Are Cold-Pressed Juices Unpasteurized?

December 22, 2025 •

4 min read

According to the FDA, most juices sold commercially in the United States are pasteurized, with only about 2% being sold unpasteurized. The term "cold-pressed" simply refers to the extraction method, and not the final treatment, which leads to confusion about whether these products are pasteurized.

Quick Summary

The cold-pressed extraction method does not inherently include pasteurization, leaving many artisanal juices raw and with a short shelf life. Commercially distributed cold-pressed juices often use High-Pressure Processing (HPP) for preservation, a non-thermal pasteurization method that extends shelf life while preserving flavor and nutrients.

Key Points

Not Always Raw: Cold-pressed refers to the extraction method, not the pasteurization status; many commercial cold-pressed juices are pasteurized using High-Pressure Processing (HPP).
Unpasteurized Juices: Raw, unpasteurized cold-pressed juices have a very short shelf life and carry a higher risk of containing harmful bacteria.
HPP: The Cold Pasteurization: High-Pressure Processing (HPP) uses intense pressure to kill pathogens and extend shelf life, all without using heat, preserving flavor and nutrients.
Look for the Label: Packaged unpasteurized juices in the U.S. are legally required to carry a warning label regarding the presence of potential harmful bacteria.
Safety for Vulnerable Groups: Pregnant women, young children, and individuals with weakened immune systems should avoid all unpasteurized juices due to increased health risks.
Longer Shelf Life is Key: If a refrigerated cold-pressed juice has a shelf life of several weeks or months, it has likely been treated with HPP to ensure safety.

Understanding the 'Cold-Pressed' Method

Cold-pressed juice is extracted using a hydraulic press that applies intense pressure to fruits and vegetables to squeeze out the juice. Unlike traditional centrifugal juicers, this method produces very little heat, which helps preserve the heat-sensitive vitamins, minerals, and enzymes found in the raw produce. The appeal for many health-conscious consumers lies in this minimal processing, which results in a vibrant, fresh-tasting juice with a higher nutrient density compared to heat-pasteurized alternatives. However, the 'cold-pressed' process itself does not eliminate harmful bacteria that may be present on the surface of the fruits and vegetables.

The Pasteurization Question: HPP vs. Thermal

Since cold-pressing alone doesn't guarantee a pathogen-free product, a preservation step is necessary for commercially sold juices to meet food safety regulations and extend shelf life. This is where the distinction between unpasteurized and pasteurized cold-pressed juices becomes critical.

Unpasteurized Juices: These are truly raw products, typically sold by local juice bars, farmers' markets, or made at home. Because they have not undergone any microbial reduction treatment, they are highly perishable and must be consumed within a few days. They carry a higher risk of containing harmful bacteria like E. coli or Salmonella, which can be particularly dangerous for vulnerable populations such as pregnant women, young children, and the immunocompromised.
High-Pressure Processed (HPP) Juices: Many of the cold-pressed juices you find in refrigerated grocery store sections are treated with HPP, a non-thermal pasteurization method. In this process, the sealed bottles of juice are submerged in cold water and subjected to extremely high pressure, which inactivates pathogens without the use of heat. This technique maintains the juice's fresh flavor and nutritional profile while significantly extending its shelf life, often to 30-45 days or more. HPP is recognized by the FDA as an effective pasteurization method.
Heat-Pasteurized Juices: Some cold-pressed juices, particularly those with a very long shelf life or that are shelf-stable, may undergo a rapid heat-pasteurization process. While less common for premium cold-pressed brands due to the risk of nutrient degradation, it is a possibility. This process involves heating the juice to a high temperature for a short time to kill bacteria, which can alter the taste and nutrient content.

How to Tell if Your Juice is Unpasteurized

Because the health implications and shelf life vary so dramatically, it's essential for consumers to know how to identify whether a cold-pressed juice is unpasteurized or has undergone processing like HPP. Here are some key signs to look for:

Check the Label: For juices sold in the U.S., the FDA requires a warning label on all packaged juices that have not been pasteurized. The label will state something like, "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria..."
Look for HPP or Cold-Pasteurized: Many commercially distributed cold-pressed brands proudly state if they use HPP or cold pasteurization on their packaging. This is a key indicator that the juice is safe and has a longer shelf life than a truly raw product.
Consider the Source: If you purchase juice from a local juice bar, farmers' market, or roadside stand, it is likely unpasteurized unless specifically stated otherwise. For these products, assume they are raw and consume them within the recommended timeframe.
Assess the Shelf Life: Raw, unpasteurized cold-pressed juice has a very short refrigerated shelf life, typically only 3 to 5 days. If a juice is sold with a much longer shelf life (several weeks or months), it is highly likely that it has been treated with HPP or another preservation method.

Comparison Table: Unpasteurized vs. HPP Cold-Pressed Juice


Feature	Unpasteurized Cold-Pressed Juice	HPP Cold-Pressed Juice
Processing	Only involves hydraulic pressing; no microbial kill step.	Hydraulic pressing, followed by high-pressure treatment in sealed bottles.
Food Safety	Higher risk of bacterial contamination from produce.	Significantly reduced risk of harmful pathogens due to HPP treatment.
Shelf Life	Very short, typically 3-5 days under refrigeration.	Longer, often 30-45 days or more under refrigeration.
Nutritional Content	Claims are often made about maximum vitamin and enzyme retention, but this is debatable.	Retains a very high percentage of nutrients, flavor, and color.
Target Consumer	Those who want a truly raw product and accept the higher risk and shorter shelf life.	Consumers seeking a safe, fresh-tasting juice with a longer refrigerated life.
Availability	Local juice bars, home-made, farmers' markets.	Widely available in refrigerated sections of grocery stores.

The Importance of Good Hygiene

Whether making juice at home or running a commercial operation, proper hygiene is paramount, particularly for unpasteurized products. The FDA emphasizes the importance of following good manufacturing practices, such as thoroughly washing all fruits and vegetables, sanitizing equipment, and maintaining proper refrigeration. For home juicers, always wash your hands and produce under running water before preparation to reduce the risk of illness.

Conclusion

The perception that all cold-pressed juices are unpasteurized is a common misconception. While the cold-pressing method avoids heat during extraction, a post-production step is required to ensure food safety for broader commercial distribution. Unpasteurized cold-pressed juice carries a higher risk of foodborne illness and has a shorter shelf life, making it a product best for immediate consumption. For commercially sold cold-pressed juice, High-Pressure Processing (HPP) provides an effective, non-thermal alternative to traditional pasteurization, extending shelf life and ensuring safety while preserving the juice's fresh qualities. Always check the label and understand the processing method to make an informed choice that aligns with your health and safety priorities. For those in high-risk groups, choosing HPP or heat-pasteurized options is the safest recommendation.

Visit the FDA's juice safety guidelines for more information

Frequently Asked Questions

No, not all cold-pressed juice is unpasteurized. While the 'cold-pressed' term refers to a heat-free extraction process, many commercial brands use a post-production method called High-Pressure Processing (HPP) to pasteurize the juice without heat, extending its shelf life and ensuring safety.

Check the product label. All packaged unpasteurized juice in the U.S. is required to have a warning label. If a bottle lists High-Pressure Processing (HPP) or cold pasteurization, it is pasteurized. Also, consider the source and shelf life; fresh juice from a local bar or with a very short expiration date is likely unpasteurized.

For most healthy individuals, unpasteurized juice is safe to drink, but it does carry a higher risk of foodborne illness compared to pasteurized options. It's crucial for vulnerable groups, such as pregnant women, young children, and the elderly, to avoid unpasteurized juices entirely.

High-Pressure Processing (HPP) is a non-thermal pasteurization technique used for many cold-pressed juices. It involves sealing the juice in a flexible container and subjecting it to intense hydrostatic pressure, which destroys harmful bacteria and microorganisms while preserving the juice's flavor and nutrients.

Pasteurization is a heat or pressure-based process that kills harmful bacteria and pathogens, such as E. coli and Salmonella, that can cause foodborne illness. It is a critical food safety step, especially for commercial distribution where a longer shelf life is needed.

No, HPP has minimal impact on the nutritional value of cold-pressed juice. Unlike heat pasteurization, which can degrade certain vitamins and enzymes, HPP uses pressure, which does not break the molecular bonds of most nutrients. This is why HPP-treated juices are often seen as a superior alternative to heat-pasteurized juice.

Truly unpasteurized, or raw, cold-pressed juice has a very short refrigerated shelf life, typically lasting only 3 to 5 days. It is a perishable product that must be kept cold and consumed quickly to prevent spoilage and bacterial growth.

The primary risk is foodborne illness caused by bacteria such as E. coli, Salmonella, or Listeria, which can be present on raw produce. While healthy adults are often resilient, these infections can be severe for sensitive individuals.