• The technology is based on non-GMO microorganisms that naturally transform fruit juice's composition into prebiotic oligosaccharides and other non-digestible fibers.
• The company has obtained self-affirmed GRAS status from the US-FDA, allowing it to sell its products in the US. However, it also plans to extend its services to Europe and other regions.

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.

Better Juice Gives Sorbets and Fruit Ice Creams a Sugar Reduction Revamp
The beloved frosty scoops' ingredient list 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. Sorbet's glycemic index typically surpasses 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. 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.

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 offer its technological breakthrough to ice cream chains and CPG ice cream and sorbet manufacturers via small, easy-to-use plug-in units containing the patented immobilized enzymes. Manufacturers will be able to reduce the sugar content of their products, including ice creams with fruit, by 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 sorbet and ice cream solution 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, 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.

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