Better Juice, a forward-thinking food tech start-up, has partnered with GEA Group, a top supplier of food processing technology, to bring a healthier twist to sugar-sweetened fruit juices. In a series of groundbreaking pilot trials, Better Juice and GEA aimed to reduce sugar content in natural berry and fruit juices, giving consumers a better option.
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 Better Juice’s proprietary sugar-reducing beads. The results were impressive – the team was able to lower sugar content by up to 50% in forest fruit juices like cherry, strawberry, and blueberry, while maintaining their natural flavor and texture.
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, keeping the juice’s natural nutritional value intact. The treatment process was effective for both clear juices and concentrates, as well as pulp-retained juices.
“We’re excited about the opportunity to bring these healthier fruit juice options to market,” said Gali Yarom, Better Juice co-founder and Co-CEO. “We’re in talks with several major US-based fruit juice companies and believe that sugar-reduced forest fruit juices will be available to consumers in the near future. It’s time for consumers to enjoy the taste of fruit without the added sugar.”
Better Juice’s technology is designed to keep the pulp in the juice, maintaining the fruit’s fiber-rich solids and delivering a delightful texture that consumers love. “Our partnership with Better Juice offers juice brands a competitive advantage in the market, providing reduced-sugar fruit juices that are still nutritious and delicious,” said Michael Harenkamp, Sales Support Engineer for Non-Alcoholic Beverages for GEA. “It’s a win-win for everyone.”