Read the full story from NPR.
Cold-pressed juice fills refrigerator cases at juice bars, health food shops, even big box stores – especially at the beginning of the year, when people are trying to “cleanse” after holiday excess. Fans of these elixirs, extracted at high pressure and low temperatures, believe they contain more nutrients and enzymes than conventional juices; they now generate $500 million in sales worldwide each year.
But what happens to all the parts of the fruits and vegetables that are left over after juicing? Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.