Wired Puts Hurom Under the Microscope

"The juice from the Hurom was a golden, buttery yellow, while the Champion's was café au lait brown and getting darker by the minute. Oxidation had taken hold and wasn't letting go. If you drink your juice right away, this isn't a big deal, but you'll think twice if you're drinking it in an hour or two."

Check out Wired’s article to really understand how Hurom’s Slow Squeezed Technology results in the fresher, cold-pressed juice.