GEA and Better Juice pioneer sugar-reduction tech at new innovation center

19 Jul 2022 --- German GEA Group, a supplier of systems and components for the F&B sector, and Israeli start-up Better Juice have established a novel facility in Germany to test sugar-reduction technology.

Better Juice’s enzymatic process converts simple sugars – such as fructose, glucose and sucrose – into prebiotic dietary fibers and other non-digestible molecules, while maintaining the full flavor and complementing vitamins and nutrients of the fruit. 

“It can reduce up to 80% of sugars in natural fruit juices as well as in fruit-based compositions, such as purées,” explains the company.

International testing center
The company says the center “will offer lab services for testing all essential analytical parameters.” The Better Juice team and GEA expert engineers present on site to accompany and guide visiting companies during their trials. 

“The pilot center creates a high-tech venue where we can host companies – mainly from the EU, but also from all over the world – to come see, learn, plug in and actually taste their products after they’ve been recreated with the Better Juice process in a workshop environment,” explains Gali Yarom, co-Founder and co- CEO of Better Juice.

“Here, we can now collaborate with our customers at the test center to strike the ideal balance between a sweet note and reduced sugar content,” he continues.

The new innovation center is set to be a meeting point in the sweetener sector.

“We set up a readily accessible platform for juice and fruit processing companies seeking to actively contribute their part to the global quest for reducing sugar consumption and concurrently give their products an added wellness edge,” says Dr. Eran Blachinsky, co-founder and co-CEO of Better Juice. 

The new innovation center is set to be a meeting point in the sweetener sector. (Credit: Better Juice).Determining factors
GEA has the infrastructure for establishing such a pilot center, which was a determining factor for Better Juice to enter into a partnership.

“Our collaboration with Better Juice cements our foothold in the world of innovation as we work together to make a true game-changer impact,” adds Sascha Wesely, who leads GEA’s activities in the non-alcoholic beverage business.

“In return, we bring Better Juice all the corporate and technical support it needs to propel this venture to success,” she adds.

Last December, Better Juice sealed its first commercial deal to bring reduced-sugar juices made with its proprietary enzymatic process to supermarkets. The company has inked an agreement with a major US fruit juice manufacturer to implement its technology.

Sugar reduction space on the move
Reducing the amount of sugar in products continues to claim its spot as one of the most important trends in the sector.

Sweegen and Cargill presented its sugar reduction solutions at the IFT FIRST Annual Event and Expo in Chicago, US, this July. According to the company, Cargill is working in Eversweet+ClearFlo, a “game-changer” in the stevia space. Sweegen uses its Platinum LQ, to replace sugar in everyday foods.

Furthermore, Biotechnology firm Conagen has revealed its plans to commercialize an expansive portfolio of natural sweetness enhancers for taste modification.

Meanwhile, a study from the Union of European Soft Drinks Associations (UNESDA) revealed last June that the European soft drinks sector has delivered a 17.7% sugar reduction, on average, over the last seven years.

Edited by Marc Cervera

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