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Better Juice intros orange juice sugar reduction technology

25 Oct 2018

Better Juice has developed what it describes as an innovative patent-pending enzymatic technology that uses all-natural ingredients to reduce the load of simple sugars in orange juice.

Better Juice has developed what it describes as an innovative technology to reduce the load of simple sugars in orange juice. The patent-pending enzymatic technology uses all-natural ingredients to convert monosaccharides and disaccharides (fructose, glucose, and sucrose) into prebiotic and other non-digestible fibres and sugars, while keeping the juicy flavour of the beverage.

Popular juices, such as orange juice and apple juice, have nearly 1 oz. (25 g) of sugar per 1-cup serving (250 ml), the company says. Although juice contains the vitamins and minerals you’d find in fresh produce, Better Juice notes, it’s devoid of most of the natural dietary fibre as an outcome of traditional methods of juicing. In addition to its intrinsic health benefits, fibre also adds to the feeling of fullness.

Better Juice’s process is said to harness 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. The process works on all types of sugars – yet is claimed to preserve the flavour and the full complement of vitamins and other nutrients inherent in the fruits. The technology was developed in collaboration with Hebrew University in Rehovot, Israel.

“This natural a non fermentative process occurs without adding or removing ingredients,” said Eran Blachinsky, Founder and CEO of Better Juice. “It also will not alter the flavour or aroma of the juice.” Better Juice uses an advanced solution that involves just one short and simple pass-through step in the juice-making process, allowing the product to be marketed at a price point comparable to other premium juice products. 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%, it says, and can now provide proof of concept for orange juice.

The company will market what it describes as an advanced device with the unique technology to fruit juice producers and, eventually, to cafes and restaurants.