Cold Pressed FAQ
— COLD PRESSED JUICE —
Q: What is cold-pressed juice?
A: Cold-pressing is the most pure method of juicing.
Cold-press juicing is the purest method of extracting juice from fruits and vegetables. By minimizing the oxidization process, it maintains the essential nutrients and live enzymes that make fruits and vegetables so healthy. During the process,produce is slowly ground into a fine pulp, scooped into a filter bag, and placed under 2000psi of pressure. The hydraulic press in our Norwalk Juicer extracts every ounce of liquid while retaining the nutritious properties and flavors of your favorite fruits and vegetables. You are left with 3-5 pounds of produce in each and every bottle!
Q: What’s wrong with the juice I make at home?
A: Home juicers produce oxidized, nutritionally lackluster juices.
Most home juicers are centrifugal machines, which use blades to cut produce and then spin the pulp at a high velocity to extract the juice. (Imagine a washing machine spinning laundry to dry it) This process is faster than cold-pressing, but it produces nutritionally lackluster juice. The majority of nutrients and enzymes remain in the pulp while mainly water is extracted. The nutrients and enzymes that do make it to your glass have begun the oxidization process, meaning they have been exposed to and mixed with oxygen. Their taste and nutrients are compromised. (Think of an apple that is cut in half and left for 15 minutes. It has browned and lost its crispness. That is oxidization.) Because of this, juice from centrifugal juicers must be consumed within 20 minutes. Conversely, our cold press meticulously extracts the juice; cold-pressed juice maintains a 3-5 day shelf life.
Q: What’s the difference between inBloom juice and what I could buy at the grocery store?
A: Store-bought juice doesn’t have ANY of the good stuff.
The juice you can buy at the grocery store is made in a process called “high-temperature, short-time pasteurization,” also known as flash pasteurization. Don’t be fooled by store labels; only cold-pressed juicing offers the full benefits of fruits and vegetables in a bottle. In flash pasteurization, juice is heated to 180 degrees. This maximizes shelf life, but destroys the majority of the nutrients, vitamins, and enzymes naturally found in the fruits and vegetables. What’s left is glorified sugar and water. Our cold-pressed juices are 100% raw and 100% juice.
Q: What about juices labeled “raw” that I see at the grocery store?
A: High-Pressure Processing
The term ‘raw’ has come under scrutiny as food corporations have used High Pressure Processing (HPP) rather than pasteurization to prolong the shelf life of juices. A non-thermal technique, HPP reaches the same effect as pasteurization by using high levels of hydrostatic pressure. This alters the juice on a cellular level and compromises taste and nutritional value, but prolongs its shelf life significantly and allows the juice to retain the “raw” label. These juices are not and should not be considered raw juices.
Q: What type of produce do you use?
A: We prioritize local and organic produce, but are not 100% organic.
Unfortunately, being committed to organic produce, local farmers, and affordable juice is a hard balance. To manage it best, we adhere to the Environment Working Group’s “Clean Fifteen, Dirty Dozen,” which identifies crops that are most and least contaminated by pesticides. For any produce not found on the “Clean Fifteen” list, we purchase organic. This mix of conventional and organic allows us to maximize health benefits while minimizing cost, which allows us to provide the most affordable juice possible. We also prioritize produce from local farmers, who may not be able to afford the expensive USDA Organic certification even though their crops are as clean or cleaner. USDA Organic does not mean GMO-free nor pesticide free. For more information on any of this, please refer to the Environmental Working Group’s website (ewg.org), Scientific American, and NPR.
Q: Why is inBloom juice SO expensive?
A: What goes into our juice is worth the price, and you can’t get this quality for less.
inBloom juice is the product of tons of love, hard work, and the highest-quality produce. Hours of washing, chopping, filtering, pressing, and bottling go into every bottle. Our juices allow you to skip expensive, time-consuming, and very messy (believe us!) process of juicing. Our juices are the only way to get superior taste and nutritional quality on the go.
Q: How long is the juice good for?
A: 3-4 days
Cold pressing creates a 100% natural, raw juice. As a result, it is highly perishable by modern grocery store standards. If kept refrigerated at 38 degrees or below, it will last for up to 4 days. You can freeze your juice to extend its life. If you do, please let it defrost completely before enjoying it to avoid a “water-downed” taste, as water thaws quicker than vitamins.
Q: How many calories are in my juice?
We maintain a consistent recipe for each juice type, but Mother Nature does not make every beet the same size or every carrot the same weight. This makes it difficult to create identical bottles with identical caloric values. The general rule: Less fruit, more vegetable means fewer calories.
Q: Why is my juice separating?
A: No worries, it’s totally natural.
Separation is a natural process for raw cold-pressed juice. As long as the juice is kept refrigerated and it’s before the expiration date, the juice is good to drink. Just give it a shake and enjoy!