Jump for juice

In 1989, Andrew Kelly of Kuvings Australia read an article that said: “technology will change the way we manufacture, consume, and interact with food”.

Fast forward 29 years and the article’s prediction was accurate, but Andrew says there are some things better left untouched.

“Technology has helped improve the speed of processes over the years, but it’s also been detrimental to commercial food production and the manufacture of processed foods with unnecessary salts, sugars, and food colouring,” he says.

Historically, Andrew says cafés would make orange juice by squeezing oranges at the back of the shop, putting the pithy liquid into a bottle and adding 20 per cent water and four teaspoons of sugar. That was considered the ‘necessary’

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