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Better Juice technology reduces sugar loads in forest fruit juices
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Tuesday, 11 April, 2023, 16 : 00 PM [IST]
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Rehovot, Israel
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FoodTech start-up Better Juice, Ltd.announces its highly successful completion of a series of pilot trials for reducing simple sugars in natural berry and other fruit juices. In partnership with GEA Group, one of the largest suppliers for food processing technology, Better Juice hosted several prominent forest fruit juice manufacturers from the EU, the US, Australia, and Brazil to give their personal brands a sugar-reduction makeover using their groundbreaking sugar-reduction technology.
The trials were conducted at the pilot unit established last year in GEA’s innovation centre in Ahaus, Germany. Accommodating the GEA Better Juice Sugar Converter Skid, the site is equipped with continuous flow columns containing Better Juice’s sugar-reducing beads. During the trials, the team was able to reduce the simple sugar content by 30% and 50% across a range of forest fruit juices, including strawberry, cherry, and blueberry, while preserving their characteristic flavours and textures.
“Forest fruit juices contain 10% or more sugar, with berry and cherry juices comprised of 10%-20% sucrose and the remainder fructose and glucose,” explains Eran Blachinsky, co-founder and co-CEO of Better Juice. “Our technology reduces the loads of all three of these simple sugars. This will allow more people to enjoy berry-based juices.”
Forming Better Juice’s proprietary sugar-reduction beads are non-GMO microorganisms that naturally convert the juice’s composition of sucrose, glucose, and fructose into prebiotic oligosaccharides and other non-digestible fibres, while retaining their natural complement of vital nutrients.
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