A New Era in Sugar Reduction: Ingredion Ventures Backs Better Juice in Series A Funding
In a significant move to transform the landscape of sugar consumption in the juice industry, Better Juice, an innovative FoodTech start-up, has announced a strategic collaboration with Ingredion, a global leader in specialty ingredients. This partnership, marked by Ingredion Ventures leading the Series A funding round for Better Juice, is set to rapidly advance the start-up’s groundbreaking sugar reduction technology in the US juice market.
Innovative Technology for Healthier Juices
Better Juice has developed a revolutionary enzymatic technology that efficiently reduces simple sugars in juice-based beverages, concentrates, and other naturally sweet liquids. This technology converts sugars into non-digestible compounds, such as dietary fibers and non-digestible sugars, while preserving the natural profile of vitamins, minerals, and organic acids. It offers a promising solution to the growing consumer demand for healthier, low-sugar juice options without compromising on taste or nutritional value.
A Perfect Match: Better Juice and Ingredion's Shared Vision
Gali Yarom, co-founder and co-CEO of Better Juice, expressed enthusiasm about the partnership, highlighting its alignment with the company’s strategy to penetrate the North American market. Ingredion’s interest in Better Juice’s non-GMO technology and its versatile applications has been a significant factor in this collaboration, paving the way for broader adoption of sugar-reduction solutions across the food and beverage industry.
Nate Yates, Sugar Reduction Business Leader at Ingredion, echoed this sentiment, noting that Better Juice’s technology adds a new dimension to Ingredion’s portfolio of sugar reduction solutions. This collaboration is expected to offer more options for manufacturers to reduce sugar content effectively while maintaining great taste and nutritional benefits.
The Clean-Label Conversion Process
Better Juice’s environmentally friendly process utilizes proprietary beads made of non-GMO microorganisms to produce enzymes that convert fruit sugars, including sucrose, glucose, and fructose, into prebiotic fibers and other non-digestible molecules. This clean-label conversion enables a sugar reduction of 30 to 80 percent, contributing to the production of healthier juice products.
Broadening Horizons: From Juice to Other Natural Liquids
Eran Blachinsky, PhD, co-founder and co-CEO of Better Juice, emphasized the potential for expanding this technology beyond juices to other natural sugar-containing liquids, such as milk, beer, and wine. Supported by Ingredion's capital, Better Juice is well-positioned to extend its innovative technology across various market segments.
Milestones and Commercialization
Having already established a successful partnership with GEA Group, a major player in food processing technology, Better Juice is poised for commercial success. The company has demonstrated its technology at a commercial scale in the US and Asia, collaborating with juice manufacturers to refine and prepare for a full market launch. With a capacity to process 250 million liters of sugar-reduced juice annually, Better Juice is gearing up to make a significant impact in the industry.
Conclusion: A Sweet Future Ahead
As consumers increasingly seek healthier alternatives to sugary beverages, the alliance between Better Juice and Ingredion marks a pivotal moment in meeting these demands. With its innovative approach and strategic partnerships, Better Juice is setting a new standard in the juice industry, offering a healthier future with reduced sugar consumption.
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