REHOVOT, Israel, June 24, 2024 /PRNewswire/ — Better Juice, Ltd. is pioneering a healthier era for ice creams and sorbets by expanding its advanced sugar-reduction technology to significantly lower sugar levels in fruit sorbets. This breakthrough opens new possibilities for manufacturers aiming to enhance the nutritional profile of their products. The foodTech startup will unveil its reduced-sugar sorbet at the upcoming IFT Expo in Chicago from July 15-17.
Traditionally celebrated for their natural fruit content, sorbets have long been enjoyed as refreshing summer treats. However, they often contain high levels of natural sugars. Gali Yarom, co-founder and CEO of Better Juice, explains, “Even products marketed as sugar-free still retain approximately 6% to 10% sugar from fruit juice concentrates alone.” Sorbets typically have a higher glycemic index than ice cream due to their lack of fats, resulting in faster sugar absorption.
Better Juice has adapted its patented enzymatic technology to process fruit concentrates and purées, essential ingredients in sorbets. The company has successfully developed sorbets in flavors like apple, orange, and strawberry, reducing sugar content by 50% to 70% and cutting calories by 40%.
Using non-GMO microorganisms, Better Juice’s innovative process naturally converts sucrose, glucose, and fructose in fruit juices into prebiotic oligosaccharides and other non-digestible fibers. This transformation occurs in continuous-flow columns containing immobilized sugar-reducing beads, preserving the fruits’ natural vitamins, fiber, and nutrients.
“We’ve achieved delicious sorbets with as little as 2% sugar,” states Yarom. “Our treated sorbets offer a milder sweetness while maintaining their distinctive fruity flavors, alongside fewer calories and a lower glycemic index.”
Consumer demand for healthier options has driven innovation in reducing sugar across the confectionery sector, as highlighted by a recent report from Innova Market Insights.
Better Juice plans to distribute its sugar-reduction technology to ice cream chains and CPG manufacturers through user-friendly plug-in units equipped with patented immobilized enzymes. Alternatively, manufacturers can opt for reduced-sugar concentrates from partnering B2B/C juice manufacturers in the US.
With self-affirmed GRAS status from the US FDA, Better Juice is poised to launch its products in the US market initially, with plans for expansion into Europe and beyond. This milestone underscores the versatility of its technology, extending its application potential beyond fruit juices to products like jams and fruit roll-ups, slated for future sugar reduction enhancements.
Dr. Eran Blachinsky, co-founder and CTO of Better Juice, emphasizes, “This achievement demonstrates our capability to broaden our technology’s applications, delivering positive outcomes for health-conscious consumers and those managing sugar sensitivity.”
Earlier this year, Better Juice announced a strategic collaboration with Ingredion Incorporated (NYSE: INGR), further accelerating the deployment of its groundbreaking sugar-reduction solution in the US juice market through Ingredion Ventures’ Series A funding round.
