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New Fruit Juice Technology Reduces Sugars by 30-80%

Although previously regarded as a healthy drink, fruit juices have come under fire of late, now being considered potentially unhealthy due to their high sugar content. Commonly consumed juices, such as apple juice and orange juice, have close to 25g of sugar per 250ml serving. The NHS recommends adults consume no more than 30g of sugar per day, whilst children should consume between 19-24g of sugar daily. A glass of juice can thus contribute significantly to a diet that goes over the recommended sugar intake.

In order to tackle the high sugar content, Israeli start-up, Better Juice, has developed a patent-pending enzymatic technology which reduces sugars in fruit juice by 30-80%. Using all-natural ingredients, monosaccharides and disaccharides (fructose, glucose, and sucrose) are converted into prebiotic and other non-digestible sugars and fibres. As such these sugars are passed through the body, rather than excess sugar being converted to fat and stored in the body.

This technology may revolutionise the fruit juice industry – making juices far healthier than they are at present. Fruit juice which has undergone this treatment process will have a significantly reduced sugar content, whilst maintaining its vitamin and mineral content. The creators of this technology state that the aroma and taste of fruit juices are not impaired by this process. The juices will taste less sweet – as sugars are converted in the process – but have a stronger fruit flavour, according to the creators of the technology.

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