Israel: Better Juice collaborates with German process engineer GEA

The two firms will build and install a sugar reduction system and plan to commercialise the platform globally
Eran Blachinsky and Gali Yarom, the co-founders of Better Juice.  

Sugar-reduction foodtech start-up Better Juice has announced a collaboration with GEA Group, a German process engineering firm for the food and beverage sectors.

Together the two companies will build and install a sugar reduction system with the capacity to reduce all types of sugars in orange juice – the companies aim to market the system globally.

GEA will engineer, design, manufacture, and install the bioreactor that reduces sugars via Better Juice’s proprietary enzymatic process. Better Juice will produce the immobilised microorganisms for the enzymatic process.

Better Juice’s enzymatic technology uses all-natural ingredients to convert fructose, glucose, and sucrose into prebiotic dietary fibres and other non-digestible molecules, and can reduce up to 80% of sugars in orange juice. Better Juice’s non-GMO technology targets the specific sugar composition in orange juice to create a low-calorie, reduced-sugar product with a ‘delicate sweetness’, without sweeteners or other additives used to replace the sugars.

GEA will design three instruments with small, medium and large production capacities within the coming months to address the various requirements of juice companies. Each device will be customised to the manufacturer’s needs and limitations, with Better Juice and GEA providing full-service support.

Gali Yarom, co-founder and chief executive of Better Juice, said: “This means that Better Juice can become a global player in the sugar-reduction market, with local support and service teams in each country,

Eran Blachinsky, founder and chief executive of Better Juice, added: “This exciting collaboration marks a major milestone in Better Juice’s scale-up plans and advances the commercialisation of our technology. GEA possesses a sterling reputation in the field of process technology and will be a strong engineering partner. This collaboration will allow for smooth integration of our enzymatic technology into juice production companies seeking to meet the sugar-reduction trend. It will undoubtedly open doors for us and accelerate sales growth internationally.”

Colm O’Gorman, head of sales management for GEA’s Global Technology Center for Non-Alcoholic Beverages, said: “GEA is constantly seeking to work with companies developing innovative solutions and cutting-edge, sustainable technologies that benefit consumers’ nutrition and lifestyles. Better Juice is an excellent fit, and we are eager to help them develop the market for sugar-reduced juices.”

Ashdod-based Better Juice is funded and supported by Strauss Group’s foodtech incubator The Kitchen Hub, Maverick Ventures Israel and other global partners.