11.09.22
Better Juice, Ltd., a sugar reduction food technology startup company, launched its first full-capacity manufacturing plant. The new facility will enable the company to fulfill commissions for juice producers globally, and respond to anticipated new demands.
The technology produces beads composed of non-GMO microorganisms that naturally convert the juice’s composition of fruit sugars, including sucrose, glucose, and fructose, into prebiotic and other non-digestible fibers.
The new site at Nes Ziona science park south of Tel Aviv, Israel, has an industrial fermenter and immobilization processor. The specialized equipment grows and harvests beaded microorganisms used in producing Better Juice’s immobilized sugar-reducing enzymes. The stie also houses pilot labs and the company’s new headquarters.
The new plant has a production capacity to support sugar reduction of 250 million liters of juice per year. Better Juice has entered into commitments with a number of juice companies to reduce the sugar loads in apple, orange, and pineapple juices.
The 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 such as vitamins, minerals, and antioxidants. The technology maintains the full body and flavor of the juice, while gently reducing the sweetness.
Better Juice’s technology is also compatible with jams, yogurts, ice creams, sorbets, and more, and can be customized to desired sugar content levels.
“This move marks a major leap forward in our commercialization efforts,” said Gali Yarom, co-founder and co-CEO. “We project that the new plant will accommodate 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.”
Better Juice’s facility aligns with environmental, social, and governance principles (ESG). The biodegradable polymer beads are rechanneled to livestock feed after being used in the production phase, minimizing waste. The bioreactors have a 20-year lifespan and can be controlled remotely, reducing the company’s need for travel and reducing its carbon footprint. The bioreactors require a relatively small amount of energy, according to the company, and its workforce is 50% female.
“We had to design and construct specialized systems from scratch to support our unique production processes while taking environmental considerations into account and adhering to the strictest requirements for waste treatment, water recycling, and energy efficiency,” said Henry Elkoby, chief engineer of Better Juice.
“Better Juice was founded with the vision of promoting the overall wellbeing of people globally,” said Eran Blachinsky, co-founder and co-CEO of Better Juice. “The realization that also naturally squeezed fruit juice can harbor high quantities of simple sugar is what sparked the creation of Better Juice technology. It has been an incredible journey seeing our concept evolve into fruition, and onto the global market so that more people around the world can enjoy the full flavor and nutritional benefits of fruit juices.”
“Better Juice brings new hope for juice manufacturers and consumers, by reversing the perception of natural fruit juices as overly sugary products and turning juices into better-for-you beverages. The company offers a truly better juice product by reducing the sugars while maintaining their natural profile of vitamins, minerals, and fibers,” said Amir Zaidman, chief business officer of The Kitchen Hub and Better Juice board member.
The technology produces beads composed of non-GMO microorganisms that naturally convert the juice’s composition of fruit sugars, including sucrose, glucose, and fructose, into prebiotic and other non-digestible fibers.
The new site at Nes Ziona science park south of Tel Aviv, Israel, has an industrial fermenter and immobilization processor. The specialized equipment grows and harvests beaded microorganisms used in producing Better Juice’s immobilized sugar-reducing enzymes. The stie also houses pilot labs and the company’s new headquarters.
The new plant has a production capacity to support sugar reduction of 250 million liters of juice per year. Better Juice has entered into commitments with a number of juice companies to reduce the sugar loads in apple, orange, and pineapple juices.
The 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 such as vitamins, minerals, and antioxidants. The technology maintains the full body and flavor of the juice, while gently reducing the sweetness.
Better Juice’s technology is also compatible with jams, yogurts, ice creams, sorbets, and more, and can be customized to desired sugar content levels.
“This move marks a major leap forward in our commercialization efforts,” said Gali Yarom, co-founder and co-CEO. “We project that the new plant will accommodate 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.”
Better Juice’s facility aligns with environmental, social, and governance principles (ESG). The biodegradable polymer beads are rechanneled to livestock feed after being used in the production phase, minimizing waste. The bioreactors have a 20-year lifespan and can be controlled remotely, reducing the company’s need for travel and reducing its carbon footprint. The bioreactors require a relatively small amount of energy, according to the company, and its workforce is 50% female.
“We had to design and construct specialized systems from scratch to support our unique production processes while taking environmental considerations into account and adhering to the strictest requirements for waste treatment, water recycling, and energy efficiency,” said Henry Elkoby, chief engineer of Better Juice.
“Better Juice was founded with the vision of promoting the overall wellbeing of people globally,” said Eran Blachinsky, co-founder and co-CEO of Better Juice. “The realization that also naturally squeezed fruit juice can harbor high quantities of simple sugar is what sparked the creation of Better Juice technology. It has been an incredible journey seeing our concept evolve into fruition, and onto the global market so that more people around the world can enjoy the full flavor and nutritional benefits of fruit juices.”
“Better Juice brings new hope for juice manufacturers and consumers, by reversing the perception of natural fruit juices as overly sugary products and turning juices into better-for-you beverages. The company offers a truly better juice product by reducing the sugars while maintaining their natural profile of vitamins, minerals, and fibers,” said Amir Zaidman, chief business officer of The Kitchen Hub and Better Juice board member.
