Better Juice, a food tech trailblazer, has joined forces with GEA Group, a leading provider of food processing technology, to put an end to sugar overload in fruit juices. In a series of groundbreaking pilot trials, Better Juice and GEA sought to reduce sugar content in natural berry and fruit juices, giving consumers a healthier choice.
The trials took place at GEA’s innovation center in Ahaus, Germany, where the GEA Better Juice Sugar Converter Skid was installed, featuring Better Juice’s revolutionary sugar-reducing beads. The results were nothing short of extraordinary – the team was able to lower sugar content by up to 50% in forest fruit juices like cherry, strawberry, and blueberry, all while preserving 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 successful for both clear juices and concentrates, as well as pulp-retained juices.
“It’s time for consumers to enjoy the taste of fruit without the added sugar,” said Gali Yarom, Better Juice co-founder and Co-CEO. “We’re excited to bring these healthier fruit juice options to market and are in talks with several major US-based fruit juice companies. Sugar-reduced forest fruit juices are just around the corner.”
Better Juice’s technology is designed to keep the pulp in the juice, delivering the fiber-rich solids and satisfying texture that consumers love. “Our partnership with Better Juice gives juice brands a competitive edge 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 sweet deal for everyone.”
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