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 ingredient list of the beloved frosty scoops 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 downside to sorbets is their naturally high sugar content.
Said Gali Yarom, co-founder and CEO of Better Juice: “Even products claiming zero added sugar still house approximately 6% to 10% percent sugar from the fruit juice concentrates alone.”
Sorbet’s glycaemic index typically surpasses that of 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 of sorbets. The company produced sorbets in a range of flavours, including apple, orange, and strawberry, reducing sugar content by 50% to-70% and calories by 40%.
Better Juice’s ground-breaking 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 fibres, without any impact on their natural complex of vitamins, fibre, and nutrients. The fruit juices are treated in continuous-flow columns that contain immobilized sugar-reducing beads.
Added Yarom: “We succeeded in creating delicious sorbets with as little as 2% percent sugar. Our treated sorbets possess a more gentle sweetness yet retain all their characteristic fruity notes and flavour. Yet they have fewer calories and a lower glycaemic index.”
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 flavour.
Better Juice will provide its technological breakthrough to ice cream chains and CPG ice cream and sorbet manufacturers via small, easy to use plug-in units that contain the patented immobilised enzymes. Manufacturers will be able to reduce the sugar content of their products, including ice creams with fruit, at desired levels of 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 solution for sorbet and ice cream in the US but also plans to extend its services to Europe and other regions.
Concluded Eran Blachinsky, PhD, co-founder and CTO of Better Juice. “This accomplishment showcases our ability to broaden the scope of applications that our technology can apply to. 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 (NYSE: INGR), 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. For more visit IFT Expo, Chicago, from 15-17th July, stand #4638 or at better-juice.com
