Better Juice develops new technology to reduce sugar in juice

Better Juice company has developed a new technology to naturally convert sugars to fibres in order to reduce all types of sugars present in its fruit juice beverages.

The company claims that its patent-pending technology makes use of all-natural ingredients to convert monosaccharides and disaccharides into prebiotic and other non-digestible fibres and sugars while retaining the flavour of the beverage.

Better Juice founder and CEO Eran Blachinsky said: “This natural a non-fermentative process occurs without adding or removing ingredients.

“It also will not alter the flavour or aroma of the juice.” Better Juice uses an advanced solution that involves just one short and simple pass-through step in the juice-making process, allowing the product to be marketed at a price point comparable to other premium juice products.

“While the process does slightly reduce the sweetness of the juice. It actually brings out more of the fruit flavour, making for a better-tasting juice product overall.”

Better Juice noted that it has designed a process, which combines a natural enzymatic activity in non-GMO microorganisms to convert a portion of the simple fructose, glucose, and sucrose sugars into fibres and other non-digestible natural sugars.

Developed in collaboration with Hebrew University in Rehovot, Israel, the technology is trialled at different beverage companies and succeeded in reducing sugar levels in orange juice from 30% up to 80%.

Blachinsky further added: “Consumers, especially children, enjoy drinking natural juices but are not always aware of the less nutritious aspects of juice.

“They want the whole package: great flavour, health, and natural ingredients, including the fibres that are an essential part of fruits.”