The NY Times Spotlights Current Juicing Trend

Profiling several juice bar entrepreneurs, the newspaper says juice may just be the new coffee.


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The New York Times recently weighed in on the current cold-pressed juice craze that has moved beyond extreme cleanses and into the realm of a casual lunch option, thanks to the growing number of new juice makers popping up all over the country. Cold-pressing juice is an involved process requiring grinding up vegetables and fruits and squeezing and filtering the nutrient-dense liquid from the slurry. Starbucks had acquired juice line Evolution Fresh earlier, the article details, while local cold-pressed juice bars, such as New York’s Liquiteria and vegan raw chef Matthew Kenney’s MAKE Out in Santa Monica, are also gaining popularity.

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