Fresh juice is any juice that has been made from fresh produce and that has not been pasteurized. Juice that you can find in you local market has been pasteurized unless the store makes it on site. Why is this?
Under Federal and California law, fresh juice cannot be resold. It can only be sold directly to consumers by the person or company making it. The reason for this is that fresh juice degrades and spoils very quickly and is a near ideal medium for the growth of bacteria.
Refrigerated, unpasteurized, low pH (acidic) juices like citrus juices will last up to three days, though the flavor begins to fall off quickly after the first day. Less acidic (low pH) juices, like fresh vegetable juices will last less than one day, and the flavor begins to degrade immediately.
Once pasteurized juices have been opened, they will last only slightly longer that fresh juices. This is why our our labels, and those on other juices include a statement like, “Drink soon after opening.”
Fresh juice contains living enzymes in it from the produce used to make it, and that is the greatest consistent benefit of fresh juice over pasteurized juice. Cold pasteurization processes like HPP have no noticeable effect on either taste or nutrient content.
Key takeaways as a juice buyer:
- Your best option for low pH fresh juices is to make it at home or to purchase it from a juice bar where it’s made to order and you will be drinking it at immediately.
- Fresh supermarket citrus juices are also good option but, look for juice made on the day you purchase it, keep it refrigerated, and finish within a couple days.
- If you are buying low pH fresh juice that has been bottled, make sure that it’s been made no more than a few hours earlier, and avoid it if it’s been made more than eight hours earlier.