Eran Blachinsky
CEO
Better Juice
Better Juice utilizes a non-GMO biotechnology process that converts high-calorie sugars from fruit into dietary fibers and non-digestible sugars, effectively reducing sugar content by up to 80%. This technology addresses the demand for low-sugar, clean-label food and beverage options while maintaining the natural flavor and quality that consumers expect.
- Biotechnology
- Clean Technology
- Manufacturing / Industry 4.0
Updated 23 months ago
Funding
Raised to date
$8.7MRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
Funding rounds are not available yet.
Founders
Gali Yarom
VP of Business Development
Product
Problem
Many consumers are seeking to reduce their sugar intake, but existing low-sugar food and beverage options often compromise on taste, nutritional value, or clean-label standards. This creates a challenge for manufacturers looking to meet consumer demand for healthier products without sacrificing sensory appeal or natural ingredients.
Solution
Better Juice offers a biotechnology-based solution for reducing sugar content in fruit juices and fruit-based products by up to 80%, while maintaining their natural flavor, aroma, and nutritional profile. The technology employs a non-GMO enzymatic process to convert fructose, glucose, and sucrose into non-digestible dietary fibers and sugars. This process integrates seamlessly into existing juice production lines as a simple pass-through step, enabling manufacturers to create better-for-you, low-sugar products with broad consumer appeal. Better Juice has partnered with GEA to build, install, and support its proprietary sugar conversion machines.
Target Audience
The primary target audience includes juice and fruit processing companies seeking to reduce sugar content in their products, as well as food and beverage manufacturers looking to create healthier, low-sugar options for consumers.
Features
- Enzymatic sugar reduction process using non-GMO microorganisms
- Reduces up to 80% of all types of sugars (sucrose, glucose, and fructose)
- Maintains the pure flavor, sensory aroma, and quality of the original fruit product
- Supports juice products with up to 60 °Brix
- Provides clean-label benefits, being chemical-free and non-GMO
- Continuous flow technology that integrates into existing juice production lines
- Pilot facility available for manufacturers to test the technology and analytical parameters