Better Juice Ltd. has expanded its sugar-reduction technology to lower the sugar loads in fruit sorbets. This advancement provides manufacturers with new opportunities to enhance the health benefits of their products. Gali Yarom, the co-founder and CEO of Better Juice, pointed out that even products claiming zero added sugar still contain sugar from fruit juice concentrates, ranging from 6% to 10%.
Sorbet typically has a higher glycemic index than ice cream due to the sugar content from fruits and no fat content. This results in quicker absorption of sugars into the bloodstream. To address this issue, Better Juice successfully adapted its patent-protected technology to process fruit concentrates and purées, which are core ingredients in sorbets. The company has created sugar-reduced sorbets in various flavors such as apple, orange, and strawberry, reducing sugar content by 50% to 70% and calories by 40%.
Better Juice’s enzymatic technology utilizes non-GMO microorganisms to naturally transform fruit juice sugars into prebiotic oligosaccharides and non-digestible fibers. This process maintains the natural vitamins, fiber, and nutrients in the fruit juices without compromising their quality. The fruit juices are processed in continuous-flow columns containing immobilized sugar-reducing beads.
Yarom highlighted that Better Juice’s treated sorbets contain as little as 2% sugar while still maintaining their fruity flavors and notes. These sorbets have a more subtle sweetness, fewer calories, and a lower glycemic index, making them a healthier option for consumers.