The product in question is derived directly from apples through pressing or other extraction methods, resulting in a beverage that retains much of the fruit’s original composition. This contrasts with juice that undergoes a process to remove water, creating a concentrated form, which is later reconstituted by adding water back in. An illustrative example would be a bottle labeled as simply “apple juice,” signifying it’s made without the intermediate step of concentration.
The significance of this form of juice lies in its potential for a more natural flavor profile and, potentially, a higher retention of certain nutrients found in the original fruit. Historically, producing juice directly from fruit was the primary method of preservation before the advent of concentration techniques. While both options offer benefits, the direct extraction method often aligns with consumer preferences for minimally processed foods and beverages, perceived as offering a taste closer to the original fruit.
