Evaluation of energy and nutrient content of fruit juices and similar beverages in Türkiye and their investigation in terms of sustainability
Abstract
This study aims to evaluate the contents of fruit juices and similar beverages in the Turkish market and to examine them in line with the Sustainable Development Goals. Within the scope of the study, the researchers examined the label information of 187 fruit juices and similar beverages from 26 different brands in four different product types. It was determined that all fruit nectars (100%) and almost all fruit and flavored beverages contain added sugar (92.8% for fruit beverages and 70.0% for flavored beverages). It was further detected that 17.5% of fruit nectars and 20.3% of fruit beverages contain sweeteners. Moreover, more than 100% of the daily sodium requirement is met by consuming 100 ml of fruit juice, nectar, or beverages. It was determined that orange and apple juices, apricot, peach, and cherry fruit nectars, and peach, sour cherry, and orange fruit beverages contain more sugar than freshly squeezed fruit juices (p<0.05). The high-fructose syrup manufacturing industry produces large volumes of waste liquid containing various waste carbohydrates, which has a significant environmental impact. Greenhouse gas emission sources are also released to the environment in sugar production processes. On the other hand, it was determined that most of the products examined were packaged in Tetra Pak® packaging. More sustainable product supply chains are those that optimize the use of materials, water, and energy throughout their lifecycle while minimizing waste from products and used packaging. In light of the data obtained from this study, it would be useful for the fruit juice industry to make regulations to ensure sustainable production and consumption patterns in order to ensure a healthy and quality life at all ages.
Keywords
Fruit Juice, Fruit Nectar, Food Labelling, Sustainable Development
Supporting Institution
This study was funded by the Scientific and Technological Research Council of Turkey (TÜBİTAK).
Ethical Statement
Ethics committee approval is not required.
Thanks
This study was supported by the Scientific and Technological Research Council of Türkiye (TÜBİTAK) with the project number 1919B012105468 in the 2nd Term of 2021 within the scope of ‘‘2209-A University Students Research Projects Support Program’’.
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