Better Juice Gives Sorbets and Fruit Ice Creams a Sugar Reduction Revamp

Rhea-AI Summary

Better Juice has announced an expansion of its innovative enzymatic sugar-reduction technology to fruit sorbets, reducing sugar content by 50%-70% and calories by 40%. This breakthrough, based on non-GMO microorganisms, transforms sugars into prebiotic fibers while retaining the natural vitamins and nutrients of the fruits. The company showcased its reduced-sugar sorbets at the IFT Expo in Chicago. Better Juice's technology will be available via small plug-in units for manufacturers or through B2B agreements with US-based juice companies. The company recently received self-affirmed GRAS status from the US FDA, enabling commercial sales in the US, with plans to expand to Europe and other regions. Ingredion Ventures is leading a Series A funding round to support Better Juice's market expansion.

Positive

• Better Juice reduces sorbet sugar content by 50%-70% and calories by 40%.
• The technology retains natural vitamins, fibers, and nutrients while reducing sugars.
• Better Juice received self-affirmed GRAS status from the US FDA.
• Ingredion Ventures leads Series A funding to fast-track market penetration.

Negative

• None.

Insights

FoodTech Analyst

Better Juice's expansion into sugar-reduction technology for fruit sorbets and ice creams is a significant development in the food technology sector. The company's use of enzymatic technology to reduce sugar content by up to 70% is a notable achievement, addressing an increasing consumer demand for healthier food options. This innovation meets the trend highlighted by Innova Market Insights, where sugar reduction has been a primary focus. From a business perspective, this positions Better Juice favorably in the market, especially given the rising health consciousness among consumers.

The ability to achieve FDA GRAS status is a major milestone, as it facilitates entry into the US market, potentially enhancing Better Juice's market share and revenue streams. The approval signifies the safety and efficacy of their technology, which could attract more partnerships and collaborations within the food industry.

For retail investors, the strategic partnership with Ingredion Incorporated is a key point. Ingredion's investment and distribution capability could accelerate Better Juice's market penetration, thereby enhancing its growth potential. This partnership not only provides financial support but also validates Better Juice's technology on a larger scale.

Market Research Analyst

From a market research perspective, Better Juice's innovation is quite relevant. The global trend toward reducing sugar intake is strong, driven by health concerns such as obesity and diabetes. By addressing this concern, Better Juice taps into a growing market segment of health-conscious consumers. Moreover, the ability to reduce sugars in fruit-based products without compromising on taste or nutritional value offers a competitive edge.

In terms of market impact, the technology's scalability is noteworthy. The plug-in units for manufacturers and the availability of reduced-sugar concentrates from other producers can facilitate widespread adoption. This scalability ensures that the company can quickly meet demand and expand its footprint.

For investors, this means that Better Juice is well-positioned for rapid growth, especially as consumer preferences continue to shift towards healthier options. However, it is important to monitor how quickly and effectively they can roll out their technology and secure additional partnerships.

Enzymatic technology from Better Juice reduces sugar loads in fruit sorbets by 60%

REHOVOT, Israel, June 24, 2024 /PRNewswire/ -- 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, on July 15-17.

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.

The Scoop on Lowering Sugar

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," explains Gali Yarom, co-founder and CEO of Better Juice. 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," exclaims Yarom. "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."

According to a recent report from Innova Markets Insights, sugar reduction has been the primary focus for confectionary innovators responding to consumer demand for more nutritious formats without sacrificing flavor.

Sorbet or Ice Cream?

Better Juice will provide its technological breakthrough to ice cream chains and CPG ice cream and sorbet manufacturers via small, easy to use plug-in units that contain the patented immobilized enzymes. Manufacturers will be able to reduce the sugar content of their products, including ice creams with fruit, at desired levels of up to 80%.

Ice cream makers will alternatively have the option of sourcing reduced sugar concentrates from other B2B/C Juice manufacturers in the US holding agreements with the company to install the sugar-reduction device in their facilities.

Better Juice recently obtained self-affirmed GRAS status from the US-FDA, allowing it to sell its products in the US. The company will initially commercialise its solution for sorbet and ice cream in the US but also plans to extend its services to Europe and other regions.

"This accomplishment showcases our ability to broaden the scope of applications that our technology can apply to," adds Eran Blachinsky, PhD, co-founder and CTO of Better Juice. "Its potential goes beyond just fruit juices to any product that contains real fruit components, such as jams and fruit roll-ups which are also in the pipeline for a Better Juice sugar reduction makeover. We deliver good news to consumers who are consciously seeking to reduce their sugar intake or with sugar sensitivities without having to give up the enjoyment of these sweet delights."

Last January, Better Juice, announced its collaboration with Ingredion Incorporated (NYSE: INGR), a leading global provider of specialty ingredients. Ingredion Ventures, Ingredion's venture investment arm, will lead the Series A funding round for Better Juice which will fast-track penetration of its breakthrough sugar-reduction solution into the US juice market.

Visit us at the IFT Expo in Chicago, booth #4638

About Better Juice

Better Juice, Ltd., was founded in 2018 by a team of biochemists and microbiologists from industry and The Hebrew University in Jerusalem to help beverage manufacturers produce better-for-you, lower-sugar fruit juice. Their technology earned several patents, and the company was initially funded and supported by The Kitchen Hub, Strauss Group's food-tech incubator Better Juice now has an advanced plant operating to fully serve its clients.

Company contact		Press contact
Better Juice		NutriPR
Gali Yarom		Liat Simha
Co-founder and CEO		Tel: +972-9-9742893
E-mail: info@better-juice.com		E-mail: liat@nutripr.com
Web: www.better-juice.com		Twitter: @LiatSimha
		Web: www.nutripr.com

Photo: https://mma.prnewswire.com/media/2445962/Better_Juice_Revamp.jpg

 

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SOURCE Better Juice

FAQ

What technological breakthrough did Better Juice introduce?

Better Juice introduced an enzymatic technology that reduces sugar content in fruit sorbets by 50%-70% and calories by 40%.

When and where will Better Juice showcase its reduced-sugar sorbet?

Better Juice will showcase its reduced-sugar sorbet at the IFT Expo in Chicago from July 15-17.

How does Better Juice's technology work?

Better Juice's technology uses non-GMO microorganisms to transform sucrose, glucose, and fructose in fruit juices into prebiotic oligosaccharides and non-digestible fibers.

What recent regulatory approval did Better Juice receive for its product?

Better Juice received self-affirmed GRAS status from the US FDA, allowing it to sell its reduced-sugar sorbet and ice cream products in the US.

Who is leading the Series A funding round for Better Juice?

Ingredion Ventures, the venture investment arm of Ingredion Incorporated (NYSE: INGR), is leading the Series A funding round for Better Juice.