Is Cold Pressed the Same as Pasteurized?

December 28, 2025 •

4 min read

According to the FDA, untreated juice can increase the risk of foodborne illness, meaning it is not the same as processed versions. This crucial fact helps answer the question: Is cold pressed the same as pasteurized? The two are distinctly different processes with major implications for a product's safety, taste, and nutritional value.

Quick Summary

Cold-pressed juice is extracted without heat, maximizing nutrients but requiring refrigeration and having a short shelf life. Pasteurized juice uses heat to kill bacteria for extended shelf stability, but at the cost of some nutrients and flavor. High-pressure processing (HPP) is a non-thermal pasteurization alternative used for many store-bought cold-pressed juices.

Key Points

Cold-pressed is not the same as pasteurized: The former uses hydraulic pressure without heat, while the latter uses heat to kill microorganisms.
Pasteurization reduces nutrients: The high temperatures used in thermal pasteurization can damage heat-sensitive vitamins and enzymes.
HPP is cold pasteurization: Many commercially available 'cold-pressed' juices use High-Pressure Processing (HPP), a non-thermal method that kills pathogens but preserves more nutrients than heat-based pasteurization.
Shelf life is a key indicator: Truly raw, cold-pressed juice has a short shelf life (3-5 days), while heat-pasteurized juice can last for months unrefrigerated. HPP juice falls in the middle, lasting several weeks when refrigerated.
Flavor and cost differ: Cold-pressed juice offers a fresher, more natural taste and is often more expensive. Heat-pasteurized juice can have a cooked flavor and is typically cheaper.
Food safety risks vary: Raw, unpasteurized juices carry a foodborne illness risk, especially for vulnerable individuals, while pasteurized and HPP juices are considered safe.

What is the Cold-Pressing Process?

Cold-pressing is a method of juice extraction that uses a hydraulic press to extract liquid from fruits and vegetables. The process involves two primary steps: first, the produce is ground into a fine pulp. Then, a powerful hydraulic press applies thousands of pounds of pressure to the pulp, squeezing out the juice without generating significant heat. This lack of heat is the defining feature, as it helps to preserve the delicate, heat-sensitive nutrients, enzymes, and fresh flavor profiles that are often destroyed in other juicing methods, such as high-speed centrifugal juicing.

Benefits of Cold-Pressed Juice

Maximized Nutrient Retention: Without heat, more vitamins, minerals, and antioxidants remain intact.
Superior Flavor: The gentle process results in a fresher, more vibrant taste that closely mirrors the original produce.
Higher Yield: The immense pressure from the hydraulic press extracts more juice from the produce compared to home juicers.

Understanding the Pasteurization Process

Pasteurization is a heat-treatment process that aims to destroy harmful bacteria and microorganisms to ensure food safety and extend shelf life. It was invented by Louis Pasteur in the 1860s to prevent wine from spoiling and is now used extensively in the food and beverage industry. For juice, two common methods exist:

High-Temperature Short-Time (HTST): Heats the juice to a specific temperature (e.g., around 161°F) for a short period (e.g., 15 seconds).
Ultra-High-Temperature (UHT): Heats the juice to an even higher temperature (e.g., around 280°F) for only a few seconds, allowing for shelf-stable storage for months without refrigeration.

While effective for safety and longevity, the high heat of pasteurization can degrade or destroy some of the very nutrients and enzymes that cold-pressed juicers seek to preserve.

What is High-Pressure Processing (HPP)?

An important distinction to make is the difference between thermal pasteurization and High-Pressure Processing (HPP). HPP, also known as "cold pasteurization" or pascalization, is a modern food preservation technique that uses immense water pressure, not heat, to kill bacteria. In this process, packaged products are submerged in a chamber filled with water and subjected to extremely high pressure, which is enough to inactivate pathogens and spoilage microorganisms.

Why HPP is relevant to cold-pressed juice

Many commercial brands advertise their products as "cold-pressed," but then use HPP to extend the shelf life beyond the typical 3-5 days of a truly raw, untreated juice. HPP is seen as a compromise, as it ensures safety and longer shelf life while preserving more of the nutritional and flavor qualities than heat pasteurization. This is why some bottled cold-pressed juices can last for several weeks or months in the refrigerated section of stores.

Comparison: Cold Pressed vs. Pasteurized vs. HPP


Feature	Truly Cold-Pressed (Raw)	Heat-Pasteurized	High-Pressure Processed (HPP)
Extraction Method	Hydraulic press, no heat applied.	Heat treatment (HTST or UHT).	Hydraulic pressure, no heat applied.
Microbial Safety	Not pasteurized; potential foodborne illness risk. Recommended for healthy individuals only.	High level of safety; kills harmful bacteria effectively.	High level of safety; pressure kills pathogens.
Nutrient Content	Maximized retention of vitamins, minerals, and enzymes.	Some heat-sensitive vitamins (e.g., Vitamin C) and enzymes are degraded.	Minimal nutrient loss compared to heat pasteurization.
Flavor Profile	Freshest, most vibrant flavor.	Can have a slightly cooked taste. May use added flavors.	Very close to the fresh, raw taste.
Shelf Life	Very short; typically 3-5 days and must be refrigerated.	Long; weeks to months or even years, depending on the method.	Longer than raw, but shorter than UHT. Typically 30-60 days with refrigeration.
Cost	Often more expensive due to shorter shelf life and labor-intensive process.	Generally more affordable and widely available.	Can be more expensive than heat-pasteurized juice due to high equipment cost.

How to Tell the Difference When Buying Juice

When you are in a grocery store, a few simple clues can help you determine the processing method of a juice product:

Look for Labels: Unpasteurized juice often carries a warning label mandated by the FDA regarding potential health risks, especially for vulnerable populations like pregnant women, children, and the immunocompromised. Products processed using HPP will often specify this on the label, sometimes calling it "cold pasteurized".
Check the Shelf: Truly raw cold-pressed juice will only be found in the refrigerated section and will have a short expiration date. Shelf-stable juices that can sit in the aisle for months have been heat-pasteurized. HPP juice will also be in the refrigerated section but with a longer shelf life than fresh raw juice.
Read the Ingredients: Be wary of juice with a long list of added ingredients. Heat pasteurization can affect flavor, so manufacturers sometimes add sweeteners or natural/artificial flavors to compensate. Truly raw or HPP cold-pressed juices will typically have a simpler ingredient list.

Which Juice is Right for You?

The best choice depends on your priorities regarding nutritional content, flavor, and food safety. For the freshest taste and maximum possible nutrients, a truly raw cold-pressed juice is the ideal choice, provided it is consumed quickly. However, the raw nature carries a food safety risk, and it is not recommended for individuals with compromised immune systems.

For those prioritizing safety and convenience, heat-pasteurized juice offers a reliable and affordable option with an extended shelf life. For health-conscious consumers who want a longer shelf life without sacrificing as many nutrients, HPP-treated cold-pressed juices offer an excellent middle ground, providing a safe, fresh-tasting product with a longer refrigerated lifespan than untreated juice.

In conclusion, understanding the core differences between these processing methods is the key to making an informed decision that aligns with your health goals and lifestyle. The distinction is not just semantic; it directly impacts what ends up in your glass.

Frequently Asked Questions

No, not all cold-pressed juice is unpasteurized. Many commercial cold-pressed juices undergo High-Pressure Processing (HPP), a non-thermal method that acts as a form of 'cold pasteurization' to increase shelf life and ensure safety.

Cold-pressed juice is generally considered healthier because the lack of heat preserves more of the natural vitamins, minerals, and enzymes. However, raw, cold-pressed juice can carry a food safety risk. HPP-treated cold-pressed juice offers a safer option that still retains a high level of nutrients.

Cold-pressed juice is often more expensive due to higher production costs and a shorter shelf life. The hydraulic press equipment is expensive, and the shorter shelf life means higher distribution costs and more frequent replenishment in stores.

Yes, unpasteurized juices carry a risk of foodborne illness from harmful bacteria like E. coli, Salmonella, and Listeria that can transfer from the produce to the juice. People with weakened immune systems, pregnant women, and children are most at risk.

The shelf life depends on the processing. Truly raw, unpasteurized cold-pressed juice typically lasts only 3 to 5 days in the refrigerator. Cold-pressed juices treated with HPP can last for 30 to 60 days when refrigerated.

No, pasteurized juice does not lose all its nutrients, but it can lose a portion of its heat-sensitive vitamins and enzymes. For example, Vitamin C is particularly vulnerable to thermal degradation. However, most minerals are not affected by the heating process.

The term 'raw' can be misleading. While HPP is a non-thermal process, it is still a form of processing that inactivates microorganisms, so some purists may not consider it truly raw. However, it retains a flavor and nutrient profile much closer to truly raw juice than heat-pasteurized juice.