Better Juice, an Israeli enzymatic technology startup, upgraded its sugar-reduction technology to lower sugar loads in fruit sorbets. Better Juice will premiere reduced sugar sorbet made using this technology at the IFT Expo in Chicago.

Better Juice has adapted its patented enzymatic technology to process key ingredients in sorbets, such as fruit concentrates and purées, to tackle high sugar levels. According to the company, this technology claims to lower sugar content by 50% to 70% and calories by 40%, resulting in sorbets with ~2% percent sugar.

This technology uses non-GMO microorganisms to naturally convert fruit juice's composition of sucrose, glucose, and fructose into prebiotic oligosaccharides and other non-digestible fibers. The conversion doesn't affect the fruit juice's natural complex of vitamins, fiber, and nutrients.

Better Juice plans to supply its technology to ice cream chains and consumer packaged goods (CPG) ice cream and sorbet manufacturers in the US and Europe as small plug-in units containing the patented enzymes.

Analyst QuickTake: In January 2024 , Better Juice collaborated with Ingredion Incorporated, a global specialty ingredients provider, to accelerate its application with the US FDA. Then, in May 2024 , the company received Generally Recognized as Safe (GRAS) status for its sugar reduction solutions.