coldpress

Cold pressing is a mechanical method used to extract liquids from plant materials, typically fruits, seeds, or nuts, with an emphasis on minimizing heat generation. The term is most commonly associated with oils and juices marketed as preserving flavor, aroma, and nutrients that can be degraded by heat or chemical extraction methods.

In oil production, material is crushed or ground and pressed to release oil, usually with little or no external heating. In juice production, the pulp is crushed and pressed to separate juice, with the process designed to limit temperature rise. Some cold-pressed products are not heat-treated or pasteurized, which can extend nutrient retention but may reduce shelf life and require careful handling.

Cold pressing contrasts with hot pressing or solvent extraction. It generally yields fewer resources and can be more costly, but it tends to preserve more of the original flavor compounds, vitamins, and enzymes. The method is widely used for certain specialty oils (such as olive, sesame, and nut oils) and for premium fruit and vegetable juices marketed as cold-pressed.

Quality and storage considerations are important. While low heat helps maintain nutritional and sensory attributes, cold-pressed products can be more susceptible to oxidation and microbial growth if not stored properly. They are typically sold refrigerated and consumed within a shorter period than some heat-treated products. Definitions and labeling vary by region, and the exact meaning of "cold-pressed" can differ between producers and regulatory regimes.