GEA Group, a supplier of systems and components for the F&B sector, and Israeli start-up Better Juice have established a novel facility in Germany to test sugar-reduction technology. Better Juice’s enzymatic process converts simple sugars – such as fructose, glucose and sucrose – into prebiotic dietary fibres and other non-digestible molecules, while maintaining the full flavour and complementing vitamins and nutrients of the fruit. According to the company, it can reduce up to 80 % of sugars in natural fruit juices as well as in fruit-based compositions, such as purées.
The company says the centre “will offer lab services for testing all essential analytical parameters.” The Better Juice team and GEA expert engineers present on site to accompany and guide visiting companies during their trials. “The pilot centre creates a high-tech venue where we can host companies – mainly from the EU, but also from all over the world – to come see, learn, plug in and actually taste their products after they’ve been recreated with the Better Juice process in a workshop environment,” explains Gali Yarom, Co-Founder and Co-CEO of Better Juice.