Cold-pressing is the careful process of extracting nutrient rich juice from fresh produce by using a slow grinding process followed by a high-pressure process with an hydraulic press.

This precise extraction produces the freshest juice due to the minimal contact of the juice with air and heat, hence the term “cold”.

When produce is improperly ground or blended in food processors or blenders, the juice is heated, killing vital enzymes and minerals.

Pressing the produce at the ideal temperature extracts the juice while keeping significant enzymes, vitamins, minerals, and phytochemicals in tact. Heating and oxidation can drastically affect the color, flavor, and structure of the juice.

Cold-pressed juice is not only nutritionally superior, but it tastes cleaner and fresher than any other juice. This process keeps the juice fresh for longer, allowing it to hold onto its nutrient-dense make up over time.