Compared to other methods of processing fresh produce:
- Cold pressing fresh produce introduces less oxygen into the finished juice compared with centrifugal or masticating juicers
- Oxidation reduces the nutritional value of juice and kills off many of the beneficial enzymes found in freshly made juice.
Compared to other types of bottled juice at the supermarket:
- Most popular national juice brands found in markets are made using frozen concentrate, frozen single-strength juice, pulp, and water.
- These heavily processed juices lack the fresh flavor and contain substantially fewer nutrients than of cold-pressed, and cold-pasteurized juices.
