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Sorbets & ice creams get a sugar reduction revamp
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Thursday, 04 July, 2024, 08 : 00 AM [IST]
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Rehovot, Israel
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On a fresh mission to offer health-conscious consumers guilt-free indulgence in ice creams and sorbets, Better Juice, Ltd., expanded its innovative sugar-reduction technology to lower the sugar loads in fruit sorbets. This will grant manufacturers new opportunities to give their products a better-for-you upgrade. The foodTech start-up will showcase the reduced sugar sorbet at the IFT Expo, in Chicago, from July 15 to 17.
The ingredient list of the beloved frosty scoops typically includes around 50% puréed fruit, added sugars or alternative sweeteners and water. Sorbets are generally viewed by consumers as refreshing innocent delights to cool down with in the summer, imbued with natural goodness from real fruits.
Gali Yarom, co-founder and CEO of Better Juice, said, “The downside to sorbets is their naturally high sugar content. Even products claiming zero added sugar still house approximately 6% to 10% percent sugar from the fruit juice concentrates alone. Sorbet’s glycemic index typically surpasses that of ice cream because it contains sugar from the fruits and no fat, leading to quicker absorption of sugars into the bloodstream.”
To create sugar-reduced sorbets, the company successfully adapted its patent-protected technology to process fruit concentrates and purées, the core ingredient of sorbets. The start-up produced sorbets in a range of flavors, including apple, orange, and strawberry, reducing sugar content by 50% to-70% and calories by 40%.
Better Juice’s groundbreaking enzymatic technology is based on non-GMO microorganisms that naturally transform fruit juice’s composition of sucrose, glucose, and fructose into prebiotic oligosaccharides and other non-digestible fibers, without any impact on their natural complex of vitamins, fiber, and nutrients. The fruit juices are treated in continuous-flow columns that contain immobilized sugar-reducing beads.
“We succeeded in creating delicious sorbets with as little as 2% percent sugar. Our treated sorbets possess a more gentle sweetness yet retain all their characteristic fruity notes and flavor. Yet they have fewer calories and a lower glycemic index,” said Yarom.
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