Abstract: Natural fruit juice has been increasingly recognized as a consumption hotspot due to the abundant nutrients contained. Compared with traditional thermal concentration, forward osmosis (forward osmosis, FO) is considered beneficial for the preservation of the flavor and color of the juice, and its nutritional components can be retained to a great extent; thus, it is regarded as a highly promising low-energy concentration technology. Based on a brief introduction to the principles of FO technology, the characteristic properties, existing issues, and current research status of FO membrane materials such as cellulose triacetate (cellulose triacetate, CTA), thin film composite (thin film composite, TFC) polyamide membranes, and organic-inorganic hybrid membranes are further detailed. The design of symmetric, asymmetric, and sandwich membrane structures for FO membranes is presented. The performance characteristics and recycling of draw solutions including inorganic salts and organic substances are reviewed with respect to the latest advances and development trends. Challenges faced by FO technology in fruit juice concentration, such as concentration polarization, membrane fouling, and reverse solute flux, are analyzed. Finally, the research and application status of integrated technologies, such as forward osmosis coupled with membrane distillation, in the field of juice concentration is summarized, aiming to provide technical references to facilitate the application of FO technology in fruit juice concentration.