This extraction method involves applying high pressure to fruits and vegetables to yield liquid. The process minimizes heat and oxidation, contrasting with traditional centrifugal juicers. An example is extracting the liquid from apples using hydraulic pressure to produce a beverage retaining a higher concentration of vitamins and enzymes.
Retaining more nutrients, these beverages are often perceived as a healthier alternative. The absence of heat during pressing preserves delicate enzymes and vitamins that might be degraded by other juicing methods. Historically, the process has been utilized to produce high-quality beverages, valuing nutritional content and flavor profile.