On a fresh mission to offer health-conscious consumers guilt-free indulgence in ice creams and sorbet, Better Juice, has expanded its innovative sugar-reduction technology to lower the sugar loads in fruit sorbets by as much as 70%. The breakthrough will create new opportunities for msnufacturers givinv their products a better-for-you upgrade.
The ingredient list of the frosty fruit scoops typically includes up to 50% puréed fruit, added sugars or alternative sweeteners, and water. Sorbets are generally viewed by consumers as refreshing innocent treats for that fruit rich summer cool down.
Source: Better Juice
The downside to sorbets though is their naturally high sugar content. “Even products claiming zero added sugar still house approximately 6% to 10% sugar from the fruit juice concentrates alone,” says Gali Yarom, co-founder and CEO of Better Juice.
Sorbet’s glycemic index typically surpasses ice cream because it contains sugar from the fruits and no fat, leading to quicker absorption of sugars into the bloodstream.
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 flavours, including apple, orange, and strawberry, reducing sugar content by 50% to 70% and calories by 40%.
Better Juice’s enzymatic technology is based on non-GMO microorganisms naturally transforming fruit juice’s composition of sucrose, glucose, and fructose into prebiotic oligosaccharides and other non-digestible fibres, without any impact on their natural complex of vitamins, fibre, and nutrients. The fruit juices are treated in continuous-flow columns containing immobilized sugar-reducing beads.
“We succeeded in creating delicious sorbets with as little as 2% sugar,” says Gali Yarom. “Our treated sorbets possess a more gentle sweetness yet retain all their characteristic fruity notes and flavour. Yet they have fewer calories and a lower glycemic index.”
Source: Better Juice
Better Juice will provide its foodtech breakthrough to ice cream chains and ice cream and sorbet manufacturers via small, easy-to-use plug-in units containing 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%.
Better Juice recently obtained self-affirmed GRAS status from the US-FDA, allowing it to sell its products in the US. The company will initially commercialise its solution for sorbet and ice cream in the US but also plans to extend its services to Europe and other regions.
The technology can also be applied to jams and fruit roll ups.
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