Better Juice, Ltd. has introduced its sugar-reduction technology to fruit sorbets, aiming to provide health-conscious consumers with a lower-sugar alternative. This development allows manufacturers to offer a better-for-you option for their sorbet products. The company plans to showcase these reduced-sugar sorbets at the IFT Expo in Chicago from July 15-17.
Traditional sorbets typically consist of about 50% puréed fruit, added sugars or sweeteners, and water. Despite being perceived as a healthy choice, sorbets naturally contain high levels of sugar. Even those claiming zero added sugar still contain about 6% to 10% sugar from fruit juice concentrates, resulting in a high glycemic index.
Better Juice’s technology, which uses non-GMO microorganisms, transforms the sugars in fruit concentrates and purées into prebiotic oligosaccharides and other non-digestible fibers. This process reduces the sugar content of sorbets by 50% to 70% and lowers calories by 40%, while maintaining the natural vitamins, fiber, and nutrients of the fruits. The company has produced sorbets in various flavors, including apple, orange, and strawberry, with as little as 2% sugar.
The technology involves treating fruit juices in continuous-flow columns with immobilized sugar-reducing beads. This method allows the creation of sorbets with a gentler sweetness and fewer calories, without compromising their fruity flavor. According to Innova Markets Insights, sugar reduction is a key focus for confectionary innovators, driven by consumer demand for healthier products that do not sacrifice taste.
Better Juice plans to offer its technology to ice cream chains and consumer packaged goods (CPG) manufacturers via small plug-in units containing the patented enzymes. These units enable manufacturers to reduce the sugar content in their products by up to 80%. Alternatively, ice cream makers can source reduced sugar concentrates from juice manufacturers equipped with Better Juice’s sugar-reduction devices.
Having obtained self-affirmed GRAS status from the US FDA, Better Juice is set to commercialize its solution in the US, with plans to expand to Europe and other regions. The company’s technology is also being adapted for other fruit-based products, such as jams and fruit roll-ups, as part of their ongoing efforts to offer lower-sugar alternatives.
Eran Blachinsky, PhD, co-founder and CTO of Better Juice, highlighted the broad potential of their technology beyond fruit juices. This innovation is particularly relevant for consumers looking to reduce their sugar intake or those with sugar sensitivities, without having to give up their favorite sweet treats.