Digital Health News

Better Juice and GEA Revolutionize the Fruit Juice Industry with Reduced Sugar Content

Better Juice, a food tech innovator, has achieved remarkable results in pilot trials aimed at reducing sugar content in natural berry and fruit juices in partnership with GEA Group, a leading supplier of food processing technology. The trials took place at GEA’s cutting-edge innovation center in Ahaus, Germany, where the GEA Better Juice Sugar Converter Skid was installed, featuring continuous flow columns filled with Better Juice’s groundbreaking sugar-reducing beads.

The results were outstanding, with the team reducing sugar content by up to 50% across a range of forest fruit juices, including cherry, strawberry, and blueberry, while preserving their natural flavors and textures. “Our technology reduces all three simple sugars – sucrose, fructose, and glucose – in berry-based juices, making them a healthier option for consumers,” said Eran Blachinsky, co-founder and Co-CEO of Better Juice.

Better Juice’s sugar-reducing beads are made from non-GMO microorganisms that convert the juice’s simple sugars into prebiotic oligosaccharides and other non-digestible fibers, preserving the juice’s natural nutritional value. The treatment process was successful for both clear juices and concentrates, as well as pulp-retained juices.

“The feedback from the trial participants was overwhelmingly positive, with several companies expressing interest in bringing these products to market,” said Gali Yarom, Better Juice co-founder and Co-CEO. “We are in advanced discussions with several major US-based fruit juice companies and anticipate that sugar-reduced forest fruit juices will hit shelves early next year.”

Better Juice’s technology retains pulp in the juice, preserving the fruit’s fiber-rich solids and delivering a texture that consumers love. “We’re thrilled by the growing demand for naturally sugar-reduced juices,” said Michael Harenkamp, Sales Support Engineer for Non-Alcoholic Beverages for GEA. “Our combined solution gives juice brands a competitive edge with reduced-sugar fruit juices that are still nutritious and delicious.”


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