REbase

Consumers are paying closer attention to their sugar consumption, driving demand for lower-sugar beverage choices. For manufacturers, the key is to reduce sugar without compromising on the taste and quality consumers expect.

Reduce sugar at the source

As consumers become increasingly conscious of their sugar intake, demand for beverages with reduced sugar content continues to grow. Manufacturers face the challenge of lowering sugar levels while maintaining the authentic taste and quality.

With REbase, Austria Juice addresses the sugar content directly in the fruit juice itself. Through an innovative and patented process, naturally occurring fruit sugars in the juice are selectively reduced. But the authentic character and composition of the juice is preserved.

The fermentation technology makes it possible to reduce sugar by up to 30% in 100% fruit juices. The result is a reduced-sugar juice from juice concentrate that retains the natural taste profile, colour and fruit authenticity expected by consumers.

REbase lowers sugar levels in the juice itself while maintaining 100% fruit content. The concept is based on the reduction of naturally occurring fruit sugars directly in the juice concentrate instead of replacing or reducing sweetness later in the formulation process.

The reduced-sugar fruit juices in the Austria Juice portfolio are apple juice (clear & cloudy), orange juice, multifruit red and multivitamin juice.

Key Benefits

Patented sugar reduction technology for fruit juice concentrates
Up to 30% less sugar while maintaining 100% fruit content
Preserves authentic fruit taste and natural composition
Enables cleaner and simpler formulations
Enables ≥30% sugar reduction

Austria Juice Applications for REbase

Fruit Juice Drinks

Juices & Nectars

FAQ REbase
Reduced Sugar Juices

How can a juice contain 30% less sugar while still being made from 100% fruit?

Our reduced-sugar juices are made exclusively from fruit. Using a fermentation
process, part of the naturally occurring fruit sugar is removed without adding artificial
sweeteners or other ingredients. The result is a juice that remains 100% fruit while
containing 30% less sugar. According to the EU-Breakfast Directive, this kind of juice
can be labelled as “reduced-sugar fruit juice from concentrate”.

Why use fermentation technology instead of other methods?

The main benefits of the yeast fermentation is that this process maintains nearly all
minerals, acids and most vitamins in the product but as the membrane filtration is a
quite unselective technology, it reduces minerals and acids almost in the same
percentage as the sugar reduction. The fermentation-based approach was also
chosen because it is precise and efficient.

By what percentage can sugar be reduced in juices?

Austria Juice’s technology achieves a minimum sugar and calorie reduction of 30%, which aligns with EU regulatory requirements for the reduced-sugar fruit juice category. But it can be adjusted to the target sugar reduction according to customers needs.