quick substitute. His combination of squeezed tomatoes, sugar and his special sauce became an instant success as Chicago businessmen spread the word about the tomato juice cocktail.
Orange juice
The processing of orange to frozen concentrated orange juice begins with testing the orange fruit for quality to ensure it is safe for the process. Then the fruit is cleaned and washed thoroughly and orange oil is taken from the peel of the orange. Next, the juice is extracted from the orange and is screened in order to remove seeds and large pieces of pulp. The juice is then heated to 190 to 200 °F in order to inactivate natural enzymes found in the juice. The concentration step occurs in a high vacuum evaporator where the water content in the juice is evaporated while the juice sugar compounds and solids are concentrated. The vacuum evaporator is a low temperature falling-film mechanism, which operates at a temperature between 60 and 80 °F. Evaporators work in a continuous manner in that fresh juice is added as concentrate is being constantly removed. The concentration process increases the soluble solid portion of the juice from 12 °Brix to 60-70 °Brix.
Orange juice
Heat treatment
Juice vesicles
Juice vesicles hold a lot of juice than can be recovered through various extraction processes. The pulp is usually removed from the juice by filtering it out. The juiciness of the pulp depends on the species, variety, season, and the tree on which it grew. Close to 90% of the citrus fruit juice solids are recovered with extractors. Pectic enzymes can sometimes be added to lessen the thickness of these solids. The juice along with these solids can be combined to increase primary juice yields or sold as bases for fruit beverages. The juice solids become opaque from the pulp washing process, resulting in a less expensive source of fruit solids for food labeling in comparison to regular juice. The juice solids can also be pasteurized, dried, and sold, but appear dark brown in color if they have not been washed properly before drying. The solids can also be stored frozen or sold to beverage manufacturers. They provide fruit beverages that are sold with a higher appeal to a consumer and improved texture in the juice. These opaque juice solids are known as cloud.
Northland Juices
Apple & Eve L.L.C is a privately held New-York-based company specializing in 100 percent juice and organic juice products. 
In 1983, Northland Cranberries, Inc. launched its brand of 100% juice cranberry blends in Wisconsin Rapids, Wisconsin, sold through supermarkets, drug store chains, mass merchandisers and food service outlets throughout the United States.
Publicly owned since 1987, Northland Cranberries, Inc.'s branded juice division was acquired by Apple & Eve in 2005 becoming the largest independently owned juice company in the U.S. Apple and Eve was acquired in 2014 by Lassonde Industries .
Orange juice
Orange juice is a suspension that consists of heterogeneous particles in a clear serum. A serum is the clear supernatant after the precipitation of the cloud through centrifugation. The previously mentioned cloud makes up a large part of the suspension.
The Juice Project
The Juice Project is an American social enterprise initiative set up as a joint venture between Shawn McKie, owner of a corner store in St. Louis, Missouri called The Juice Box, and Angie Beatty, executive director of JUICE (Jumpstarting Urban Innovation with Critical Thinking and Exercise). As well as promoting healthy eating by stocking nutritious snacks, the store aims to build community spirit by hosting free art, education and exercise activities. The Project has received several awards, and was praised by first lady Michelle Obama on May 27, 2010, during her speech on the Social Innovation Fund.
Raspberry juice
Raspberry juice is a liquid created from raspberries that is often either used as a part of a mixed drink, added in with other liquids such as orange juice, or consumed by itself. The juice is known for containing a large amount of Vitamin C as well as biological iron, which means it is sometimes drunk when an individual feels feverish. Soft drinks that incorporate raspberry juice notably include Bouvrage, a product made from Scottish raspberries that the husband and wife team Anne Thomson and John Gallagher created. Launched in 1998 at that year's Royal Highland Show, that particular drink includes sparkling water and is designed to be somewhat sweet yet having a fruit content in contrast to competing products.
Carrot juice
Like many products high in beta-carotene, it may cause temporary carotenoderma, a benign skin condition resulting in an orange-yellow hue to the skin. Drinking more than 3 cups of carrot juice in a 24-hour period, over a prolonged period of time may be enough to cause the condition.
Carrot juice has a uniquely sweet flavour of concentrated carrots. Unlike many juices, it is opaque. It is often consumed as a health drink. Carrots have been made into soups and juices for hundreds of years. In America carrot juice was one of the first colorants used to make cheese a darker color.
Kraut juice
Kraut juice (called Sauerkrautsaft in German, Zeamă de varză in Romanian or Rasol in Serbian and Bulgarian) is a beverage that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine.
Cranberry juice
For Canadian markets, cranberry juice is regulated as a processed product under fruit juices. Cranberry juice must be made from sound, clean, and ripe cranberries. One or more of the following dry sweetening ingredients may be added: sugar, invert sugar, and dextrose. According to the Canadian Food Inspection Agency (CFIA), the common name of this product may appear as “cranberry juice drink/cooler” if at least 25% of the named juice is contained within the net quantity of the product.
Orange juice
In the United Kingdom, orange juice from concentrate is a product of concentrated fruit juice with the addition of water. Any lost flavour or pulp of the orange juice during the initial concentration process may be restored in the final product to be equivalent to an average type of orange juice of the same kind. Any restored flavour or pulp must come from the same species of orange. Sugar may be added to the orange juice for regulating the acidic taste or sweetening, but must not exceed 150g per litre of orange juice. Across the UK, the final orange juice from concentrate product must contain a minimum Brix level of 11.2, excluding the additional sweetening ingredients. Vitamins and minerals may be added to the orange juice in accordance with Regulation (EC) 1925/2006.
Old South (orange juice)
McCain Foods Ltd. purchased the Old South Brand in 2000 in exchange for selling its citrus operation in the United States. Old South is the third-biggest selling frozen juice concentrate brand in Canada.
Juicer
A juicing press, such as a fruit press or wine press, is a larger scale that are used in agricultural production. These presses can be stationary or mobile. A mobile press has the advantage that it can be moved from one orchard to another. The process is primarily used for apples and involves a stack of apple mash, wrapped in fine mesh cloth, which is then pressed under approx 40 tonnes. These machines are popular in Europe and have now been introduced to North America.
Tropicana Products
In 1970, Tropicana orange juice was shipped as finished goods via refrigerated boxcars in one weekly round-trip from Florida to Kearny, New Jersey. By the following year, the company was operating two 65-car unit trains a week, each carrying around of juice. The "Great White Juice Train" (the first unit train in the food industry, consisting of 150 100-ton insulated boxcars fabricated in the Alexandria, Virginia shops of Fruit Growers Express) commenced service on June 7, 1971 over the route. An additional 100 cars were soon incorporated into the fleet, and small mechanical refrigeration units were installed to keep temperatures constant on hot days. In 2004, Tropicana’s rail fleet of 514 cars traveled over – a method that is three times more fuel efficient than other shipping methods.
Sugarcane juice
Sugarcane juice is the liquid extracted from pressed sugarcane. "Juice" is misleading as this is not a fruit or vegetable juice. It is consumed as a beverage in many places, especially where sugarcane is commercially grown such as Southeast Asia, the Indian Subcontinent, Egypt, and Latin America. Evaporated cane juice, as an ingredient in prepared food, is a misleading way of saying "sugar".
Hemp juice
Hemp juice made from industrial hemp is a drug-free, non-psychoactive juice pressed with pressure from the "Cannabis sativa" plant. The juice is obtained through a large-scale industrial cold-pressing procedure using the upper parts of the hemp plant as well as the leaves. This procedure clearly distinguishes hemp juice from other hemp products such as hemp oil, hemp sprouts or hemp milk, which are solely obtained through the seeds of the hemp plant as opposed to the green hemp leaves used for the juice. The hemp juice production therefore makes use of a valuable part of the industrial hemp plant which has previously been neglected and not been used but instead been left on the fields to decompose. In particular, hemp juice offers a base for a variety of drug-free products in the areas of nutrition, medicine, cosmetics, and relaxing beverages. Moreover, its full-bodied umami flavor offers the ability to enhance dishes and drinks in their specific flavor, especially sweet or savory and harmonizes tastes overall.
Naked Juice
The Naked Juice product line consists of more than 20 variants of straight and blended 100-percent fruit and vegetable juices. Some of the products are produced in a smoothie consistency, while others remain in juice form. The juices are a combination of flash pasteurized fruits, vegetable juices and purees. Among the primary flavors of Naked Juice are "strawberry banana", "blue machine", "green machine", "orange mango and berry veggie which contains purple carrots, red beets, sweet potatoes, sweet corn, chick peas, sweet cherries, strawberries, plum, apple, and a hint of lemon.
Herald Corporation
In 2015, Organica Day spun off of Organica as a division that produces cleanse juices, salads and cleanse soups. The same year, Paju Juice Production center was completed. In addition 
Organica Day has produced Korea’s first cold-pressed cleanse juice, Just Juice Cleanse. The company utilizes high-pressure processing (HPP) that allows the juices to be sterilized and preserved without compensating their flavors and nutrients. 
Organica Day has also produced Korea’s first detox soup, Cleanse Soup.
Juice (aggregator)
Juice is a podcast aggregator for Windows and OS X used for downloading media files such as ogg and mp3 for playback on the computer or for copying to a digital audio player. Juice lets a user schedule downloading of specific podcasts, and will notify the user when a new show is available. It is free software available under the GNU General Public License. The project is hosted at Sourceforge. Formerly known as iPodder and later as iPodder Lemon, the software's name was changed to Juice in November 2005 in the face of legal pressure from Apple, Inc.
Juice vesicles
Drum drying or freezing are two processes for preserving juice solids. When product enzymes are deactivated through heat stabilization, they are frozen. Light and air are used for drum-drying, but this process often decreases the flavor and color of the solids.
Hemp juice
The preferred procedure is to freeze the freshly cold-pressed juice instantly for preservation. The quality of the juice depends on immediate freezing. The frozen juice can be freeze-dried into a storable powder. Freezing and freeze-drying stabilize the natural form of the cannabinoids as cannabinoid-acids. Another procedure is pasteurization. The ultra-heat-treatment will "activate" the cannabinoids by separating the acid part from the natural cannabinoids. Increasing shelf life of hemp juice can also be achieved by fermentation, using various procedures, preferably by adding yeast/yeast extract and sugar. Using salt is a proven procedure to achieve storability in foods. With regard to hemp juice this can be done by mixing salt with fresh hemp juice, which leads to an easily usable product: "hemp salt".
Tropicana Products
The oranges are then washed and the orange oil is extracted from the peel to capture the from-the-orange taste, which is later blended into the juice for consistent quality and flavor. The oranges are squeezed and the fresh juice is flash pasteurized. Tropicana developed flash pasteurization to minimize the time the orange juice is exposed to heat while providing maximum nutrition and flavor.
Ice cider
The process of decantation of the water and the juice therefore happens within the fruit rather than in the juice. The apples are then pressed, frozen more and the resulting nectar is harvested and fermented at a low temperature for around 8 months. This method is more delicate and greatly increases the costs of production because more apples are needed to produce the same amount of cider as traditional methods. It can take 50-100 apples to make one bottle of ice cider. It is also important to note that because this method relies heavily upon the weather cooperating, in some years production is not possible if temperatures do not go low enough.
Hemp juice
Hemp juice can be clearly distinguished from other liquid products of the hemp plant. Hemp milk and hemp oil, just like soy milk, are produced from the seeds of the plant. Beverages such as hemp beer use the dried flowers or dried leaves of the plant. When dried parts of hemp are used in water and extract results. Water extraction only contains a proportion of about 10% of hemp ingredients otherwise found in cold-pressed juice. Therefore, cold-pressed hemp juice contains a much higher percentage of valuable ingredients. More importantly, water extraction does not contain any of the important cannabinoids as they cling to the fatty acids of the plant, which are not dissolved in water extraction. Yet, cold-pressed hemp juice does contain the valuable cannabinoids.
These valuable ingredients are also preserved when hemp is juiced in a conventional home blender. This process of juicing is not suitable for industrial hemp because the plant fibers used for industrial applications are too hard to digest for humans.
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.
Orange juice
The product was developed in 1948 at the University of Florida's Citrus Research and Education Center. Since, it has emerged as a soft commodity, and futures contracts have traded in New York since 1966. Options on FCOJ were introduced in 1985. From the late 1950s to the mid-1980s, the product had the greatest orange juice market share, but not-from-concentrate juices surpassed FCOJ in the 1980s.
Pure Green
Pure Green is a cold-pressed juice company based in New York City. Pure Green produces cold pressed juice, handcrafted smoothies, and acai bowls.
Naked Juice
In addition to juice flavor variants, since 2006 additional Naked Juice versions have been produced with a focus on specific health aspects such as digestion, protein and reduced-caloric content. In 2007, Naked Juice "Probiotic "was introduced, having been represented as the first 100-percent juice smoothie to contain probiotics for the aid in digestion. A protein-focused line of Naked Juice smoothies (marketed as "protein zone") was first introduced in the early 2000s, with the addition of "mango" and "double berry" flavors in 2009. Two reduced-calorie Naked Juice smoothies were introduced in 2010: "tropical "and "peach guava". Both of these products contain coconut juice, which is naturally lower in caloric content in comparison to other fruits.
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.
Wine press
A basket press consists of a large basket filled with the crushed grapes. Pressure is applied through a plate that is forced down onto the fruit. The mechanism to lower the plate is often either a screw or a hydraulic device. The juice flows through openings in the basket. The basket style press was the first type of mechanized press to be developed, and its basic design has not changed in nearly 1000 years.
Food preservation
Pulsed electric field (PEF) electroporation is a method for processing cells by means of brief pulses of a strong electric field. PEF holds potential as a type of low-temperature alternative pasteurization process for sterilizing food products. In PEF processing, a substance is placed between two electrodes, then the pulsed electric field is applied. The electric field enlarges the pores of the cell membranes, which kills the cells and releases their contents. PEF for food processing is a developing technology still being researched. There have been limited industrial applications of PEF processing for the pasteurization of fruit juices. To date, several PEF treated juices are available on the market in Europe. Furthermore, for several years a juice pasteurization application in the US has used PEF. For cell disintegration purposes especially potato processors show great interest in PEF technology as an efficient alternative for their preheaters. Potato applications are already operational in the US and Canada. There are also commercial PEF potato applications in various countries in Europe, as well as in Australia, India, and China.
Carrot juice
Carrot juice is juice produced from carrots.
Juice
Juice bars share some of the characteristics of a coffeehouse, a soda fountain, a café, and a snack bar, such as providing blended drinks and light food. Juice bars may be standalone businesses in cities, or located at gyms, along commuter areas, near lunch time areas, at beaches, and at tourist attractions. In Mexico, juice bars have become more popular in the 2000s. Mexican juice bars often also sell healthy beverages and snacks.Groups of grape pits dated to 8000 BCE show early evidence of juice production; although it is thought that the grapes may have been alternatively used to produce wine. One of the first regularly produced juices was lemonade, appearing in 16th-century Italy, as an import, after its conception in the Middle East. Orange juice originated in the 17th century. In the 18th century, James Lind linked citrus fruits to the prevention of scurvy, which, a century later, led to the implementation of the Merchant Shipping Act of 1867, requiring all Ocean-bound British ships to carry citrus-based juice on board.
Apple juice
Because apple juice is acidic, typically with a pH of 3.4, it can be pasteurized for less time or at lower temperatures than many other juices. For this purpose, the U.S. Food and Drug Administration recommends the following thermal processing times and temperatures in order to achieve a 5-log reduction of Cryptosporidium parvum as this parasite is more heat resistant than E.coli 0157:From 2000 to 2010 there were over 1700 cases in North America of illnesses related to drinking unpasteurized juice and ciders. The pathogens related to these food-borne illnesses included parasites, bacteria, and viruses. The most common pathogens were "" and 0111, "Salmonella", "Cryptosporidium", "Clostridium botulinum", and Hepatitis A. Pathogens can be spread in a number of ways, such as contamination where the fruit is grown, being carried in contaminated containers, or due to poor handling and washing.
Sugarcane mill
Sugar cane juice has a pH of about 4.0 to 4.5 which is quite acidic. Calcium hydroxide, also known as milk of lime or limewater, is added to the cane juice to adjust its pH to 7. The lime helps to prevent sucrose's decay into glucose and fructose. The limed juice is then heated to a temperature above its boiling point. The superheated limed juice is then allowed to flash to its saturation temperature: this process precipitates impurities which get held up in the calcium carbonate crystals. The flashed juice is then transferred to a clarification tank which allows the suspended solids to settle. The supernatant, known as clear juice is drawn off of the clarifier and sent to the evaporators.
Clean Juice
Clean Juice is an American restaurant franchise that primarily serves smoothies, juices, and acai bowls. There are around 100 locations either in development or in operation in 16 states in the United States. The company is headquartered in Charlotte, North Carolina.
Evolution Fresh
In 2011, Evolution produces five types of juice with the pascalization or High Pressure Process, Orange, Grapefruit, Lemonade, Apple and Tangerine. This process now allows for a 40-day shelf life for fresh juice. Evolution products currently go from the tree to shelf in less than 7 days.
Reverse osmosis
In addition to desalination, reverse osmosis is a more economical operation for concentrating food liquids (such as fruit juices) than conventional heat-treatment processes. Research has been done on concentration of orange juice and tomato juice. Its advantages include a lower operating cost and the ability to avoid heat-treatment processes, which makes it suitable for heat-sensitive substances such as the protein and enzymes found in most food products.
Safterei
Cold pressing (also referred to as masticating) utilises a single gear driven by a motor; slower operation; kneads and grinds items placed in a chute. 
Because of this technique no heat is added to the production process, leaving the end product higher in nutrients and vitamins.
Apple juice
Fresh apple juice requires refrigeration. Sealed bottles of canned apple juice can be stored in a dark, cool place, such as a pantry or cupboard, to delay the degradation of the product. The appearance, texture, or taste of the juice might change over time.
Edwin L. Moore
The research started in 1942 and it took three years for MacDowell, Moore and Atkins to perfect a method of producing frozen concentrated orange juice that is still utilized today. The process of concentration that was previously being used involved heating the juice so that the water would evaporate. The three researchers invented a process called the cutback process, in which the flavor of orange juice was retained by adding a bit of fresh juice to the concentrate and then freezing it. This new process restored some of the Vitamin C that was lost in heating, thereby creating a more nutritious product. The process helped accelerate the growth of citrus production in Florida and helped create the frozen food industry.
Jif (lemon juice)
In the 1950s, Edward Hack had the idea of lemon juice being packaged inside lemon-shaped and coloured containers. Bill Pugh, an English plastics designer, created a prototype based upon Hack's concept. His company then produced and marketed Hax brand lemon juice in the plastic containers, using juice from Sicily. Stanley Wagner of Coldcrops, Ltd. also independently designed a very similar package, which was used for Realemon brand lemon juice, later renamed to ReaLem. An agreement between Hax and Coldcrops led to Hax leaving the lemon juice business, and Coldcrops acquiring the branding rights for ReaLem. Coldcrops was acquired by Reckitt and Colman in 1956, which rebranded the product as Jif.
Juicing
Juicing tools have been used throughout history. Manual devices include barrel-shaped presses, hand-operated grinders, and inverted cones upon which fruit is mashed and twisted. Modern juicers are powered by electric motors generating from 200 to 1000 or more watts. There are several types of electric juicers: masticating, centrifugal, and triturating juicers. These variations are defined by the means of extracting the juice.
Juice
Although processing methods vary between juices, the general processing method of juices includes:
Juice Train
In 1970, Tropicana orange juice was shipped in bulk via insulated boxcars in one weekly round-trip from Florida to Kearny, New Jersey. By the following year, the company was operating two 60-car unit trains a week, each carrying around of juice. On June 7, 1971 the "Great White Juice Train" (the first unit train in the food industry, consisting of 150 100-ton insulated boxcars fabricated in the Alexandria, Virginia shops of Fruit Growers Express) commenced service over the 1,250-mile (2,012-kilometer) route. An additional 100 cars were soon incorporated into the fleet, and small mechanical refrigeration units were installed to keep temperatures constant on hot days. Tropicana saved $40 million in fuel costs alone during the first ten years in operation.
Maceration (wine)
The process of cold maceration or cold soak is where temperatures of the fermenting must are kept low to encourage extraction by water and added sulfur dioxide rather than relying principally on heat and alcohol to act as a solvent. This technique was popular in the production of Burgundy wines in the 1970s and 1980s but there is still some debate among oenologists about the overall benefits to and resulting quality of the wine.
Juice
Juices are then pasteurized and filled into containers, often while still hot. If the juice is poured into a container while hot, it is cooled as quickly as possible. Packages that cannot stand heat require sterile conditions for filling. Chemicals such as hydrogen peroxide can be used to sterilize containers. Plants can make anywhere from 1 to 20 tonnes a day.
Orange juice
A small fraction of fresh orange juice is canned. Canned orange juice retains vitamin C much better than bottled juice. The canned product loses flavor, however, when stored at room temperature for more than 12 weeks. In the early years of canned orange juice, the acidity of the juice caused the juice to have a metallic taste. In 1931, Dr. Philip Phillips developed a flash pasteurization process that eliminated this problem and significantly increased the market for canned orange juice.
Sugarcane mill
Juice extraction by milling is the process of squeezing the juice from the cane under a set mills using high pressure between heavy iron rollers. Those mills can have from 3 up to 6 rolls; every set of mills is called a tandem mill or mill train. To improve the milling extraction efficiency, imbibition water is added at each mill. Hot water is poured over the cane just before it enters the last mill in the milling train and is recirculated up to reach the first mill. The juice squeezed from this cane is low in sugar concentration and is pumped to the preceding mill and poured onto the cane just before it enters the rollers, the juice from this mill is the same way pumped back up the milling train. Mixed juice (that is to say cane juice mixed with the water introduced at the last mill) is withdrawn from the first and second mills and is sent for further processing. Milling trains typically have four, five or six mills in the tandem. To improve the milling extraction performance before the cane reaches the first mill, knife and shredder preparation equipment is normally used.
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.
Jif (lemon juice)
Jif is packaged in a squeezable container shaped like a lemon, and in bottles. Development of the plastic container began in the 1950s, and was one of the original blow moulded containers used for food applications. Jif brand lemon juice was established in 1956.
Orange juice
FCOJ producers generally use evaporators to remove much of the water from the juice in order to decrease its weight and decrease transportation costs. Other juice producers generally deaerate the juice so that it can be sold much later in the year.
List of coffee drinks
Cold brewing, also called "cold water extraction" or "cold pressing," is the process of steeping coffee grounds in water at cool temperatures for an extended period. Coarse-ground beans are soaked in water for a prolonged period of time, for 12 to 24 hours.
Anthony T. Rossi
A major breakthrough came in 1954, when Rossi invented and patented a pasteurization process to aseptically pack pure chilled juice in glass bottles, allowing it to be shipped and stored without refrigeration. For the first time, it was possible to offer the consumers over a widespread area the fresh taste of orange juice made from 100-percent fruit. Soon thereafter, he also devised a method of freezing pure whole citrus juice in blocks for storage and shipping.
Old Orchard Brands
Old Orchard is one of the fastest growing companies in the juice category, and just expanded its product line further by launching its first ever tea products. These new tea blends contain a hint of fruit juice, are lightly sweetened, and are USDA certified organic. The company is now focusing most of its energy on “functional” foods, offering organic, antioxidant-rich , and low sugar products . All of Old Orchard’s products are preservative-free, made from natural ingredients, and contain no artificial dyes. Old Orchard currently produces 30 varieties of frozen juice concentrate, and 62 bottled varieties.
Cold-pressed juice
Juice manufacturers may also have to organize an approved HACCP (Hazard Analyses Critical Control Points) plan. In a HACCP plan, the manufacturer must identify at which points in the manufacturing process the juice may become contaminated, and how to regularly test and confirm that the juice is not being contaminated. The manufacturer must keep log books available for health inspectors if requested.
Concentrate
The process of concentrating orange juice was patented in 1948. It was originally developed to provide World War II troops with a reliable source of vitamin C. Today, the majority of retailed orange juice is made from reconstituted orange juice concentrate.
Acid egg
A French invention used in sugar production to move the partially processed sugar liquid up a pipe to the next stage of purification. Hence the name “monte-jus” or “raise juice”. Unlike the acid egg, it traditionally consists of a vertical cylindrical vessel made of steel, with a pipe from the bottom turned upwards, and it is pressurized by steam.
Evolution Fresh
Evolution Fresh produces a line of super-premium, cold-pressed juices and in 2010 Evolution invested in a new form of pasteurization equipment, known as Pascalization or High pressure processing (HPP). Using HPP, the bottled juice is subject to thousands of pounds of pressure for preservation without exposing the product to heat that some believe could damage the juice's flavor, color and nutritional value.
Vegetable juice
Vegetable juice is a juice drink made primarily of blended vegetables and also available in the form of powders. Vegetable juice is often mixed with fruits such as apples or grapes to improve flavor. It is often touted as a low-sugar alternative to fruit juice, although some commercial brands of vegetable juices use fruit juices as sweeteners, and may contain large amounts of sodium.
Hemp juice
The average yield of hemp juice is approximately 3 tons per ha. This newly developed production procedure allows for a significantly higher financial efficiency as well as sustainability in the cultivation of drug-free industrial hemp. Furthermore, the cold-pressing procedure preserves all of the plant-based active ingredients.
Climbing and falling film plate evaporator
Fruit juices are condensed by evaporation for storage, transport and commercial use. If fruit juices are exposed to heat, the nutrient content such as vitamin C may be affected. Furthermore, these nutrients are easily oxidized at high temperature. The evaporator can overcome this constraint as it operates at high feed flow rate and small temperature difference. In addition, the change in color and texture of the juices can be prevented via the operation of this evaporator type.
Orange juice
The next step is one of the most vital in the processing of orange juice. Pasteurization is important in destroying naturally occurring enzymes that are associated with deterioration of the juice. Pectinesterase is infamous for its deteriorative activity in orange juice. In the pasteurization process, the juice is generally rapidly heated to 197 °F for about 40 seconds. Several industry leaders use flash pasteurization, which is carried out by tubular or plate-type heat exchangers. In order to prevent overheating, turbulent flow is vital to heat the juice rapidly. Cans are filled with the pasteurized juice and inverted immediately to allow the juice to sterilize the inside parts of the lid. The orange juice filled can is sealed and cooled to 90 to 100 °F by spinning on the conveyor belt under cool water sprays. Quality of storage is determined by time and temperature. Juice must be stored at cool temperatures to prevent deterioration.
Juice
After the fruits are picked and washed, the juice is extracted by one of two automated methods. In the first method, two metal cups with sharp metal tubes on the bottom cup come together, removing the peel and forcing the flesh of the fruit through the metal tube. The juice of the fruit, then escapes through small holes in the tube. The peels can then be used further, and are washed to remove oils, which are reclaimed later for usage. The second method requires the fruits to be cut in half before being subjected to reamers, which extract the juice.
Must
Official Roman Catholic documents define must ("mustum" in Latin) precisely as "grape juice that is either fresh or preserved by methods that suspend its fermentation without altering its nature (for example, freezing)", and it excludes pasteurized grape juice.
Juice
A juice bar is an establishment that primarily serves prepared juice beverages such as freshly squeezed or extracted fruit juices, juice blends, fruit smoothies (a thick fruit drink, often iced), or other juices such as fresh wheatgrass juice. Sometimes other solid ingredients or nutritional supplements may be added as boosters, such as fresh bananas, eggs, nuts or nut butter, bodybuilding supplements, soy protein powder or others such as whey or hemp protein powders, wheat germ, or Spirulina (dietary supplement) or Chlorella. Also if less juice is used with these same ingredients drinks called health shakes may be produced.
Adam Handling
Black and White Press is a juice range launched by Handling, in June 2017. The juices were created to aid eliminating food wastage.
Naked Juice
Naked Juice is an American brand that produces juices and smoothies. The company is based in Monrovia, California and is owned by Pepsico. Naked Juice Co. of Glendora, Inc. operates as a subsidiary of PepsiCo, Inc. The first Naked Juice drink was produced in 1983 and sold in California under the name "Naked Juice", referring to the composition of no artificial flavors, added sugar, or preservatives. Distribution has since expanded, and Naked Juice products are distributed in the United States, as well as in Canada, the United Kingdom, the Netherlands and France, among others.
Minute Maid
Rather than selling powder to the public market, the company decided to create frozen orange juice concentrate, using a process that eliminated 80 percent of the water in orange juice. A Boston marketing firm came up with the name Minute Maid, implying the juice was quick and easy to prepare.
Evolution Fresh
In August 2012, Ledcor Group of Companies collaborated with Starbucks Corporation and the Evolution Fresh operational group and equipment vendors on preparing facility designs and process system solutions for a complex juice production and bottling operation and facility in Rancho Cucamonga, California. They remodeled the existing 250,000 sq. ft. dry warehouse building to accommodate the juice process and production facility. The building required extensive renovations and upgrades.
International English food terms
In America, fermented apple juice is called "hard cider". "Apple cider" refers to unfiltered (un-fermented) apple juice, typically pasteurized to make it shelf-stable. In New England and parts of Canada, "fresh cider" or sweet cider refers to fresh pressed apple juice; this is unlike any commercial product, and can be found at farm stands and orchards.
Tomato juice
Tomato juice is a juice made from tomatoes, usually used as a beverage, either plain or in cocktails such as a Bloody Mary or Michelada.
Orange juice
Finishers have a screw-type design that comprises a conical helical screw enclosed in a cylindrical screen with perforations the size of 0.020 to 0.045 inches. Thereafter, the finished orange juice flows through blending tanks where the juice is tested for acid and soluble solids. At this stage, sugar can be added to the juice depending on if the product will be a sweetened or unsweetened beverage. Following blending, the orange juice is deaerated where the air is incorporated into the juice during extraction. The benefits of deaeration include the elimination of foaming, which improves the uniformity of can fill and improvement regarding the efficiency of the heat exchanger. Orange peel oil is essential for maximum flavor, but according to U.S. standards for Grades of Canned Orange Juice, 0.03% of recoverable oil is permitted. Deoiling through the use of vacuum distillation is the mechanism used to regulate the amount of peel oil in the juice. Condensation separates the oil and the aqueous distillate, which is returned to the juice.
Apple juice
While "apple juice" generally refers to the filtered, pasteurised product of apple pressing, an unfiltered and sometimes unpasteurised version of the juice is commonly known as "apple cider" in the United States and parts of Canada. Seeking to capitalize on this, some makers of filtered and clarified juice (including carbonated varieties) label and sell their product as "apple cider". Legal distinctions are not universal, and elusive to apply.
Juicing
There are many methods of juicing, from squeezing fruit by hand to wide-scale extraction with industrial equipment. Juicing is generally the preferred method of consuming large amounts of produce quickly and is often completed with a household appliance called a juicer, which may be as simple as a cone upon which fruit is mashed or as sophisticated as a variable-speed, motor-driven device. It may also refer to the act of extracting and then drinking juice or those who extract the juice.
Juicing is different from buying juice in the supermarket because it focuses on fresh pressed fruits and vegetables. Residential juicing is often practiced for dietary reasons or as a form of alternative medicine. Becoming first popular in the early 1970s, interest in juicing has since increased. Films such as "Fat, Sick and Nearly Dead", "Food Matters", and "Hungry for Change" have increased the sales of juicers.
Apple juice
Elsewhere in the world, particularly in New Zealand, Australia and the United Kingdom, the simple term cider refers to fermented fruit juice, usually made from apples but also from pears; this alcoholic beverage is known as "hard cider" in much of North America.
Huiyuan Juice
China Huiyuan Juice Group Limited () (), established in 1992 and headquartered in Beijing, is the largest privately owned juice producer in China. It is engaged in the manufacture and sales of juice and other beverage products. Its products include fruit juice and vegetable juice, nectars, bottled water, tea, and dairy drinks.
Minute Maid
Minute Maid is a product line of beverages, usually associated with lemonade or orange juice, but which now extends to soft drinks of many kinds, including Hi-C. Minute Maid is sold under the Cappy brand in Central Europe and under the brand "Моя Семья" (Moya Semia, "My Family") in Russia and the Commonwealth of Independent States. 
Minute Maid was the first company to market orange juice concentrate, allowing it to be distributed throughout the United States and served year-round. The Minute Maid Company is owned by The Coca-Cola Company, the world's largest marketer of fruit juices and drinks. The firm opened its headquarters in Sugar Land Town Square in Sugar Land, Texas, United States, on February 16, 2009; previously it was headquartered in the 2000 St. James Place building in Houston.
Pressing (wine)
Batch presses typically operate in a cycle that can be mechanized or manual. This involves the following steps:
The benefit or rotating the tank or breaking up the cake is to promote a more even pressing and formation of a regular-shape cake that will be easier to move. From the moment that grapes are filled into the tank or basket, juice is being released and extracted. This juice is usually drained by the tank into a waiting container or "press pan" that is then transferred or pumped into another container.
Cold stamping
Cold stamping, also known as press working, is a manufacturing operation in which thermoplastics in sheet form are cold-formed using methods similar to those used in metalworking. A precut thermoplastic sheet, possibly reinforced, is softened by heating to a temperature particular to the plastic in use. The heated sheet is then shaped by stamping using a press. Fiberglass-reinforced thermoplastic sheets are formed using metal stamping presses after the sheets are preheated to about .
Tropicana Products
In 1952, with growth of the orange juice business in mind, Rossi purchased the Grapefruit Canning Company in Bradenton. The fresh fruit segments and orange juice business were so successful that he discontinued production of fruit boxes. He developed flash pasteurization in 1954, a process that rapidly raised the temperature of juice for a short time to preserve its fresh taste. For the first time, consumers could have the fresh taste of pure not-from-concentrate juice in a ready to serve chilled package. The juice, Tropicana Pure Premium, became the company’s flagship product.
Winemaking
Pressing is the act of applying pressure to grapes or pomace in order to separate juice or wine from grapes and grape skins. Pressing is not always a necessary act in winemaking; if grapes are crushed there is a considerable amount of juice immediately liberated (called free-run juice) that can be used for vinification. Typically this free-run juice is of a higher quality than the press juice. Pressed juice is typically lesser in quality due to the release and increase of total phenolic compounds, as well as browning index and the C6-alcohol levels. These compounds are responsible for the herb-like taste perceived in wine with pressed grapes. However, most wineries do use presses in order to increase their production (gallons) per ton, as pressed juice can represent between 15%-30% of the total juice volume from the grape.
Ultraviolet germicidal irradiation
Since the U.S. Food and Drug Administration issued a rule in 2001 requiring that virtually all fruit and vegetable juice producers follow HACCP controls, and mandating a 5-log reduction in pathogens, UVGI has seen some use in sterilization of juices such as fresh-pressed apple cider.
Cucumber juice
Cucumber juice is the juice derived from cucumbers produced by squeezing or pressing it. Cucumbers are 98% water.
Cold-pressed juice
Cold-pressed juices could cost US$10 for a 16-ounce bottle, and as high as US$12 for a 12-ounce bottle. The high cost has been attributed to the manufacturing process which uses an HPP machine that may cost from US$800,000 to over US$2 million. Alternatively, the incremental cost of toll processing could range from US$0.25–US$0.45 per bottle, not including transport.
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.
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.
Juice
Juice is prepared by mechanically squeezing or macerating (sometimes referred to as cold pressed) fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree, and tomato juice is the liquid that results from pressing the fruit of the tomato plant. Juice may be prepared in the home from fresh fruit and vegetables using a variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Additives are put in some juices, such as sugar and artificial flavours (in some fruit juice-based beverages); savoury seasonings (e.g., in Clamato or Caesar tomato juice drinks). Common methods for preservation and processing of fruit juices include canning, pasteurization, concentrating, freezing, evaporation and spray drying.
Juicer
A stovetop steam juice extractor is typically a pot to generate steam that used to heat a batch of berries (or other fruit) in a perforated pot stacked on top of a juice collecting container that is above the steam pot. The juice is extracted without mechanical means so it is remarkably clear and because of the steam heating it is also pasteurized for long term storage.
Pumpable ice technology
Currently, reverse osmosis and vacuum-evaporation technologies are used to concentrate juices and other food liquids. In commercial operations, juice is normally concentrated by evaporation. Since 1962, the Thermally Accelerated Short Time Evaporator (TASTE) has been widely used. TASTE evaporators are efficient, sanitary, easy to clean, of high capacity, simple to operate, and of relatively low cost. On the other hand, there is some heat damage to the product caused by the high-temperature steam treatment. This treatment results in product quality and aroma losses. Because of the low value of the film coefficient between steam and treated juice, heat transfer between them is very inefficient. It leads to the cumbersome construction of TASTE plants. The alternative is to concentrate juice and food liquid by a cooling and freezing process. In this case crystals of pure water are removed from the juice, wine, or beer by crystallization. The aroma, color, and flavor remain in the concentrated medium. The quality of freeze-concentrated products cannot be achieved by any other technology. The main advantages in comparison with other freezing techniques are low energy expenditure and the possibility to tune the rate of the phase change from liquid to solid ice, which in turn increases the production of pure water ice crystals and simplifies the separation of concentrated juice or food liquid and ice crystals.
Juicer
A masticating juicer known as cold press juicer or slow juicer uses a single auger to compact and crush produce into smaller sections before squeezing out its juice along a static screen while the pulp is expelled through a separate outlet.
Edwin L. Moore
Moore went to the Citrus Research Center in Lake Alfred to enhance commercial evaporation methods and also studied the chemical characteristics of the new juice. A patent was awarded in 1948 on the process they developed, but it was claimed by the USDA, which cited the use of its facilities. Moore's work on the project helped establish minimum quality standards for frozen concentrated orange juice.
Coffee preparation
In addition to the "cold press", there is a method called "Cold Drip Coffee". Also known as "Dutch Ice Coffee" (and very popular in Japan), instead of steeping, this method very slowly drips cold water into the grounds, which then very slowly pass through a filter. Unlike the cold press (which functions similar to a French Press) which takes eight to twenty-four hours, a Cold Drip process only takes about two hours, with taste and consistency results similar to that of a cold press.
Old South (orange juice)
Old South is the name of a brand of frozen concentrated orange juice (FCOJ) sold in Canada since 1939. It produces a number of different kinds of orange juice, as well as other fruit juices. The brand used to be owned by the Pasco Beverage Company, a citrus growers' cooperative, but was bought by Louis Dreyfus Citrus, the third largest orange juice producer in the world, which is owned by the Louis Dreyfus Group.
Julmust
Julmust ( "Christmas" and ' "not-yet-fermented juice of fruit or berries", though there is no such juice in "julmust") is a soft drink that is mainly consumed in Sweden around Christmas. During the rest of the year, except Easter, it is usually quite difficult to find in stores, but sometimes it is sold at other times of the year under the name "must". During Easter the name is (from ', "Easter"). The content is the same regardless of the marketing name, although the length of time it is stored before bottling differs; however, the beverage is more closely associated with Christmas, somewhat less with Easter and traditionally not at all with the summer. 45 million litres of "julmust" are consumed during December, which is around 50% of the total soft drink volume in December and 75% of the total yearly must sales.
John Augustus Just
Extensive testing was done on Just's dried milk to analyze its nutritional value and purity. When compared with other forms of dried milk, the Just Process produced a product that was superior in vitamin and mineral content and solubility, and aided in preventing certain childhood diseases. The company was later bought by the Merrell-Soule Company, which became one of the largest dried-milk companies in the United States. Just sold the rights to his evaporation process to James Robertson Hatmaker, which became known as the "Just-Hatmaker Process".
Jif (lemon juice)
Aside from its plastic, lemon-shaped containers containing 55 ml of juice, usually known as "jiffy lemons" or "jif lemons", Jif lemon juice is also sold in bottles. The plastic container is a squeeze pack container, whereupon squeezing the container releases juice from its nozzle. Jif containers were embossed with the brand name "Jif" in 1956, the same year the company came into existence. Contemporary Jif containers have the phrase "Jif real lemon juice" embossed on the side of the squeeze pack.
Orange juice
During World War II, American soldiers rejected vitamin C-packed lemon crystals because of their unappetizing taste. Thus the government searched for a food that would fulfill the nutritional needs of the soldiers, have a desirable taste, and prevent diseases such as scurvy in a transportable vitamin C product. The federal government, the Florida department of Citrus, along with a group of scientists desired to develop a superior product to canned orange juice (which was the current orange juice on the market in the 1940s) and developed frozen concentrated orange juice. Unfortunately frozen concentrated orange juice was developed three years after the war had ended.
Safterei
Timo Krämer and Tarek Mandelartz, two students, were looking for a solution for making it easier to consume more fruits and vegetables every day. Both agreed that they did not like the smoothies and pasteurised juices in supermarkets. These still contain either a lot of sugar or just a little percentage of actual fruit, which both contradict the whole principal of eating healthier. In the spring of 2014 they started their business in Berlin, which focussed at first at a detox line. The first recipes for the juices were developed at home in the kitchen and directly sold at the door. Consumers would replace all their food during the day for 9 juices of Safterei every day, also known as juice fasting. 
Quickly they realised that the demand for the juices as normal consumption had grown large. They started a normal consumers line offering the juices to be bought per bottle for the consumer. At first only in the upperclass hotels, but in a short amount of time Safterei developed themselves as an insiders' tip amongst the juice experts in the neighbourhood and since then there has been a constantly growing amount of juicelovers throughout all of Berlin. They applied to different communities and gave multiple presentations to reach an even larger audience. The production has been moved and increased a lot: nowadays the juices can be found in café's, hotels, bakeries, vegan shops and also in the supermarket.