WEBVTT - Modern Farmer's Miller on Waste of Cold Pressed Juices (Audio)

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<v Speaker 1>I'm Charlie Pellett, and that's a Bloomberg Business Flash. This

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<v Speaker 1>is taking stuff with Jentlee Hayes and Grim Fox on

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<v Speaker 1>Bloomberg Radio. You want to know the dirty truth about

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<v Speaker 1>cold pressed juice, The real cost of the juicing fad. Well,

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<v Speaker 1>it's food waste, tons of it. Very happy to welcome

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<v Speaker 1>to the show now, Sarah gray Miller. She's editor in

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<v Speaker 1>chief of Modern Farmer magazine based in Hudson, New York.

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<v Speaker 1>Launched in the authoritative research for cutting edge food producers, consumers, farmers, chefs,

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<v Speaker 1>home cloks, everybody interested in what are we really eating

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<v Speaker 1>right now? And does it make sense? Sarah, Welcome to

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<v Speaker 1>the show. Thanks for having me interested. You hail from Natchez, Mississippi,

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<v Speaker 1>and you went to Vasster. You majored in English and

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<v Speaker 1>political science, and here you are a Modern farmer. Seems

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<v Speaker 1>this is to me very important because so many issues

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<v Speaker 1>surrounding food have to do with policy, they have to

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<v Speaker 1>do with science, They have to do with people maybe

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<v Speaker 1>feel good about doing something and it's all wrong. Tell

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<v Speaker 1>us about old press juice, Well, you know, I think

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<v Speaker 1>people feel very virtuous when they go and get a

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<v Speaker 1>cold press juice. It's so associated with people who were

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<v Speaker 1>doing cleanses with the raw food movement. That's not the case. Um,

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<v Speaker 1>It's not necessarily the best thing for you, and it's

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<v Speaker 1>certainly not the best thing for the planet. Let's talk

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<v Speaker 1>a little money for a second, I understand that the

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<v Speaker 1>cold press juice market is about a four hundred million

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<v Speaker 1>dollar a year business. That's correct, And to put that

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<v Speaker 1>in perspective, that's fifteen times the number that it was

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<v Speaker 1>in two thousand and ten. So clearly a growing business.

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<v Speaker 1>A lot of people want to want to get to

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<v Speaker 1>want to get into, not the process, the actual manufacturing.

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<v Speaker 1>It's a two step process, isn't it. Can you explain

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<v Speaker 1>what happens to make cold pressed juice? Well, unlike blended juices,

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<v Speaker 1>the vegetables are literally and fruits smushed down extracting the juice.

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<v Speaker 1>Part of the problem with that is you also lose

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<v Speaker 1>all the fiber and the nutrients associated with that viber,

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<v Speaker 1>and so what happens is you end up with a

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<v Speaker 1>very sugary drink and your body really can't necessarily tell

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<v Speaker 1>the difference between sugar that comes from shoot fruit fruit

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<v Speaker 1>or sugar that comes from sugar. So when you said

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<v Speaker 1>it's not necessarily good for you, that's the first thing.

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<v Speaker 1>You've lost all the fiber, but it's not very good

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<v Speaker 1>for the health of the planet. Why, well, two things.

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<v Speaker 1>When it's also not good for you, you it's twice

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<v Speaker 1>as many calories and one sixteen ounce serving as two

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<v Speaker 1>cups of vegetables for the planet. The amount of food

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<v Speaker 1>waste created is staggering. On average, three point five pounds

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<v Speaker 1>of pulp for every sixteen ounce, one s four point

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<v Speaker 1>five pounds of pulp. What is pulp due to the

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<v Speaker 1>dirt to the ground, Well, ultimately what happens is most

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<v Speaker 1>of it winds up in landfills, of course, where it

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<v Speaker 1>emits methane gas um. But in terms of okay, you

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<v Speaker 1>could compost it, right, that would seem to make sense.

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<v Speaker 1>But it's heavy, it's wet, it becomes anaerobic very quickly

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<v Speaker 1>um which oddly and doesn't allow the other food waste

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<v Speaker 1>to decay. The other problem is there's a solution to that,

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<v Speaker 1>which is carbon based materials like yard waste sawdust. But

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<v Speaker 1>juicing is an urban trend. You know, rural Mississippi where

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<v Speaker 1>I'm from, we don't have a job but jeice. So

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<v Speaker 1>you've got the yard waste created in a rural area,

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<v Speaker 1>but the juice waste created in an urban area. And

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<v Speaker 1>this high pressure processing which is to make the actual

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<v Speaker 1>juice I understand, can actually can get rid of the

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<v Speaker 1>probiotics and the enzymes that you think you're actually purchasing

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<v Speaker 1>when you spend a lot of money for this particular beverage.

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<v Speaker 1>I mean one advantage it does, how have. However, when

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<v Speaker 1>you get it at a juice bar, as it's not pasteurized,

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<v Speaker 1>why is that an advantage because it doesn't You're not exactly.

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<v Speaker 1>There are a lot of arguments that it retains certain

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<v Speaker 1>nutrients because it hasn't been heated. So, uh, what should

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<v Speaker 1>people do? I mean, is there anything is there should do?

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<v Speaker 1>Where is this heading? Uh? Is there an their movement alongside?

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<v Speaker 1>Which is what you're helping to foster saying you know,

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<v Speaker 1>if you want to drink juice, fine, but drink juice

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<v Speaker 1>with the pulp or what's what's the message here? I

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<v Speaker 1>think there are a couple of messages. One is the

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<v Speaker 1>pulp is great for farm animals, again if you can

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<v Speaker 1>get it where the animals are in a rural area.

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<v Speaker 1>If there is an upside to the juice and craze

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<v Speaker 1>and to drinking juice, it's the ugly fruits and vegetables.

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<v Speaker 1>Farmers often have misshapen carrots, a cucumber that's too long

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<v Speaker 1>that they know they cannot sell to grocery stores and

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<v Speaker 1>other outlets. Um a lot of juicers advertise that they

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<v Speaker 1>are using these ugly fruits, and the truth is those

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<v Speaker 1>fruits would probably end up in landfills anyway. Now, the

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<v Speaker 1>cost to the consumer is considerably higher than let's say,

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<v Speaker 1>if you were to buy some kind of packaged juice

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<v Speaker 1>or even juice at at a grocery store. What is

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<v Speaker 1>that just because there's supply and demand, that it's a

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<v Speaker 1>fad and a trend that everyone wants it, or is

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<v Speaker 1>there a real reason why it would cost more to

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<v Speaker 1>make this product? Well, I mean one reason it would

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<v Speaker 1>cost more is because it's not pasteurized, it has an

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<v Speaker 1>incredibly short shelf life, and it is made to order

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<v Speaker 1>at least in juice bars. But they really mean eight bucks.

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<v Speaker 1>You know, we are in New York for a cold

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<v Speaker 1>pressed juice. I think it's a bad so it may

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<v Speaker 1>die out. In terms of organic, is that something though,

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<v Speaker 1>that is legit? Is that something we're going to juice?

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<v Speaker 1>You would say, yeah, by the go to the green

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<v Speaker 1>grocer or green market whatever, get the organic fruits and veggies,

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<v Speaker 1>and how do you know the organic? I would absolutely

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<v Speaker 1>in every case juicing or any food you consume, really

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<v Speaker 1>urge people to buy organic UM, and it's not really

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<v Speaker 1>just for your personal health, it's for the planet's health.

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<v Speaker 1>Um And the United States has a great certification program,

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<v Speaker 1>so anything that has been certified organic will be labeled

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<v Speaker 1>as such. And it just to reiterate, a cold press

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<v Speaker 1>juice will give you more calories and also more sugar

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<v Speaker 1>than if you just have a regular juice that normally

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<v Speaker 1>would associate with fruit juices. Exactly twice as many calories

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<v Speaker 1>as two cups of vegetables. Think about that in one

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<v Speaker 1>sixty announced glass of juice. So people who think they're

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<v Speaker 1>on a diet and they're cleansing, they're not. They're not well.

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<v Speaker 1>What they've got to do is read the story and

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<v Speaker 1>learn more about cold press juice. Thank you very much.

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<v Speaker 1>Sarah gray Miller, editor in chief of Modern Farmer magazine

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<v Speaker 1>based in Hudson, New York. This is taking Stock. I'm

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<v Speaker 1>Pim Fox my co host Kathleen Hayes, and this is

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<v Speaker 1>Bloomberg coming up on Bloomberg Law. Lawsuit brought by a

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<v Speaker 1>Virginia Republican delicate against the Republican National Convention. He's part

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<v Speaker 1>of the Never Trump group that's coming up on Bloomberg Law.