ДЄfter 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 or pasteurization in order to extend shelf life and kill potentially harmful microorganisms. Vertical press layers with open-top cloth bags allow for faster loading and emptying of the press, compared to the classic rack-and-cloth method which involved wrapping layers of ground fruit in cloth. The industry standard hydraulic cold-press technology with vertical pressing layers was invented by Dale E. The pomace left behind is generally composted, recycled in food products or discarded. 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 second process is the hydraulic press this exposes the shredded produce to extreme pressures between two plates. Produce is loaded into a large hopper feeding tube and typically falls into a filter bag. In industrial production, the shredding process uses a steel rotating disc. The first stage is to shred or compress the fruits or vegetables into a pulp. Making cold-pressed juice is a two-step process.

Although cold-pressed juices were produced over several decades, the products gained more common use during the fad of juice 'cleansing', expanding into a wider industry in the early 21st century.

Fresh pressed juices