GEA join Better Juice to disrupt the global juice industry

2 Feb 2021

Better Juice, Ltd., the sugar-reduction FoodTech start-up, has signed a joint venture with GEA Group AG, a world leader in process engineering for the food and beverage sectors, in a push to expand its global footprint. This move comes as part of Better Juice’s commitment to transform the global juice industry through advancing its technology for reducing all sugars in orange juices.

Better Juice and GEA TDS GmbH agreed to collaboratively construct and install the innovative sugar reduction solution to reduce all types of sugars in orange juice and market the system globally.

GEA join Better Juice to disrupt the global juice industry

Under this strategic partnership, GEA will engineer, design, manufacture, and install the bioreactor that reduces sugars via Better Juice’s proprietary enzymatic process. Better Juice will produce the immobilized microorganisms for the enzymatic process. The company’s breakthrough technology effectively solves the sugar-reduction conundrum without negatively impacting the natural nutritional values and prebiotic benefits of fresh orange juice.

The start-up’s enzymatic technology uses all-natural ingredients to convert fructose, glucose, and sucrose into prebiotic dietary fibers and other non-digestible molecules. It can reduce up to 80% of sugars in orange juice. Better Juice’s non-GMO technology is designed to target the specific sugar composition in orange juice to naturally create a low-calorie, reduced-sugar product with a delicate sweetness, without sweeteners or other additives used to replace the sugars.

“This exciting collaboration marks a major milestone in Better Juice’s scale-up plans and advances the commercialization of our technology,” explains Better Juice CEO and founder, Eran Blachinsky. “GEA possesses a sterling reputation in the field of process technology and will be a strong engineering partner. This collaboration will allow for smooth integration of our enzymatic technology into juice production companies seeking to meet the sugar-reduction trend.”

Head of sales management for GEA’s global technology center for non-alcoholic beverages, Colm O’Gorman said: “GEA is constantly seeking to work with companies developing innovative solutions and cutting-edge, sustainable technologies that benefit consumers’ nutrition and lifestyles.”

GEA will design three instruments with small, medium and large production capacities within several months to address various requirements of juice companies. The 200L device will launch within a few months and will be customized to the manufacturer’s needs and limitations.

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