The position of 100% juice in food-based dietary guidelines varies greatly between dietary guidelines globally. A key factor underpinning this inconsistency is that current dietary guidelines tend to focus on a few of its individual nutritional properties, such as sugars or micronutrient profile. There is a need to look at 100% juice as a whole and consider all of these factors together. Juice production has been occurring for longer than one might imagine, with the earliest archaeological records dated at 8000 BC. However, it was not until the 1400s that juice got a “meaning” or definition, as the watery part of fruits or vegetables. The 1700s onwards was then a time of great discovery: James Lind identified citrus fruits to treat sailors with scurvy and Louis Pasteur’s microbe discovery opened the era of finding out about food composition, and how processing can improve food safety and shelf-life.