Better Juice, a food tech disrupter, has teamed up with GEA Group, a major provider of food processing technology, to give fruit juices a healthy makeover. In a series of innovative pilot trials, Better Juice and GEA aimed to reduce sugar content in natural berry and fruit juices, offering consumers a more nutritious option.
The trials took place at GEA’s cutting-edge innovation hub in Ahaus, Germany, where the GEA Better Juice Sugar Converter Skid was installed, equipped with Better Juice’s proprietary sugar-reducing beads. The results were nothing short of amazing – the team was able to lower sugar content by up to 50% in forest fruit juices like cherry, strawberry, and blueberry, all while maintaining their natural taste 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, preserving the juice’s natural nutritional value. The treatment process was effective for both clear juices and concentrates, as well as pulp-retained juices.
“Consumers deserve a healthier option when it comes to fruit juices,” said Gali Yarom, Better Juice co-founder and Co-CEO. “We’re in talks with several major US-based fruit juice companies and can’t wait to bring these reduced-sugar fruit juice options to market. It’s time to taste the difference!”
Better Juice’s technology is designed to retain the pulp in the juice, delivering the fiber-rich solids and delicious texture that consumers crave. “Our partnership with Better Juice gives juice brands a distinct advantage in the market, offering healthier fruit juices that are still packed with flavor,” said Michael Harenkamp, Sales Support Engineer for Non-Alcoholic Beverages for GEA. “It’s the perfect balance of taste and health.”
