Better Juice Gives Sorbets and Fruit Ice Creams a Sugar Reduction Revamp
Enzymatic technology from Better Juice reduces sugar loads in fruit sorbets by 60%
The ingredient list of the beloved frosty scoops typically includes around 50% puréed fruit, added sugars or alternative sweeteners and water. Sorbets are generally viewed by consumers as refreshing innocent delights to cool down with in the summer, imbued with natural goodness from real fruits.
The Scoop on Lowering Sugar
The downside to sorbets is their naturally high sugar content. "Even products claiming zero added sugar still house approximately 6% to 10% percent sugar from the fruit juice concentrates alone," explains
To create sugar-reduced sorbets, the company successfully adapted its patent-protected technology to process fruit concentrates and purées, the core ingredient of sorbets. The start-up produced sorbets in a range of flavors, including apple, orange, and strawberry, reducing sugar content by 50% to-70% and calories by 40%.
Better Juice's groundbreaking enzymatic technology is based on non-GMO microorganisms that naturally transform fruit juice's composition of sucrose, glucose, and fructose into prebiotic oligosaccharides and other non-digestible fibers, without any impact on their natural complex of vitamins, fiber, and nutrients. The fruit juices are treated in continuous-flow columns that contain immobilized sugar-reducing beads.
"We succeeded in creating delicious sorbets with as little as 2% percent sugar," exclaims Yarom. "Our treated sorbets possess a more gentle sweetness yet retain all their characteristic fruity notes and flavor. Yet they have fewer calories and a lower glycemic index."
According to a recent report from Innova Markets Insights, sugar reduction has been the primary focus for confectionary innovators responding to consumer demand for more nutritious formats without sacrificing flavor.
Sorbet or Ice Cream?
Better Juice will provide its technological breakthrough to ice cream chains and CPG ice cream and sorbet manufacturers via small, easy to use plug-in units that contain the patented immobilized enzymes. Manufacturers will be able to reduce the sugar content of their products, including ice creams with fruit, at desired levels of up to 80%.
Ice cream makers will alternatively have the option of sourcing reduced sugar concentrates from other B2B/C Juice manufacturers in the US holding agreements with the company to install the sugar-reduction device in their facilities.
Better Juice recently obtained self-affirmed GRAS status from the
"This accomplishment showcases our ability to broaden the scope of applications that our technology can apply to," adds
Last January, Better Juice, announced its collaboration with
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About Better Juice
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SOURCE Better Juice