Fruit Juice – to Fibre or Not, that is the Question

Go all the way – A disruptive solution for digestible and nutritious favourites is turning the fruit juice industry on its head

Fruit juice has been a standard on the menu for many households ever since we learnt how to squeeze nature’s bounty and sup on its joyous essence.  Unfortunately for us though, most of this liquid contains very little, if any, nutritional benefit.  Indeed, it could be argued that what we have been consuming has had a negative effect on our systems.  This is certainly true of products that rely on added sugar to bolster their flavour.

The only reason we have squeezed, pressed, or stomped on the fruit is because that was the only way – or so we all thought – in which to extract the juice.  Not knowing any better, we, as consumers, took it for granted that this was as good as it gets, and we simply got on with the business and pleasure of drinking the products at our disposal.

Nutritionists, though, have argued for years that the whole fruit is better for us, and we should be eating our juice instead – skin and all.  They are right.  But, even when eating our fruits, our body doesn’t necessarily process all that available goodness, as it depends entirely on what the bio-availability co-efficient is of each molecule and the body’s ability to process it – we are all different.

If that sounds hard to swallow, then here’s a simpler explanation.

The human body is its own built-in extraction system – bite the apple, chew the apple, it goes through the system and the body takes up what it can.  But the problem is we also tend not to chew properly, and our cells are only taking up a small fraction of the available molecules of the chewed fruit (or vegetable or protein etc that we are eating), the rest of it is excreted.

Now, if we were able to access more of the molecules – as in a whole fruit (or veggie juice), then our body would be able to use all of what it can of what is available to us, as there is simply more that is bioavailable to the body to be taken up by our system.

Thanks to modern advancements in extraction processing technology, this is now possible.

Why fibre matters

Post COVID-19, there has been a boost in wellness awareness amongst consumers and increasingly, what we eat and how it is made (en masse).  Consumers are now driving industry to embrace necessary change to encompass this shift towards healthier, more wholesome options in how they manufacture the foods we consume.

One area where this change is particularly evident is in fruit juices. Traditionally viewed as a convenient source of vitamins and minerals, many fruit juices lacked an essential component: fibre.

Fibre is a crucial component of a healthy diet, yet it’s often overlooked. Found in fruits, vegetables, whole grains, and legumes, fibre plays a vital role in digestive health, weight management, and disease prevention. Despite its importance, many processed foods, including fruit juices, are stripped of fibre during production, leaving consumers with a nutrient-deficient beverage.

However, with the advent of Disruptor® technology, food manufacturers are now revolutionising fruit juice manufacturing, making them not only delicious but also packed with the vital dietary fibre our bodies need.

Fibre has many health benefits that include:

Improved digestive health – adds bulk to stools, promoting regular bowel movements and preventing constipation. Additionally, it feeds beneficial gut bacteria, supporting a healthy microbiome.

Weight management – high-fibre foods help you feel fuller for longer.

Blood sugar control – soluble fibre slows the absorption of sugar, preventing spikes in blood glucose levels.

Heart health – fibre-rich diets have been linked to lower cholesterol levels and a reduced risk of heart disease.

Disruptor® technology transforming fruit juice

Disruptor® technology is a game-changer in the food industry, allowing manufacturers to produce nutrient-dense products that retain their natural integrity. Unlike traditional processing methods that often denature foods, Disruptor technology allows for a process called ‘Dynamic Cellular Disruption®’ (DCD®), that preserves the nutritional value of fruits while enhancing their digestibility.

By utilising this innovative technology and process, food manufacturers can create fruit juices that maintain their fibre content without compromising taste or texture. This means consumers can enjoy the convenience of fruit juices and reap the health benefits of dietary fibre.

The future of fruit juices

With the demand for healthier food options on the rise, the future of fruit juices looks promising. Disruptor technology and DCD enable food manufacturers to meet consumer needs for whole foods that are digestible, complete, and nutritionally rich. By incorporating fibre into fruit juices, they can not only satisfy consumer preferences but also contribute to improved public health.

Health and wellness of humankind and the planet are key agenda items for our combined survival.  Innovations like Disruptor technology and DCD, play a crucial role in shaping the future of the food industry, and the world around us, as not only does whole fruit juice mean better health for consumers, because waste is either majorly minimised or eradicated all together, our earth gets to breathe better too.

In fact, Disruptor technology has been shown to drastically reduce waste across the entire food and beverage manufacturing sector.

So next time you go to buy your carton of fruit juice, check for the DCD Green Leaf crest as to whether your product has chosen to go all in or not.

Powerhouse Herb – Sceletium Tortuosum

Beware – not all extracts are created equal…

In the realm of natural wellness, Sceletium tortuosum, also known as ‘Kanna’, is emerging as a powerhouse herb celebrated for its potential therapeutic benefits. However, not all Sceletium extracts are created equal, and the journey from source material to final product can significantly impact the effectiveness of this botanical marvel. Let’s look at the benefits of Sceletium tortuosum extract, the importance of sourcing high-quality material, and the revolutionary role played by Dynamic Cellular Disruption®(DCD®) and Disruptor® technology in preserving its potency.

Sourcing matters: The essence of quality material

The effectiveness of any herbal extract begins with the quality of its source material. Sceletium tortuosum, native to South Africa, has a rich history of traditional use for mood enhancement and stress relief. However, not all sources uphold the standards necessary to deliver the full spectrum of benefits. The discerning consumer must be aware that subpar sourcing can compromise the efficacy of the final extract.

Extracting the essence: The right way vs the wrong way

The extraction process is a critical determinant of the potency of Sceletium tortuosum extract. Inferior methods can denature the original material, stripping away the compounds responsible for its therapeutic effects, and leaving a fair amount of the phyto-actives behind in so-called ‘waste’. It’s essential to distinguish between extracts made with precision and care and those produced using suboptimal techniques.

DCD® and Disruptor® technology: a game-changer in herbal extraction

Enter DCD® and Disruptor® technology, a revolutionary force in the realm of herbal extraction. This innovative approach challenges traditional methods by ensuring that the integrity of the botanical material is preserved throughout the extraction process. Unlike conventional techniques that may use heat or chemical solvents, Disruptor® technology effectively minimizes the risk of degradation, resulting in a more potent and effective Sceletium tortuosum extract.

Preserving nature’s blueprint

Higher potency – Disruptor® technology preserves the delicate balance of compounds within Sceletium tortuosum, ensuring a more potent extract with enhanced therapeutic benefits.

Purity assurance

By avoiding denaturation, Disruptor®-made extracts retain the purity of the original material, free from contaminants or unwanted by-products.


The efficiency of Disruptor® technology minimizes waste and energy consumption, aligning with sustainable practices for environmentally conscious consumers.

As interest in natural wellness continues to grow, the quality of herbal extracts becomes a crucial consideration. In the case of Sceletium tortuosum, sourcing high-quality material and utilizing advanced extraction techniques, such as Disruptor® technology, can make a significant difference in the efficacy of the final product. When seeking the transformative benefits of Sceletium tortuosum extract, choose wisely—opt for extracts crafted with care, precision, and a commitment to preserving the essence of this remarkable botanical through innovative technologies.

Revolutionising the Plate: Disruptor® Technology and the Eco-Friendly Evolution of F&B

In an era marked by growing environmental concerns and a heightened focus on personal health, the food and beverage (F&B) industry is undergoing a transformative shift. Consumers are becoming increasingly aware of the impact of their dietary choices on both their well-being and the planet. As a result, the demand for healthier, sustainably produced food and drinks is surging. This paradigm shift is not only influencing what ends up on our plates but also how it gets there.

The environmental toll of traditional food production

Traditional methods of food and beverage production have long been associated with significant environmental consequences. From deforestation for agriculture to excessive water consumption and greenhouse gas emissions, our conventional approach to feeding the global population has been taking a toll on the planet.

But that’s how it’s grown.  What about how it is made?

Consumers drive change

The shift towards sustainability is not solely driven by environmental concerns; consumers are also demanding healthier alternatives. As people become more conscious of their diets, they are seeking products that align with their health and wellness goals. This shift in consumer preferences is acting as a catalyst for the F&B industry to reassess and reformulate its products and how those products are processed.

Disruptor Technology: A game-changer for sustainability

Enter Disruptor® technology, a revolutionary force that is reshaping the landscape of food and beverage production. Disruptive technology is an innovative solution that challenges and replaces or fundamentally enhances traditional methods, offering more efficient, sustainable, and often healthier alternatives.

Disruptor® technology can process ‘whole’ organic material – meaning that the technology allows for things like whole orange, lemon, or apple juice for example.  It can also easily process all parts of the animal meat carcass – including 4th and 5th quarter meats – unlike any other processing equipment. No rendering required.

Making use of the entire plant or the entire animal has exponential positive impact on our environment – making the most of what we already have…

Reducing food waste

With billions of tons of food wasted each year globally, advancements in smart packaging, preservation techniques, and supply chain management are helping minimize the environmental impact of food production. However, it can now go beyond these measures as Green Cell Technologies’ has perfected Dynamic Cellular Disruption (DCD) through the Disruptor machine to process whole organic material without waste.  Or, the same process and technology can take existing waste streams, sterilise any micro or pathogens and turn ‘waste’ into ‘value.’  Waste can be reduced or completely eradicated.

Plant-based alternatives

The rise of plant-based alternatives is another disruptive force making waves. Companies are leveraging technology to create plant-based products that mimic the taste and texture of traditional meat, providing environmentally friendly options for consumers looking to reduce their ecological footprint.

Precision agriculture

In the realm of utilising data, sensors, and automation, farmers can optimize resource use, reduce waste, and minimise environmental impact. This not only benefits the planet but also contributes to the production of healthier crops – imagine disrupting all the goodness from improved rootstock?

As consumers increasingly prioritise healthier and more sustainable choices, the F&B industry is compelled to embrace new technologies that align with these values. The marriage of technology and sustainability is not just a trend; it’s an imperative for the survival of our planet. By supporting innovations that reduce waste, lower carbon footprints, and promote healthier eating, we can collectively contribute to a more sustainable and climate-friendly future—one bite and sip at a time.

Look out for the Green Cell Technologies (GCT) leaf on your favourite products to know that your manufacturer is using DCD and Disruptor technology.  No leaf – ask the manufacturer why they are not taking your health and the planet seriously…

The Power of Microparticles: DCD® Technology

Eben van Tonder discusses Dynamic Cellular Disruption (DCD) and the effect it is having on the meat processing industry.

In 2016 I started working on a newly developed technology which reduce food particles to microparticles. The technology is pioneered by Green Cell Technologies® and they call it Dynamic Cellular Disruption® (DCD®). It is a novel process that breaks up food particles using high pressure, high speed and other physical forces without using chemicals, enzymes or blades. It is revolutionizing meat processing!

Eben van Tonder,

Disruptor in Action – the Numbers – Butternut Case Study

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