Hi I am planning to make juice by cold press methods so please recommend some preservation techniques so I can preserve that juice for at least 10 - 15 days it should be cost effective.
Please can you mention the fruit name
Clean label additive free processing with long shelf life is by by high pressure processing but with higher capital investment
It may citrus fruits and tropical
Consider High pressure processing if you a high capital investment . But it is a successful business model (Example: Raw Pressery).
Otherwise go for Ultra High Treatment (UHT) with aseptic packaging.
The preservation period being 10-15 days, believe some heat treatment was involved and with cost effectiveness consideration, how about trying some organic acids like malic, citric acid etc if sodium benzoate is not preferred. Purac had launched something on lactic acid as well. Have a check