Sugar-cutting FoodTech startup, Better-Juice. has opened its first full-capacity manufacturing unit, kicking off full commercial production of its proprietary sugar-reducing immobilized enzymes. The new facility will allow the company to meet current commissions from juice producers throughout the world while also anticipating new requests. The Israeli start-ground-breaking up’s technology creates proprietary beads made of non-GMO microbes that naturally convert the juice’s composition of fruit sugars such as sucrose, glucose, and fructose into better-for-you prebiotic and other non-digestible fibres.
The new location, in the NessZiona research park south of Tel Aviv, is outfitted with commercial-scale technology, such as an industrial fermenter and an industrial immobilization processor. The specialized apparatus is utilized to cultivate and collect the beaded bacteria required in manufacturing. The location also houses the company’s new headquarters and pilot labs.
The new factory has the capacity to reduce sugar to 250 million litres of juice per year. The corporation has made agreements with several juice companies to reduce the sugar levels in various fruit drinks, including apple, orange, and pineapple juices. Its method may eliminate up to 80% of the simple sugar content in fruit juices and fruit-based sauces while preserving naturally existing elements such as vitamins, minerals, and antioxidants. It does not dilute the product in any way, retaining the juice’s bulk and complete flavour while only gently decreasing the sweetness. The company’s ground-breaking technology reduces naturally occurring simple sugar loads in a diverse range of goods, including juices, jams, yoghurts, ice creams, sorbets, and more, to the levels desired by food and beverage manufacturers.
“This move represents a significant step forward in our commercialization efforts. We anticipate that the new factory will meet our production needs for the next four years. We will expand our manufacturing capabilities outside of Israel as interest and demand in our technologies continue to grow in the global fruit juice field” says GaliYarom, Co-founder and Co-CEO.