Israeli start-up Better Juice has developed a new enzymatic technology to reduce the amount of simple sugars in juice by turning them into fibres.
The company said that although juice contains the vitamins and minerals found in fresh produce, it is devoid of “most of the natural dietary fibre as an outcome of traditional methods of juicing”.
Its process is said to harnesses 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.
Better Juice added that the process preserves the flavour and the full complement of vitamins and other nutrients inherent in fruit.
The technology has been developed in collaboration with Hebrew University in Rehovot, Israel.
Better Juice CEO and founder Eran Blachinsky said: “This natural, non-fermentative process occurs without adding or removing ingredients. It also will not alter the flavour or aroma of the juice.”
The company uses a solution that involves one step in the juice-making process, allowing the product to be marketed at a price point comparable to other premium juice products.
Blachinsky added: “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 conducted several trials with different beverage companies and succeeded in reducing sugars in orange juice from 30% up to 80%.
The process is patent-pending, and Better Juice aims to market the technology to fruit juice producers, cafes and restaurants.
© FoodBev Media Ltd 2020
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