Two years after the health-star rating of fruit juice was cut in half due to high sugar levels, the CSIRO says it is working on technology that could reduce its sugar content by two-thirds.
The CSIRO's fermentation-based technology, patented in 2018, converts the naturally occurring sugar in fruit juice into complex carbohydrates like fibre, which in turn reduces the sugar content of the drink.
The science agency is not releasing more information at this stage as the technology is still being improved and it is looking for partners to commercialise it, but researcher Gemma Howells is excited by its potential.
"It's just incredible that we found a way to significantly reduce the sugar content of juice through a natural process."
Ms Howells said as well as a reduction in sugar, the final product had a lower glycaemic index and calories and is higher in antioxidants.
"There are no additives, there are no sweeteners involved, and you are able to get the nutritional benefit of juice without as much sugar."
Major health issue
Sugar consumption is a major health issue in Australia, and overconsumption is a leading contributor to several diseases, including obesity and diabetes.
Ms Howells said most people would be surprised to know how much sugar was in a typical bottle of juice, with many brands containing as much as nine grams of sugar per 100 millilitres.
"It may not have any added sugar, but [a 500mL bottle] can have up to 10 teaspoons of naturally occurring sugar."
She said the problem was at the juicing stage when the sugars came out of their cells during processing, and there was not enough fibre left behind in the juice to bind the sugar to.
Growers say it's 'bureaucracy gone mad'
Two years ago, a review of Australia's health star rating (HSR) system saw fruit juice rated lower than diet cola.
That is because the rating for non-dairy drinks such as juice is based on the amount of total energy a product has, rather than also taking into consideration the amount of protein and fibre.
That change meant that most fruit juice products went from 5 stars to between 2 and 4 stars, while those with more than 11 per cent sugar fell to between 1 to 1.5 stars.
Citrus Australia chief executive Nathan Hancock said orange juice was being "demonised" as a product.
He said the industry would prefer to see the ratings system scrapped.
"There are so many other manufactured products deliberately hiding sugar in there to enhance the flavour and encourage people to eat them," he said.
"I think its bureaucracy has gone mad, to be honest."
Health-star rating could improve
Gemma Howells said the CSIRO was hoping its new technology could improve the health-star rating of fruit juices.
"That is definitely an ambition that we have," she said.
The rating is pegged to energy levels, so if they can reduce the amount of sugar, that should improve the rating.
The federal Department of Health has told the ABC it would review the research results by Citrus Australia.
But Nathan Hancock said he would prefer the system be scrapped.
"I think the focus that the health-star ratings bring to these products is misguided, and I think it's well and truly time that that system is actually reviewed and scuttled," he said.
Citrus Australia is working with grower-owned research group Hort Innovation to identify the nutritional benefits of juice, and the results of that study are expected later this year.
