Sugar-reduction foodtech start-up Better-Juice, Ltd has launched its first full-capacity manufacturing plant setting the wheels in motion for full commercial production of its proprietary sugar-reducing immobilised enzymes.The new facility will enable the company to fulfil current commissions from juice producers globally, as well as respond to anticipated new demands.

The groundbreaking technology developed by the Israeli start-up produces proprietary beads composed of non-GMO microorganisms that naturally convert the juice’s composition of fruit sugars including sucrose, glucose and fructose into better-for-you prebiotic and other non-digestible fibres.
The new site—located in the NessZiona science park south of Tel Aviv—is replete with commercial-scale equipment, including an industrial fermenter and industrial immobilisation processor. The specialised equipment is used for growing and harvesting the beaded microorganisms used in producing Better Juice’s immobilised sugar-reducing enzymes. The site also houses pilot labs and the company’s new headquarters.

The new plant has a production capacity to support sugar-reduction of 250 million litre of juice per year. The company has entered into commitments with a number of juice companies to reduce the sugar loads in various fruit juices, including apple, orange, and pineapple juices.

Its technology can reduce up to 80% of the simple sugar content in fruit juices and fruit-based condiments without any degradation of naturally occurring nutrients, including vitamins, minerals, and antioxidants. It does not dilute the product in a way, maintaining the body and full flavour of the juice and only gently reducing the sweetness. The company’s groundbreaking technology decreases the naturally occurring simple sugar loads in a versatile range of products,including juices, jams, yoghurts, ice creams, sorbets, and more to the food and beverages manufacturers desired levels.

“This move marks a major leap forward in our commercialisation efforts,”enthuses GaliYarom, co-founder and co-CEO. “We project that the new plant will accommodate our production needs for the next four years. As interest and demand in our technology continue to flourish in the global fruit juice sphere, we will expand our production capabilities outside of Israel as well.”