ISRAEL – Food-tech start-up Better Juice has scaled up the production of its sugar-reducing immobilized enzymes with the launch of its first full-capacity manufacturing plant.
The new site- located in the Nes Ziona science park south of Tel Aviv- is replete with commercial-scale equipment, including an industrial fermenter and industrial immobilization processor.
The specialized equipment is used for growing and harvesting the beaded microorganisms used in producing Better Juice’s immobilized sugar-reducing enzymes.
The technology developed by the Israeli start-up produces proprietary beads composed of non-GMO microorganisms that naturally convert the juice’s composition of fruit sugars, including sucrose, glucose, and fructose, into better-for-you prebiotic and other non-digestible fibers.
The company said the new facility, which also houses pilot labs and the company’s new headquarters, will enable it to fulfill current commissions from juice producers globally, as well as respond to anticipated new demands.
The new plant has a production capacity to support sugar reduction of 250 million liters of juice per year.
The capacity enables Better Juice to reduce the sugar loads in various fruit juices, including the apple, orange, and pineapple juices of several juice companies.
Better Juice noted that the technology can reduce up to 80% of the simple sugar content in fruit juices and fruit-based condiments without any degradation of naturally occurring nutrients, including vitamins, minerals, and antioxidants.
Moreover, it does not dilute the product in a way, maintaining the body and full flavor of the juice and only gently reducing the sweetness.
The groundbreaking technology of the Israeli-based company decreases the naturally occurring simple sugar loads in a versatile range of products, including juices, jams, yogurts, ice creams, sorbets, and more, to the food and beverages manufacturers’ desired levels.
Better Juice co-founder and co-CEO, Gali Yarom, said: “This move marks a major leap forward in our commercialization efforts. We project that the new plant will accommodate our production needs for the next four years.”
“As interest and demand in our technology continue to flourish in the global fruit juice sphere, we will expand our production capabilities outside Israel as well.”
With a focus on sustainability, the company said the facility and operations maintain high alignment with environmental, social, and corporate governance (ESG) principles.
The biodegradable polymer beads are re-channeled to livestock feed after being used in the production phase, minimizing waste.
In addition, the bioreactors, which have a 20-year lifespan and require only a small amount of energy to be activated, can be controlled remotely, reducing the company’s need for travel and their subsequent carbon footprint,
Henry Elkoby, Chief Engineer of Better Juice, commented that the facility was designed and constructed using specialized systems from scratch to support the unique production processes.
He adde the company took environmental considerations into account and adhered to the strictest requirements for waste treatment, water recycling, and energy efficiency.
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