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A Guide to Raw Juicing vs. Mass-Marketed Juicing

Juice comes in many different forms, each with its own unique properties and benefits. The juice you can buy in large quantities at the grocery store is different from a glass of freshly prepared juice from your local juice bar. Discover the differences and similarities between the two with this guide to raw juicing versus mass-marketed juicing.

Differences in the Product

Both raw juice and mass-marketed juice come from fresh fruits and vegetables. The difference between these two products lies in what happens after juicing. Raw juicing is a simple process that involves zero processing afterward. The juice is ready to drink immediately after juicing. Alternatively, you can keep raw juice in the refrigerator for a day before drinking it.

Mass-marketed juice, on the other hand, needs to last longer so that it can move through the supply chain before landing on grocery store shelves and making its way to customers’ refrigerators. As such, mass-produced juice undergoes a pasteurization process to kill any potentially harmful bacteria and to extend the juice’s shelf life.

Health Codes and FDA Regulations

Juice bars and other related businesses must navigate health codes to ensure they’re business properly and providing their customers beneficial products. When you’re learning about raw juicing versus mass-marketed juicing, you must consider the specific regulations each product calls for. For example, the FDA rules that businesses can only sell raw juice through direct retail or delivery. If you’re going to resell juice through a third party, you must pasteurize the product to destroy bacteria and preserve its shelf life. That said, businesses can sell raw juice through multiple locations if they own both the retail and production sites. You must also factor in local laws and regulations when you’re starting a juice business. Overall, the type of juice you sell is essential to building a safe, compliant juicing business.

Pros and Cons of Mass-Marketed Juicing

Because it lasts longer, mass-produced juice is easier to sell and therefore more widely available. However, the same process that kills potentially harmful bacteria in juice can also destroy some of its nutrients. Therefore, pasteurized juice doesn’t have the same health benefits as fresh, raw juice.

Pros and Cons of Raw Juicing

Businesses that sell raw juice face extra regulations and precautions. However, this means that raw juice–sellers must make their products fresh daily. Many juice bars and other juicing businesses make their juices to order, meaning customers always get fresh, healthy glasses of juice. Raw juice doesn’t last as long as pasteurized, mass-produced juice. However, it contains all the vitamins and nutrients of fresh produce without losing any of these healthy components to pasteurization.

If your business wants to find success selling raw juice, you need the right equipment. Juicernet has been providing juice bars, restaurants, cafés, and other businesses with professional citrus juicers and other quality juicing machines for four decades. Invest in your juicer today and see the difference raw juice can make.