Better Juice, a cutting-edge food tech start-up, has successfully completed pilot trials to reduce sugar content in natural berry and fruit juices in collaboration with GEA Group, a leading supplier of food processing technology. The trials took place at GEA’s innovation center in Ahaus, Germany, where the GEA Better Juice Sugar Converter Skid was installed, featuring continuous flow columns containing Better Juice’s proprietary sugar-reducing beads.
The results were impressive, with the team reducing the sugar content by up to 50% across a range of forest fruit juices, including cherry, strawberry, and blueberry, while preserving their natural flavors and textures. “Our technology reduces the loads of all three simple sugars: sucrose, fructose, and glucose,” said Eran Blachinsky, co-founder and Co-CEO of Better Juice. “This allows people to enjoy berry-based juices without all the added sugar.”
Better Juice’s sugar-reducing beads are made from non-GMO microorganisms that convert the juice’s composition of simple sugars into prebiotic oligosaccharides and other non-digestible fibers, while retaining their natural nutritional value. The treatment process was successful for both clear juices and dense concentrates as well as pulp-retained juices.
“The feedback was overwhelmingly positive, with several companies expressing interest in working with us to bring these products to market,” said Gali Yarom, Better Juice co-founder and Co-CEO. “We are currently in advanced discussions with several major US-based fruit juice companies and project that sugar-reduced forest fruit juices will hit shelves early next year.”
Better Juice’s technology has been designed to handle pulp and retain it in the juice, preserving the fruit’s fiber-rich solids and delivering a satisfying texture that consumers love. “We’re excited by the emerging demand for naturally sugar-reduced juices in the marketplace,” said Michael Harenkamp, Sales Support Engineer for Non-Alcoholic Beverages for GEA. “Our combined solution gives juice brands a competitive edge with lowered-sugar fruit juices that are still nutritious and delicious.”
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