Better Juice developed a technology that reduces the sugar in orange juice by up to 80%

FoodTech's startup Better Juice Ltd. has decided to implement its sugar reduction technology on a large scale with the installation of a semi-industrial pilot plant, which will be available for future testing at the facilities of global partners.

Better Juice developed an enzyme technology that uses all-natural ingredients to convert fructose, glucose, and sucrose into prebiotic dietary fibers and other non-digestible molecules. Better Juice's new pilot plant system marks a significant milestone in the startup's business expansion timeline. It is capable of reducing up to 80% of the simple sugar in the orange juice at a speed of up to 50 liters/hour.

Better Juice's GMO-free technology focuses on the orange juice's specific sugar composition to naturally create a low-calorie, low-sugar product that is delicately sweet. This is accomplished without using sweeteners or other additives to replace the sugars in the juice.

"We have signed collaboration agreements with several global juice producers so far," stated Eran Blachinsky, Ph.D., founder, and CEO of Better Juice. “Our goal is to reach full industrial scale and supply to the market within one year. You will soon be able to see natural juice drinks with more favorable Nutri-Scores.” Nutri-Score is a new European food label system that associates the nutritional value of products with a letter and a color code.

"Juice and beverage manufacturers are becoming increasingly aware of the need to reduce sugar levels in their products before the new labeling initiative kicks in," stated Blachinsky. "This will be easy to accomplish by using Better Juice technology."

"The expansion pilot plant is designed so that it can be smoothly incorporated into the standard procedures implemented by the juice industry," said Gali Yarom, partner, chief operating officer, and vice president of business development at Better Juice.

"The new Better Juice technology process is profitable thanks to its ability to maintain the continuous flow stage," Yarom added. "This is a key factor for beverage manufacturers looking to affordably reduce sugars naturally while keeping juice quality and label attributes clean, a real game-changer for the juice industry," he said.



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