Cold-pressed juice refers to juice that uses a hydraulic press to extract juice from fruit and vegetables, as opposed to other methods such as centrifugal or single auger. Without pasteurization or high-pressure processing (HPP), cold-pressed juices can be stored in a refrigerator for up to three days when phytochemical and micronutrient degradation occurs. Some juicers use technology that helps delay oxidation which can allow for slightly longer storage in refrigerators. This type of juice has been commercially produced for decades, but became more common in some countries since 2013. In general, these juices are more expensive than other types of juices, as they are made from 100% fruit and vegetables without any added ingredients. It has been reported that a 12-ounce bottle could cost a