Nuffoods Spectrum India

Better Juice reduces all types of sugar in juice

22 October 2018 | News | By NFS Correspondent

juice

juice

Better Juice Ltd. has developed 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 fibers and sugars, while keeping the juicy flavor 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). Although juice contains the vitamins and minerals you’d find in fresh produce, it’s devoid of most of the natural dietary fiber as an outcome of traditional methods of juicing. In addition to its intrinsic health benefits, fiber also adds to the feeling of fullness.

 

Better Juice’s process harnesses a natural enzymatic activity in non-GMO microorganisms to convert a portion of the simple fructose, glucose, and sucrose sugars into fibers and other non-digestible natural sugars.

 

The process works on all types of sugars. Yet the process preserves the great flavor 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,” says Eran Blachinsky, PhD, Founder and CEO of Better Juice. “It also will not alter the flavor 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,” explains Blachinsky, “It actually brings out more of the fruit flavor, 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%. The start-up can now provide proof of concept for orange juice.

 

The company will market an advanced device with the unique technology to fruit juice producers and restaurants.

 

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