"The approach has flaws from beginning, it seems to be delivering the crushed/chopped or shredded veggies (I am not sure as I never used it, only saw pictures), but if someone can squeeze out juice with bare hands it has to be some sort of finely shredded mush – right. Now if there was pulp of some kind then enzymes come out of cells (if vegetable was fresh) and start the process of degradation (you can still slow down that by cooling, but to an extent). In addition key nutrients like vitamin C, folic acid degrades pretty quick over days of storage and transport. So even with all costly stuff, refrigeration, did the people Got nutrition when they pressed that button or it was green liquid only … It wasn't sustainable was of juicing anyways, too much processing, too much food and energy wastage …NASA archives locking in almost all nutrients in their food (fruits/vegetables) by freeze drying which sucks out almost all water in gentle way by cooling to -50 degree centigrade and vacuuming. This Locks in nutrition, texture, flavor taste, think of 100 grams strawberry turning into ~8 grams, still looking same from outside, with nutrition preserved for years to come, no need to pasteurize or add preservatives. No wasted pulp with fibers/nutrients.There is a company Little Juice Inc. running a project now for funding at kickstarter, they are using exactly same technology as NASA for juices. It is a sustainable way for future. It is a powdered form drink thus non perishable and great for people with active lifestyle – hiker, campers, runners …https://www.kickstarter.com/projects/littlejuice/little-juice-the-future-of-juicing/description?ref=family.go2.fund&utm_medium=referral&utm_source=family.go2.fund"