GEA and Better Juice Partner to Produce Low-Sugar Beverages Using Microorganisms
Process engineering group GEA and Israeli foodtech start-up Better Juice have joined forces to help beverage manufacturers produce healthier, lower-sugar fruit juice. Better Juice has developed a groundbreaking solution that naturally reduces the amount of sugar in fresh juice by up to 80 percent, without affecting its nutritional value or taste. GEA is now engineering the process technology the start-up needs, setting this innovative solution on course for industrial production.
Demand for healthier juice
GEA frequently works with innovations partners such as start-ups in order to react more quickly to market trends and explore alternative solutions. Reducing the amount of sugar in our diets is one of the dominant themes in the food industry today, since people who consume excess sugar are more likely to be overweight, obese, or suffer from conditions like diabetes or cardiovascular disease. Although the COVID-19 pandemic has increased demand for orange juice as a vitamin-rich, immune-boosting drink [1], the high fruit sugar levels in fresh juice mean more health-conscious consumers avoid it. If drinks manufacturers want to win back this customer group, they need to reduce the sugar content of their fruit juice. Up until now, the industry has had to make do with sweeteners and additives – whether natural of artificial – to reduce the calorie content of fruit juice.