Better Juice, Ltd. is pioneering a new era of guilt-free indulgence with its innovative sugar-reduction technology tailored for sorbets and fruit ice creams. The foodTech start-up has expanded its groundbreaking enzymatic process to significantly lower the sugar content in fruit-based frozen desserts, presenting manufacturers with enhanced opportunities to offer healthier options to consumers.
Addressing the Sugar Challenge in Sorbets
Sorbets, traditionally perceived as refreshing summer treats made from fruit purées, often contain high levels of natural sugars. Even those marketed as “zero added sugar” may still retain up to 10% sugar from fruit juice concentrates alone. Gali Yarom, co-founder and CEO of Better Juice, explains the implications: “Sorbets have a high glycemic index due to their sugar content, making them less favorable for consumers seeking healthier choices.”
Better Juice’s Technological Breakthrough
Better Juice has successfully adapted its patent-protected enzymatic technology to process fruit concentrates and purées, the primary ingredients in sorbets. Through continuous-flow columns containing immobilized sugar-reducing beads, the technology converts sucrose, glucose, and fructose into prebiotic oligosaccharides and non-digestible fibers. This process reduces sorbet sugar content by an impressive 50% to 70%, while also cutting down on calories by 40%.
Product Innovation and Market Impact
The result? Sorbets with as little as 2% sugar that maintain their distinctive fruity flavors and natural nutrients. This achievement aligns with consumer demands for healthier food options without compromising taste. Better Juice’s initiative comes at a crucial time when global markets are increasingly focused on reducing sugar in food products, driven by health-conscious consumer trends.
Expansion Plans and Future Prospects
At the upcoming IFT Expo in Chicago, Better Juice will showcase its sugar-reduced sorbets and fruit ice creams, aiming to collaborate with ice cream chains and consumer packaged goods (CPG) manufacturers. The company plans to introduce small, user-friendly plug-in units equipped with its patented enzymes to facilitate easy integration into existing production processes.
Strategic Collaborations and Regulatory Milestones
Better Juice recently attained self-affirmed GRAS (Generally Recognized as Safe) status from the US FDA, a significant milestone enabling the company to market its products in the US market. Moreover, a partnership with Ingredion Incorporated, a global leader in specialty ingredients, through Ingredion Ventures, underscores the company’s commitment to scaling its sugar-reduction solution across the US juice market.
Vision for the Future
Dr. Eran Blachinsky, co-founder and CTO of Better Juice, emphasizes the technology’s potential beyond sorbets to applications in jams, fruit roll-ups, and other fruit-based products. “We’re committed to expanding the reach of our technology, offering consumers more options to reduce sugar intake without sacrificing the pleasure of sweet treats,” he states.
About Better Juice
Established in 2018, Better Juice, Ltd. was founded by biochemists and microbiologists from The Hebrew University in Jerusalem and industry experts. The company has received multiple patents for its innovative sugar-reduction technology and operates an advanced plant to meet increasing market demands.
For more information, visit Better Juice at the IFT Expo in Chicago, booth #4638, to learn about their revolutionary approach to healthier frozen desserts.